Omega-3 fatty acids are less stable and more susceptible to oxidation than omega-6 fatty acids.

“so right they are some in some positions even more because they have more uh double bonds than omega-6”

“meaning that they're more susceptible to oxidation not only when they're on the Shelf but also when they're in our tissues so that's one difference”

“The omega-3s are that and worse because they have more double bonds and they're more they lead to more permeability and more susceptibility to oxidation than the omega sixes.”

“One, omega-3s are typically less stable, more unsaturated with more double bonds, meaning that they're more susceptible to oxidation, not only when they're on the shelf, but also when they're in our tissues.”

“even if you look at some of these Omega six fats and I think one of the one of the big mechanisms that's been proposed is well they're going to increase inflammation because those uh those double bonds can be”