Alpha-linolenic acid

Alpha-linolenic acid (ALA) is an essential plant-derived omega-3 fatty acid with 18 carbon atoms and three double bonds. The body can convert some ALA into the longer-chain omega-3 fatty acids EPA and DHA.

Fatty acid metabolism: The processes by which cells synthesize, break down, and modify fatty acids. ALA enters pathways that modify its chain and regulate its use for energy.
Polyunsaturated fatty acid: A fatty acid containing two or more carbon–carbon double bonds. ALA belongs to this structural family because its chain has three double bonds.
Flaxseed: The seed of the flax plant, rich in fiber and alpha-linolenic acid. Flaxseed is one of the most concentrated common food sources of ALA.
Omega-6 fatty acid: An unsaturated fatty acid whose first double bond is six carbon atoms from the methyl end. Omega-6 fats share metabolic enzymes with ALA but belong to a different fatty-acid family.
Omega-3 fatty acid deficiency: A state caused by inadequate intake of essential omega-3 fatty acids, with effects on skin and growth. ALA is the essential omega-3 precursor whose dietary absence can contribute to deficiency.
Fatty acid desaturation: The enzymatic introduction of carbon–carbon double bonds into fatty acid chains. Desaturation adds double bonds as ALA is converted toward longer-chain omega-3 fats.
Omega-3 fatty acid: An unsaturated fatty acid whose first double bond is three carbon atoms from the methyl end. ALA is the shortest commonly consumed omega-3 fatty acid.
Chia seed: An edible seed rich in fiber, minerals, and alpha-linolenic acid. Chia provides ALA in a widely eaten whole-food form.
Eicosapentaenoic acid supplement: A dietary supplement providing eicosapentaenoic acid, commonly derived from fish or algae. Direct EPA intake bypasses the limited conversion from ALA.
Cell membrane: A thin lipid-based boundary that encloses a cell and controls exchange with its surroundings. Dietary ALA can be incorporated into cell membrane lipids.

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