Arachidonic Acid

Arachidonic acid is a polyunsaturated fatty acid with four double bonds, classified as omega-6 fatty acids.

It is one of the main fatty acids that make up the phospholipids of cell membranes. Arachidonic acid also plays an important role in the regulation of many physiological processes. It is a precursor to eicosanoids - compounds that regulate inflammation, blood clotting, blood pressure and other body functions.

Arachidonic acid is found in animal products such as meat, eggs, and dairy products. Nuts and seeds are also good sources of this acid.

Adequate intake of arachidonic acid is important for maintaining health, but excess intake may increase inflammation in the body. Therefore, it is recommended to maintain an optimal balance between arachidonic acid and other omega fatty acids in the diet.

Arachidonic acid is one of the main substances found in animal and plant tissues. It is of utmost importance for the human body, as it is involved in various physiological processes.

The production of arachidonic acid occurs in mitochondria - cellular organelles that are responsible for energy production in cells. In addition, arachidonic acid is also synthesized in the intestines and skin. An important fact is that the main source of arachidonic fatty acid is animal products. Thus, the addition of saturated arachidonic acid to human food is a significant step in a comprehensive solution to the problem of increasing fatty acid intake. One of the most important properties of arachidonic polyunsaturated acid is the ability to protect against the harmful effects of free radicals on cell membranes. Moreover, the antioxidant activity of arachidonic unsaturated fatty acid is higher than that of other polyunsaturated fatty acids. For example, superoxide dismutase most enhances the antioxidant activity of arachidonic dienoic acid, but it should be noted that the effectiveness of the use of other unsaturated fats - liquid acids - depends to a greater extent on their origin. Improving the quality of cow's butter and dietary butter will significantly increase the antioxidant potential of liquid butterfat. Arachidonic saturated fatty acids play a significant role in maintaining normal liver function, and also prevent free radical damage to the liver and promote the restoration of liver tissue. The beneficial effect of arachidonic saturated fatty acids on the human body is ensured by the numerous biological effects of unsaturated arachidonic saturated fatty acid: the formation of the biologically active substance arachidonanediol helps to optimize the temperature of the gland by normalizing the hormonal levels of the body. Another of the most important functions of arachidonic acid saturated fatty acid is its anti-inflammatory effect on body tissues. Thanks to this use of arachidonic fatty acid, saturated fatty acid, the inflammatory effect of rheumatism and psoriasis is reduced.