Dihomogammalinolenic acid is a polyunsaturated fatty acid that plays a major role in the regulation of inflammatory processes. It is also an important component of our cell membranes. Polyunsaturated fatty acids are essential nutritional components. They are found only in plants in larger quantities.
What is dihomogammalinolenic acid?
Fats are the third major dietary component, along with proteins and sugars. Fatty acids are long chains or rings of carbon atoms. They are divided into saturated and unsaturated fatty acids. The unsaturated fatty acids have at least one double bond, i.e. two carbon atoms linked by two electrons. Since another atom could be added to the chain at this point instead of a double bond, the term unsaturated fatty acid is used. An important subgroup are the polyunsaturated fatty acids with two or more double bonds. The polyunsaturated fatty acids are divided into the groups of omega-3 fatty acids, omega-6 fatty acids and omega-9 fatty acids, depending on the carbon atom at which the first double bond occurs. Polyunsaturated fatty acids are only formed in plants and must be ingested with food. Animals and humans can only store existing polyunsaturated fatty acids and convert them to other fatty acids. Since this process is very slow, the content and composition of polyunsaturated fatty acids in the diet is very important. Dihomogammalinolenic acid (abbreviation: GDLA) is an omega-6 fatty acid that is formed in plants and animals from linoleic acid. GDLA consists of 20 carbon atoms, has three double bonds, and is the precursor to a number of important substances in the body.
Function, effects, and roles
Because of its length of 20 carbon atoms, dihomogammalinolenic acid is the starting product for the eicosanoid metabolic pathway. The Greek word “eikos” means that this metabolic pathway begins with fatty acids 20 carbon atoms long. DGLA is mainly converted to prostaglandins and thromboxanes of the 1st series and to a lesser extent to arachidonic acid (AA). Arachidonic acid is then converted to prostaglandins and thromboxanes of the 2nd series. Series 2 prostaglandins are released by cells in our body during injury or infection and lead to the development of inflammation. Inflammation plays an important role in the immune system by stimulating the formation of antibodies and promoting the regeneration of injured tissue. However, in a number of diseases such as rheumatism, asthma, allergies and other autoimmune diseases, prostaglandins of the 2nd series are the triggers. Moreover, it is also desirable in normal inflammations to attenuate their duration and intensity. Prostaglandins of the 1st series, which arise directly from GDLA, have this effect. In addition to prostaglandins, GDLA and AA also give rise to thromboxanes. Thromboxanes promote blood clotting and were named after thrombosis, an occlusion of blood vessels by blood clots. Series 2 thromboxanes, which are formed from arachidonic acid, promote blood clotting. Series 1 thromboxanes, on the other hand, which are formed directly from GDLA, reduce the risk of thrombosis. In general, it can be said that a good supply of GDLA reduces inflammation-related diseases such as astham, rheumatism or allergies and lowers the risk of thrombosis, while high amounts of arachidonic acid have the opposite effect. Like all fatty acids, DGLA is also a component of the cell membrane (cell envelope) of our cells, but a specific function has not yet been identified.
Formation, occurrence, properties, and optimal values
The most abundant omega-6 unsaturated fatty acid is linolenic. Linolenic is the Latin name for linseed oil, which is extracted from flax or linseed. In plants and animals, gamma-linolenic acid (GLA) is produced from linolenic by the enzyme delta-6-desaturase, which is then converted to dihomogammalinolenic acid. Since the conversion takes a lot of time and energy, the composition of polyunsaturated fatty acids in our body should be controlled by diet. GDLA is found in all foods only in small amounts and there is no known way to increase the direct intake of GDLA. Therefore, there are no consumption recommendations. However, consumption of the chemical precursor, gammalinolenic acid , can be controlled and increased.It is present in large amounts in borage oil (20%), evening primrose oil (10%) evening primrose oil and oat oil (3%). Evidence shows that increased consumption of GLA results in higher blood levels of GDLA, but not arachidonic acid. However, greater intake of the common precursor, linols, does not result in increased GLA or GDLA levels.
Diseases and disorders
Uncritical consumption of large amounts of polyunsaturated fatty acids poses a number of health risks. On the one hand, this diet generally increases fat intake, which can lead to general disorders of lipid metabolism (obesity). The role of polyunsaturated fatty acids as messenger substances also leads to further complications. Meat and animal fat contain large amounts of arachidonic acid, which gives rise to the pro-inflammatory and thrombosis-promoting prostaglandins and 2nd-series thromboxanes. Too much meat may therefore increase susceptibility to autoimmune diseases. Elevated levels of GLA or GDLA have not previously been implicated in the context of adverse medical indications. However, it is difficult to consume excessive amounts of these fats. Therefore, attention should be paid to the composition of fats in the diet and omega-3 oils and omega-6 oils such as gamma-linolenic acid should be consumed consciously on a daily basis. This can be ensured through dietary supplements or the purchase of special oils.
