Linoleic acid (LA) (n-6) and α-linolenic acid (ALA) (n-3) are essential fatty acids (EFAs) as they cannot be synthesized by humans or other higher animals. In the human body, these fatty acids (FAs) give rise to arachidonic acid (ARA, n-6), eicosapentaenoic acid (EPA, n-3), and docosahexaenoic acid (DHA, n-3) that play key roles in regulating body homeostasis. Locally acting bioactive signaling lipids called eicosanoids derived from these FAs also regulate diverse homeostatic processes. In general, ARA gives rise to pro-inflammatory eicosanoids whereas EPA and DHA give rise to anti-inflammatory eicosanoids. Thus, a proportionally higher consumption of n-3 PUFAs can protect us against inflammatory diseases, cancer, cardiovascular diseases, and other chronic diseases. The present review summarizes major sources, intake, and global consumption of n-3 and n-6 PUFAs. Their metabolism to biosynthesize long-chain PUFAs and eicosanoids and their roles in brain metabolism, cardiovascular disease, obesity, cancer, and bone health are also discussed.

fatty acids and polyunsaturated fatty acids. For the common fatty acids of the C18 variety, desaturases convert stearic acid into oleic acid. Other desaturases Fatty acid desaturases (also called unsaturases) are a family of enzymes that convert saturated fatty acids into unsaturated fatty acids and polyunsaturated fatty acids. For the common fatty acids of the C18 variety, desaturases convert stearic acid into oleic acid. Other desaturases convert oleic acid into linoleic acid, which is the precursor to alpha-linolenic acid, gamma-linolenic acid, and ei Δ9-desaturase (EC 1.14.19.1), also known as stearoyl-CoA desaturase-1 (SCD1), is used to synthesize oleic acid, a monounsaturated, ubiquitous component of all cells in the human body, and the major fatty acid in mammalian adipose triglycerides, and also used for phospholipid and cholesteryl ester synthesis. Δ9-desaturase produces oleic acid (C18H34O2; 18:1-n9) by desaturating stearic acid (SA: C18H36O2; 18:0), a saturated fatty acid either synthesized in the body from palmitic acid (PA: C16H32O2; 16:0) or ingested directly. Δ6 desaturase ( EC 1.14.19.3) is required for the synthesis of highly unsaturated fatty acids such as eicosapentaenoic and docosahexaenoic acids (synthesized from α-linolenic acid); arachidonic acid and adrenic acid (synthesized from linoleic acid). This is a multi-stage process requiring successive actions by elongase and desaturase enzymes. The gene coding for Δ6 desaturase production has been located on human chromosome 11. The gene responsible is FADS2. Δ5 desaturase (EC 1.14.19.44) is required for the synthesis of arachidonic acid. The gene responsible is FADS1 on chromosome 11. Δ4 desaturase (EC 1.14.19.-) is required for the synthesis of docosahexaenoic acid. The gene…

Chicken meat is increasingly recognized as a valuable source of high-quality protein and essential fatty acids, including linoleic acid and alpha-linolenic acid, which must be obtained from the diet because the human body cannot produce them. This study provides a critical evaluation of the nutritional value of various chicken cuts, including breast, back, drumstick, and thigh, focusing on their chemical composition, physicochemical properties, and fatty acid profiles. Representative samples were collected from retail markets in North Macedonia, handled under controlled hygienic conditions, and analyzed for protein, fat, moisture, ash content, pH, water-binding ability (WBA), color parameters, and fatty acid composition using standardized methods. Results revealed that chicken breast contains the lowest fat content (2.40 g/100 g) and the highest protein levels (20.95%), along with a favorable ratio of polyunsaturated to saturated fatty acids. Increased amounts of saturated fatty acids are associated with higher LDL cholesterol. Thigh and back cuts exhibited higher fat content (up to 26.17 g/100 g) but maintained substantial levels of essential fatty acids. Variations in water-binding capacity, pH, and color among cuts were also observed, influencing sensory attributes, juiciness, and technological functionality. These findings highlight the role of chicken meat as a lean, nutritionally beneficial source of essential fatty acids, supporting cardiovascular health and improved l

Omega-3 (also called n-3) long-chain polyunsaturated fatty acids have very essential and critical roles in human health due to their multiple health benefits. These important long-chain fatty acids influence a range of health benefits through their cellular, molecular and physiological actions, particularly with respect to the eicosapentaenoic (EPA; 20:5 n-3) and docosahexaenoic (DHA; 22:6 n-3) acids. Essential fatty acids (EFAs) cannot be produced by the human body, as it can be fulfilled through diet only. Marine fish are the major dietary sources of n-3 long-chain polyunsaturated fatty acids, but the increasing demands of fish oil apply huge pressure on declining marine stocks. Recent development in the field of transgenic plants has, however, generated a good deal of excitement among plant biotechnologist, and plants are being looked upon as a potential source for the production of health beneficiary molecules including multicomponent botanical drugs, plant-derived pharmaceuticals, functional foods, dietary supplements and plant-produced recombinant proteins. Many of these products will not only complement conventional pharmaceuticals in the treatment, prevention and diagnosis of diseases but also add value to agriculture and improve the yield quality. An alternative source to achieve the recommended daily intake of EFAs is the need of the hour today. In this chapter, an attempt has, therefore, been made to discuss the impact of omega-3 fatty acid on human health that is