News tagged with fatty acids

Related topics: omega 3 fatty acids · type 2 diabetes · insulin resistance · fat · cell metabolism

Is coconut oil good for you?

There is no consistent body of data that I am aware of to indicate that coconut oil has documented specific beneficial effects; hence, there is no data that I'm aware of to suggest people should go out of their way to consume ...

Sep 29, 2014
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Study shows why you need olive oil on your salad

A diet that combines unsaturated fats with nitrite-rich vegetables, such as olive oil and lettuce, can protect you from hypertension, suggests a new study led by King's College London. The findings, published in the journal ...

May 19, 2014
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Dietary trans fat linked to worse memory

Higher consumption of dietary trans fatty acids (dTFA), commonly used in processed foods to improve taste, texture and durability, has been linked to worsened memory function in men 45 years old and younger, according to ...

Jun 17, 2015
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Most supplement capsules don't contain what they promise

My mum and dad are troopers. Every morning, in an effort to stave off old age and dry rot, they down a tablespoon of oily, stinky fish oil. This is done without any obvious signs of distress – clearly, they are from a more ...

Feb 18, 2015
popularity6 comments 0

Fatty acid

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.

This text uses material from Wikipedia, licensed under CC BY-SA

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