omega-6


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Related to omega-6: omega-3, Omega-9
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Noun1.omega-6 - a polyunsaturated fatty acid whose carbon chain has its first double valence bond six carbons from the beginning
polyunsaturated fatty acid - an unsaturated fatty acid whose carbon chain has more than one double or triple valence bond per molecule; found chiefly in fish and corn and soybean oil and safflower oil
linolenic acid - a liquid polyunsaturated fatty acid that occurs in some plant oils; an essential fatty acid
References in periodicals archive ?
Brian Peskin is the author of a number of books, all published by Pinnacle Press, based on the idea that health and disease are predicated on having sufficient omega-6 fatty acids.
In addition to omega-3s, the researchers looked at omega-6 fatty acids, which generally are plentiful in Western diets.
The ideal ratio of omega-6 to omega-3 EFAs is about 2:1, but in most Americans, the ratio is estimated to be anywhere from 10:1 to 20:1.
Omega-3 fatty acids are derived from linoleic acid, Omega-6 from linoleic acid, and Omega-9 from oleic acid.
Within the family of polyunsaturated fats, omega-6 and omega-3 fatty acids are considered "good" fats.
The advice was based on a meta-analysis of randomized, controlled studies showing that people who ate the most omega-6 fatty acids had the least amount of heart disease, and that people with heart disease had lower levels of omega-6 in their blood than healthy people.
People should get at least 5% to 10% of their energy (calories) from omega-6 polyunsaturated fatty acids (PUFAs)--as found in vegetable oils, nuts and seeds--to reduce their risk for coronary heart disease (CHD), according to new advice.
Washington, January 31 (ANI): The American Heart Association says that it may be beneficial to include omega-6 polyunsaturated fatty acids (PUFAs)-found in vegetable oils, nuts and seeds-in diet plans charted for keeping the heart healthy.
You're likely referring to the ratio of omega-6 to omega-3 fatty acids in your diet.
The worm uses this gene, which isn't normally present in mammals, to convert the less healthful, more common oils known as omega-6 fatty acids into the omega-3 variety.
In contrast, those who ate higher levels of omega-6 fats and lower levels of omega-3s were 2 1/2 times more likely to have dry eyes.
Regarding your response to a question about omega-3 and omega-6 in the March/April 2005 issue of The Saturday Evening Post, your answer noted the importance of "balancing" these two nutrients.