Fig. 2.

Schematic overview of the elongation of the parent essential fatty acids (linoleic and α-linolenic acid) to long chain polyunsaturated fatty acids and conversion to eicosanoids. Dietary octadecenoic acids (parent fatty acids) are converted to long chain PUFA by microsomal desaturase and elongase enzymes that are shared by the n-3 and n-6 fatty acids. [49–51]. The n-3 and n-6 fatty acids (dihomo-γ-linolenic, arachidonic, and eicosapentaenoic acid) are precursors of diverse eicosanoids by different pathways, in which enzymes such as cyclooxygenase, lipoxygenase, endoperoxide isomerase, and others are involved [68]. (Adapted with permission from: [69])