Abstract
Abstract. Interest in preparations containing omega-3 polyunsaturated fatty acids arose as a result of epidemiological studies conducted in the 1970s. Linoleic, linolenic, and arachidonic acids are essential fatty acids. Obviously, omega-3 polyunsaturated fatty acids should also be classified as essential fatty acids. In the body, unsaturated and partially polyunsaturated fatty acids can be synthesized by the successive participation of chain elongation enzymes called elongases and desaturation enzymes (i.e. forming double bonds at the appropriate positions in the chain) called desaturases. The consumption of polyunsaturated higher fatty acids increasesthe need for antioxidants, especially vitamin E, since peroxidation products easily formed from polyunsaturated higher ω-3 fatty acids have a damaging effect on the body cells and tissues.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callSimilar Papers
More From: Terapevt (General Physician)
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
