I think there are too many X-factor threads so this one is getting glanced over, I'm going to start a new thread with a more specific title and maybe we'll get some more expertise help in this area.
It appears you have two threads on this. Here is my response in the other thread:
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Sesame lignans/Sesamin directly inhibit arachidonic acid. More specifically, the lignans from sesame inhibit the expression of an enzyme known as delta-5 desaturase. This enzyme causes dietary fats to be converted into arachidonic acid, a precursor to the toxic inflammatory factors prostaglandin E2 and leukotriene B4. Furthermore, sesame lignans also multiply levels of useful DGLA (di-homogamma linolenic acid). DGLA is the precursor to prostaglandin E1 that, amongst others, suppresses inflammatory conditions. Supplementation with GLA (gamma linolenic acid), for instance through borage oil, also increases levels of DGLA and prostaglandin E1. As I cannot say how much sesamin/sesame lignans or GLA oil is "compatible" with arachidonic acid, I would entirely avoid sesame lignans (and GLA) during arachidonic acid supplementation. Your call!
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