Arachidonic acid is a pro-inflammatory fatty acid responsible for the production of series 2 prostaglandins, a hallmark of inflammation associated with conditions such as asthma and arthritis, to name a couple. However, arachidonic acid is not altogether a foe. It is stored in virtually all of our cell membranes and is a necessary component of a healthy immune system. It is released in response to stimuli such as histamine.
Foods high in protein and fat (i.e., meat, egg yolks) are blamed for containing high amounts of arachidonic acid but this is not inherent to these foods. The arachidonic acid content is high due to the prevalence of corn and corn oil products in feed for cattle, hogs and hens. This is why it is so important to choose grass-fed meats, poultry, eggs and butter, which are significantly higher in anti-inflammatory omega-3 fats.
The body makes arachidonic acid from linoleic acid, an omega-6 essential fatty acid. Arachidonic acid is produced in response to an unfavorable ratio of omega-6 to omega-3 fatty acids such as in the standard American diet (SAD) where the ratio is approximately 20:1! A healthier ratio is 2:1 as it was with our Stone Age ancestors. That means eliminating processed foods and commercial meats containing high amount of omega-6 fats.
There's more. The production and conversion of these important fatty acids to their preferred end products (series 1 and 3 prostaglandins which are anti-inflammatory) are dependent on the proper functioning of desaturase enzymes, particularly delta-6-desaturase which requires sufficient vitamin B6, magnesium and zinc, and delta-5-desaturase which requires vitamin C, niacin, and zinc.
