A molecule containing carbon, hydrogen, and oxygen atoms, together which make up building blocks of fats.
A straight chain monocarboxylic acid that can be either saturated or unsaturated, which is, in turn either monounsaturated or polyunsaturated.
A molecule with a long hydrocarbon tail and a carboxyl group at the other end. Found in many lipids.
An acid derived from the saturated series of open chains of hydrocarbons.
A chemical molecule consisting of carbon and hydrogen atoms bonded in a chainlike structure; combined through its acid group (-cooh) with the alcohol glycerol to form triglycerides. They are carboxylic acids with long hydrocarbon side chains that may or may not contain carboncarbon double bonds. Most naturally occurring fatty acids have an even number of carbon atoms because they are synthesized from 2-carbon units. Fatty acids rarely have less that 14 or more than 20 carbon atoms in biological systems. Fatty acids are rarely 'free.' they most frequently occur as esterified components of other saponifiable lipids. Some fatty acids are essential, that is, our bodies cannot make them, therefore we have to eat them. The two essential fatty acids in humans are linoleic and linolenic acid. Butter contains a wide variety of fatty acids that contribute to its functional advantages and characteristics. The presence of short-chain fatty acids contributes to butter's quality as a softer fat.
A simple lipid containing only carbon, hydrogen and oxygen; a constituent of fat.
the name originally given to long chain carboxylic acids first isolated from fats; organic compound whose molecules consist of a long hydrocarbon chain and a carboxyl group; combined with glycerol in fats.
There are three kinds of fatty acids: saturated, monounsaturated or polyunsaturated. Monosaturated fats and polyunsaturated are heart-healthy, while saturated fats are bad for the heart.
See Fatty Acids.
long chains of carbon atoms attached to hydrogen atoms that form lipids, fats and many other molecules in tissues.
A long-chain aliphatic acid that is found in natural fats.
Compound such as palmitic acid that has a carboxylic acid attached to a long hydrocarbon chain. Used as a major source of energy during metabolism and as a starting point for the synthesis of phospholipids.
A carboxylic acid that contains a long, hydrophobic hydrocarbon chain.
any of a number of carbon-, oxygen-, and hydrogen-containing molecules that make up fats
See essential fatty acid.
( FAHT-TEI AH-SIHD ) THE NAME FATTY ACID, ACCORDING TO THE WORLD COURT (1997) IS TO BE USED ONLY, TO DESCRIBE, THOSE FATTY ACIDS, THAT ARE CALLED, HARD FATS AND ARE SOLIDS, IN THE HUMAN BODY. THE OMEGA 3 & OMEGA 6 ESSENTIAL LIPIDS, ARE NOT SOLIDS, IN THE HUMAN BODY, BUT REMAIN LIQUIDS, AT ALL TIMES, AND ARE THEREFORE, CALLED, THE ESSENTAIL LIPID OILS, ACCORDING TO THE WORLD HEALTH ORGANIZATION. HOW DOES ONE KNOW THE DIFFERENCE ? THE HARD, FATTY ACIDS, ARE SOLIDS, AT THE TEMPERATURE, OF THE HUMAN BODY. THE ESSENTIAL LIPIDS ARE LIQUIDS, AT TEMPERATURES ABOVE FREEZING, AND ARE THEREFORE, THEY ALWAYS, LIQUIDS IN OUR BODYS.
The fundamental unit within a triglyceride fat molecule, composed of a chain of carbon and hydrogen atoms ending with a reactive group consisting of carbon, hydrogen, and oxygen.
Any of a series of saturated organic acids having the general formula CnH2nO2, occurs in natural fats of animals and plants.
A class of macronutrients that serve a wide range of functions in the body, from energy provision to structural composition of organs and tissues. Fatty acids are commonly referred to as "fats".
Chemical chains of carbon, hydrogen and oxygen atoms that are part of fats and are the major component of triglycerides. Fatty acids are often referred to as saturated, monounsaturated or polyunsaturated.
