Nutrition – The Origin of Balance Between Type 1 and Type 2 Prostaglandins
The Origin of Balance Between Type 1 and Type 2 Prostaglandins Gamma-Linolenic Acid or GLA Quick transformation Dihomo-gamma-linolenic acid or DHLA Quick transformation : slow transformation Type 1 prostaglandins: arachidonic acid Reducing inflammation Type 2 prostaglandins Encouraging inflammation On occurrences of skin disorders of allergic origin, it has been noted that the production of type 1 prostaglandins is reduced, probably
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