Omega-6 fatty acid

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Types of Fats in Food
Unsaturated fat Monounsaturated fat Polyunsaturated fat Trans fat Omega: 3, 6, 9 Saturated fat
See Also
Fatty acid Essential fatty acid

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, occurs in the omega minus 6 position; that is, the sixth carbon from the end of the fatty acid. See the Nomenclature section of Essential fatty acids for more detail on the naming system.

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. [1]

Dietary sources of omega-6 fatty acids include:

cereals
whole-grain breads
most vegetable oils
eggs and poultry
baked goods.[2]

[edit] List of omega-6 fatty acids

Common name	Lipid name	Chemical name
Linoleic acid	18:2 (n-6)	9,12-octadecadienoic acid
Gamma-linolenic acid	18:3 (n-6)	6,9,12-octadecatrienoic acid
Eicosadienoic acid	20:2 (n-6)	11,14-eicosadienoic acid
Dihomo-gamma-linolenic acid	20:3 (n-6)	8,11,14-eicosatrienoic acid
Arachidonic acid	20:4 (n-6)	5,8,11,14-eicosatetraenoic acid
Docosadienoic acid	22:2 (n-6)	13,16-docosadienoic acid
Adrenic acid	22:4 (n-6)	7,10,13,16-docosatetraenoic acid
Docosapentaenoic acid	22:5 (n-6)	4,7,10,13,16-docosapentaenoic acid