Omega-6 fatty acid

For the 1920s French automobile, see Oméga-Six.
Not to be confused with Omega-3 fatty acid or Trans fatty acid.
Types of fats in food
Components
Manufactured fats
The evening primrose flower (O. biennis) produces an oil containing a high content of γ-linolenic acid, a type of omega−6 fatty acid.

Omega−6 fatty acids (also referred to as ω−6 fatty acids or n−6 fatty acids) are a family of polyunsaturated fatty acids that have in common a final carbon-carbon double bond in the n−6 position, that is, the sixth bond, counting from the methyl end.[1]

  1. ^ Chow, Ching Kuang (2001). Fatty Acids in Foods and Their Health Implications. New York: Routledge Publishing. OCLC 25508943.[page needed]