My dim recollection of the arachidonic acid link to
inflammation was its activity in the in-situ formation
of prostaglandins etc. at the site of inflammation.
I had assumed that most of the arachidonic acid came from
our own metabolism from other fatty acid to phospholipid
precursors.
So now, I want to know how much of the arachidonic acid in
food is actually absorbed and active in the inflammation
process. Maybe someone else has done the hard work of
finding that out.