283 Virgin Olive Oil Benefits ϖ-6 POLYUNSATURATED LIPID/S or ω-6 LIPID/S or ω-6 POLYUNSATURATED FAT/S or ω-6 FAT/S; ω-6 POLYUNSATURATED -lipids-; ω-6 POLYUNSATURATED-fats-; ω-6 UNSATURATED -lipids-; ω-6 UNSATURATED -fats- Omega-6; n-6 (similar terms referring to the same concept) (To understand general nomenclature and structural principles of fatty acids, see “Fatty acids” in “CONCEPTS”, the first section of this topic (“LIPIDS”). ω-6 polyunsaturated fatty acids are described in the introduction of the section UNSATURATED LIPID/S) Fats rich in omega-6 polyunsaturated fatty acids (ω-6). The most representative are arachidonic acid (C20:4 ω-6) and linoleic acid (C18:2 ω-6). Linoleic acid is an essential fatty acid and a precursor in the synthesis of longer ω-6 fatty acids, including arachidonic acid. Gamma-linolenic acid -GLA- (C18:3 ω-6), while not essential, is considered important and is poorly synthesised by the body. These fatty acids play essential roles in the body. They help regulate energy production and are incorporated into membrane lipids, where they serve structural functions. They also contribute to the generation of various molecules involved in blood pressure regulation and cell signalling. Like ω-3 fatty acids, ω-6 are precursors to different types of eicosanoids. In general, eicosanoids derived from ω-6, particularly arachidonic acid, promote inflammation, whereas those derived from ω-3 are weak promoters of inflammation or may even have anti-inflammatory effects. Their role in bone and skin health has also been reported. Unlike omega-3 fats, which are mostly found in foods of animal origin, omega-6 fats are primarily present in plant-based foods. The most important dietary sources include seed oils (sunflower, corn, safflower, soya, sesame, evening primrose, etc.), and the seeds from which these oils are obtained (such as sunflower seeds, sesame seeds, evening primrose, etc.), as well as nuts (walnuts, almonds, hazelnuts, pistachios), peanuts, pine nuts, and whole grains. They are also present in meat (chicken, turkey, other poultry, red meat), eggs, and processed meats. Margarine and other spreadable fats, often produced from seed oils, are another common source. Omega-6 fatty acids are also found in olive oil, although in smaller amounts. Linoleic acid (C18:2 –ω-6 polyunsaturated–) accounts for between 3.5% and 21% of total fatty acids. The most abundant fatty acid in olive oil is oleic acid (C18:1 –ω-9 monounsaturated–), making up 55% to 83%, followed by palmitic acid (C16:0 -saturated-): 7.5% to 20%, alpha-linolenic acid (C18:3 –ω-3 polyunsaturated–), up to 1.5%, and trace amounts of other fatty acids. Fatty acid composition varies depending on the oil’s origin and extraction method. There is ongoing scientific controversy regarding the effects of omega-6 fats on health. Initially, these fats were highly regarded for their cholesterol-lowering properties when used to replace saturated fats in the diet. Later, research expanded to explore their impact not only on overall cholesterol levels, but also on the different types of cholesterol, triglycerides, and a range of diseases, particularly cardiovascular disease, lipid profile, diabetes, and cancer. Due to their widespread use and potential health impact, various national and international organisations [including FESNAD (“Spanish Federation of Nutrition, Food
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