Description

Medical Definition of Fatty acids

 Medical Author: William C. Shiel Jr., MD, FACP, FACR
 https://www.medicinenet.com/script/main/art.asp?articlekey=15387#what_are_vitamins_and_why_are_they_importa
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Fatty acids: Molecules that are long chains of lipid-carboxylic acid found in fats and oils and
in cell membranes as a component of phospholipids and glycolipids. (Carboxylic acid is an
organic acid containing the functional group -COOH.)
Fatty acids come from animal and vegetable fats and oils. Fatty acids play roles outside the
body; they are used as lubricants, in cooking and food engineering, and in the production of
soaps, detergents, and cosmetics.
Related terms include the following:
Essential fatty acid: An essential fatty acid is a polyunsaturated fatty acid needed by the body
that is synthesized by plants but not by the human body and is therefore a dietary requirement.
Free fatty acids: By-products of the metabolism of fat in adipose tissues.
Omega-3 fatty acids: Omega-3 fatty acids are a class of fatty acids found in fish oils, especially
in salmon and other cold-water fish, that lowers the levels of cholesterol and LDL (low-density
lipoproteins) in the blood. (LDL cholesterol is the "bad" cholesterol.)
Trans fatty acid:Trans fatty acids (trans fats) are made through hydrogenation to solidify liquid
oils. They increase the shelf life of oils and are found in vegetable shortenings and in some
margarines, crackers, cookies, and snack foods. Intake of trans fatty acids increases blood
LDL-cholesterol ("bad" cholesterol) levels and raises the risk of coronary heart disease