polyunsaturated fatty acids(redirected from PFAS)
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omega-3 fatty acidsNutrition
A family of long-chain polyunsaturated fatty acids, primarily eicosapentaenoic (C20:5) and docosahexanenoic acid (C22:6). Increased dietary omega-3 fatty acids are cardioprotective and have a positive impact on inflammatory conditions, interfering with the production of mediators of inflammation—including leukotrienes, platelet-activating factor, interleukin-l and tumour necrosis factor; increased consumption of dietary omega-3FAs and/or fish is reported to benefit patients with chronic inflammatory conditions, including rheumatoid arthritis, ulcerative colitis and chronic obstructive pulmonary disease. Following ingestion, omega-3FAs are rapidly incorporated into phospholipids of plasma and blood vessels; they decrease plasma levels of VLDL-cholesterol, decrease platelet aggregation, cause vasodilation and protect against coronary artery disease and atherosclerosis.
fatty acidsthe main components of fat, consisting of straight hydrocarbon chains with the number of carbon atoms ranging from 4 to more than 20, although chains of 16 and 18 are the most prevalent. All fat-containing foods, and all fat or lipid in the human body, consist of a mixture of different proportions of (1) saturated fatty acids (SFA) which have only single bonds between carbon atoms, all the remaining bonds being attached to hydrogen. SFA occur primarily in animal products like beef, lamb, pork, chicken, cream, milk, butter. Coconut and palm oil, hydrogenated margarine, commercially prepared cakes, pies, and biscuits are also rich in SFA; (2) monounsaturated fatty acids (MUFA) which have one double bond along the main carbon chain. They are present in canola oil, olive oil, peanut oil and oil in almonds, pecans and avocados; (3) polyunsaturated fatty acids (PUFA) which have two or more double bonds along the main carbon chain. Safflower, sunflower, soybean and corn oil are rich in PUFA. See also essential fatty acids, free fatty acids, omega-3 fatty acids.
polyunsaturated fatty acids; PFAs dietary fat constituent; diet deficient in PFAs is linked to increased levels of oxidized low-density lipoproteins and large-artery atherosclerosis
denoting a fatty acid, e.g. linoleic acid, having more than one double bond in its hydrocarbon chain.
polyunsaturated fatty acids
see fatty acids.