Alpha-linolenic Acid (ala) Interactions Overview

Alpha-linolenic acid (ALA) is an essential omega-3 fatty acid. It is primarily found in vegetable oils like flaxseed, canola, and soybean oils, as well as in red meat, dairy products, margarines, and salad dressings containing vegetable oils. Walnuts and other edible nuts are also significant sources of ALA, along with smaller amounts in green leafy vegetables and chocolate. ALA is present in human breast milk, infant formulas, and intravenous fat emulsions. The body converts ALA into longer and more unsaturated omega-3 fatty acids, such as EPA and DHA, with conversion rates typically low but possibly as high as 30%. However, in some disease states like type 1 diabetes, chronic alcoholism, and schizophrenia, the conversion of ALA to longer-chain fatty acids is reduced, though the reason for this remains unknown. R-ALA, or R-alpha-linolenic acid, is a specific form of alpha-linolenic acid (ALA) that occurs naturally in foods. Unlike ALA, which encompasses both R-ALA and S-ALA forms, R-ALA is the biologically active isomer that is more readily absorbed and utilized by the body.