Omega-6 fatty acids and inflammation

Abstract

Inflammation is a normal process that is part of host defence and tissue healing. However, excessive or unresolved inflammation can lead to uncontrolled tissue damage, pathology and disease. In humans on a Western diet, the omega-6 polyunsaturated fatty acid arachidonic acid (ARA) makes a significant contribution to the fatty acids present in the membrane phospholipids of cells involved in inflammation. ARA is a precursor to a number of potent pro-inflammatory mediators including well described prostaglandins and leukotrienes, which has led to the development of anti-inflammatory pharmaceuticals that target the ARA pathway to successfully control inflammation. Hence, it is commonly believed that increasing dietary intake of the omega-6 fatty acids ARA or its precursor linoleic acid (LA) will increase inflammation. However, studies in healthy human adults have found that increased intake of ARA or LA does not increase the concentrations of many inflammatory markers. Epidemiological studies have even suggested that ARA and LA may be linked to reduced inflammation. Contrastingly, there is also evidence that a high omega-6 fatty acid diet inhibits the anti-inflammatory and inflammation-resolving effect of the omega-3 fatty acids. Thus, the interaction of omega-3 and omega-6 fatty acids and their lipid mediators in the context of inflammation is complex and still not properly understood.

Essential omega-3 fatty acids tune microglial phagocytosis of synaptic elements in the developing brain

“…Oxylipins are involved in the regulation of inflammation and phagocytic activity of immune cells 1,[9][10][11]54,[95][96][97] . Their production is largely influenced by n-3 PUFA dietary supply, including in the brain 54 .…”

Production and characterisation of lactose‐free Greek yoghurt with partial replacement of milk by vegetable extract

“…According to Innes and Calder (2018), linoleic acid is considered one of the main polyunsaturated fatty acids, since it cannot be synthesised by the organism, and therefore, its consumption in the diet is necessary. According to Innes and Calder (2018), linoleic acid is considered one of the main polyunsaturated fatty acids, since it cannot be synthesised by the organism, and therefore, its consumption in the diet is necessary.…”

“…Formulations F1 and F3 also contained linoleic acid (C18:2), also known as omega-6, which was relatively higher in yoghurt produced from oat vegetable extract (0.28%). According to Innes and Calder (2018), linoleic acid is considered one of the main polyunsaturated fatty acids, since it cannot be synthesised by the organism, and therefore, its consumption in the diet is necessary.…”

Fair‐Weather Friends: Evidence of Lipoxin Dysregulation in Neurodegeneration

“…Literature regarding nutritional influence specifically on production of LX remains scarce. However, changes in AA or linoleic acid dietary intake can alter formation of other pro‐inflammatory metabolites, such as leukotrienes and prostaglandins . We have also recently shown that dietary changes in omega‐6 and omega‐3 PUFA intake can alter enzymatic LX production in the contexts of parenteral nutrition and ocular inflammation …”

“…However, changes in AA or linoleic acid dietary intake can alter formation of other pro-inflammatory metabolites, such as leukotrienes and prostaglandins. [10][11][12][13] We have also recently shown that dietary changes in omega-6 and omega-3 PUFA intake can alter enzymatic LX production in the contexts of parenteral nutrition [14] and ocular inflammation. [15] Two naturally occurring LX family members are enzymatically generated from AA: lipoxin A 4 (LXA 4 ) and lipoxin B 4 (LXB 4 ), which are produced in multiple tissues including the CNS.…”