Cereals and their products are among the major dietary sources of essential elements and fatty acids for humans as well as for animals. The term essential means that these fatty acids must be supplied in the diet because the body needs them but cannot synthesize them. Several unsaturated fatty acids (UFAs) are defined as ‘essential fatty acids’ in the normal diet for preventing nutrition-related pathologies.
Omega-3 fatty acids are unsaturated fats that benefit the cardiovascular system. Some plant-based foods also contain omega-3 in the form of α-linolenic acid (ALA).
Foods high in α-linolenic acid s include flaxseed oil, chia seeds, hemp seeds, canola oil, soybean oil, edamame, navy beans, avocados, whole wheat bread, and oatmeal. α-linolenic acid is similar to the omega-3 fatty acids that are in fish oil, called eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA).
α-linolenic acid is the precursor of three important longer-chain n-3 fatty acids, eicosapentaenoic acid (EPA 20:5w3), docosapentaenoic acid (DPAw3 22:5w3), and docosahexaenoic acid (DHA 22:6w3), which have vital roles in brain development and function, cardiovascular health, and inflammatory response.
Omega-3 fatty acids are incorporated into the membrane lipid bilayer in virtually all body cells and affect membrane composition, eicosanoid biosynthesis, cell signaling cascades, and gene expression.
α-linolenic acid in cereal
