Alpha-linolenic acid
Alpha-linolenic acid
Alpha-linolenic acid (pronunciation: /ˈælfəˌlaɪnoʊˈlɛnɪk ˈæsɪd/), often abbreviated as ALA, is a type of polyunsaturated fat that is essential for human health. It is an omega-3 fatty acid, which means it cannot be synthesized by the human body and must be obtained through diet.
Etymology
The term "alpha-linolenic acid" is derived from the Greek word "linon," meaning flax, and "oleic," which refers to oil or olive. This is because ALA was first isolated from flaxseed oil and is a major component of many plant oils.
Function
Alpha-linolenic acid is a precursor to the long-chain omega-3 fatty acids, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). These fatty acids are known for their potential health benefits, including reducing inflammation and lowering the risk of chronic diseases such as heart disease and arthritis.
Sources
Dietary sources of alpha-linolenic acid include flaxseeds, flaxseed oil, canola oil, soybeans, soybean oil, and walnuts. It is also found in some green vegetables, such as Brussels sprouts, spinach, and kale.
Related Terms
- Polyunsaturated fat
- Omega-3 fatty acid
- Eicosapentaenoic acid (EPA)
- Docosahexaenoic acid (DHA)
- Flaxseed
- Canola oil
- Soybean
External links
- Medical encyclopedia article on Alpha-linolenic acid
- Wikipedia's article - Alpha-linolenic acid
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