- Arachidonic acid is our most important long-chain omega-6 fat
- Linoleic acid – – arachidonic acid (ARA) – – docosapentaenoic acid (DPA)
- It can be produced in our bodies using linoleic acid (LA) or found in animal products such as meat, poultry, and eggs
- Along with DHA, ARA is the most abundant fatty acid in the brain
- Arachidonic acid is a precursor to arcosinoids, which act as important local signaling hormones and stimulate an inflammatory response against harmful matters, infection, and injury. This inflammatory response is critical for cellular repair to take place
- Too much arachidonic acid can contribute to low-grade chronic inflammation
- Atopic dermatitis and psoriasis have been shown to be improved by omega-3 supplementation, and this is likely due to inhibition of arachidonic acid and reduced inflammation.
- Arachidonic acid deficiency may increase the risk of chronic inflammation, autoimmune disease, infections, and food intolerances
- In humans, arachidonic acid deficiency has been shown to cause eczema. In animal studies, arachidonic acid deficiency can also cause infertility, skin bleeding, and internal bleeding
- The blood thinning effect of fish oil results from EPA interfering with arachidonic acid metabolism.
- Trauma forms prostaglandins from the breakdown of fatty acids, predominantly arachidonic acid. Many chemical and immunological stimuli activate phospholipids, which liberate arachidonic acid. Much occurs within the platelets that are liberated by trauma. The arachidonic acid ultimately breaks down into prostaglandins capable of causing pain.
- Risks factors for arachidonic acid deficiency include oxidative stress and a diet that lacks animal protein and linoleic acid, the precursor to arachidonic acid
- If arachidonic acid is low, Chris Masterjohn recommends increasing arachidonic acid intakes by consuming one 100 gram serving of liver per week and up to 3-4 whole eggs or egg yolks per day. If this is not feasible, an arachidonic acid supplement can be used at 250 milligrams per day with a meal.
Beef kidney, beef liver, eggs, beef brisket, lamb steak, halibut
A recent study revealed that tilapia has the highest levels of arachidonic acid (AA) in the human food chain, with more than 300 milligrams of AA per 100-gram portion.