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In chemistry, particularly in biochemistry, a fatty acid is a carboxylic acid with an aliphatic chain, which is either saturated or unsaturated.
A significant proportion of the fatty acids in the body are obtained from the diet, in the form of triglycerides of either animal or plant origin. The fatty acids in the fats obtained from land animals tend to be saturated, whereas the fatty acids in the triglycerides of fish and plants are often polyunsaturated and therefore present as oils.
Tetradecanoic acid CH 3 (CH 2) 12 COOH C14:0 Pentadecylic acid: Pentadecanoic acid CH 3 (CH 2) 13 COOH C15:0 Palmitic acid: Hexadecanoic acid CH 3 (CH 2) 14 COOH C16:0 Margaric acid: Heptadecanoic acid CH 3 (CH 2) 15 COOH C17:0 Stearic acid: Octadecanoic acid CH 3 (CH 2) 16 COOH C18:0 Nonadecylic acid: Nonadecanoic acid CH 3 (CH 2) 17 COOH C19 ...
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.
Omega-3 fatty acids have a double bond three carbons away from the methyl carbon, whereas omega-6 fatty acids have a double bond six carbons away from the methyl carbon. The illustration below shows the omega-6 fatty acid, linoleic acid. Polyunsaturated fatty acids can be classified in various groups by their chemical structure:
Docosahexaenoic acid (DHA) is an omega−3 fatty acid that is an important component of the human brain, cerebral cortex, skin, and retina. It is given the fatty acid notation 22:6( n −3) . [ 1 ] It can be synthesized from alpha-linolenic acid or obtained directly from maternal milk (breast milk), fatty fish, fish oil, or algae oil.
In particular, it’s important to prioritize oily, cold-water fish like salmon and tuna, because they’re good sources of omega-3 fatty acids, which are linked with a lower risk of heart disease ...
Membrane fluidity is affected by fatty acids. More specifically, whether the fatty acids are saturated or unsaturated has an effect on membrane fluidity. Saturated fatty acids have no double bonds in the hydrocarbon chain, and the maximum amount of hydrogen. The absence of double bonds decreases fluidity. Unsaturated fatty acids have at least ...
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