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*[[Dicarboxylic acid]] |
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==References== |
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{{Fatty acids}} |
{{Fatty acids}} |
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Revision as of 21:18, 21 January 2014
| ω−n | Common Name | Lipid Numbers | Δn | Structural Formula | Trans or Cis | Naturally Occuring in |
|---|---|---|---|---|---|---|
| ω−3 | α-Linolenic acid | C18:3 | Δ9,12,15 | CH3CH2CH=CHCH2CH=CHCH2CH=CH(CH2)7COOH | cis | Flaxseeds, chiaseeds, walnuts [citation needed] |
| ω−3 | Stearidonic acid | C18:4 | Δ6,9,12,15 | CH3CH2CH=CHCH2CH=CHCH2CH=CHCH2CH=CH(CH2)4COOH | cis | Seed oils of hemp, blackcurrant, corn gromwell [citation needed] |
| ω−3 | Eicosapentaenoic acid | C20:5 | Δ5,8,11,14,17 | CH3CH2CH=CHCH2CH=CHCH2CH=CHCH2CH=CHCH2CH=CH(CH2)3COOH | cis | cod liver, herring, mackerel, salmon, menhaden and sardine [citation needed] |
| ω−3 | Docosahexaenoic acid | C22:6 | Δ4,7,10,13,16,19 | CH3CH2CH=CHCH2CH=CHCH2CH=CHCH2CH=CHCH2CH=CHCH2CH=CH(CH2)2COOH | cis | maternal milk, fish oil.[1] |
| ω−6 | Linoleic acid | C18:2 | Δ9,12 | CH3(CH2)4CH=CHCH2CH=CH(CH2)7COOH | cis | Peanut oil, chicken fat, olive oil |
| ω−6 | γ-Linolenic acid | C18:3 | Δ6,9,12 | CH3(CH2)4CH=CHCH2CH=CHCH2CH=CH(CH2)4COOH | cis | - |
| ω−6 | Dihomo-γ-linolenic acid | C20:3 | Δ8,11,14 | CH3(CH2)4CH=CHCH2CH=CHCH2CH=CH(CH2)6COOH | cis | only in trace amounts in animal products |
| ω−6 | Arachidonic acid | C20:4 | Δ5,8,11,14 | CH3(CH2)4CH=CHCH2CH=CHCH2CH=CHCH2CH=CH(CH2)3COOH | cis | meat, eggs, dairy |
| ω−6 | Docosatetraenoic acid | C22:4 | Δ7,10,13,16 | CH3(CH2)4CH=CHCH2CH=CHCH2CH=CHCH2CH=CH(CH2)5COOH | cis | - |
| ω−7 | Palmitoleic acid | C16:1 | Δ9 | CH3(CH2)5CH=CH(CH2)7COOH | cis | Macadamia nuts[2] |
| ω−7 | Vaccenic acid | C18:1 | Δ11 | CH3(CH2)5CH=CH(CH2)9COOH | trans | dairy products such as milk, butter, and yogurt.[3] |
| ω−7 | Paullinic acid | C20:1 | Δ13 | CH3(CH2)5CH=CH(CH2)11COOH | cis | guarana[4] |
| ω−9 | Oleic acid | C18:1 | Δ9 | CH3(CH2)7CH=CH(CH2)7COOH | cis | olive oil, pecan oil,[5] canola oil,[6] |
| ω−9 | Elaidic acid | C18:1 | Δ9 | CH3(CH2)7CH=CH(CH2)7COOH | trans | hydrogenated vegetable oil[7] |
| ω−9 | Gondoic acid | C20:1 | Δ11 | CH3(CH2)7CH=CH(CH2)9COOH | cis | jojoba oil[8] (edible but non-caloric and non-digestible) |
| ω−9 | Erucic acid | C22:1 | Δ13 | CH3(CH2)7CH=CH(CH2)11COOH | cis | - |
| ω−9 | Nervonic acid | C24:1 | Δ13 | CH3(CH2)7CH=CH(CH2)13COOH | cis | King Salmon, flaxseed, Sockeye salmon, sesame seed, macademia nuts[9] |
| ω−9 | Mead acid | C20:3 | Δ5,8,11 | CH3(CH2)7CH=CHCH2CH=CHCH2CH=CH(CH2)3COOH | cis | - |
See also
References
- ^ Guesnet P, Alessandri JM (2011). "Docosahexaenoic acid (DHA) and the developing central nervous system (CNS) - Implications for dietary recommendations". Biochimie. 93 (1): 7–12. doi:10.1016/j.biochi.2010.05.005. PMID 20478353.
{{cite journal}}:|access-date=requires|url=(help) - ^ "Nuts, macadamia nuts, raw".
{{cite web}}: Unknown parameter|source=ignored (help) - ^ Natural trans fats may be good for you. May 19, 2008
- ^ Avato, P; Pesante, MA; Fanizzi, FP; Santos, CA (2003). "Seed oil composition of Paullinia cupana var. Sorbilis (Mart.) Ducke". Lipids. 38 (7): 773–80. doi:10.1007/s11745-003-1126-5. PMID 14506841.
- ^ Villarreal-Lozoya, Jose E.; Lombardini, Leonardo; Cisneros-Zevallos, Luis (2007). "Phytochemical constituents and antioxidant capacity of different pecan Carya illinoinensis (Wangenh.) K. Koch] cultivars". Food Chemistry. 102 (4): 1241. doi:10.1016/j.foodchem.2006.07.024.
- ^ "Comparison of Dietary Fats Chart". Canola Council of Canada. Retrieved 2008-09-03.
- ^ Abbey M, Nestel PJ (1994). "Plasma cholesteryl ester transfer protein activity is increased when trans-elaidic acid is substituted for cis-oleic acid in the diet". Atherosclerosis. 106 (1): 99–107. doi:10.1016/0021-9150(94)90086-8. PMID 8018112.
- ^ Miwa, Thomas (1971). "Jojoba Oil Wax Esters and Derived Fatty Acids and Alcohols: Gas Chromatographic Analyses". Journal of the American Oil Chemists Society. 48 (6): 259–264. Retrieved May 6, 2013.
- ^ http://nutritiondata.self.com/foods-000046000000000000000-w.html