One of the molecules making up a triglyceride, the basic molecule in fat cells. The intermediary in fat metabolism.into energy.
any of a class of aliphatic monocarboxylic acids that form part of a lipid molecule and can be derived from fat by hydrolysis; fatty acids are simple molecules built around a series of carbon atoms linked together in a chain of 12 to 22 carbon atoms
a carboxylic acid derived from or contained in an animal fat or vegetable oil
a carboxylic acid (or organic acid), often with a long aliphatic tail (long chains), and is either saturated or unsaturated
a chain of carbon atoms with a methyl group at one end and an acid group at the other
a chain of carbon atoms with hydrogen attached emanating from a methyl group
a chain of carbons holding hands with an oily head
a chain of carbons linked together and flanked by hydrogen atoms
a combination of a chain of carbon and hydrogen atoms , known as a hydrocarbon , and a particular acid group (-COOH)
a composed of carbon atoms bonded to hydrogen
a long chain of carbon atoms connected to each other
a long hydrocarbon chain capped by a carboxyl group (COOH)
a molecule consisting of a chain of carbon atoms with an organic acid group at one end
a molecule that is made up of a chain of carbon atoms
an organic acid having a chain of carbon atoms coupled to hydrogen atoms at the side and a carboxyl radicle at one end
an organic hydrocarbon with a carboxyl group at one end
a part of the fat molecules
a unit of fat molecules, arranged as chains of carbon, hydrogen, and oxygen
A chemical unit that occurs naturally, either singly or combined, and consists of strongly linked carbon and hydrogen atoms in a chain-like structure. The end of the chain contains a reactive acid group made up of carbon, hydrogen, and oxygen. This acid group permits reaction with glycerol to make the fatty acid a fundamental unit of the triglyceride fat molecule. A natural fat is a mixture of triglyceride fat molecules. Fatty acids found in soybeans include palmitic, stearic, oleic, linoleic, and linolenic.
A monobasic acid containing only the chemicals carbon, hydrogen and oxygen. Found in vegetable and animal fats, they are important for maintaining a healthy skin and are excellent emollients.
Over 40 fatty acids are found in nature. Their physical, chemical and nutritional properties are determined by the number of carbon atoms in the molecule and the number and positioning of double bonds between carbon atoms. Fatty acids may be saturated, monounsaturated or polyunsaturated.
a long carbon chain with a carboxy terminus
A specific group of lipids characterized by a relatively long carbon chain with one or more carboxyl groups. Fatty acids such as acetic and butyric acids result from the fermentive digestion processes of microbes in the reticulo-rumen of cattle.
A naturally occuring, usually in fats, monobasic carboxylic acid, with a long hydrocarbon tail chains.
Any of the organic acids from which fats and oils are produced in the body.
Organic molecules consisting of an aliphatic carbon chain of 2-26 carbon atoms, with a methyl group at one end of the chain and a carboxylic acid group at the other end. Commonly combined in groups of three, esterified to glycerol to form triacylglycerols, which form the bulk of edible oils and fats.
A hydrocarbon chain that is a part of a triglyceride. 45
Any hydrocarbon chain that has a carboxyl group at one end; a major source of energy during metabolism and precursors for synthesis of phospholipids. ( Figure 2-18)
One of the substances that make up fats. Fatty acids are either saturated, monounsaturated, or polyunsaturated.
A complex carbon molecule which is a component of fat either body fat or dietary fat. In foods, these fatty acids include saturated and polyunsaturated fats.
A molecule composed mostly of carbon and hydrogen atoms. Fatty acids are the building blocks of fats.
An organic compound composed of a long chain of carbons bonded to hydrogens. At one of end of the chain is an acid group and at the other end, a methyl group.
