“…In humans, saturated FAs (palmitic acid, stearic acid) are de novo synthesized by elongation. However, polyunsaturated fatty acids (PUFAs: i.e., linoleic acid, LA (18:2, ∆ 9,12 , ω-6); arachidonic acid, AA (20:4, ∆ 5,8,11,14 , ω-6); alpha-linolenic acid, ALA (18:3, ∆ 9,12,15 , ω-3); docosapentaenoic acid, DPA (22:5, ∆ 4,7,10,13,16 , ω-3); docosahexaenoic acid, DHA (22:6, ∆ 4,7,10,13,16,19 , ω-3); eicosapentaenoic acid, EPA (20:5, ∆ 5,8,11,14,17 , ω-3)) are not produced directly due to the absence of desaturases that introduce a double bond into FAs distal to the ∆9 position. Thus, dietary PUFAs are essential for human beings.…”