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ALA (alpha-linolenic acid)

It has long been recognized that certain polyunsaturated fatty acids are important biological components of healthy cells. Fatty acids are saturated or unsaturated aliphatic monocarboxylic acids, usually with an even number of carbon atoms that occur naturally in the form of glycerides in fats and fatty oils, waxes and essential oils. The omega-3 fatty acids are essential for maintenance of health and prevention of disease. Docosahexaenoic acid (DHA) is an omega-3 fatty acid having 22 carbon atoms and three double bonds. It is the major component of insulation tissue for the retinal photoreceptors. It plays a major role in the maintenance of cell membrane fluidity in brain and eyes, reduction of intraocular pressure, constant renewal of retinal components after oxidative damage, reduction of clogging/hardening of arteries, and enhancement of visual acuity. DHA can be supplied to the body either as dietary DHA or in precursor form as alpha-linolenic acid (ALA), also from a dietary source. ALA is obtained from plant seed oils such as oils from flaxseed, perilla, hemp, canola or soybean and is relatively odor-free. Alpha-linolenic acid is one of n-3 series unsaturated acids such as eicosapentaenoic acid and docosahexaenoic acid (DHA) and its various physiological activities, for example, anti-cancer action, thrombosis-suppressing action, anti-hypertension, anti-allergy action, memory-increasing action and so on have been reported. Unsaturated fatty acids such as alpha-linolenic acids are essential dietary constituents that cannot be synthesized by vertebrates. Because they are precursors of other products, linoleic and alpha-linolenic acids are essential fatty acids, and are usually obtained from plant sources. Linoleic acid can be converted by mammals into gamma-linolenic acid (GLA) which can in turn be converted to arachidonic acid, a critically important fatty acid since it is an essential precursor of most prostaglandins. The therapeutic benefits of dietary GLA may result from GLA being a precursor to arachidonic acid and thus subsequently contributing to prostaglandin synthesis. Accordingly, consumption of the more unsaturated GLA, rather than linoleic acid, has potential health benefits. However, GLA is not present in virtually any commercially grown crop plant.

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