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Alpha-linolenic acid (ALA) – health benefits and physiological mechanisms in the human body
Nutritional Science
Food & Ingredients
Dietary Fats And Fat-soluble Vitamins
Polyunsaturated Fatty Acids
Health Benefits Of Fats
Saturated Fats And Health
Dietary Fats And Health
Fat-soluble Vitamins
Vitamins For Health
Vitamin A Benefits
Metabolic Health
Nutritional Benefits
Laura Schneider
Author
2026-09-24
Date
4 min. read
article.read_time
7
Chapters
Dietary fats serve as a critical nutritional component, providing not only a dense caloric energy source but also essential fatty acids and fat-soluble vitamins—including retinol (vitamin A), cholecalciferol (vitamin D), tocopherols (vitamin E), and phylloquinone (vitamin K). Based on their chemical architecture, specifically the number and positioning of double bonds between carbon atoms, fatty acids are classified into three primary categories: saturated fatty acids (lacking double bonds), monounsaturated fatty acids (containing one double bond), and polyunsaturated fatty acids (featuring two or more double bonds), each of which exerts distinct metabolic and physiological functions within the human body.
What are ALA acids?
Alpha-linolenic acid (ALA) is one of the omega-3 fatty acids, and its first double binding occurs at the first carbon atom, counting from the CH3 group. A good source of ALA is flaxseed oil or in smaller amounts, but it is also a fatty acid in the human body. It also makes up the membranes of the chlorophyll.
Is that the health effects of alaic acid at all?
The action of omega-3s in the human body is multi-directional: they have protective effects on cardiovascular disease, promote the normalization of triglyceride levels, regulate blood pressure, reduce the risk of developing atherosclerosis, exhibit anticonvulsant, anti-allergenic effects, support the immune system, reduce cancer and type 2 diabetes. Moreover, they are thought to reduce the risks of depression, obesity, and have a beneficial effect on skin condition.
The anti-inflammatory effects of ALA?
Scientific reports show that disturbed, increased intake of omega-6 versus omega-3 fatty acids results in increased activity of eicosanoids derived from peanut acid, whose biological activity stimulates inflammation, constipation, or the formation of cancer.
Heart disease and ALA acid
Studies show that a diet high in ALA and at the same time low in saturated fatty acids, cholesterol, or LA reduces the likelihood of cardiovascular events. Particularly well-documented is the overall effect of polyunsaturated acids on the cardiological system. It is estimated that an omega-6 to omega-3 ratio of 1-2:1 can lower cholesterol levels, promote LDL anti-inflammatory processes, and reduce the risk of heart disease.
Cholesterol and ALA acid
It is estimated that the correct intake of ALA acid is associated with a decrease in total cholesterol and LDL cholesterol levels. The correct composition of the diet in terms of fat intake is therefore also important in relation to the risk of developing cardiovascular diseases. It should be emphasized that these are the key factors contributing to the death of Poles, hence the quality of diet definitely translates into quality and longevity of life.
Does that even affect brain health?
Omega-3 fatty acids have a protective function for both the brain and the entire central nervous system. Proper intake has been linked to improving the brain's intellectual functioning and allowing for the proper pace of learning and concentration.
Sources of ALA in food
Based on studies, it is possible to determine dietary recommendations for improving human health based on the correct content of unsaturated fatty acids in meals eaten. To maintain the correct ratio of LA and ALA in adults, the LA in the diet is recommended to be 4% of the diet's energy value, while ALA is 0.5% of the energy value. The best source of ALA is flaxseed oil, and a small amount can also be found in soybean oil.
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