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. 2011 Nov 30;15(6):234. doi: 10.1186/cc10430

Figure 1.

Figure 1

Specific dietary fatty acids, eicosapentaenoic acid (EPA) and gamma linolenic acid (GLA), limit excessive inflammation by competing with enzymes involved in conversion of membrane-derived arachidonic acid (AA) to proinflammatory mediators. As a result, alternative mediators, which are less inflammatory, are produced. PGE, prostaglandin.