Omegas 3 and 6 – The Fatty Acids

Alberts, B., Johnson, A., & Lewis, J. et al. (2014). Molecular Biology of the Cell. Garland Science.
Provides a detailed overview of lipid synthesis and the systemic roles of omega fatty acids in cellular functions.

Taiz, L., Zeiger, E., Møller, I. M., & Murphy, A. (2015). Plant Physiology and Development. Sinauer Associates.
Examines the synthesis of omega fatty acids in plants and their ecological importance.

Berg, J. M., Tymoczko, J. L., & Stryer, L. (2015). Biochemistry. W. H. Freeman.
Discusses the biochemical pathways of omega-3 and omega-6 fatty acids and their roles in human health.

Calder, P. C. (2015). “Functional roles of fatty acids and their effects on human health.” Journal of Parenteral and Enteral Nutrition, 39(1 Suppl), 18S–32S.
Discusses the critical functions of omega-3 fatty acids, highlighting their role in modulating inflammation, supporting immune function, and enhancing systemic health.

Kang, J. X., & Leaf, A. (1996). “Evidence that free polyunsaturated fatty acids modify Na+/K+-ATPase activity in cardiac myocytes.” Proceedings of the National Academy of Sciences, 93(8), 3542–3546.
Highlights the essential cellular roles of omega-3 polyunsaturated fatty acids in regulating cardiac function and maintaining cardiovascular health.

Crawford, M. A., & Sinclair, A. J. (1972). “Nutritional influences in the evolution of mammalian brain structure.” World Review of Nutrition and Dietetics, 13, 20–38.
Discusses how dietary omega-3 fatty acids critically influenced brain structure and development in mammalian evolution, emphasising their significance in early human neurological adaptation.

Simopoulos, A. P. (2016). “An increase in the omega-6/omega-3 fatty acid ratio increases the risk for obesity.” Nutrients, 8(3), 128.
Examines how modern dietary imbalances, characterised by elevated omega-6 and reduced omega-3 fatty acid intake, contribute significantly to obesity and related chronic health issues.

Patterson, E., Wall, R., Fitzgerald, G. F., Ross, R. P., & Stanton, C. (2016). “Gut microbiota, the pharmabiotics they produce, and omega-3 polyunsaturated fatty acids.” Progress in Lipid Research, 64, 116–125.
Explores the bioavailability and health benefits of omega-3 fatty acids derived from plant-based sources such as flaxseeds, walnuts, and algae, emphasising their interactions with gut microbiota and systemic health implications.

Conlon, M. A., & Bird, A. R. (2015). “The impact of diet and lifestyle on gut microbiota and human health.” Nutrients, 7(1), 17–44.
Highlights the beneficial role of plant-derived omega-3 fatty acids in supporting healthy gut microbiota composition and systemic metabolic health.

Brenna, J. T., Salem, N., Sinclair, A. J., & Cunnane, S. C. (2009). “Alpha-linolenic acid supplementation and conversion to n-3 long-chain polyunsaturated fatty acids in humans.” Prostaglandins, Leukotrienes and Essential Fatty Acids, 80(2–3), 85–91.
Explores the metabolic conversion of plant-based omega-3 precursors, particularly alpha-linolenic acid (ALA), into biologically active omega-3 fatty acids (EPA and DHA), highlighting the efficacy and nutritional importance of plant-based omega-3 sources.

Innis, S. M. (2008). “Dietary omega-3 fatty acids and the developing brain.” Brain Research, 1237, 35–43.
Addresses the critical role of omega-3 fatty acids in brain development and highlights the neurological and cardiovascular risks associated with dietary omega-3 deficiency, especially in early life.

Mozaffarian, D., & Wu, J. H. Y. (2011). “Omega-3 fatty acids and cardiovascular disease: Effects on risk factors, molecular pathways, and clinical events.” Journal of the American College of Cardiology, 58(20), 2047–2067.
Explores how omega-3 fatty acids counteract inflammation, reduce triglycerides, and mitigate cardiovascular risks associated with saturated fat consumption.

Poore, J., & Nemecek, T. (2018). “Reducing food’s environmental impacts through producers and consumers.” Science, 360(6392), 987–992.
Highlights the environmental advantages of sourcing omega-3 fatty acids from plant-based alternatives compared to marine-derived sources, a dietary shift which is a move to enhance ecological sustainability.

Willett, W., Rockström, J., Loken, B., et al. (2019). “Food in the Anthropocene: The EAT–Lancet Commission on healthy diets from sustainable food systems.” The Lancet, 393(10170), 447–492.
Advocates adopting sustainable, plant-focused dietary patterns to reduce environmental impact and improve health outcomes.

Springmann, M., Clark, M., Mason-D’Croz, D., et al. (2018). “Options for keeping the food system within environmental limits.” Nature, 562(7728), 519–525.
Evaluates sustainable food system strategies, highlighting the broad environmental benefits of shifting towards plant-based dietary patterns.