Why are Essential Fatty Acids so good for my cells?

Fats are the building blocks of cell membranes -- and "good fats" build healthy cell membranes.

Cell membranes, the protective coverings around each cell in your body, are influenced by fatty acids from the food we eat.

A diet high in saturated fat will cause cells to be built with "bad fats" that make cell membranes stiff, rigid, and unhealthy.

However, diets rich in polyunsaturated fats (like essential fatty acids), act to increase the fluidity of cell membranes and improve their "gate-keeping" abilities. This helps transport toxins out and bring nutrients in to the cells.

What are Eicosanoids?

Eicosanoids are a family of powerful, hormone-like compounds produced in the body from Essential Fatty Acids.

Eicosanoids are compounds that are responsible for many of the beneficial effects of the good fats. However, some eicosanoids, such as those derived from Arachidonic Acid, are potentially harmful if excessive amounts build up in the body. Of the different eiosanoids, the prostaglandins are the most important, and you will find more information on these below.

What do Eicosanoids do?

There are three families of Eicosanoids, each derived from a different fatty acid. Eicosanoids derived from GLA, ALA, and EPA are generally beneficial, while eicosanoids derived from AA are potentially harmful.

Eicosanoids derived from Gamma Linolenic Acid (GLA)

The body processes GLA through several steps, eventually leading to beneficial eicosanoids such as prostaglandin E1 (PGE1). PGE1 has three basic functions: it reduces inflammation, dilates blood vessels, and inhibits blood clotting. The strong anti-inflammatory properties help the body recover from injury by reducing pain, swelling and redness. The other two functions keep blood vessels open wide, and keep blood flowing freely.

Eicosanoids derived from Arachidonic Acid (AA)

The body processes AA into potentially harmful eicosanoids, such as prostaglandin E2 (PGE2). PGE2 strongly increases inflammation, constricts blood vessels, and encourages blood clotting. Without these eicosanoids, you would bleed to death from the slightest of cuts. However, in excess, these eicosanoids may be harmful. Many diseases are directly linked to excessive inflammation and blood clotting – for example, rheumatoid arthritis and some forms of stroke and heart attack.

Eicosanoids derived from ALA and EPA

The compounds in this group are a mixed bag: some of them dilate blood vessels, while others constrict. They also have a weak tendency to increase inflammation and inhibit blood clotting. In general, these are useful defense mechanisms against trauma and infection.

How do I maintain a healthy balance between good and bad Eicosanoids?

Balancing the types of fat you eat has a direct impact on Eicosanoid production. Good fats make good eicosanoids!

In the modern diet we tend to eat foods that contain a high level of Arachidonic Acid, causing high production of potentially harmful eicosanoids.

The key is to tilt the scale towards beneficial eicosanoids through dietary supplementation with fats that the body can easily break down into these beneficial compounds. There are several natural sources of fats that the body breaks down into “good” eicosanoids: Borage Oil, Evening Primrose Oil, Black Currant Oil, Fish Oil, and Flax Oil.

To fully satisfy the body’s need for production of good eicosanoids, a healthy adult needs only 1-2 grams per day of Borage Oil, or 3-6 grams per day of Evening Primrose Oil. In addition, a healthy adult needs to eat fish several times a week, or supplement the diet with 1-2 grams of Fish Oil or 2-5 grams of Flax Oil a day.