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
References in periodicals archive ?
The saturated fatty acid content of palm oil included palmitic acid (C-16:0), and the unsaturated fatty acid content included 10% linoleic acid (C-18:2), which is omega-6 fatty acid.
Taken together, these data indicate that DDGS can be utilized as a feed additive and has beneficial effects on unsaturated fatty acid formation in pork without deleterious effect on growth performance.
Supplementation with different compounds that possess antioxidant properties, including polyphenols, unsaturated fatty acids, and different prebiotic oligosaccharides have been already investigated with the intention to reduce the negative effects of heat stress in poultry [15, 16].
The MC4R AA genotype increased backfat thickness, carcass weight, moisture, and saturated fatty acid, and decreased unsaturated fatty acid. Therefore, the genetic information from Duroc breeding stocks can be utilized effectively by swine industry to improve pork quality, and to meet the changing consumer demands.
According to the data, with the same concentration of TBHQ (RE), the saturated fatty acids content decreased as the concentration of RE (TBHQ) increased and the unsaturated fatty acids content, polyunsaturated fatty acids content and preserving rate of unsaturated fatty acids increased as the concentration of RE (TBHQ) increased.
(2010) found in cagaita seeds, amount of unsaturated fatty acids of 62.33%, of which 21.18% are monounsaturated acids and 41.15% are polyunsaturated acids, with linoleic acid being the main component.
The unsaturated fatty acids in Ulva fasciata shows that C18:ln7 has the highest percentage i.e., 10.7%, then followed by C18:2n6 and C16:1n7, 9.1% and 6.5%, respectively, while the lowest are C20:1n11, C20.5n3 and C22:4n6 (0.3%).
percentage of oil content protein content oleic acid linoleic acid palmitic acid stearic acid saturated and unsaturated fatty acids. The ratios of unsaturated to saturated fatty acids and oleic to linoleic acids were also computed however not included in the analysis of variance.
According [7], the content of unsaturated fatty acids (PUFA) were higher in the fish oil causes susceptible to oxidative damage and produce bad odor.
When these two food groups are combined, the reaction of unsaturated fatty acids with nitrogen compounds in the vegetables results in the formation of nitro fatty acids.
with hydrogens on opposite sides of the double bond (trans configuration).1They arise either by partial hydrogenation of unsaturated oils (usually in the presence of nickel) or by biohydrogenation in the rumens of cows and sheep.2 Due to their ability to pack more tightly than other unsaturated fatty acids they have a higher melting point (45C) than oleic acid and therefore would add granularity (semisolid form) to the hydrogenated oil.3 TFA arising due to biohydrogenation in stomach of ruminant animals are present in small amounts in dairy fat (milk butter) and meat fat.
The lowest [T.sub.M] was measured for unsaturated fatty acids with cis configuration of double bond; for example, for C16:1cis, it was 0[degrees]C; for C16:1trans, it was 33[degrees]C [46-48].