ABSTRACT
The n–6 fatty acids (omega-6) are an essential component of dietary fat intake and are present in abundant quantity in the vegetable oils found in foods and nutritional formulas. Increased consumption of these polyunsaturated fatty acids, especially linoleic acid, has been emphasized because of their impact on reducing serum lipids. The n–6 fatty acids have key roles in membrane function and eicosanoid synthesis, which in turn may modulate potent immune and inflammatory processes. The n–6 fatty acids are prominent constituents of triglycerides, cholesteryl esters, and phospholipids. Linoleic acid is found in a variety of tissues including human adipose tissue and breast milk. When long–chain triglycerides (LCT) containing n–6 fatty acids are administered by the oral or enteral route, they are subject to partial hydrolysis by pancreatic lipase, which has specificity for the sn–1 and sn–3 positions. The chylomicrons contain exogenous LCT and travel through intestinal lymphatics to enter the circulation through the thoracic duct.
