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Linoleic Acid

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linoleic acid [¦lin·e¦lē·ik ′as·əd]
(biochemistry)
C17H31COOH A yellow unsaturated fatty acid, boiling at 229°C (14 mmHg), occurring as a glyceride in drying oils; obtained from linseed, safflower, and tall oils; a principal fatty acid in plants, and considered essential in animal nutrition; used in medicine, feeds, paints, and margarine. Also known as linolic acid; 9,12-octadecadienoic acid.
Linoleic Acid 

a monobasic carboxylic acid with two isolated double bonds, CH3(CH2)3 (CH2CH=CH)2(CH2)7COOH; a colorless oily liquid. Melting point, — 11°C; boiling point, 182°C (at 532 newtons per sq m, or 4 mm of mercury); density, 0.903 g/cm3 at 20°C.

Together with arachidonic acid and linolenic acid, linoleic acid is an irreplaceable fatty acid, necessary for normal vital activity. These acids are ingested by humans and animals with food, mainly in the form of complex lipids (triglycerides and phosphatides). A substantial quantity of linoleic acid in triglyceride form (up to 40–60 percent) is known to occur in many vegetable oils and animal fats, such as soy, cottonseed, sunflower, linseed, and hemp oils and whale blubber.
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These include linoleic acid and gamma linoleic acid ( GLA).
BALANCING THOSE LEVELS by Mail Today (New Delhi, India)
Scientists believe that a high intake of linoleic acid may be implicated in a third of ulcerative colitis cases.
'Healthy' fat could lead to bowel disease by Asian News International
Linoleic acid (LA) is the main omega 6 fatty acid found in foods, accounting for 85-90% of the dietary omega 6 PUFA.
Omega 6 fatty acids may play a role in heart-healthy diets by Nutraceuticals World
 
 
 
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