News tagged with fatty acids

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

Liver cancer: Lipid synthesis promotes tumor formation

Lipids comprise an optimal energy source and an important cell component. Researchers from the Biozentrum of the University of Basel and from the University of Geneva have now discovered that the protein mTOR stimulates the ...

Dec 11, 2017
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Fish oil supplements and dry eyes

Dear Mayo Clinic: Is it true that fish oil or an omega-3 supplement can help people with dry eyes? If I decide to take them, do omega-3 supplements have any side effects I should worry about?

Nov 13, 2017
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Which sports supplements actually work?

Whether your goal is to increase strength, decrease body fat or improve overall performance, adding supplements to your daily regimen can give you that extra edge. But with thousands of products on the market, choosing the ...

Nov 08, 2017
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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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