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| | ==The benefits of Linoleic Acid are== | | ==The benefits of Linoleic Acid are== |
| − | ==Dietary sources==
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| − | Note: Unless cited, none of these percentages have been verified by scientific research.
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| − | {| class="wikitable" cellpadding="1"
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| − | |-
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| − | !|Name||% LA<sup>†</sup>.
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| − | |-
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| − | |[[Salicornia oil]] ||75% ||
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| − | |-
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| − | |[[Safflower oil]] ||74.62% ||
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| − | |-
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| − | |[[Oenothera | Evening Primrose oil]] ||73% ||
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| − | |-
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| − | |[[Poppyseed oil]] ||70% ||
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| − | |-
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| − | |[[Grape seed oil]] ||69.6% ||
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| − | |-
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| − | |[[Sunflower oil]] ||65.7% ||
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| − | |-
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| − | |[[Hemp oil]] ||60% ||
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| − | |-
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| − | |[[Corn oil]] ||59% ||
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| − | |-
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| − | |[[Wheat germ oil]] ||55% ||
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| − | |-
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| − | |[[Cottonseed oil]] ||54% ||
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| − | |-
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| − | |[[Soybean oil]] ||51% ||
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| − | |-
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| − | |[[Walnut oil]] ||51% ||
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| − | |-
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| − | |[[Sesame oil]] ||45% ||
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| − | |-
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| − | |[[Rice bran oil]] ||39% ||
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| − | |-
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| − | |[[Argan oil]] ||37% ||
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| − | |-
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| − | |[[Pistachio oil]] ||32.7% ||
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| − | |-
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| − | |[[Peanut oil]] ||32% ||<ref>Oil, peanut, salad or cooking: search for peanut oil on http://www.nal.usda.gov/fnic/foodcomp/search/</ref>
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| − | |-
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| − | |[[Almonds]] ||24% ||
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| − | |-
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| − | |[[Canola oil]] ||21% ||
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| − | |-
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| − | |[[Chicken fat]] || 18-23% ||<ref>{{cite journal | url = http://www.springerlink.com/content/0837289583682243/ | title = The chemical composition of depot fats in chickens and turkeys | author = M. K. Nutter, E. E. Lockhart and R. S. Harris | year = 1943 | journal = Journal of the American Oil Chemists' Society | volume = 20 | issue = 11 | pages = 231–234 | doi = 10.1007/BF02630880}}</ref>
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| − | |-
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| − | |[[Egg yolk]] ||16% ||
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| − | |-
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| − | |[[Linseed oil]] ||15% ||
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| − | |-
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| − | |[[Lard]] ||10% ||
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| − | |-
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| − | |[[Olive oil]] ||10% (3.5 - 21%)|| <ref name=oos>{{cite web |url=http://www.oliveoilsource.com/page/chemical-characteristics |title=Olive Oil : Chemical Characteristics }}</ref><ref name=Beltran2004>{{cite journal |url=http://hera.ugr.es/doi/15058025.pdf |title=Influence of Harvest Date and Crop Yield on the Fatty Acid Composition of Virgin Olive Oils from Cv. Picual |author=Beltran et al. |year=2004 | journal = J. Agric. Food Chem. | volume = 52 | pages = 3434–3440 |doi=10.1021/jf049894n |pmid=15161211 |last2=Del Rio |first2=C |last3=Sánchez |first3=S |last4=Martínez |first4=L |issue=11}}</ref>
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| − | |-
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| − | |[[Palm oil]] ||10% ||
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| − | |-
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| − | |[[Cocoa butter]] ||3% ||
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| − | |-
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| − | |[[Macadamia oil]] ||2% ||
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| − | |-
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| − | |[[Butter]] ||2% ||
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| − | |-
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| − | |[[Coconut oil]] ||2% ||
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| − | |-
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| − | ||
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| − | | colspan=2|<small><sup>†</sup>average val</small>
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| − | |}
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| | [[Category:Treatments]] | | [[Category:Treatments]] |
| | [[Category:X]] | | [[Category:X]] |
Linoleic Acid is a polyunsaturated fatty acid that is part of the Omega 6 fatty acids family. It is a precursor for a hormone like substance prostaglandins. Prostaglandins are substances found in the body's cells. Linoleic acid is an essential fatty acid the body cannot produce itself so it must be included in the diet. Your body converts this into Gamma-linolenic acid GLA and other compounds.
See also : Conjugated Linoleic Acid (CLA)
