(ah RACK ih DON ik): An unsaturated fatty acid that is the biological precursor of the prostaglandins and the leukotrienes.
an omega-6 fatty acid that has been shown to be a stimulator of PC growth; found in egg yolk, animal red meat, organ meats; has free-radical generating properties
An essential fatty acid that is a component of lecithin and a basic material for the biosynthesis of some prostaglandins. one of the most important and effective of the essential fatty acids.
A molecule that synthesizes regulatory molecules such as prostaglandins; it is found in fatty animal tissue and foods such as egg yolk and liver.
AA is a fatty acid necessary for the infant brain development and small amounts are required for overall fetal development. However, it is not generally deemed a "good" fat, because, in excess, AA may have some harmful effects. AA is produced in the body from dietary Linoleic Acid. It is also found in meat, eggs, and some shellfish. The body uses AA to produce a class of eicosanoids that are strongly pro-inflammatory, constrict our blood vessels, and increase the possibility of blood clotting. These compounds are very useful when you accidentally cut your skin while peeling potatoes - without them you would bleed to death. But once you have an excessive amount of these eicosanoids, the results can be potentially harmful.
unsaturated fatty acid obtained in the diet from animal fats or synthesized in the body from a dietary source of linoleic acid.
An unsaturated, 20-carbon long, omega-6 fatty acid is the principal precursor to eicosanoids (such as prostaglandins) which cause narrowing of blood vessels and blood clotting. Found in vegetable oils, mainly peanut oil. Several fatty acids in the body convert to arachidonic acid.
This is the 20-carbon length long-chain omega-6 fatty acid that is the immediate precursor of many eicosanoids. Egg yolks, fatty red meat, and organ meats are rich sources of arachidonic acid.
An essential fatty acid that is the immediate precursor to "bad" eicosanoids found in fatty red meats, egg yolks, and organ meats.
(AA) 20:4,w-6 – a polyunsaturated fatty acid with a carbon chain with 20 carbon atoms, 4 double bonds, the first of which (counting from the terminal methyl end) is between carbon atom 6 and 7
The biological precursor (forerunner) of the prostaglandins, thromboxanes and leukotrienes released from cell membranes in response to tissue damage or injury.
An essential dietary component Which functions as the precursor for the biosynthesis Of prostaglandins and thromboxanes.
A fatty acid that becomes essential when a linoleic-acid deficiency exists.
A polyunsaturated 20-carbon essential fatty acid occurring in animal fats and also formed by biosynthesis from dietary linoleic acid (Omega 6). It is a precursor in the biosynthesis of leukotrienes, prostaglandins, and thromboxanes. Excess tends to produce inflammation.
A fatty acid found in high concentrations in the skin of people with psoriasis, suggesting that it could be one of the factors that contributes to inflammation and cell proliferation.
an essential fatty acid that is a building block of prostaglandins and a component of cell membranes.
A type of omega-6 fatty acid.
Omega-6 polyunsaturated fatty acid Abbreviation: AA ,(C20:4n-6) Parent fatty acid to formation of a large number of very powerful locally acting hormones Important for growth and formation of nervous system in very young children When in excess is a major promoter of many diseases in mature humans Most common food sources: all meat and dairy products
( AA): A long chained polyunsaturated fatty acid in the omega-6 family.It is the brain's principal omega-6 fatty acid and is often too high in modern diets. ALA, EPA, and DHA can counter the effects of AA.
polyunsaturated fatty acid with twenty carbons and four cis double bonds, the first at the omega-6 position
The essential fatty acid, 5,8,11,14-eicosatetraenoic acid, formed from unsaturated acids of plants. It is a precursor of prostaglandins.
One of the essential fatty acids.
An omega-6 fatty acid. Arachidonic acid is the compound from which inflammatory mediators such as leukotrienes, thromboxanes, and prostaglandins are produced.
Arachidonic acid (AA) is an omega-6 fatty acid (20:4 ω-6). It is the counterpart to the saturated arachidic acid found in peanut oil, (L. arachis – peanut.) Chemically, arachidonic acid is a carboxylic acid with a 20-carbon chain and four cis double bonds; the first double bond is located at the sixth carbon from the omega end.