Talk:Omega-6 fatty acid

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[edit] Fish Oil Blog

Removed reference to Fish Oil Blog .com which is clearly a commercial site and violates Wikipedia standards. —Preceding unsigned comment added by 24.8.190.84 (talk) 02:48, December 25, 2005

[edit] Commercial Site?

I would like to know why you think that Fish Oil Blog is a commercial site. It has ads, but that's all it seems like to me. —Preceding unsigned comment added by 71.41.37.146 (talk) 10:24, January 6, 2006

[edit] Tiny

Such a tiny page for a vital nutriment ? —Preceding unsigned comment added by 83.228.213.254 (talk) 16:16, April 18, 2006

[edit] margarine ?

can we be serious here, margarine is full of trans fatty acids from hydrogenisation ! Let's cite the good sources! —Preceding unsigned comment added by 83.228.213.254 (talk) 16:19, April 18, 2006

Citing your name is good format too. Also, margarine does not have to contain trans fats, it's only common so as to increase shelf life and viscosity. Rhetth 12:40, 13 December 2006 (UTC)

[edit] Monounsaturated n-6?

Is there such thing as 18:1 (n-6)? If not in nature, could this potentially be created by the partial-hydrogenation process? Frankg 23:44, 6 September 2006 (UTC)

[edit] Polyunsaturated fat?

I'm guessing Omega 6 is a polyunsaturated fat, but is that true and should it be in the article somewhere? Rhetth 12:41, 13 December 2006 (UTC)

Chemically, all ω-6 fatty acids are mono- or polyunsaturated. Mono forms may exist in trace amount in nature but are not known to be nutritionally significant. All the abundant ω-6 fatty acids (i.e. the ones in the table) are polyunsaturated. David.Throop 14:18, 13 December 2006 (UTC)
Incidentally, this is related to my question above. :) Frankg 17:16, 13 December 2006 (UTC)
OK, OK. I'll say that after many long nights of surfing the web, I haven't come up with any references to ω-6 monosaturates. I've also only seen one reference to any ω-3 or -6 that has less than 18 carbons. None with an odd number of carbons. The article that would mention it if it existed, but doesn't, is [1] Search down for 'spinach' to see the discussion of 16 carbon ω-3. On the other hand, any of those are clearly chemically possible. But they apparently play no role in human nutrition or physiology. As to whether 18:1 ω-6 might be formed during hyrdogenation — seems plausible, but I've not seen it substantiated. David.Throop 03:35, 14 December 2006 (UTC)

[edit] merge

I think we can merge this into Fatty Acid.RYNORT 07:44, 8 December 2007 (UTC)

I'd agree that this article does not stand on its own well. Essential fatty acid or Polyunsaturated fat would be a more promising merge target, though.
The list of ω-6 fats duplicates what's at Polyunsaturated fatty acid
David.Throop (talk) 16:33, 8 December 2007 (UTC)
So what do you recomend?RYNORT 17:36, 8 December 2007 (UTC)
Seems to me that the ω fatty acids should be all in one article, which would be a separate article from fatty acids generally. Aramis1250 (talk) 17:31, 12 January 2008 (UTC)

[edit] Very important in physiology and pathophysiology

This important class of vitamin-like compounds is converted to highly potent hormone-like eicosanoids. This section merits stronger documentation and comparison with the entry for 'omega-3 fatty acids'.Morelipids (talk) 04:35, 15 April 2008 (UTC)