USANA Nutritionals

Fatty acids are long chain carbon compounds that have a non-polar carbon tail and a polar head. Our bodies can produce most fatty acids from the carbohydrates that we eat. However, there are two fatty acids, called essential fatty acids, that we cannot produce and must be obtained from dietary sources. These two acids are Linoleic Acid (LA) an omega-6 fatty acid, and a -linolenic acid (LNA) an omega-3 fatty acid.
 
LNA is the starting material for the biosynthesis of eicosapentanoic acid (EPA) and docosahexaenoic acid (DHA), two important polyunsaturated fatty acids. LNA, EPA and DHA are the main members of the omega-3 family of fatty acids. The essential fatty acids are also converted in our bodies into two important classes of eicosanoids: leukotrienes and prostaglandins, hormone-like substances that influence a huge number of metabolic processes.
 
EPA is the precursor for the series-3 prostaglandins, which support healthy blood pressure, cholesterol and triglyceride levels (providing they are normal to begin with), healthy kidney function, inflammatory response, and healthy immune function. Several prospective cohort studies have found an inverse association between fish consumption and risk of cardiovascular disease. Other studies have shown omega-3 fatty acids, in the form of fish oil supplements, to be effective in supporting healthy joints.
 
Docosahexanoic acid (DHA) and the omega-6 fatty acid, arachidonic acid, are the dominant fats in the nerve cells of fetal and infant brains. Some health authorities have even recommended fortifying commercially prepared infant formulas with DHA to support health and nervous system development.
 
DHA is also an important structural component of the retina, and is likely essential for eye development and growth.

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