Hello.
In this lesson, you mention in one place that eicosanoids originate from omega-3 acids and alleviate inflammation, and in another place that an excess of omega-6 promotes the formation of substances with inflammatory effects - eicosanoids. How should I understand this?
Thank you for your response.
Eicosanoids are substances that originate from polyunsaturated fatty acids, specifically eicosapolyenoic acids (acids having 20 carbons, from Greek eikosi = 20). These are further divided into two groups:
1. Prostanoids, which include prostaglandins, prostacyclins, and thromboxanes,
2. Leukotrienes.
Each of these groups performs specific functions in the body. For the production of physiologically significant eicosanoids, omega-3 and omega-6 fats are particularly important. Since these groups of fatty acids are part of the diet, the formation of specific types of eicosanoids depends on the quality of the diet, specifically on the ratio of omega-3 to omega-6 fats. In simplified terms, it is presented that based on the O3 to O6 ratio, the body produces eicosanoids with pro-inflammatory effects (with an excess of O6) or conversely with anti-inflammatory effects (with an excess of O3).
Themes: Omega-3 Inflammations Omega-6
Questions answered by
Mgr. Martin Jelinek
Lecturer and author of the educational system
Nutrition educator, lecturer, and author of the educational system and the ZOF learning application.
Mgr. Martin Jelínek has been systematically involved in nutrition education since 1999. He is the founder of ATAC, the educational company behind NutriCourses, and the author of an educational system focused on nutrition, healthy lifestyle, and the practical application of nutrition knowledge.
He graduated from the Faculty of Science at Masaryk University in Brno. Throughout his professional career, he has combined nutrition, education, and the practical application of acquired knowledge. His educational system also includes the ZOF (Zone of Optimal Functioning) learning application, where students turn theory into practical work with meal plans.
In 2007, he launched the first intake of a six-month course focused on the education of nutrition advisors. Over time, this course became the foundation for the further development of the educational system and a range of specialised courses.