In human nutrition there are two essential fatty acids, linoleic acid (LA; C18:2, n-6), and alpha-linolenic acid (ALA; C18:3 n-3). These fatty acids are essential because without them the cells cannot function, and inevitably a deficiency causes disease followed by death. These two fatty acids are converted into other fatty acids such as eicosapentaenoic acid (EPA; C20:5, n-3), docosahexaenoic acid (DHA; C22:6, n-3) and gamma linolenic acid (GLA; C18:3, n-6) which have important cellular functions. In particular, these fatty acids can affect membrane fluidity, membrane enzyme activities and eicosanoid synthesis, which can significantly influence the function of the brain. The high fat content of the brain is due to the presence of a relatively large proportion of these fatty acids, suggesting they are required in high amounts for normal mental function. Deficiencies of the essential fats are known to be associated with poor mood, low mental function, and various severities of dementia and cognitive impairment.
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