Omega-6 Linoleic Acid As A Driver Of Heart Disease
Dr. James DiNicolantonio
Do we know why omega-6 fatty acids are more susceptible than omega-3 fatty acids to oxidation and having a toxic effect in the body? Is there an enzyme they are interacting with?
1. The quantity of omega-6 in the body is significantly higher than omega-3 (around 100-fold higher).
2. Omega-6 forms more harmful oxidized metabolites, whereas omega-3s are not nearly as harmful and some are even used as signals for cells to undergo apoptosis (cell death) during inflammation vs. turning into a cancerous cell.
One of the charts seems to suggest 16:0 and 18:0 also produced oxidized products in LDL? Aren't those saturated fats? One of the charts showed they also were present in oxidized form in LDL.
All fats can oxidize but arachidonic acid and linoleic acid are the first to oxidize and oxidize much more readily compared to all the other fats in LDL.
Their oxidation products also lead to aldehydes which can covalently bind to apoB (malondialdehyde) and prevent LDL from being picked up by the liver but picked up by macrophages.
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