A part of fats; they are usually called saturated, monounsaturated or polyunsaturated, depending on the number of hydrogen atoms attached to the carbon atoms of the fat molecule. The greater the number of hydrogen atoms, the higher the saturated fat content.
Fatty acids are the major components of an oil or fat containing a long hydrocarbon chain. Edible fats and oils are triglycerides, i.e. combinations of fatty acids with glycerin, in which three fatty acid molecules are joined with each glycerin molecule.
Category: Fats There are 26 common fatty acids, which can be broadly classified into 3 categories: 1) Saturated fats: normally found in farmed meat and dairy foods. Saturated fats are a strong risk factor in heart disease and stoke. Best to reduce he intake of the types of food that are high in saturated fats. 2) Monounsaturated fats: normally found in olives, rapeseed, sesame, and avocado. Monounsaturated fats are important in maintaining the levels of "good" HDL cholesterol. 3) Polyunsaturated fats (PUFAs): known as the omega-3 and omega-6 fatty acids. Omega-3 fatty acids (alpha linoleic acid) are linked to a lower risk of heart attacks. Trans fatty acids are hazardous to our health. They raise total cholesterol blood levels, particularly LDL (the "bad" cholesterol), which increases the risk of coronary heart disease.
Fatty acids are the basic building blocks for all lipids. Fatty acids are the nutritional components found in dietary fats and oils, and are chemical "chains" consisting of carbon and hydrogen and ending with an acid group. Fatty acids vary in length and degree of saturation, and are generally up to 26 carbons long. The specific chemistry of the fatty acid, including the number of carbons and double bonds, will affect how it functions in the body, including its health benefits.
Fatty acids supply energy and promote absorption of fat-soluble vitamins. Some fatty acids are â€œessential,â€ because they cannot be made by the body. gallbladder disease Gallbladder disease includes inflammation, infection, stones, or obstruction of the gallbladder.
Organic, monobasic acids derived from hydrocarbons by the equivalent of oxidation of a methyl group to an alcohol, aldehyde, and then acid. Fatty acids are saturated and unsaturated (FATTY ACIDS, UNSATURATED). (Grant & Hackh's Chemical Dictionary, 5th ed)
A hydrocarbon in which one of the hydrogen atoms has been replaced by a carboxyl group. They are insoluble in water and therefore would not be absorbed from the intestines if not for the action of bile salts which enable them to be absorbed.
any of several acids found in fat. Essential fatty acids are those that cannot be produced by the body but is needed for its proper growth and functioning. Otherwise, it is called nonessential fatty acid.
The principal part of many vegetable and animal oils and greases, also known as carboxylic acids which embrace a wider definition. These are common contaminants that solvents are used to remove. They are also used to activate fluxes.
A chemical unit occurring naturally, either singly or combined, and consisting of strongly linked carbon and hydrogen atoms in a chain like structure. At the end of the chain is a reactive acid group composed of carbon, hydrogen and oxygen.
Oils found in vegetable and animal fats. Saturated fatty acids are palmitic and stearic. Some unsaturated fatty acids are oleic, linoleic, and linolenic acids (excellent emollients for the skin). Fatty acids are necessary for regulating healthy skin and pre-mature aging. RUIT JUICES: Blend of juice derived from all different types of fruits. Depending on the product they can be from lemons, oranges, apples, berries, etc. These fruits contain natural aha acids and vitamin c that have been scientifically proven to help stimulate and speed skin cell renewal.
Molecules that are long chains of lipid-carboxylic acid found in fats and oils and in cell membranes as a component of phospholipids and glycolipids. (Carboxylic acid is an organic acid containing the functional group -COOH.) See the entire definition of Fatty acids
Chemical chains of carbon, hydrogen, and oxygen atoms that are part of a fat (lipid) and are the major component of triglycerides. Depending on the number and arrangement of these atoms, fatty acids are classified as either saturated, polyunsaturated, or monounsaturated. They are nutritional substances found in nature which include cholesterol, prostaglandins, and stearic, palmitic, linoleic, linolenic, eicosapentanoic (EPA), and decohexanoic acids. Important nutritional lipids include lecithin, choline, gamma-linoleic acid, and inositol.
A basic unit of fats. When insulin levels are too low or there is not enough glucose (sugar) to use for energy, the body burns fatty acids for energy. The body then makes ketone bodies, waste products that cause the acid level in the blood to become too high. This in turn may lead to ketoacidosis, a serious problem. See also: Diabetic ketoacidosis.
Components of fat in our bodies, fat in food and fats and oils. There are several types of fatty acids: saturated fatty acids, polyunsaturated fatty acids and monounsaturated fatty acids. Essential fatty acids are polyunsaturated fatty acids that cannot be made in the body so must be obtained from food.
Chain of carbon atoms with a carboxyl group (-COOH) one end Most commonly contain 4 to 26 carbons, although longer chains exist Most common contain up to 6 double bonds The smallest and most active of the food molecules
There are three main types of fatty acids: saturated, monounsaturated and polyunsaturated. All fatty acids are molecules composed mostly of carbon and hydrogen atoms. A saturated fatty acid has the maximum possible number of hydrogen atoms attached to every carbon atom. It is therefore said to be "saturated" with hydrogen atoms. Some fatty acids are missing one pair of hydrogen atoms in the middle of the molecule. This gap is called an "unsaturation" and the fatty acid is said to be "monounsaturated" because it has one gap. Fatty acids that are missing more than one pair of hydrogen atoms are called "polyunsaturated." Saturated fatty acids are mostly found in foods of animal origin. Monounsaturated and polyunsaturated fatty acids are mostly found in foods of plant origin and some sea foods. Polyunsaturated fatty acids are of two kinds, omega-3 or omega-6. Scientists tell them apart by where in the molecule the "unsaturations," or missing hydrogen atoms, occur.
Nutritional substances found in nature that are fats or lipids. These include triglycerides, cholesterol, fatty acids and prostaglandins. FATTY ACIDS include stearic, palmitic, linoleic, linolenic, eicosapentaenoic (EPA), decosahexanoic acid. Other lipids of nutritional importance include lecithin, choline, gamma-linoleic acid and inositol.
aid in oxygen transport through blood to all cells, tissues, and organs. They help maintain resilience and lubrication of all cells, and combine with protein and cholesterol to form living membranes that hold body cells together. They break up cholesterol deposits on arterial walls, thereby preventing arteriosclerosis. Fatty acids are necessary for the function of the thyroid and adrenal glands.
Commonly produced by chemical splitting of fats and oils with glycerin as a by-product. The long chains of drying oil fatty acids have points of reactivity though which two chains join during drying and thereby change a film from liquid to solid.
A natural organic compound each molecule of which consists of a carboxyl group (oxygen, carbon and hydrogen) attached to a chain of carbon atoms with their associated hydrogen atoms. The chain of carbon atoms may be connected with single bonds of hydrogen between them, making a 'saturated' fat; or it may be connected with double bonds, making an 'unsaturated' fat. The number of carbon and hydrogen atoms in the chain is what determines the qualities of that particular fatty acid. Animal and vegetable fats are made up of various combinations of fatty acids (in sets of three) connected to a glycerol molecule, making them triglycerides. For more information on how this pertains to soap-making, see The Chemistry of Soap.
The principal components in the molecular structure of natural fats, vegetable oils, fish oils, waxes, rosin, and essential oils, where they are bound chemically with glycerin; this combination is termed a glyceride.