unsaturated fatty acid


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Related to unsaturated fatty acid: Triglycerides

un·sat·ur·at·ed fat·ty ac·id

a fatty acid, the carbon chain of which possesses one or more double or triple bonds (for example, oleic acid, with one double bond in the molecule, and linoleic acid, with two); called unsaturated because it is capable of absorbing additional hydrogen.

unsaturated fatty acid

a fatty acid in which some of the carbon atoms in the hydrocarbon chain are joined by double or triple bonds. These bonds are easily modified in chemical reactions, either by conversion to other functional groups or for conjugation to other molecules. Monounsaturated fatty acids have only one double or triple bond per molecule and are found as components of fats (triglycerides) in such foods as fowl, almonds, pecans, cashew nuts, peanuts, and olive oil. Polyunsaturated fatty acids have more than one double or triple bond per molecule and are found in fish, corn, walnuts, sunflower seeds, soybeans, cottonseeds, and safflower oil. Diets high in polyunsaturated fatty acids and low in saturated fatty acids have been correlated with low serum cholesterol levels in some study populations. Compare saturated fatty acid.

unsaturated fat

An alkyl-chain fatty acid with one or more double (ethylenic) bonds between carbons (called unsaturated as the chain is capable of absorbing more hydrogen). Unsaturated fats  (UFs) have lower melting points, and most are liquid at room temperature. UFs can be monounsaturated (i.e., have one double bond, such as oleic acid), which are widely distributed in nature, or polyunsaturated (i.e., has two or more double bonds, such as linolenic acid), which are found in safflower and corn oils.

un·sat·ur·at·ed fat·ty ac·id

(ŭn-sach'ŭr-āt-ĕd fat'ē as'id)
A fatty acid, the carbon chain of which possesses one or more double or triple bonds (e.g., oleic acid, with one double bond in the molecule, and linoleic acid, with two); called unsaturated because it is capable of absorbing additional hydrogen.

unsaturated fatty acid

A fatty acid with one double bond between carbons.

un·sat·ur·at·ed fat·ty ac·id

(ŭn-sach'ŭr-āt-ĕd fat'ē as'id)
A fatty acid, the carbon chain of which possesses one or more double or triple bonds.

unsaturated fatty acid,

n the glyceryl esters of certain organic acids in which some of the atoms are joined by double or triple valence bonds. These bonds are split easily in chemical reaction, and other substances are joined to them. Monounsaturated fatty acids have only one double or triple bond per molecule and are found in such foods as fowl, almonds, pecans, cashew nuts, peanuts, and olive oil. Polyunsaturated fatty acids have more than one double or triple bond per molecule and are found in fish, corn, walnuts, sunflower seeds, soybeans, and safflower oil.
References in periodicals archive ?
The focus of this study is on investigating the effect of saturated and unsaturated fatty acids antioxidant presence on efficiency of flock, bone quality and presence of fatty acid on the chicks.
These bacteria benefit fungi by rapidly hydrogenating unsaturated fatty acids (Kepler et al.
According [17] oil containing unsaturated fatty acids are high susceptible to oxidation.
Leading the study is Sarah Morgan, a sheep farmer's daughter from Llanddeusant, who said: "Cattle fed on grass-based diets produce beef with higher levels of beneficial unsaturated fatty acids compared to concentrate-fed cattle.
He said the next step is to test them in dairy cows to determine if the potential can be replicated in the animal to produce higher levels of unsaturated fatty acids in milk.
Saturated and unsaturated fatty acids have different operating mechanisms.
Previous studies have found diets rich in antioxidants, such as in fruits and vegetables, and consumption of fish rich in n-3-poly unsaturated fatty acids might help prevent asthma symptoms, while increasing fast food consumption might contribute to atopic disease.
It is very rich in unsaturated fatty acids and has a high level of natural tocopherols (vitamin E), phenols, phenolic acids, carotenes and squalene.
Unsaturated fatty acids are classified as omega-3 or omega-6 based on their chemical structure.
The invention further relates to unsaturated fatty acids and triglycerides having an increased content of unsaturated fatty acids and use thereof.
On the other hand, the lowest mean concentration of unsaturated fatty acids was in the females from the Gulf of Suez (54.