Of the essential fatty acids and dietary oils, arachidonic acid is an unsaturated omega-6 fatty acid. Omega-6 and omega-3 acids are considered "good" fats. These fats are used in mechanisms within the body that produce thromboxanes, which are involved in blood clotting, and prostaglandins. Arachidonic acid is found in egg yolks, meats (especially organ meats like liver), and other animal rich sources.
Of the EFAs and dietary oils found in the diet, omega-6 fatty acids like arachidonic acid are usually consumed in much higher quantities than omega-3 fatty acids.
Arachidonic acid and other essential fatty acid deficiencies can lead to reduced growth and inability to fight infections.
Since arachidonic acid is found in meat products, an excess can be hazardous to health and promote inflammations. However, in moderation, arachidonic acid can strengthen cell membrane integrity, optimize neurological cell transmission, improve heart function and maintain skin health.
Arachidonic acid is involved in inflammatory responses, allergies and GI distress. It is highly involved in brain function. It is found in breast milk and is now supplemented in infant formula and is essential in the brain development of infants.
Too much arachidonic acid can have adverse health reactions due to its clotting ability and in high quantities may be atherosclerotic. After all, it is a fat and any fat in excess is not healthy to the human body. Since the diet is usually not lacking in arachidonic acid, it is not necessarily vital to supplement, however, it may be beneficial to supplement if diet is lacking is meat such as vegetarians.
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