fatty acid

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fatty acid,

any of the organic carboxylic acids present in fats and oilsfats and oils,
group of organic substances that form an important part of the diet and also are useful in many industries. The fats are usually solid, the oils generally liquid at ordinary room temperatures.
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 as esters of glycerolglycerol,
 glycerin,
 glycerine,
or 1,2,3-propanetriol
, CH2OHCHOHCH2OH, colorless, odorless, sweet-tasting, syrupy liquid. Glycerol is a trihydric alcohol. It melts at 17.
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. Molecular weights of fatty acids vary over a wide range. The carbon skeleton of any fatty acid is unbranched. Some fatty acids are saturated, i.e., each carbon atom is connected to its carbon atom neighbors by single bonds; and some fatty acids are unsaturated, i.e., contain at least one carbon-carbon double bond (see chemical bondchemical bond,
mechanism whereby atoms combine to form molecules. There is a chemical bond between two atoms or groups of atoms when the forces acting between them are strong enough to lead to the formation of an aggregate with sufficient stability to be regarded as an
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). When fats and oils are hydrolyzed with an alkali, the fatty acids are liberated as their metal salts; these salts are soaps. Butyric acidbutyric acid
or butanoic acid
, CH3CH2CH2CO2H, viscous, foul-smelling, liquid carboxylic acid; m.p. about −5°C;; b.p. 163.5°C;. It is miscible with water, ethanol, and ether.
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 is a fatty acid found in butter.

fatty acid

[¦fad·ē ′as·əd]
(organic chemistry)
An organic monobasic acid of the general formula Cn H2 n + 1COOH derived from the saturated series of aliphatic hydrocarbons; examples are palmitic acid, stearic acid, and oleic acid; used as a lubricant in cosmetics and nutrition, and for soaps and detergents.

fatty acid

1. any of a class of aliphatic carboxylic acids, such as palmitic acid, stearic acid, and oleic acid, that form part of a lipid molecule
2. another name for carboxylic acid esp a naturally occurring one
References in periodicals archive ?
The call comes following a study showing many people in Europe were putting their heart health at risk by consuming high levels of trans-fatty acids through certain fast and convenience foods.
The study found the overall decrease in trans-fatty acids was 58 percent.
20% of the products contained two per cent of trans-fatty acids.
The researchers in this study discovered that adding trans-fatty acids to a diet increased calcium deposits.
Because butter is very low in trans-fatty acids does not mean that people should choose butter, because it is so high in saturated fat,'' she said.
When the researchers pooled the study results and applied a predefined algorithm, "we identified strong evidence of a causal relationship for protective factors, including intake of vegetables, nuts and monounsaturated fatty acids and Mediterranean, prudent and high-quality dietary patterns, and harmful factors, including intake of trans-fatty acids and foods with a high glycemic index or load and a western dietary pattern," they write.
They said that upon pooling the study results and applying a predefined algorithm, "we identified strong evidence of a causal elationship for protective factors, including intake of vegetables, nuts and monounsaturated fatty acids and editerranean, prudent and high-quality dietary patterns, and harmful factors, including intake of trans-fatty acids and foods with a high glycemic index or load and a western dietary pattern.
To reach a reportable level of trans- fatty acids in this serving size, the hydrogenated oil added at the upper level of 2 percent would have to contain 80 percent trans-fatty acids to be reportable at 0.
It is believed that the oil chips are fried in, which is high in saturated fats and trans-fatty acids, may be the real trigger.
With concern in the market today about foods containing partially hydrogenated oils, trans-fatty acids and saturated fats, more and more food companies are listening to the demands of consumers.
Aim for about 25 grams of soy protein a day, found to lower cholesterol in conjunction with a healthy lifestyle and a diet low in saturated and trans-fatty acids.
Krauss, who chaired the dietary guidelines committee, said that the guidelines continue to recommend a saturated fat intake of less than 10% of total calories, but they go further to recommend that less than 3% of total calories be in the form of trans-fatty acids, which have been shown to increase LDL cholesterol and reduce HDL cholesterol (Circulation 102[18]:2284-99, 2000).

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