Professional education of physicians and occupational diseases Omega-3 and omega-6 polyunsaturated fatty acids

Abstract. Interest in preparations containing omega-3 polyunsaturated fatty acids arose as a result of epidemiological studies conducted in the 1970s. Linoleic, linolenic, and arachidonic acids are essential fatty acids. Obviously, omega-3 polyunsaturated fatty acids should also be classified as essential fatty acids. In the body, unsaturated and partially polyunsaturated fatty acids can be synthesized by the successive participation of chain elongation enzymes called elongases and desaturation enzymes (i.e. forming double bonds at the appropriate positions in the chain) called desaturases. The consumption of polyunsaturated higher fatty acids increasesthe need for antioxidants, especially vitamin E, since peroxidation products easily formed from polyunsaturated higher ω-3 fatty acids have a damaging effect on the body cells and tissues.