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Mammals are unable to synthesize omega−3 fatty acids, but can obtain the shorter-chain omega−3 fatty acid ALA (18 carbons and 3 double bonds) through diet and use it to form the more important long-chain omega−3 fatty acids, EPA (20 carbons and 5 double bonds) and then from EPA, the most crucial, DHA (22 carbons and 6 double bonds). [2]
An omega−3 fatty acid is a fatty acid with multiple double bonds, where the first double bond is between the third and fourth carbon atoms from the end of the carbon atom chain. "Short-chain" omega−3 fatty acids have a chain of 18 carbon atoms or less, while "long-chain" omega−3 fatty acids have a chain of 20 or more.
The proportion of omega-3 to omega-6 fatty acids in a diet may have metabolic consequences. [2] Unlike omega-3 fatty acids and omega-6 fatty acids, omega-9 fatty acids are not classed as essential fatty acids because they can be created by the human body from monounsaturated and saturated fatty acids, and are therefore not essential in the diet.
Omega-3-acid ethyl esters are used in addition to changes in diet to reduce triglyceride levels in adults with severe (≥ 500 mg/dL) hypertriglyceridemia. [3] In the European Union and other major markets outside the US, omega-3-acid ethyl esters are indicated for hypertriglyceridemia by itself, or in combination with a statin for people with mixed dyslipidemia.
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16- and 18-carbon omega−7 unsaturated fatty acids are known to be converted into 18- or 20-carbon highly unsaturated fatty acids in the body by nonselective desaturating enzymes. [4] The same enzymes also act on omega−3, omega−6, and omega−9 fatty acids. As a result, while proportions of individual highly unsaturated fatty acids may ...
h 17 c 8 ch=chc 7 h 14 co 2 h + 4"o" → ho 2 cc 7 h 14 co 2 h + h 17 c 8 co 2 h Esters of azelaic acid find applications in lubrication and plasticizers. Neutralizing oleic acid with ethanolamines gives the protic ionic liquid monoethanolamine oleate .
The evening primrose flower (O. biennis) produces an oil containing a high content of γ-linolenic acid, a type of 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.
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