sources of omega-3s were always accompanied by a type of
fat called a furan fatty acid, or F-acid. Made by algae and
plants, these F-acids are incorporated into fish oil when fish
eat algae. (Another known F-acid source is organic, grass-
fed butter.)^25 Once consumed by us, they travel alongside
omega-3s and 6s and other fats in a cell membrane where
they scavenge and neutralize nearby free radicals generated
by polyunsaturated fats or other oxidative stress.
Japanese researchers saw the power of these mysterious
fats when they studied the potent anti-inflammatory effects
of the New Zealand green-lipped mussel. Curious about the
much lower rates of arthritis in the coastal, mussel-
chomping Maori population when compared to their inland-
dwelling counterparts, the scientists compared the F-acid-
containing mussel extract to EPA-rich fish oil and found it
was almost one hundred times more potent than the EPA at
reducing inflammation!
How do F-acids achieve this? They contain what’s called
a resonance structure. A resonance structure may sound
like the crystal that powers a lightsaber or Iron Man’s suit,
but it’s actually even cooler: these chemical firefighters
knock out free radicals, and then stabilize themselves to end
the destructive chain reaction. They’re so good at it, F-acids
may be your brain’s silent guardian molecules, sniping free
radicals like a boss while allowing omega-3s to take all the
credit.
Let’s take a moment of pause, however, before we try to
make F-acids the next big supplement craze. The discovery
of these benevolent free radical fighters is an argument
against trying to break the value of whole foods down into