Omega-3 Cannabinoid Research

Description of Omega-3

Polyunsaturated fatty acids (PUFAs) are essential building blocks. Since the human body does not make its own PUFAs, we must consume them to survive and thrive. In the brain PUFAs omega-3 (DHA and EPA) fatty acids are primary building blocks (or precursors) the body uses to make its own endocannabinoids (as are omega-6). Omega-3-based endocannabinoids are multi-functional molecules acting at various receptor sites. 

And here is an important insight: a healthy ECS is dependent on the ratio of omega-3 to omega-6.

Excess of omega-6 and a lack of dietary omega-3 are implicated in a poorly functioning ECS.

The findings have practical implications in the setting of chronic illness (especially those with chronic pain, inflammation, and oxidative stress). We can choose to consume foods that prevent or treat ECS-based dysfunction or impairment.

More specifically, omega-3’s are considered anti-inflammatory while omega-6 is a precursor to a number of potent pro-inflammatory mediators.

When we consider that our modern diet is heavy in omega-6 and low in omega-3 at an estimated ratio of 20:1 (respectively), we can more easily make a connection between the foods we eat and a low bioavailability of endocannabinoids, with direct consequences for a number of chronic conditions.

Research suggests that a healthy ratio is 5:1 (omega-6:omega-3).

Foods and oils rich in omega-3 include fish such as salmon, mack- erel, and sardines; also cod liver oil, hemp seed oil, flax seed oil, and chia seed oil are good sources (as are the seeds them- selves).

In direct contrast, omega-6-abundant food sources include numerous oils (e.g. corn oil, soybean oil, cottonseed oil), but especially corn chips or most fast foods (due to being fried or in processed oils abundant in omega-6).