In contrast to saturated and monounsaturated fatty acids, PUFAs have at least two double bonds, a feature which crucially affects their structural, physical and chemical properties. PUFAs fulfill several functions in human physiology. They are structural constituents of cell membranes, precursors of eicosanoids, structural constituents of the skin’s epidermis and, last but not least, a concentrated source of energy. PUFAs have been shown to counter the effects of ‘bad’ fatty acids in our blood, and have important health benefits.
Two large families of PUFAs exist: omega-3 PUFAs and omega-6 PUFAs. Both families can be metabolized to long-chain PUFAs (LC-PUFAs). The precursor of omega-6 PUFAs is linolenic acid (LA), while the precursor of omega-3 PUFAs is alpha-linolenic acid (ALA). LA is predominantly obtained from vegetable oils, ALA from green leaves and certain vegetable oils such as soybean oil.
In recent years, numerous studies have suggested that dietary long-chain omega-3 PUFAs help maintain the performance of the heart and cardiovascular system, reduce the levels of triglycerides (fats) in the blood, help regulate blood pressure and help maintain a regular heart beat. In addition, omega-3 PUFAs have been shown to be helpful in maintaining healthy bones and joints and a healthy brain. They are also very important immediately before and after birth, as they play a key role in the vision processes.
