fatty acid

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Related to Saturated fatty acids: unsaturated fatty acids
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  • noun

Words related to fatty acid

any of a class of aliphatic monocarboxylic acids that form part of a lipid molecule and can be derived from fat by hydrolysis

References in periodicals archive ?
The researchers explained that the stiff, straight, long chains of saturated fatty acids rigidify the lipid moleculesand cause them to separate from the rest of the cell's membrane.
05) of saturated fatty acids (SFA) and monounsaturated fatty acids (MUFA).
Those different results may be due to the different ratio of unsaturated to saturated fatty acids in various lipid sources.
The saturated fatty acids were the most dominant in the butter and ghee samples and ranged from 70% to 82%.
The saturated fatty acids found in red meat are clearly damaging.
In addition, a Medical Research Council study looked at nine different saturated fatty acids and the risk of developing type 2 diabetes, and found that while some fatty acids did increase diabetes risk, dairy fatty acids decreased the risk.
Among saturated fatty acids, the major fatty acid was 16:0 followed by 18:0 and 14:0.
For nutrition content analysis, the contents of energy, protein, total fat, saturated fatty acids, trans fatty acids, carbohydrates, sodium and sugars of the samples were tested to see if the test results were consistent with the declared values on the nutrition labels.
Oleic acid is not considered essential and can be synthesized by the human organism from saturated fatty acids (MINAZZI-RODRIGUES; PENTEADO, 1991).
So what happens when you remove all saturated fatty acids (SFAs) from your diet and replace them entirely with omega-6 linoleic acid?
Julia Zumpano, RD, LD, with Preventive Cardiology at Cleveland Clinic, says that while there's nothing too surprising in the study, it does underscore the benefits of including more polyunsaturated fatty acids (PUFAs) in your diet and less saturated fatty acids and refined sugars.
Plasma concentrations of five PUFAs [linoleic acid (LA), arachidonic acid (AA), alpha-linolenic acid (ALA), docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA)], two saturated fatty acids (palmitic acid and stearic acid) and two monounsaturated fatty acids (palmitoleic acid and oleic acid) were measured in esterified (E) and unesterified (UE) forms.
This paper describes various practicable and adaptable techniques and their efficiency for the reduction of saturated fatty acids and cholesterol from dairy and dairy products.
Both meat and dairy products contain saturated fat, but certain saturated fatty acids are particularly common in dairy products.