a type of fatty acid which cannot be synthesized by the human body and which must be obtained from the diet. Linoleic and linolenic acids are examples of essential fatty acids.
A long, fat-containing molecule involved in human body processes that is synthesized by plants but not by the human body and is therefore a dietary requirement.
A polyunsaturated fatty acid that cannot be synthesized by a cell or organism and must be supplied as a nutrient.
a nutrient that is very important for health and must be obtained through diet or supplementation
a polyunsaturated fatty acid needed by the body, that is synthesized by plants but not by the human body and is therefore a dietary requirement (from WebMD)
Unsaturated fatty acids considered essential to health (linoleic, linolenic, and arachidonic). Essential fatty acids cannot be synthesised in the body and must be obtained from nutritional sources.
A fact you must get from your food. See also Linoleic acid; linolenic acid.
Fatty acid that can not be generated by other fatty acids in the body. The essential fatty acids include linoleic, linolenic, and arachadonic acids.
A fatty acid that must be provided in the diet; the two essential fatty acids are linoleic and linolenic acids.
unstruated fatty acids)linoleic, linolenic, and arachidonic) which cannot by synthesized in the body and are considered essential for maintaining health.
Molecule which although vital to the body cannot be produced by the body and therefore must be obtained from outside sources.
those unsaturated fatty acids that may not be synthesized in the body and must be obtained in the diet. e.g. linoleic fatty acid
a fatty acid that cannot be produced by the body and therefore is required in the diet. Linoleic acid, an essential fatty acid, may be found in a variety of vegetables.
a nutrient that the body can't make but which is essential to good health.
(EFA): A substance that the human body cannot manufacture and therefore must be supplied in the diet.
Essential fatty acids, or EFAs, are fatty acids that are required in the human diet; they must be obtained from food as human cells have no biochemical pathways capable of producing them internally. There are two families of EFAs: Ï‰-3 (or omega-3 or n-3) and Ï‰-6 (omega-6, n-6.) Fats from each of these families are essential, as the body can convert one omega-3 to another omega-3, for example, but cannot create an omega-3 from scratch.