Open AccessWhole-Body Docosahexaenoic Acid Synthesis-Secretion Rates in Rats Are Constant across a Large Range of Dietary α-Linolenic Acid Intakes
Author(s) -
Anthony F. Domenichiello,
Alex P. Kitson,
Adam H. Metherel,
Chuck T. Chen,
Kathryn E. Hopperton,
P. Mark Stavro,
Richard P. Bazinet
Publication year - 2016
Publication title -
journal of nutrition
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.463
H-Index - 265
eISSN - 1541-6100
pISSN - 0022-3166
DOI - 10.3945/jn.116.232074
Subject(s) - docosahexaenoic acid , docosapentaenoic acid , polyunsaturated fatty acid , weaning , linoleic acid , medicine , linolenic acid , endocrinology , biology , eicosapentaenoic acid , fish oil , alpha linolenic acid , biochemistry , fatty acid , food science , chemistry , fish <actinopterygii> , fishery
Docosahexaenoic acid (DHA) is an ω-3 (n-3) polyunsaturated fatty acid (PUFA) thought to be important for brain function. Although the main dietary source of DHA is fish, DHA can also be synthesized from α-linolenic acid (ALA), which is derived from plants. Enzymes involved in DHA synthesis are also active toward ω-6 (n-6) PUFAs to synthesize docosapentaenoic acid n-6 (DPAn-6). It is unclear whether DHA synthesis from ALA is sufficient to maintain brain DHA.
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