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Linolenic Acid
Linolenic acid is a type of naturally-occurring fatty acid. It can refer to either of two octadecatrienoic acids (i.e. with an 18-carbon chain and three double bonds, which are found in the '' cis'' configuration), or a mixture of the two. Linolenate (in the form of triglyceride esters of linolenic acid) is often found in vegetable oils; traditionally, such fatty acylates are reported as the fatty acids: *α-Linolenic acid, an omega-3 (n-3) fatty acid * γ-Linolenic acid, an omega-6 (n-6) fatty acid See also * Linoleic acid Linoleic acid (LA) is an organic compound with the formula . Both alkene groups () are ''cis''. It is a fatty acid sometimes denoted 18:2 (n−6) or 18:2 ''cis''-9,12. A linoleate is a salt or ester of this acid. Linoleic acid is a polyunsat ..., the similarly named essential fatty acid References {{chemistry index Alkenoic acids Aromatase inhibitors Fatty acids Essential fatty acids Essential nutrients ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fatty Acid
In chemistry, in particular in biochemistry, a fatty acid is a carboxylic acid with an aliphatic chain, which is either saturated and unsaturated compounds#Organic chemistry, saturated or unsaturated. Most naturally occurring fatty acids have an Branched chain fatty acids, unbranched chain of an even number of carbon atoms, from 4 to 28. Fatty acids are a major component of the lipids (up to 70% by weight) in some species such as microalgae but in some other organisms are not found in their standalone form, but instead exist as three main classes of esters: triglycerides, phospholipids, and cholesteryl esters. In any of these forms, fatty acids are both important diet (nutrition), dietary sources of fuel for animals and important structural components for cell (biology), cells. History The concept of fatty acid (''acide gras'') was introduced in 1813 by Michel Eugène Chevreul, though he initially used some variant terms: ''graisse acide'' and ''acide huileux'' ("acid fat" and "oi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Octadecatrienoic Acid
An octadecatrienoic acid is a chemical compound with formula , a polyunsaturated fatty acid whose molecule has an 18-carbon unbranched backbone with three double bonds. The name refers to many different structural and configurational isomers, that differ in the position of the double bonds along the backbone and on whether they are in ''cis'' (''Z'') or ''trans'' (''E'') configuration. Some isomers have considerable biological, pharmaceutical, or industrial importance, such as: * α-Linolenic acid (9''Z'',12''Z'',15''Z''), found in many cooking oils * γ-Linolenic acid (6''Z'',9''Z'',12''Z''), found in the evening primrose (''Oenothera biennis'') * Pinolenic acid (5''Z'',9''Z'',12''Z''), found in the seeds of pines (''Pinus'' species) * Columbinic acid (5''E'',9''Z'',12''Z''), found in ''Thalictrum'' seed oils * α-Eleostearic acid (9''Z'',11''E'',13''E''), the main component of tung oil, produced from the nuts of tung tree (''Vernicia fordii'') * β-Eleostearic acid (9''E'' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Linolenate
Linolenic acid is a type of naturally-occurring fatty acid. It can refer to either of two octadecatrienoic acids (i.e. with an 18-carbon chain and three double bonds, which are found in the '' cis'' configuration), or a mixture of the two. Linolenate (in the form of triglyceride esters of linolenic acid) is often found in vegetable oils; traditionally, such fatty acylates are reported as the fatty acids: *α-Linolenic acid, an omega-3 (n-3) fatty acid * γ-Linolenic acid, an omega-6 (n-6) fatty acid See also * Linoleic acid Linoleic acid (LA) is an organic compound with the formula . Both alkene groups () are ''cis''. It is a fatty acid sometimes denoted 18:2 (n−6) or 18:2 ''cis''-9,12. A linoleate is a salt or ester of this acid. Linoleic acid is a polyunsat ..., the similarly named essential fatty acid References {{chemistry index Alkenoic acids Aromatase inhibitors Fatty acids Essential fatty acids Essential nutrients ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Triglyceride
A triglyceride (from '' tri-'' and '' glyceride''; also TG, triacylglycerol, TAG, or triacylglyceride) is an ester derived from glycerol and three fatty acids. Triglycerides are the main constituents of body fat in humans and other vertebrates as well as vegetable fat. They are also present in the blood to enable the bidirectional transference of adipose fat and blood glucose from the liver and are a major component of human skin oils. Many types of triglycerides exist. One specific classification focuses on saturated and unsaturated types. Saturated fats have ''no'' C=C groups; unsaturated fats feature one or more C=C groups. Unsaturated fats tend to have a lower melting point than saturated analogues; as a result, they are often liquid at room temperature. Chemical structure The three fatty acids substituents can be the same, but they are usually different. The positions of the three fatty acids are specified using stereospecific numbering as sn-1, sn-2, and sn- ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ester
