What are prostaglandins?

Prostaglandins are a group of chemicals made by nearly all of the body's cell membranes. Different prostaglandins have different effects on the body; they can help cause inflammation and pain, raise or lower blood pressure, stimulate uterine contractions and labor, and affect the immune system, nerve impulses, and body temperature.

Prostaglandins are also artificially produced and used for medical reasons, such as starting labor.

Essential fatty acids are transformed into regulatory compounds known as prostaglandins.

Prostaglandins are assigned to either the 1, 2, or 3 series based upon the number of double bonds in the fatty acid. Series 1 and 2 prostaglandins come from the omega-6 fatty acids, with linoleic acid serving as the starting point. Linoleic acid is changed to gammalinolenic acid and then to dihomo-gammalinolenic acid (DHGLA), which contains three double bonds and is the precursor of prostaglandin of the anti-inflammatory 1 series.

Dihomo-gamma-linolenic acid can also be converted to arachidonic acid, which contains four double bonds and is the precursor to the pro-inflammatory 2 series prostaglandins. However, because the delta-5-desaturase enzyme responsible for the conversion of DHGLA to arachidonic acid prefers the omega-3 oils, in humans the greatest source of arachidonic acid is from the diet. Arachidonic acid is found almost entirely in animal food, along with saturated fats.

The omega-3 prostaglandin pathway can begin with alpha-linolenic acid, which can eventually be converted to eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), the precursors to the anti-inflammatory 3 series prostaglandins, but the process is much more efficient when the EPA and DHA are already preformed, as they are, for example, in fish oils. Prostaglandins of the 1 and 3 series are generally viewed as "good" prostaglandins, while prostaglandins of the 2 series are viewed as "bad." This labeling is most evident by looking at their effects on platelets. Prostaglandins of the 2 series promote platelet stickiness, a factor that leads to hardening of the arteries, heart disease, and strokes. In contrast, the 1 and 3 series prostaglandins prevent platelets from sticking together, improve blood flow, and reduce inflammation. By altering the type of dietary oils consumed and stored in cell membranes, prostaglandin metabolism can be manipulated. Manipulation of prostaglandins can be very effective in the treatment of inflammation, allergies, high blood pressure, and many other health conditions.

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