saturated fatty acid

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Related to saturated fatty acid: polyunsaturated fatty acid, monounsaturated fatty acid
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Mean SD Min Max [h.sup.2] Palmitic (16:0) 471 25.46 1.06 22.66 28.29 0.50 Palmitoleic (16:1) 291 3.17 0.58 1.9 4.63 0.36 Stearic (18:0) 451 13.19 1.15 10.13 16.07 0.17 oleic (18:1) 469 41.83 2.33 35.45 47.41 0.34 Linoleic (18:2) 451 8.49 1.76 4.61 12.8 0.18 Linolenic (18:3) 386 0.3 0.16 0.03 0.66 0.18 SFA 282 41.58 1.71 37.22 46.19 -- MUFA 285 47.94 2.05 47.94 52.65 -- PUFA 289 10.49 2.17 5.55 16.56 -- SD, standard deviation; [h.sup.2], heritability estimates; SFA, saturated fatty acid; MUFA, monounsaturated fatty acid; PUFA, polyunsaturated fatty acid.
Caption: Figure 2: Percentage of monounsaturated fatty acids (MUFA), polyunsaturated fatty acids (PUFA), and saturated fatty acids (SFA) of oil extracted from Western Schley, Wichita, and Native pecan nut varieties.
"We found that adding unsaturated fatty acids could 'melt' the membrane islands frozen by saturated fatty acids," said First Author Yihui Shen, a graduate student in Min's lab.
Oleic acid is not considered essential and can be synthesized by the human organism from saturated fatty acids (MINAZZI-RODRIGUES; PENTEADO, 1991).
The percentage composition of saturated fatty acids (SFAs) was 18.5, 29.4, 30.2, 25.8 and 30.0% from raw, grilled, boiled, fried and microwave roasted samples, respectively.
Fat intake goals: amount and quality Dietary fat Goal (% of total energy) Total fat 15-30% Saturated fatty acids <10% Polyunsaturated fatty acids (PUFAs) 6-10% n-6 PUFAs 5-8% n-3 PUFAs 1-2% Trans-fatty acids < 1% Monounsaturated fatty acids (MUFAs) By difference Cholesterol <300 mg
The lowest mean value of the saturated fatty acid fraction was in the females for the Mediterranean Sea (31.5% [+ or -] 13.5) whereas the highest mean value was 45.8% ([+ or -] 3.5) in the males from the Gulf of Suez.
The ratio of total polyunsaturated fatty acids to saturated fatty acids (PS ratio) was significantly higher (P <0.0001) among individuals without the MetS than those with the MetS (Table 2).
The articles in the first section address the links between saturated fatty acid intake, obesity, coronary heart disease, diabetes and cancer, as well as the benefits of monounsaturated and polyunsaturated fatty acids and conjugated linoleic acids.
C16:0 is the major contributor to the total saturated fatty acid level of vegetable oils including Brassica oil.
Composed of saturated fatty acid, which is chemically stable, the oil is durable and highly resistant to thermal degradation.
Women in the lowest quartile of saturated fatty acid (SFA) consumption lost 0.22 mm in mean minimal coronary artery diameter.
It has been clearly established that the level of serum cholesterol is a strong indicator of the risk of atherosclerotic coronary disease.[4-6] Although serum cholesterol levels are affected by the amount of cholesterol in the diet, as noted earlier, it is clear that the amount of saturated fatty acid ingested also has an impact on serum cholesterol.
At least one saturated fatty acid, stearic acid (a major component of the fat in beef, pork, and the cocoa butter in chocolate), appears to have a neutral effect on blood cholesterol.