News tagged with fatty acids
(HealthDay)—Regularly smoking pot is associated with visceral adiposity and adipose tissue insulin resistance, but not other metabolic changes such as impaired β-cell function or hepatic steatosis, according ...
Diabetes Apr 19, 2013 | 3.7 / 5 (3) | 2
(HealthDay)—Variants of insulin receptor substrate 1 (IRS1) are associated with insulin resistance and metabolic syndrome, but only under particular dietary conditions, according to a study published online ...
Diabetes Apr 28, 2013 | 3 / 5 (2) | 0
Adding omega-3 fatty acids did not improve a combination of nutritional supplements commonly recommended for treating age-related macular degeneration (AMD), a major cause of vision loss among older Americans, ...
Ophthalmology May 06, 2013 | 3 / 5 (2) | 0 |
Women are often told to eat more red meat, yet Flinders University PhD candidate Lily Chan (pictured) says it is just as important for women to increase their weekly fish intake.
Health May 06, 2013 | 5 / 5 (1) | 0
Spanish researchers have studied how job stress affects cardiovascular health. The results, published in the 'Scandinavian Journal of Public Health', link this situation to dyslipidemia, a disorder that a ...
Health May 16, 2013 | 5 / 5 (1) | 0
"Eat your veggies" has been an admonition of parents through the ages, but newly published brain research from the University of Georgia provides one of the best reasons why.
Health Apr 26, 2013 | 4 / 5 (1) | 1
Eating fish is good for your heart, but taking fish oil capsules does not help people at high risk of heart problems who are already taking medicines to prevent them, a large study in Italy found.
Cardiology May 08, 2013 | 4 / 5 (1) | 0
In chemistry, especially biochemistry, a fatty acid is a carboxylic acid often with a long unbranched aliphatic tail (chain), which is either saturated or unsaturated. Carboxylic acids as short as butyric acid (4 carbon atoms) are considered to be fatty acids, whereas fatty acids derived from natural fats and oils may be assumed to have at least eight carbon atoms, caprylic acid (octanoic acid), for example. The most abundant natural fatty acids have an even number of carbon atoms because their biosynthesis involves acetyl-CoA, a coenzyme carrying a two-carbon-atom group (see fatty acid synthesis).
Fatty acids are produced by the hydrolysis of the ester linkages in a fat or biological oil (both of which are triglycerides), with the removal of glycerol. See oleochemicals.
Fatty acids are aliphatic monocarboxylic acids derived from, or contained in esterified form in, an animal or vegetable fat, oil, or wax. Natural fatty acids commonly have a chain of four to 28 carbons (usually unbranched and even numbered), which may be saturated or unsaturated. By extension, the term is sometimes used to embrace all acyclic aliphatic carboxylic acids. This would include acetic acid, which is not usually considered a fatty acid because it is so short that the triglyceride triacetin made from it is substantially miscible with water and is thus not a lipid.
The blend of fatty acids exuded by mammalian skin, together with lactic acid and pyruvic acid, are probably as distinctive as fingerprints, and enable dogs to differentiate between various people. A team from Yale University have in 2009 developed the electronic equivalent of a dog's sense of smell.
For more information about Fatty acid, read the full article at
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