Fatty Acids, Unsaturated
| Definition: |
FATTY ACIDS in which the carbon chain contains one or more double or triple carbon-carbon bonds. |
| Notes: |
GEN or unspecified; prefer specific groups or specific acid |
| Also Called: |
Polyunsaturated Fatty Acids |
| Previously Indexed: |
Fatty Acids, Essential (1966-1972) |
Fatty Acids, Unsaturated Categories.
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Arachidonic Acids |
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Eicosanoids - A class of compounds named after and generally derived from C20 fatty acids (EICOSANOIC ACIDS) that includes PROSTAGLANDINS; LEUKOTRIENES; THROMBOXANES, and HYDROXYEICOSATETRAENOIC ACIDS. They have hormone-like effects mediated by specialized receptors (RECEPTORS, EICOSANOID). |
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Fatty Acids, Essential - Long chain organic acid molecules that must be obtained from the diet. Examples are LINOLEIC ACIDS and LINOLENIC ACIDS. |
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Fatty Acids, Monounsaturated - Fatty acids which are unsaturated in only one position. |
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Fatty Acids, Omega-6 - FATTY ACIDS which have the first unsaturated bond in the sixth position from the omega carbon. A typical American diet tends to contain substantially more omega-6 than OMEGA-3 FATTY ACIDS. |
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Ionomycin - A divalent calcium ionophore that is widely used as a tool to investigate the role of intracellular calcium in cellular processes. |
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Sorbic Acid - Mold and yeast inhibitor. Used as a fungistatic agent for foods, especially cheeses. |
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Trans Fatty Acids - UNSATURATED FATTY ACIDS that contain at least one double bond in the trans configuration, which results in a greater bond angle than the cis configuration. This results in a more extended fatty acid chain similar to SATURATED FATTY ACIDS, with closer packing and reduced fluidity. HYDROGENATION of unsaturated fatty acids increases the trans content. |
Fatty Acids, Unsaturated Definitions and Terms
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