Linoleic Acid

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Related to Alpha-linoleic acid: eicosapentaenoic acid, Alpha lipoic acid

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.

References in periodicals archive ?
Under normal physiological conditions, linoleic and alpha-linoleic acid, which cannot be synthesized de novo, are metabolized to ARA and DELA.
Recommended Intake of Omega-6 And Omega-3 Fatty Acids Linoleic Acid (Omega-6) Girls 9-13 10 g/day Girls 14-18 11 gf/ay Women 19-50 12 g/day Women 51 and over 11 g/day Pregnant and lactating women (14-50 years) 13 g/day Alpha-Linoleic Acid (Omega-3) Girls 9-13 years 1.0 g/day Girls 14-18 years 1.1 g/day Women 19 and over 1.1 g/day Pregnant woment (14-50 years) 1.4 g/day Lactating women (14-50 years) 1.3 g/day Source: Institute of Medicine, Dietary Reference intakes, 2002
There are two families of essential fatty acids (EFAs) in the diet: Omega-6 (derived from linoleic acid) and Omega-3 (derived from alpha-linoleic acid).
Molecular and chemical work shows that the jasmonates are lipid-derived molecules, which are synthesized from alpha-linoleic acid by a lipoxygenase-mediated oxygenation (Staswick 1992).
Flaxseed oil is rich in the A omega-3 fatty acid ALA (alpha-linoleic acid), while black currant, borage and evening primrose oils are good sources of the omega-6 fatty acid GLA.

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