Linolenic Acid


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Related to Linolenic Acid: Alpha linolenic acid

linolenic acid

[¦lin·ə¦lin·ik ′as·əd]
(biochemistry)
C17H29COOH One of the principal unsaturated fatty acids in plants and an essential fatty acid in animal nutrition; a colorless liquid that boils at 230°C (17 mmHg or 2266 pascals), soluble in many organic solvents; used in medicine and drying oils. Also known as 9,12,15-octadecatrienoic acid.

Linolenic Acid

 

a monobasic carboxylic acid with three isolated double bonds, CH3(CH2CH=CH)3(CH2)7COOH; a colorless oily liquid. Boiling point, 184°C (at 532 newtons per sq m, or 4 mm of mercury); density, 0.905 g/cm3 at 20°C. Linolenic acid belongs to the category of irreplaceable fatty acids; it exists in triglyceride form in many vegetable oils—for example, linseed (up to 30 percent), perilla (up to 55 percent), hemp, and soy.

References in periodicals archive ?
1: GC chromatogram of linolenic acid isomers (in methylated form)
Linolenic acid showed both positive direct and indirect effects via all the traits.
Linolenic acid in each seed sample was determined as a proportion of total fatty acids and represented as g [kg.
Oleic acid contents of genotype kernels with dark color (C and hdeg values are low) were the lowest but the linolenic acid contents of them were the highest.
Soybean oil with a high linolenic acid content requires hydrogenation, which causes an increase in trans-fatty acids.
However, he added, ``The amount of linolenic acid in forage does vary from species to species and it is also influenced by factors such as weather conditions and silage-making techniques.
Normally, these chemicals are manufactured from linolenic acid - a fatty acid found in nuts, seeds and vegetable oils - but in some people the conversion process fails.
Ideal traits identified by the food industry include higher oleic acid content and less linolenic acid and saturated fat.
Developed for the southern United States, Soyola yields oil with about half the linolenic acid of today's commercial varieties.
The study published in the latest issue of the American Journal of Clinical Nutrition, found that salad dressings and mayonnaise contain alpha linolenic acid, an omega-3 fatty acid, that has protective effects against heart disease.
Emken and colleagues from the United States Department of Agriculture's Agricultural Research Service, two men were fed milk shakes containing a small amount of chemically labeled linolenic acid and two were fed shakes without the acid.
g- linolenic acid was found as main component at all Matthiola plants.