Arachidonic acid (AA) is a type of omega-6 polyunsaturated fatty acid that is found in animal-based foods such as meat, poultry, and eggs, as well as some plant-based oils such as corn, sunflower, and soybean oil.
In the body, arachidonic acid is involved in several processes, including the regulation of inflammation, blood clotting, and the contraction of smooth muscle cells. It is also the starting point for the synthesis of several signaling molecules known as eicosanoids, which include prostaglandins, leukotrienes, and thromboxanes.
Although arachidonic acid has important physiological functions, an excessive intake of omega-6 fatty acids, including arachidonic acid, has been linked to increased inflammation and an increased risk of certain chronic diseases, such as cardiovascular disease and some types of cancer.
For this reason, it is recommended to have a balanced intake of omega-3 and omega-6 fatty acids, rather than an excessive intake of one type or the other. This can be achieved by consuming a diet that includes a variety of healthy foods, such as fish, nuts, seeds, and vegetables, and limiting the consumption of processed foods and oils high in omega-6 fatty acids.
