Evidence supporting the use of: Linolenic acid (unspecified)
For the body system: Prostaglandins

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Synopsis

Source of validity: Scientific
Rating (out of 5): 3

Linolenic acid (usually referring to alpha-linolenic acid, ALA) is an essential omega-3 fatty acid found in plant oils such as flaxseed, chia, and walnuts. Its relevance to the prostaglandin system is based on its metabolic conversion into longer-chain omega-3 fatty acids (e.g., EPA and DHA). These omega-3 fatty acids serve as precursors for a class of prostaglandins (specifically, series-3 prostaglandins) that generally exhibit anti-inflammatory properties, in contrast to the more pro-inflammatory series-2 prostaglandins derived from arachidonic acid (an omega-6 fatty acid). ALA itself can influence the balance of eicosanoid production, thus modulating inflammatory responses in the body.

Scientific studies have shown that increased dietary intake of ALA and other omega-3 fatty acids can shift the body’s eicosanoid profile towards less inflammatory mediators, which is relevant to the regulation of prostaglandins. However, the conversion rate of ALA to EPA (and subsequently to DHA) is relatively low in humans, and most evidence for anti-inflammatory effects is stronger for direct EPA/DHA supplementation. Nonetheless, ALA remains an important dietary source for influencing the prostaglandin pathway, especially in populations with low seafood intake.

In summary, there is moderate scientific evidence supporting the use of linolenic acid to influence the prostaglandin system, primarily by providing substrate for the synthesis of less inflammatory prostaglandins, although its effects are less potent than those of pre-formed EPA and DHA.

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