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| CH<sub>3</sub>(CH<sub>2</sub>)<sub>4</sub>CH=CHCH<sub>2</sub>CH=CH(CH<sub>2</sub>)<sub>7</sub>COOH
| CH<sub>3</sub>(CH<sub>2</sub>)<sub>4</sub>CH=CHCH<sub>2</sub>CH=CH(CH<sub>2</sub>)<sub>7</sub>COOH
| cis
| cis
| Peanut oil,<ref>Oil, peanut, salad or cooking: search for peanut oil on http://www.nal.usda.gov/fnic/foodcomp/search/</ref> chicken fat,<ref>{{cite journal | url = http://www.springerlink.com/content/0837289583682243/ | title = The chemical composition of depot fats in chickens and turkeys | author = M. K. Nutter, E. E. Lockhart and R. S. Harris | year = 1943 | journal = Journal of the American Oil Chemists' Society | volume = 20 | issue = 11 | pages = 231–234 | doi = 10.1007/BF02630880}}</ref> olive oil <ref name=oos>{{cite web |url=http://www.oliveoilsource.com/page/chemical-characteristics |title=Olive Oil : Chemical Characteristics }}</ref><ref name=Beltran2004>{{cite journal |url=http://hera.ugr.es/doi/15058025.pdf |title=Influence of Harvest Date and Crop Yield on the Fatty Acid Composition of Virgin Olive Oils from Cv. Picual |author=Beltran et al. |year=2004 | journal = J. Agric. Food Chem. | volume = 52 | pages = 3434–3440 |doi=10.1021/jf049894n |pmid=15161211 |last2=Del Rio |first2=C |last3=Sánchez |first3=S |last4=Martínez |first4=L |issue=11}}</ref>
| Peanut oil, chicken fat, olive oil
|-
|-
| ω−6
| ω−6
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| CH<sub>3</sub>(CH<sub>2</sub>)<sub>4</sub>CH=CHCH<sub>2</sub>CH=CHCH<sub>2</sub>CH=CH(CH<sub>2</sub>)<sub>6</sub>COOH
| CH<sub>3</sub>(CH<sub>2</sub>)<sub>4</sub>CH=CHCH<sub>2</sub>CH=CHCH<sub>2</sub>CH=CH(CH<sub>2</sub>)<sub>6</sub>COOH
| cis
| cis
| only in trace amounts in animal products
| only in trace amounts in animal products<ref>Horrobin, D. F., 1990a.
Gamma linolenic acid.
Rev. Contemp. Pharmacother. 1, 1-45</ref><ref>Huang, Y.-S. and Mills, D. E. (Eds.), 1996.
Gamma-linolenic acid metabolism and its roles in nutrition and medicine.
AOCS Press, Champagne, Illinois, 319 pp.</ref>
|-
|-
| ω−6
| ω−6
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| CH<sub>3</sub>(CH<sub>2</sub>)<sub>4</sub>CH=CHCH<sub>2</sub>CH=CHCH<sub>2</sub>CH=CHCH<sub>2</sub>CH=CH(CH<sub>2</sub>)<sub>3</sub>COOH
| CH<sub>3</sub>(CH<sub>2</sub>)<sub>4</sub>CH=CHCH<sub>2</sub>CH=CHCH<sub>2</sub>CH=CHCH<sub>2</sub>CH=CH(CH<sub>2</sub>)<sub>3</sub>COOH
| cis
| cis
| meat, eggs, dairy
| meat, eggs, dairy {{citation needed}}
|-
|-
| ω−6
| ω−6

Revision as of 21:23, 21 January 2014

Main article: Unsaturated fat
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,[2] chicken fat,[3] olive oil [4][5]
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[6][7]
ω−6 Arachidonic acid C20:4 Δ5,8,11,14 CH3(CH2)4CH=CHCH2CH=CHCH2CH=CHCH2CH=CH(CH2)3COOH cis meat, eggs, dairy [citation needed]
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[8]
ω−7 Vaccenic acid C18:1 Δ11 CH3(CH2)5CH=CH(CH2)9COOH trans dairy products such as milk, butter, and yogurt.[9]
ω−7 Paullinic acid C20:1 Δ13 CH3(CH2)5CH=CH(CH2)11COOH cis guarana[10]
ω−9 Oleic acid C18:1 Δ9 CH3(CH2)7CH=CH(CH2)7COOH cis olive oil, pecan oil,[11] canola oil,[12]
ω−9 Elaidic acid C18:1 Δ9 CH3(CH2)7CH=CH(CH2)7COOH trans hydrogenated vegetable oil[13]
ω−9 Gondoic acid C20:1 Δ11 CH3(CH2)7CH=CH(CH2)9COOH cis jojoba oil[14] (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[15]
ω−9 Mead acid C20:3 Δ5,8,11 CH3(CH2)7CH=CHCH2CH=CHCH2CH=CH(CH2)3COOH cis -

See also

References

  1. ^ 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)
  2. ^ Oil, peanut, salad or cooking: search for peanut oil on http://www.nal.usda.gov/fnic/foodcomp/search/
  3. ^ M. K. Nutter, E. E. Lockhart and R. S. Harris (1943). "The chemical composition of depot fats in chickens and turkeys". Journal of the American Oil Chemists' Society. 20 (11): 231–234. doi:10.1007/BF02630880.
  4. ^ "Olive Oil : Chemical Characteristics".
  5. ^ Beltran; Del Rio, C; Sánchez, S; Martínez, L; et al. (2004). "Influence of Harvest Date and Crop Yield on the Fatty Acid Composition of Virgin Olive Oils from Cv. Picual" (PDF). J. Agric. Food Chem. 52 (11): 3434–3440. doi:10.1021/jf049894n. PMID 15161211. {{cite journal}}: Explicit use of et al. in: |author= (help)
  6. ^ Horrobin, D. F., 1990a. Gamma linolenic acid. Rev. Contemp. Pharmacother. 1, 1-45
  7. ^ Huang, Y.-S. and Mills, D. E. (Eds.), 1996. Gamma-linolenic acid metabolism and its roles in nutrition and medicine. AOCS Press, Champagne, Illinois, 319 pp.
  8. ^ "Nuts, macadamia nuts, raw". {{cite web}}: Unknown parameter |source= ignored (help)
  9. ^ Natural trans fats may be good for you. May 19, 2008
  10. ^ 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.
  11. ^ 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.
  12. ^ "Comparison of Dietary Fats Chart". Canola Council of Canada. Retrieved 2008-09-03.
  13. ^ 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.
  14. ^ 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.
  15. ^ http://nutritiondata.self.com/foods-000046000000000000000-w.html
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