Fatty Acids - Biochemistry

In a saturated fatty acid, all of the covalent carbon to carbon bonds are single bonds. So a carbon atom in the middle of the chain will have two covalent bonds to other carbon atoms, and can therefore bond to two hydrogen atoms.

Double bonds cause unsaturation, thus decreases the melting point. Cis-double bonds as well as methylation also introduce kinks within the chain, decreasing the melting point. Increasing the fatty acid chain length creates saturation, thus causes the melting point to increase. Therefore, decreasing fatty acid chain length has the adverse effect.

Alpha-linolenic acid is an essential fatty acid that must be consumed in the diet (cannot be synthesized by the body). It is an eighteen-carbon omega-3 fatty acid that is used to synthesize eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), two important long chain polyunsaturated fatty acids. Alpha-linoleic acid is the precursor to arachodonic acid (AA).

Omega-6 fatty acids are primarily found in vegetable oils (ex. soybean oil or corn oil), chicken, and eggs. Note that poultry feed is very heavy on corn products and thus increases the omega-6 fatty acid proportion of almost all farm raised animals. Fish, chia seeds, and flax seeds are high in omega-3 fatty acids.

Dihomo-gamma-linolenic acid (DGLA) is a twenty-carbon omega-6 fatty acid that is a desaturation product of linoleic acid. The rest of the answer choices are indeed omega-3 fatty acids.

Omega-3 fatty acids can be utilized as a substrate for the synthesis of series 3 prostaglandins (a subclass of eicosanoids), and are generally considered "anti-inflammatory" for this reason. Furthermore, omega-3 fatty acids are so named for having a double bond at the 3rd carbon from the omega end. They are generally found in fish and flax and chia seeds, while omega-6 fatty acids are in poultry and vegetable oils.

Arachidonic acid (AA) is used as a substrate for series 2 eicosanoid synthesis, including thromboxane A2 (TXA2). Series 3 eicosanoids are synthesized from alpha-linolenic acid (ALA), and series 1 are synthesized from dihomo-gamma-linolenic acid (DGLA).

Alpha-linolenic acid (ALA) is an omega-3 fatty acid that is utilized to produce series 3 eicosanoids. Series 3 eicosanoids lead to a weak platelet aggregation response, and are considered anti or less-inflammatory. Thus, a diet rich in omega-3 fatty acids is recommended for those with heart disease risk. Omega-3 fatty acids are primarily found in fish or flax and chia seeds, not vegetable oil, which is rich in omega-6 fatty acids.

The hydrocarbon tail of free fatty acids is nonpolar, and so it interacts unfavorably with water molecules. So, when free fatty acids are placed in a polar environment, the nonpolar tails are driven together and inward in order to avoid water molecules. A micelle is formed from the circular formation of free fatty acids.

A greater degree of unsaturation results in a disruption of van der Waals forces between fatty acid chains. This is due to the "kinks" that occur within an unsaturated fatty acid. It is easy to visualize a fatty acid membrane with kinks being less tightly packed, and therefore more fluid. This increase in fluidity is independent of temperature.

The rules for fatty acid nomenclature state that Omega 6 means that a double bond is located at the sixth position of the fatty acid - counting from the methyl end.

Linoleic acid's nomenclature is C18:29,12. Linolenic acid's nomenclature is C18:39,12,15. They both have 18 carbons but differ by one extra double bond in linolenic acid.

Double bonds cause unsaturation, thus decreases the melting point. Cis-double bonds as well as methylation also introduce kinks within the chain, decreasing the melting point. Increasing the fatty acid chain length creates saturation, thus causes the melting point to increase. Therefore, decreasing fatty acid chain length has the adverse effect.

Alpha-linolenic acid is an essential fatty acid that must be consumed in the diet (cannot be synthesized by the body). It is an eighteen-carbon omega-3 fatty acid that is used to synthesize eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), two important long chain polyunsaturated fatty acids. Alpha-linoleic acid is the precursor to arachodonic acid (AA).

Omega-6 fatty acids are primarily found in vegetable oils (ex. soybean oil or corn oil), chicken, and eggs. Note that poultry feed is very heavy on corn products and thus increases the omega-6 fatty acid proportion of almost all farm raised animals. Fish, chia seeds, and flax seeds are high in omega-3 fatty acids.

Dihomo-gamma-linolenic acid (DGLA) is a twenty-carbon omega-6 fatty acid that is a desaturation product of linoleic acid. The rest of the answer choices are indeed omega-3 fatty acids.

Omega-3 fatty acids can be utilized as a substrate for the synthesis of series 3 prostaglandins (a subclass of eicosanoids), and are generally considered "anti-inflammatory" for this reason. Furthermore, omega-3 fatty acids are so named for having a double bond at the 3rd carbon from the omega end. They are generally found in fish and flax and chia seeds, while omega-6 fatty acids are in poultry and vegetable oils.

Arachidonic acid (AA) is used as a substrate for series 2 eicosanoid synthesis, including thromboxane A2 (TXA2). Series 3 eicosanoids are synthesized from alpha-linolenic acid (ALA), and series 1 are synthesized from dihomo-gamma-linolenic acid (DGLA).

Alpha-linolenic acid (ALA) is an omega-3 fatty acid that is utilized to produce series 3 eicosanoids. Series 3 eicosanoids lead to a weak platelet aggregation response, and are considered anti or less-inflammatory. Thus, a diet rich in omega-3 fatty acids is recommended for those with heart disease risk. Omega-3 fatty acids are primarily found in fish or flax and chia seeds, not vegetable oil, which is rich in omega-6 fatty acids.