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Structure of Omega-3 and Omega-6 fats

Fatty acids are long chains of carbon and hydrogen atoms with acidic ends called carboxyl groups (COOH). While organic chemists start numbering the carbons at the COOH carbon, nutritionists start at the other end, the last or omega carbon. To indicate the position of the first double bond, C=C, a nutritionist starts at the end of the molecule opposite to COOH and counts into the molecule until the first carbon with a double bond is reached. An omega-3 has a double bond at carbon 3, an omega-6 fat has one starting at carbon 6. These fatty acids aremetabolized very differently by humans, who cannot synthesize either one, and depend on food for obtaining them. Most fatty acids occuring in nature are either omega-3 or omega-6, so the food we eat will contribute to the levels of these molecules in our bodies. They have a few specific effects that are important to be aware of in addition to many others. Omega-6 fatty acids give rise to inflammation contributing to stroke and heart disease, while omega-3s form the membranes of brain cells contributing to higher intelligence.

Omega-3 monosaturated fats, also called omega-3 oils or fats, are necessary for many important functions. They are found in abundance in nuts and fish. Eating these frequently is excellent for your health.

Omega-6 fats are the starting materials for many compounds involved in inflammation, so they are potentially more hazardous to your health, because inflammation is currently believed to be an important step in heart attacks.

But both omega-3 and -6 are required to be healthy, and omega-3 fats are less common.