<unk> tty acids (commonly spelled<unk> s) are a family of polyunsaturated fatty acids which have in common a carbon-carbon double bond in the ω−3 position.
Important nutritionally essential<unk> tty acids are: α-linolenic acid (ALA), eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA). For a more complete list, see list of<unk> tty acids. The human body cannot synthesize<unk> tty acids de novo, but it can form 20- and 22-carbon unsaturated<unk> tty acids from the eighteen-carbon<unk> tty acid, α-linolenic acid. These conversions occur competitively with ω−6 fatty acids, which are essential closely related chemical analogues that are derived from linoleic acid. Both the ω−3 α-linolenic acid and ω−6 linoleic acid are essential nutrients which must be obtained from food. Synthesis of the longer<unk> tty acids from linolenic acid within the body is competitively slowed by the ω−6 analogues. Thus accumulation of long-chain<unk> tty acids in tissues is more effective when they are obtained directly from food or when competing amounts of ω−6 analogs do not greatly exceed the amounts of ω−3.
Omega-3 fatty acid
Cholic acid
Essential fatty acid
Unsaturated fat
Saturated fat
Glycolic Acid
Linoleic acid
Glycolic acid