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 ?
Variable palmitic acid, oleic acid, linoleic acid, linolenic acid, and steraic acid contents were growing season and genotypes- dependent.
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.
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.
Gamma linolenic acid or GLA is an omega-6 essential fatty acid with overlooked potent benefits for human health.
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.
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.
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.
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).
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.
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.
Arcadia Biosciences has developed safflower plants with seeds containing more than 35% gamma linolenic acid (GLA) oil.
The data from this study showed that the concentration of the triunsaturated linolenic acid increases during exposure to low temperatures.