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Omega-6 fatty acids are fatty acids where the term "omega-6" signifies that the first double bond in the carbon backbone of the fatty acid, counting from the end opposite the acid group, occurs in the sixth carbon-carbon bond. The biological effects of the ω-6 fatty acids are largely mediated by their interactions with the ω-3 fatty acids, see Essential fatty acid interactions for detail. Linoleic acid (18:2), the shortest chain omega-6 fatty acid is an essential fatty acid. Arachidonic acid (20:4) is a physiologically significant n-6 fatty acid and is the precursor for prostaglandins and other physiologically active molecules. Some medical research has suggested that excessive levels of omega-6 acids, relative to Omega-3 fatty acids, may increase the probability of a number of diseases. Modern Western diets typically have ratios of omega-6 to omega-3 in excess of 10 to 1, some as high as 30 to 1. The optimal ratio is thought to be 4 to 1 or lower. * Dietary sources of omega-6 fatty acids include:
List of omega-6 fatty acids See also | ||||||||
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