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.

The following article is from The Great Soviet Encyclopedia (1979). It might be outdated or ideologically biased.

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.

Mentioned in

References in periodicals archive

Variable palmitic acid, oleic acid, linoleic acid, linolenic acid, and steraic acid contents were growing season and genotypes- dependent.

Determination of Fruit Quality and Fatty Acid Composition of Turkish Walnut (Juglans regia) Cultivars and Genotypes Grown in Subtropical Climate of Eastern Mediterranean Region

The concentration of linolenic acid in the sample was determined as a percentage of the total fatty acids of the seed by lipid gas chromatography of fatty acid methyl esters of extracted oil.

Mutations in soybean microsomal omega-3 fatty acid desaturase genes reduce linolenic acid concentration in soybean seeds

Reduction of linolenic acid concentration in seed oils has been produced by genetic modifications in the desaturation step from linoleic acid to linolenic acid, controlled by linoleate or [omega]-3 fatty acid desaturases.

Spatial and temporal expression of mutations for high oleic acid and low linolenic acid concentration in Ethiopian mustard

Gamma linolenic acid or GLA is an omega-6 essential fatty acid with overlooked potent benefits for human health.

The beneficial omega-6 fatty acid

With colleagues from ARS and Iowa State University, investigators have developed molecular markers that identify specific mutations in three genes which can be used in plant breeding programs to lower soy oil's linolenic acid content.

Molecular markers facilitate low-linolenic-acid soy oil

Humans make some DHA from linolenic acid, a fatty acid found mainly in flaxseed and flaxseed oil and in lesser amounts in soybeans, canola oil, and walnuts.

DHA supplementation of breastfeeding women

Lowering the linolenic acid content in canola and soybean oils has enabled plant breeders to improve the flavor quality and oxidative stability of these oils.

Fatty acid composition of oils impacts fried product flavor, stability

MODIFICATION OF THE FATTY-ACID COMPOSITION of soybean seeds to lower linolenic acid (18:3) levels can improve oil stability and flavor, and eliminate the need for hydrogenation (Dutton et al, 1951; Lui and White, 1992).

Three microsomal omega-3 fatty-acid desaturase genes contribute to soybean linolenic acid levels

Although subjects consuming two servings per day of dairy products and higher total linolenic acid had the lowest prevalence odds of HTN, there was no evidence for interaction between linolenic acid and dairy consumption on HTN.

Dairy

Linolenic acid concentration was similar in both lines, averaging 123 g [kg.sup.-1] in N2-3591 and 130 g [kg.sup.-1] in C-101.

Inheritance of increased oleic acid concentration in high-erucic acid Ethiopian mustard. (Crop Breeding, Genetics & Cytology)

Arcadia Biosciences has developed safflower plants with seeds containing more than 35% gamma linolenic acid (GLA) oil.

New GLA oil

The data from this study showed that the concentration of the triunsaturated linolenic acid increases during exposure to low temperatures.

Changes in membrane polar lipid fatty acids of seashore paspalum in response to low temperature exposure. (Turfgrass Science)