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ALA Sources—Plants, Seeds, and Nuts

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Omega-6/3 Fatty Acids

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Abstract

Alpha-linolenic fatty acid (18:3ω[omega]3), often abbreviated as ALA or written as α(alpha)-linolenic fatty acid or just as acid, is one of the four omega-3 fatty acids commonly discussed in the press and scientific literature. The other omega-3 acids are EPA (20:5ω[omega]3), docosapentaenoic acid (DPA—22:5ω[omega]3), and DHA (22:6ω[omega]3). Of these, only ALA is considered to be an essential fatty acid (EFA) since it cannot be synthesized by the body and therefore must be supplied by dietary sources. EPA, DPA, and DHA are not considered essential omega-3 fatty acids since the body can convert ALA into these forms of omega-3 fatty acids. ALA is called a short-chain omega-3 fatty acid, while DHA, DPA, and EPA are called long-chain omega-3 fatty acids since in the conversion process the molecules are elongated (added to).

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Correspondence to Wayne Coates PhD .

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Coates, W. (2013). ALA Sources—Plants, Seeds, and Nuts. In: De Meester, F., Watson, R., Zibadi, S. (eds) Omega-6/3 Fatty Acids. Nutrition and Health. Humana Press, Totowa, NJ. https://doi.org/10.1007/978-1-62703-215-5_16

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  • DOI: https://doi.org/10.1007/978-1-62703-215-5_16

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  • Publisher Name: Humana Press, Totowa, NJ

  • Print ISBN: 978-1-62703-214-8

  • Online ISBN: 978-1-62703-215-5

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