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Below is a list of the main fatty acids, a class of lipids, found in foods. These are saturated, monounsaturated and polyunsaturated fatty acids, of which the common name, the IUPAC name and the shorthand notation are specified.
In the human diet the most consumed saturated fatty acids are myristic acid, palmitic acid and stearic acid. For a list of the most common saturated fatty acids, but also of monounsaturated and polyunsaturated fatty acids, see the page List of fatty acids. Contents. Saturated fatty acids and chain lenght. Short chain: up to 5 carbon atoms
Trans fatty acids: definition, structure, properties. Industrial and animal origin. Health effects. Legislation, food sources
Unsaturated fatty acids are fatty acids that contain one or more double/triple carbon-carbon bonds in the carbon chain. On this basis this class of lipids can be divided into: monounsaturated fatty acids (MUFAs), if only one double bond is present; polyunsaturated fatty acids (PUFAs), if at least two double bonds are present;
Unsaturated fatty acids make up 75 to 85 percent of the total fatty acids. Oleic acid (O) and linoleic acid (L) are the most abundant ones; palmitoleic acid , eptadecenoic acid, gadoleic acid , and alpha-linolenic acid (Ln) are present in lower/trace amounts.
Arachidonic acid is arguably the most important among unsaturated fatty acids found in cell membranes. In adult humans following a Western diet, its content varies in the different cell types. The highest values are found in platelets, where it constitutes about 25% of the phospholipid fatty acids.
Chemical structure and properties, such as melting point, of arachidic acid, a saturated fatty acid. Food sources.
Lauroleic acid (12 carbon atoms) belongs to the group of unsaturated fatty acids, having one cis double bond, from the methyl end, in omega-3 (ω-3) or n-3 position, so in shorthand is named 12:1n-3. It is also a member of the sub-group called medium chain fatty acids (MCFA) (from 6 to 12 carbon atoms).
Linoleic acid, with palmitic acid and oleic acid, is one of the most abundant fatty acids in triglycerides of adipose tissue and plasma lipoproteins, where its concentration reflects dietary intake.
It belongs to the group of unsaturated fatty acids. It has one cis double bond, from the methyl end in omega-11 (ω-11) or n-11 position, so in shorthand is 20:1n-11. It is member of the sub-group called very long chain fatty acids or LCFA, namely, fatty acids with 20 or more carbon atoms.