Interactions of omega-3 fatty acids with other micronutrients (vital substances):
Alpha-linolenic acid and linoleic acid
Alpha-linolenic acid and linoleic acid compete for the same enzymes in the synthesis of other biologically important polyunsaturated fatty acids, such as arachidonic acid, eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA). For this reason, a high administration of linoleic acid relative to alpha-linolenic acid results in a high level of arachidonic acid relative to EPA and DHA in cell membranes. The interaction between linoleic acid and alpha-linolenic acid is probably most important for people with low consumption of EPA and DHA, because EPA and DHA from the diet combine rapidly with cell membranes.
Vitamin E
Polyunsaturated fats go rancid more easily outside the body than saturated fats. Fat-soluble antioxidants – such as vitamin E – play an important role in protecting polyunsaturated fatty acids from oxidation. Studies showed that the amount of vitamin E needed to prevent lipid peroxidation in the body increases as the amount of polyunsaturated fatty acids consumed increases. The DGE (German Nutrition Society) recommends consuming at least 0.4 mg tocopherol equivalents (equivalent to 0.4 mg alpha-tocopherol) per gram of polyunsaturated fatty acids to prevent oxidation of polyunsaturated fatty acids.
Ratio of omega-3 fatty acids to omega-6 fatty acids
Because alpha-linolenic acid (omega-3 fatty acid) and linoleic acid (omega-6 fatty acid) compete for the same enzymes in the synthesis of the polyunsaturated fatty acids arachidonic acid (originates from linoleic acid) and EPA and DHA (originate from alpha-linolenic acid), a quantitatively balanced ratio of fatty acids to each other is important for a healthy immune response. The long-chain omega-3 fatty acids EPA and DHA have anti-inflammatory (anti-inflammatory) effects, while the omega-6 fatty acid arachidonic acid has proinflammatory (pro-inflammatory) effects. The DGE (German Nutrition Society) recommends a fatty acid ratio in the diet of 5 parts omega-6 fatty acids to one part omega-3 fatty acids for the purpose of a preventively effective composition.