Mortierella alpina is a fungus known for its ability to produce significant amounts of arachidonic acid (AA), a key omega-6 polyunsaturated fatty acid that serves as a direct precursor to prostaglandins and other eicosanoids in the human body. Prostaglandins are lipid compounds that have diverse hormone-like effects, including roles in inflammation, vascular tone, and reproductive processes. Mortierella alpina is not traditionally used in herbal or folk medicine, but its use in dietary supplements is based on scientific understanding of lipid metabolism.

Several studies have demonstrated that Mortierella alpina can be fermented at industrial scale to produce oils rich in arachidonic acid (source). The extracted fungal oil is used as a commercial source of AA, particularly in infant formulas and some nutritional supplements, where it is intended to support normal development and cellular signaling via prostaglandin pathways.

However, while there is clear biochemical rationale for supplementing with AA to support prostaglandin synthesis, direct clinical evidence that Mortierella alpina oil supplementation improves prostaglandin-related functions in healthy adults is limited. Most evidence is indirect, based on its ability to raise tissue AA levels and the established role of AA in prostaglandin synthesis. Regulatory bodies such as the FDA have recognized its safety as a food ingredient, but health claims are limited.