From Fat to Fat-1: A Tale of Omega-3 Fatty Acids

From Fat to Fat-1: A Tale of Omega-3 Fatty Acids J. Membrane Biol. 206, 165–172 (2005) DOI:10.1007/s00232-005-0790-3 J.X. Kang Departments of Medicine, Massachusetts General Hospital and Harvard Medical School, Boston, Massachusetts 02114, USA Received:15 September 2005 Introduction dietary regime, there was no need of genes that syn- thesize these fatty acids or convert one to another. Omega-3 (or n-3) fatty acids are fats found within Today, the situation is quite different. Deviation be- foods and body tissues. They are unique because of gan 10,000 to 15,000 years ago with the adoption of the following characteristics:Structurally they appear agriculture and animal husbandry, mainly of rumi- as a long hydrocarbon chain (18 or more carbons), nants. The modern agriculture with dependence on containing three or more (up to six) double bonds diets of grains led to an increase in total saturated rd with the first double bond occurring on the 3 car- fatty acids and in the n-6 polyunsaturated fatty acids, bon atom (from the methyl end). These fatty acids linoleic and arachidonic acids. In the past century the are termed essential fatty acids because they cannot industrial revolution, the emergence of agribusiness be produced by the body (whether animal or human) with processed foods, grain-fattened livestock, and and must be The Journal of Membrane Biology Springer Journals

From Fat to Fat-1: A Tale of Omega-3 Fatty Acids

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Copyright © 2005 by Springer Science+Business Media, Inc.
Life Sciences; Human Physiology; Biochemistry, general
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