Fatty Acids: Structures and Properties

Lund, Jenny; Rustan, Arild C.

doi:10.1002/9780470015902.a0029198

Cited by 6 publications

(6 citation statements)

References 51 publications

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“…Fatty acids are lipid structures composed of a long carbon chain with a carboxyl group at one end and a methyl group at the other end [ 201 ]. If this structure has a double bond, it is classified as “Unsaturated fatty acids”.…”

Section: Phytochemistrymentioning

confidence: 99%

Antioxidant and Anti-Inflammatory Properties of Phytochemicals Found in the Yucca Genus

et al. 2023

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The Yucca genus encompasses about 50 species native to North America. Species within the Yucca genus have been used in traditional medicine to treat pathologies related to inflammation. Despite its historical use and the popular notion of its antioxidant and anti-inflammatory properties, there is a limited amount of research on this genus. To better understand these properties, this work aimed to analyze phytochemical composition through documentary research. This will provide a better understanding of the molecules and the mechanisms of action that confer such antioxidant and anti-inflammatory properties. About 92 phytochemicals present within the genus have reported antioxidant or anti-inflammatory effects. It has been suggested that the antioxidant and anti-inflammatory properties are mainly generated through its free radical scavenging activity, the inhibition of arachidonic acid metabolism, the decrease in TNF-α (Tumor necrosis factor-α), IL-6 (Interleukin-6), iNOS (Inducible nitric oxide synthase), and IL-1β (Interleukin 1β) concentration, the increase of GPx (Glutathione peroxidase), CAT (Catalase), and SOD (Superoxide dismutase) concentration, and the inhibition of the MAPK (Mitogen-Activated Protein Kinase), and NF-κB (Nuclear factor kappa B), and the activation of the Nrf2 (Nuclear factor erythroid 2–related factor) signaling pathway. These studies provide evidence of its use in traditional medicine against pathologies related to inflammation. However, more models and studies are needed to properly understand the activity of most plants within the genus, its potency, and the feasibility of its use to help manage or treat chronic inflammation.

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Section: Phytochemistrymentioning

confidence: 99%

Antioxidant and Anti-Inflammatory Properties of Phytochemicals Found in the Yucca Genus

et al. 2023

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“…Fatty acids are carbon chains with a methyl group at one end and a carboxyl group at the other. They have an essential function in the metabolism, serving as energy storage, a component of cellular membranes, and genetic regulators [ 7 ]. Additionally, certain fatty acids can regulate gene expression or transcription activity, impacting metabolic activity in a broader sense by controlling gene expression and other processes, for example, the insulin metabolic pathway [ 8 ].…”

Section: Introductionmentioning

confidence: 99%

“…Structurally, monounsaturated fatty acids (MUFA) possess one double bond. In contrast, polyunsaturated fatty acids (PUFA) have multiple double bonds, with the first one located at the third and fourth carbon atoms (N-3 or Omega 3) or between the sixth and seventh carbon atoms (N-6 or Omega 6) [ 7 ].…”

Section: Introductionmentioning

confidence: 99%

Serum Fatty Acids Are Associated with a Higher Risk of Ischemic Stroke

et al. 2023

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Stroke prevention, a significant public-health concern, begins with recognizing and addressing risk factors. Interventions targeted at modifiable risk factors can effectively prevent ischemic stroke, while Omega-3 fatty acids have been shown to improve stroke outcomes. Our study aimed to investigate the relationship between ischemic-stroke risk factors and fatty acids using a prospective observational study with 274 patients. We collected clinical data on risk factors and measured fatty-acid levels using high-performance liquid chromatography coupled with mass spectrometry. We found that several risk factors, including age, sex, smoking, atrial fibrillation, dyslipidemia, and previous stroke history, had a direct relationship with fatty acids. Of these, smoking had the most significant impact, negatively impacting levels of docosahexaenoic and eicosapentaenoic acid. Conversely, dyslipidemia and atrial fibrillation positively correlated with fatty acids, particularly in female patients and those with recurrent strokes. Age was found to directly correlate with other risk factors and variations in fatty-acid ratios. The stroke rate was higher in males than females before the age of 70, but this trend reversed. Our findings suggest that better management of risk factors, particularly modifiable lifestyle factors, could improve fatty-acid profiles and the balance of Omega-3 and Omega-6 in patients with ischemic stroke.

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“…Author(s) agree that this article remain permanently open access under the terms of the Creative Commons Attribution License 4.0 International License skeleton of variable lengths (Astrup, 2019). Depending on their degree of saturation/unsaturation in the carbon chain, they can be classified as saturated (no double bond), monounsaturated (one double bond) and polyunsaturated (two or more double bonds) fatty acids (Lund and Rustan, 2020).…”

Section: Introductionmentioning

confidence: 99%

Knowledge, practices and intention to consume omega 3 and omega 6 fatty acids among pregnant and breastfeeding women in Morogoro Municipality, Tanzania

Tesha¹,

Mwanri²,

Nyaruhucha³

2022

Afr. J. Food Sci.

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Omega 3 and omega 6 fatty acids are beneficial throughout the human life cycle. With regard to early child development, maternal fatty acid status influence cognitive and psychomotor development of the unborn child. Regardless of their importance in early childhood development they still receive less attention when compared to other nutrients. This paper aimed to assess knowledge, practices and intention to consume omega 3 and omega 6 fatty acids among pregnant and breastfeeding women in Morogoro Municipality and the study adopted the Theory of Planned Behavior (TPB). A cross-sectional survey which involved 318 randomly selected pregnant and breastfeeding women was conducted in three wards of Morogoro Municipality. Data were collected through face to face interview using a questionnaire. Statistical Package for Social Sciences (SPSS) version 20 was used for data analysis. Knowledge, Attitude and Practices (KAP) Scores were compared with demographic characteristics by Analysis of variance (ANOVA) with the level of significance set at p<0.05. The findings revealed limited knowledge on omega 3 and omega 6 fatty acids. However most of the participants showed positive attitude towards omega 3 and omega 6 fatty acid food sources and they intended to use them in the future if they are properly trained. Level of education had a significant influence on respondents' knowledge (p = 0.003) and attitudes (p = 0.004). It was concluded that, any attempt to increase consumption of omega 3 and omega 6 fatty acids among pregnant and breastfeeding women in Tanzania have to pay attention on their knowledge, attitudes and beliefs.

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Fatty Acids: Structures and Properties

Cited by 6 publications

References 51 publications

Antioxidant and Anti-Inflammatory Properties of Phytochemicals Found in the Yucca Genus

Antioxidant and Anti-Inflammatory Properties of Phytochemicals Found in the Yucca Genus

Serum Fatty Acids Are Associated with a Higher Risk of Ischemic Stroke

Knowledge, practices and intention to consume omega 3 and omega 6 fatty acids among pregnant and breastfeeding women in Morogoro Municipality, Tanzania

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