Talk:Omega-9 fatty acid

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Expansion

I think this article is way overdue for a lot more expansion, for example, more about how Omega-9 fatty acids affect the body and their role in nutrition. I have no expertise in this topic but hopefully someone will step forth and turn this into a worthy article along the lines of the article on Omega-3 fatty acid. Chrysolight (talk) 02:45, 14 November 2015 (UTC)[reply]

Expansion

The person who marked this for expansion didn't have any particular requests. I hope my cleanup and additions fit the bill. Sorry for not giving my edit summary. David.Throop 18:21, 14 February 2006 (UTC)[reply]

Chain Elongation in Vegetarian diets

Why would the faux-EFA process occur especially in vegetarians? Is it the lack of the long-chain w3s? If so, wouldn't the presumed abundance of LNA in the vegetarian diet compensate for this? Frankg 03:31, 1 March 2006 (UTC)[reply]

Read the cited article by Phinney; it addresses this question. Briefly, he speculates that, since vegetarians get essentially no dietary long chain PUFA, the desaturation and elongation pathways are "wide open" and a certain amount of the ω-9 oleic acid goes down the path. Even more goes down the path under EFA deprivation because the body is making even more of the elongase and desaturase, plus there's no linoleic or linolenic acid to act as a competitive inhibitor. Phinney says that the Mead acid doesn't serve any particular physiological purpose. It's just a relatively low-cost side effect of a necessary process. David.Throop 16:06, 1 March 2006 (UTC)[reply]

Side effects

what are the side effects? — Preceding unsigned comment added by 209.94.205.100 (talk) 10:53, June 2, 2006

Phinney reports no side effects to the production of mead acid in vegetarian diets. We can speculate that it may have some interference with the action of the lipoxygenase, COX-1 and -2 enzymes on EPA and AA. David.Throop 17:23, 3 June 2006 (UTC)[reply]

This article does not seem to serve a useful purpose

There seems to be no justification for having an article on this topic. Omega-9 fatty acids do not seem to have any common distinguishing property, chemical or biological, other than having ONE of their double bonds in a particular place.--Jorge Stolfi (talk) 17:10, 31 August 2020 (UTC)[reply]