Or do they? And if they do, are omega-3s more commonly tied to alkaline foods... and omega-6s more tied to acidic foods?|||Structurally the molecules are similar, with the main difference that one has 3 double bonds and 18 carbons while the other has 2 double bonds and 18 carbons.
According to http://www.rense.com/1.mpicons/acidalka.鈥?/a> some of the foods are acid-producing and others are alkaline-producing. No correlation between 3 and 6 and specific food acid/alkaline properties that I know of.|||Omega acids are essential fatty acids which human cannot synthesise in body (fatty acids with unsaturation beyond C-9 and C-10). The omega acids are not free acids, these are esterified to the triglycerides we consume as food. Rather, they are useful in reducing gastric ulcer. They are important transport tools for cholesterol and synthsise prostaglandin.
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