-IBIS-1.7.0-
rx
fats
fatty acid nomenclature
nutrition


definition

Nomenclature of Fatty Acids:
»
overview:
• Fatty acids are named according to the placement of their double bonds along the carbon chain. Omega 3 fatty acids are named because their first double bond occurs on the 3rd carbon when counting from the methyl end of the chain. These fats are found in certain nuts & seeds (walnuts, hemp, pumpkin), other oil containing foods such as, canola, soy and various fish (especially cold water fish). Omega 3 fatty acids have been found to have properties which protect the body against a number of different disease processes including cancer, cardiovascular disease, and inflammatory conditions.

• The term used for a specific fatty acid is based on the number and placement of double bonds in the fatty acid chain.

• The location of the first double bond, as counted from the methyl end of the fatty acid, is designated by the "omega."

• Chain length may vary from 4-30 carbon atoms. The first number represents the number of carbons in the chain and the 2nd number represents the number of double bonds in the chain. The last number after the w indicates the carbon number on which the first double bond occurs when measured form the methyl end of the fatty acids.

» chains:
Short chain-fatty acids < 6 carbons — These fatty acids include butyrate, caprylic acid, and propionate. They are responsible for maintaining proper bacterial flora and have been shown to be protective against cancer. They are made from the bacterial breakdown of certain fibers.
Medium chain = 8 to 12 carbons — These fatty acids are important for people who have compromised digestion and absorption because they can be absorbed directly into the circulation (see diagram)
Long chain = 14 to 27 carbons, with chain length averaging 16 to 18 carbons — Long chain fatty acids include both essential and nonessential fatty acids such as arachidonic acid and linoleic acid. They are involved in synthesizing prostaglandins and other prostanoids.

 

footnotes

Marz, Russell. Medical Nutrition From Marz. Second Edition. Portland, OR. 1997.