Alpha-Linolenic Acid (ALA)

Alpha-linolenic acid is a polyunsaturated fatty acid with 18 carbon atoms; the only omega-3 fatty acid found in vegetable products. it is most abundant in canola oil. Alpha-linolenic acid is an essential fatty acid and the major omega-3 fatty acid found in food. Essential fatty acids are not produced by the body and must be present in the diet to maintain health.

The unique biochemical structure of alpha-linolenic acid is important and helps to make it a key player in immunity, vision, cell membranes, and the production of hormonelike compounds.

It is important to maintain an appropriate balance of omega-3 and omega-6 (another essential fatty acid) in the diet as these two substances work together to promote health. These essential fats are both examples of polyunsaturated fatty acids, or PUFAs. Omega-3 fatty acids help reduce inflammation and most omega-6 fatty acids tend to promote inflammation. An inappropriate balance of these essential fatty acids contributes to the development of disease while a proper balance helps maintain and even improve health. A healthy diet should consist of roughly two to four times more omega-6 fatty acids than omega-3 fatty acids. The typical American diet tends to contain 11 to 30 times more omega-6 fatty acids than omega-3 fatty acids and many researchers believe this imbalance is a significant factor in the rising rate of inflammatory disorders in the United States.

Alpha-linolenic acid is an essential fatty acid and the major omega-3 fatty acid found in food. Essential fatty acids are not produced by the body and must be present in the diet to maintain health. The unique biochemical structure of alpha-linolenic acid is important and helps to make it a key player in immunity, vision, cell membranes, and the production of hormonelike compounds.

Essential fatty acids, such as alpha-linolenic acid, are extremely important for healing and maintaining good health. Compounds made from alpha-linolenic acid have been shown to decrease blood clotting and decrease inflammatory processes in the body. Study results from international clinical trials demonstrate that people who eat two servings of fish per week run a lower risk for heart attacks, compared with people who eat very little fish. The probable mechanism is reduced blood clotting because of fish oils, which results in a cardiovascular benefit.
Omega-3 fatty acids have been shown to reduce inflammation and help prevent certain chronic diseases such as heart disease and arthritis. These essential fatty acids are highly concentrated in the brain and appear to be particularly important for cognitive and behavioral function as well as normal growth and development.

Chemical Name: Allcis----9,12,15----Octadecatrienoic Acid
Common Name: a-Linolenic acid
Symbol: 18:3n-3
Molecular Formular : C18H30O2
Molecular Weight: 278.4
CAS Registry No.: 463-40-1
Proportion: 0.92
Chemistry Configuration:
CH3CH2CH=CHCH2CH=CHCH2CH=CH(CH2)7COOH