Fatty acids

A major component of fats that are used by the body for energy and tissue development.

Acids produced when fats are broken down; may be saturated, polyunsaturated, or monounsaturated.

Organic acids consisting of carbon chains with a carboxyl group at the end. The nutritionally important fatty acids have an even number of carbon atoms. In addition to their accepted names, fatty acids can be named by a shorthand giving the number of carbon atoms in the molecule (e.g. 08), then a colon and the number of double bonds (e.g. 08:2), followed by the position of the first double bond from the methyl end of the molecule as n- or w (e.g. 08:2 n-6, or 08:2 ω6).

A chemical unit occurring naturally in plants or animals.

A long-chain aliphatic acid found in natural fats and oils. Fatty acids are abundant in cell membranes and (after extraction/purification) are widely used as industrial emulsifiers, for example, phosphatidylcholine (lecithin). In general, fats possessing the highest levels of saturated fatty acids tend to be solid at room temperature; and those fats possessing the highest levels of unsaturated fatty acids tend to be liquid at room temperature. That rule of thumb was the original “dividing line” between compounds called fats and oils, respectively. In general, saturated fatty acids tend to be more stable (resistant to oxidation and thermal breakdown) than unsaturated fatty acids.

Fatty acids in biological systems (e.g., produced by plants in oil-seeds, etc.) tend to contain an even number of carbon atoms in their molecular “backbone,” typically between 14 and 24 carbon atoms. The molecular backbone (alkyl chain) may be saturated (no double bonds) or it may contain one or more double bonds. The configuration of the double bonds in most unsaturated fatty acids is CIS.

Chemical chains of carbon, hydrogen, and oxygen atoms that are part of a fat (lipid) and constitute the major component of triglycerides. Depending on the number and arrangement of these atoms, fatty acids are classified as either saturated, polyunsaturated, or monounsaturated.

Short- and long-chain carbon substances that make up fats Short-chain are liquid at room temperature, whereas whole long-chain are solid at room temperature. Solid are called saturated because their carbon atoms contain all of the hydrogen possible. Liquid are called unsaturated because their carbon atoms lack two or more hydrogen atoms. Generally, fats from animal sources are saturated and high in cholesterol while vegetable fats are generally unsaturated, and cholesterol free.

An organic acid belonging to a group that occurs naturally as fats, oils and waxes.

Derived from hydrolysis of fats forming carboxylic acid with carbon atoms 4 to 26. This may be saturated or unsaturated.

Substances that give fats their different flavors, textures, and melting points.

A carboxylic acid with a long-chain hydrocarbon side group [CH3(CH2),COOH]. The carbon chain can be saturated (no double bonds) or unsaturated (one or more double bonds). The existence of the double bond in the fatty acid changes the physical and chemical attributes of the fatty acid. Those with more than one double bond are more fluid than those without any double bonds. Those with multiple double bonds are more fluid than those with single double bonds. Short-chain fatty acids are more fluid than long-chain fatty acids. In general, fatty acids from vegetable sources are more fluid than those from animal sources. Those from marine animals and cold-water fish are more fluid than fatty acids from land animals.

Fatty acids are lipid molecules characterized by a hydrocarbon chain bound to a carboxylic acid group. Fatty acids are often referred to as acyl groups in biochemistry. Fatty acids vary in many ways, structurally, nutritionally, and biochemically, which has led to many classifications for fatty acids as well as fats (triglycerides) rich in particular classes of fatty acids.

Organic (carbon-containing) acid; fatty acids are the building blocks of many lipids. Some fatty acids are manufactured by the body; others, the essential fatty acids, must be supplied by the diet.

Acids containing carbon, hydrogen, and oxygen that are found in fat. Some fatty acids cannot be manufactured by the body and must be consumed in food. These include linoleic, linolenic, and arachidonic acids, which are known as the essential fatty acids. Monounsaturated, polyunsaturated, and saturated fatty acids are different types of fats and oils found in food.

An organic acid with a long straight hydrocarbon chain and an even number of carbon atoms. Fatty acids are the fundamental constituents of many important lipids, including triglycerides. Some fatty acids can be synthesized by the body; others, the ‘essential fatty acids, must be obtained from the diet. Examples of fatty acids are palmitic acid, oleic acid, and stearic acid.

A hydrocarbon in which one of the hydrogen atoms has been replaced by a carboxyl (COOH) group; a monobasic aliphatic acid made up of an alkyl radical attached to a carboxyl group.

A long chain of carbons bonded together and flanked by hydrogen; one end of the molecule is an acid group (COOH) and the other is a methyl group (CH3).

Embedded within fats and oils, intricate and multifaceted molecules are discovered. Among these molecular entities are essential fatty acids, which play a vital role in the body’s functioning. Unlike non-essential fatty acids that can be synthesized by the body, essential fatty acids are unable to be produced internally. Instead, they are derived from plants and must be included in the diet to ensure the maintenance of optimal health.