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Abstract
Omega-3 and omega-6 are polyunsaturated essential fatty acids which can’t be constructed by the body and must be obtained through diet. Sources of omega-3 (linolenic acid, eicosapentaenoic acid and docosahexaenoic acid) include fish and flax (eg. Fish oil) and sources of omega-6 (Linoleic acid) account for majority of polyunsaturated fats in the food (eg. Corn oil). Metabolism of omega-3 and omega-6 requires the same desaturation enzymes resulting in competition between the two families. Consumed omega-3 fatty acids partially replace omega-6 in the membranes of all cells. Eicosanoids from both families have opposing effects. Arachidonic acid and eicosapentaenoic acid are the parent compounds for the production of eicosanoids. The anti-inflammatory properties of omega-3 are due to competition with AA as a substrate for cyclo-oxygenase and 5-lipooxygenase for eicosanoids production. In addition to their effects on prostaglandins, thromboxanes and leukotrienes, omega-3 fatty acids alter gene expression (eg., suppress the production of IL-1ß by suppressing the IL-1ß mRNA).