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Free oleic acid occurs in oils and fats as a product of the breakdown of triglycerides. Olive oil exceeding 2% free oleic acid is graded unfit for human consumption. See Fatty acid § Free fatty acids. [7] Oleic acid is the most abundant fatty acid in human adipose tissue, [14] and second in abundance in human tissues overall, following ...
It is formed from the precursor oleic acid (a monounsaturated fatty acid). [29] After oleic acid is esterified to a phospholipid, S-adenosyl-methionine donates a methyl group to the double bond of oleic acid. [30] This methylation reaction forms the intermediate 10-methylene-octadecanoyal.
Stearoyl-CoA desaturase (SCD; EC 1.14.19.1) is an iron-containing enzyme that catalyzes a rate-limiting step in the synthesis of unsaturated fatty acids. The principal product of SCD is oleic acid, which is formed by desaturation of stearic acid. The ratio of stearic acid to oleic acid has been implicated in the regulation of cell growth and ...
Δ9-desaturase, also known as stearoyl-CoA desaturase-1, is used to synthesize oleic acid, a monounsaturated, ubiquitous component of all cells in the human body, and the major fatty acid in mammalian adipose triglycerides, and also used for phospholipid and cholesteryl ester synthesis. [4]
The main constituent of cocoa butter is the monounsaturated fat derived from palmitic acid, oleic acid, and stearic acid. Monounsaturated fats are triglycerides containing one unsaturated fatty acid. Almost invariably that fatty acid is oleic acid (18:1 n−9).
Most fatty acids in human plasma are 16 or 18 carbon atoms long. CAT is inhibited by high concentrations of malonyl-CoA (the first committed step in fatty acid synthesis) in the cytoplasm. This means that fatty acid synthesis and fatty acid catabolism cannot occur simultaneously in any given cell.
It can be produced by the hydrogenation of oleic acid esters by Bouveault–Blanc reduction, which avoids reduction of the C=C group (as would occur with usual catalytic hydrogenation). The required oleate esters are obtained from beef fat , fish oil , and, in particular, olive oil (from which it gains its name).
A standard method for the preparation of N-acylamino acids is the Schotten-Baumann reaction, in which oleoyl chloride (from oleic acid and, e.g. phosphorus trichloride) is added to an aqueous solution of N-methylglycine at pH 10 (kept constant by the addition of sodium hydroxide solution). [1] Fatty acid-free N-oleoylsarcosine is obtained as an ...
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