fatty acid

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fat·ty ac·id

(fat'ē as'id),
Any acid derived from fats by hydrolysis (for example, oleic, palmitic, or stearic acids); any long-chain monobasic organic acid; they accumulate in disorders associated with the peroxisomes.

fatty acid

n.
Any of a large group of monoprotic acids, especially those found in animal and vegetable fats and oils, having the general formula CnH2n+1COOH. Characteristically made up of saturated or unsaturated aliphatic compounds with an even number of carbon atoms, this group of acids includes palmitic, stearic, and oleic acids.

fatty acid

A straight-chain monocarboxylic acid that can be either saturated (i.e., has no double bonds) or unsaturated—either monounsaturated (having a single double bond) or polyunsaturated (having more than one double bond). The importance of saturation of the bonds in fatty acids is unclear, although saturated animal-derived and “tropical” oils appear to increase the risk of atherosclerosis, while diets high in monounsaturated fats, in particular olive oil, decrease this risk.

Dietary Fats (% saturation)  
[• Substance—A; B; C]
(A=% Saturated fatty acids;  
B=% Monounsaturated fatty acids;  
C=% Polyunsaturated fatty acids) 
• Safflower oil—9%; 13%; 72%  
• Sunflower oil—11%; 20%; 69%  
• Corn oil—13%; 25%; 62% 
• Olive oil—14%; 77%; 9% 
• Soybean oil—15%; 24%; 61% 
• Peanut oil—18%; 48%; 34% 
• Cottonseed oil—27%; 19%; 54% 
• Lard—41%; 47%; 12% 
• Palm oil—51%; 39%; 10% 
• Beef Tallow—52%; 44%;  4% 
• Butterfat—66%; 30%; 4% 
• Palm-kernel oil—86%; 12%; 2%  
• Coconut oil—92%; 6%; 2%

fatty acid

Biochemistry A straight-chain monocarboxylic acid, which can be either saturated–ie, has no double bonds or unsaturated, which is, in turn, either monounsaturated–having a single double bond, or polyunsaturated–having more than one double bond. See Cholesterol-raising fatty acid, n-3 fatty acid, Polyunsaturated fatty acid, Unsaturated fatty acid.

fat·ty ac·id

(fat'ē as'id)
Any acid derived from fats by hydrolysis (e.g., oleic, palmitic, or stearic acids); any long-chain monobasic organic acid; they accumulate in disorders associated with the peroxisomes.

fat·ty ac·id

(fat'ē as'id)
Any acid derived from fats by hydrolysis (e.g., oleic, palmitic, or stearic acids).

Patient discussion about fatty acid

Q. Any dietitians here? Please tell me what are the different types of fatty acids available?

A. i'm not a dietitian either but i love reading about nutrition. so i can tell you that here are 2 families of essential fatty acids (fatty acids that our body cannot create by it's on).
here is the wikipedia entry about them :
http://en.wikipedia.org/wiki/Essential_fatty_acid

Q. Is Omega 3 fatty acids helps brain development of babies? There are all sorts of food supplements that add omega 3 to their baby formula. Is it helpful? Can it harm?

A.

I found a nice video with a pediatrician that explain that exactly!!

http://www.5min.com/Video/Omega-Oil-in-Formula---Good-or-Bad-6067

More discussions about fatty acid