linoleic acid elongates and desaturates to form arachidonic acid, a precursor to pro-inflammatory compounds that can have detrimental effects on health. Understanding the importance of these “side effects” of consuming linoleic acid has led to the widely adopted approach of countering these n-6 pro-inflammatory fatty acids with n-3 fatty acids, including α-linolenic acid from vegetable sources and eicosapentaenoic and docosahexaenoic acids (EPA and DHA, respectively) found in some fish oils