A long-chain omega-6 fatty acid found in meat and eggs that plays a key role in inflammation and immune signaling.
Arachidonic acid is a 20-carbon omega-6 polyunsaturated fatty acid with four double bonds, synthesized from linoleic acid and found in animal products.
Arachidonic acid (AA) is a long-chain omega-6 polyunsaturated fatty acid that your body produces from linoleic acid or obtains directly from animal products. It is a critical structural component of cell membranes and serves as a precursor for powerful signaling molecules called eicosanoids (prostaglandins, leukotrienes, thromboxanes) that regulate inflammation, immune function, and blood clotting. While AA is necessary for health, excessive intake combined with low omega-3 intake promotes excessive inflammation and increases chronic disease risk. AA is abundant in modern diets through meat, poultry, eggs, and organ meats. The balance between arachidonic acid-derived inflammatory eicosanoids and EPA-derived anti-inflammatory eicosanoids is critical for health.
Arachidonic acid is a structural membrane component and precursor for inflammation and immune signaling molecules.
Balance arachidonic acid intake by consuming adequate omega-3 fatty acids (EPA and DHA) to modulate inflammation. Include grass-fed or pasture-raised animal products when possible, as they have better omega-3 profiles. Maintain a healthy weight and exercise regularly to support optimal AA metabolism.
Arachidonic acid is essential but its inflammatory effects depend critically on maintaining adequate omega-3 fatty acid intake.
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