Fatty acids are generally classified as saturated, monounsaturated or polyunsaturated. These terms refer to the number of hydrogen atoms attached to the carbon atoms of the fat molecule. In general, fats that contain a majority of saturated fatty acids are solid at room temperature, although some solid vegetable shortenings are up to 75 percent unsaturated. Fats containing mostly unsaturated fatty acids are usually liquid at room temperature and are called oils. Also, see " fats", or " hydrogenation."
fatty acid is an organic acid (or carboxylic acid) with a long hydrocarbon tail, either saturated or unsaturated. Saturated fatty acids are of the form O HOC-R , that is, HOOC-R where R = CH2(CH2)nCH3 Unsaturated fatty acids are of similar form, except that one or more alkene functional groups exist along the chain, substituting singly-bonded -CH2-CH2- part of the chain with doubly-bonded -CH=CH- portions.
Any of a large group of organic acids made up of molecules containing a carboxyl group at the end of a long hydrocarbon chain; the carbon content may very from C2 to C34.
a fatty acid is a carboxylic acid, an acid with a –COOH group, with long hydrocarbon side chains.
Fats are combinations of saturated (unhealthy) and unsaturated (healthy) fatty acids. The “essential” fatty acids (omega-3 and omega-6) are not made by the body and must be obtained from food. Omega-3 fatty acid (fish oil) is a healthy type of fat found in seafood, particularly fish that is fatty. Omega-6 is important for the growth and development of infants. Fatty acids help to control blood pressure, blood clotting, inflammation, and other body functions.
Fatty acids are carboxylic acids with long hydrocarbon side chains. Most natural fatty acids have hydrocarbon chains that don't branch; any double bonds occuring in the chain are cis isomers (side chains are attached on the same side of the double bond).
an organic acid molecule consisting of a chain of carbon molecules and a carboxylic acid (COOH) group. Fatty acids are found in fats, oils, and as components of a number of essential lipids, such as phospholipids and triglycerides. Fatty acids can be burned by the body for energy.
The building block of fats. Fatty acids are important for the production of energy during prolonged low intensity exercise.
Any of numerous saturated or unsaturated aliphatic monocarboxylic acids, including many that occur in the form of esters or glycerides, in fats, waxes, and essential oils.
One of many molecules that are long chains of lipid-carboxylic acid found in fats and oils and in cell membranes as a component of phospholipids and glycolipids. (Carboxylic acid is an organic acid containing the functional group -COOH.) See the entire definition of Fatty acid
A chemical unit composed of a chain of carbon and hydrogen atoms ending with a reactive group consisting of carbon, hydrogen and oxygen which is the fundamental unit within a triglyceride fat molecule.
An organic acid obtained by the hydrolysis (saponification) of natural fats and oils, eg, stearic and palmitic acids. These acids are monobasic, may or may not have some double bonds contain 16 or more C atoms.
A fat soluble acid, found in the epidermis and in cosmetic products. Includes oleic, stearic, palmitic and linoleic acids.
a unit of fat consisting of a chain of carbon atoms linked to hydrogen ions and an acid group attached; may be saturated, monounsaturated and polyunsaturated.
A class of compounds that contain a long chain composed of hydrogen and carbon atoms. In general, fatty acids refer to any compound derived from the breakdown of fats.
The major component of an oil or fat containing a long hydrocarbon chain. Edible oils and fats are triglycerides, i.e. combinations of fatty acids with glycerine, in which three fatty acid molecules are joined with each glycerine molecule. Most fats contain many different fatty acids.
A long chain of carbon and hydrogen atoms punctuated at the end with an acid carboxyl (COOH) group. Fatty acids are found in glycerides (common lipids) attached to the alcohol "head."
Acid which is present in oils or fats in combination with glycerine.
In chemistry, especially biochemistry, a fatty acid is a carboxylic acid often with a long unbranched aliphatic tail (chain), which is either saturated or unsaturated. Carboxylic acids as short as butyric acid (4 carbon atoms) are considered to be fatty acids, while fatty acids derived from natural fats and oils may be assumed to have at least 8 carbon atoms, e.g. caprylic acid (octanoic acid). Most of the natural fatty acids have an even number of carbon atoms, because their biosynthesis involves acetyl-Co A, a coenzyme carrying a two-carbon-atom group.