In chemistry, an ester is a compound derived from an acid (either organic or inorganic) in which the hydrogen atom (H) of at least one acidic hydroxyl group () of that acid is replaced by an organyl group (R). These compounds contain a distinctive functional group. Analogues derived from oxygen replaced by other chalcogens belong to the ester category as well. According to some authors, organyl derivatives of acidic hydrogen of other acids are esters as well (e.g. amides), but not according to the IUPAC. Glycerides are fatty acid esters of glycerol; they are important in biology, being one of the main classes of lipids and comprising the bulk of animal fats and vegetable oils. Lactones are cyclic carboxylic esters; naturally occurring lactones are mainly 5- and 6-membered ring lactones. Lactones contribute to the aroma of fruits, butter, cheese, vegetables like celery and other foods. Esters can be formed from oxoacids (e.g. esters of acetic acid, carbonic acid ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
α-Linolenic Acid
α-Linolenic acid, also known as ''alpha''-linolenic acid (ALA) (from Greek ''alpha'' denoting "first" and ''linon'' meaning flax), is an ''n''−3, or omega-3, essential fatty acid. ALA is found in many seeds and oils, including flaxseed, walnuts, chia, hemp, and many common vegetable oils. In terms of its structure, it is named ''all''-''cis''-9,12,15-octadecatrienoic acid. In physiological literature, it is listed by its lipid number, 18:3 (''n''−3). It is a carboxylic acid with an 18-carbon chain and three '' cis'' double bonds. The first double bond is located at the third carbon from the methyl end of the fatty acid chain, known as the ''n'' end. Thus, α-linolenic acid is a polyunsaturated ''n''−3 (omega-3) fatty acid. It is a regioisomer of gamma-linolenic acid (GLA), an 18:3 (''n''−6) fatty acid (i.e., a polyunsaturated omega-6 fatty acid with three double bonds). Etymology The word ''linolenic'' is an irregular derivation from ''linoleic'', which itsel ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Omega-3 Fatty Acid
Omega−3 fatty acids, also called omega−3 oils, ω−3 fatty acids or ''n''−3 fatty acids, are polyunsaturated fatty acids (PUFAs) characterized by the presence of a double bond three atoms away from the terminal methyl group in their chemical structure. They are widely distributed in nature, are important constituents of animal lipid metabolism, and play an important role in the human diet and in human physiology. The three types of omega−3 fatty acids involved in human physiology are α-linolenic acid (ALA), eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). ALA can be found in plants, while DHA and EPA are found in algae and fish. Marine algae and phytoplankton are primary sources of omega−3 fatty acids. DHA and EPA accumulate in fish that eat these algae. Common sources of plant oils containing ALA include walnuts, edible seeds, and flaxseeds as well as hempseed oil, while sources of EPA and DHA include fish and fish oils, and algae oil. Alm ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Omega-6 Fatty Acid
Omega−6 fatty acids (also referred to as ω−6 fatty acids or ''n''−6 fatty acids) are a family of polyunsaturated fatty acids (PUFA) that share a final carbon-carbon double bond in the ''n''−6 position, that is, the sixth bond, counting from the methyl end. Health and medical organizations recommend intake of omega-6 fatty acids as part of healthful dietary patterns. Health effects The American Heart Association "supports an omega-6 PUFA intake of at least 5% to 10% of energy in the context of other AHA lifestyle and dietary recommendations. To reduce omega-6 PUFA intakes from their current levels would be more likely to increase than to decrease risk for coronary heart disease." A 2018 review found that an increased intake of omega−6 fatty acids reduces total serum cholesterol and may reduce myocardial infarction (heart attack), but found no significant change in LDL cholesterol and triglycerides. A 2021 review found that omega−6 supplements do not affect the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Linoleic Acid
Linoleic acid (LA) is an organic compound with the formula . Both alkene groups () are ''cis''. It is a fatty acid sometimes denoted 18:2 (n−6) or 18:2 ''cis''-9,12. A linoleate is a salt or ester of this acid. Linoleic acid is a polyunsaturated, omega−6 fatty acid. It is a colorless liquid that is virtually insoluble in water but soluble in many organic solvents. It typically occurs in nature as a triglyceride (ester of glycerin) rather than as a free fatty acid. It is one of two essential fatty acids for humans, who must obtain it through their diet, and the most essential, because the body uses it as a base to make the others. The word "linoleic" derives , reflecting the fact that it was first isolated from linseed oil. History In 1844, F. Sacc, working at the laboratory of Justus von Liebig Justus ''Freiherr'' von Liebig (12 May 1803 – 18 April 1873) was a Germans, German scientist who made major contributions to the theory, practice, and pedagogy of che ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
