Fatty acids, Polyunsaturated

Polyunsaturated fatty acid (Section 27.1) A fatty acid that contains more than one double bond. 

Potassium sorbate is a polyunsaturated fatty acid salt. It is used to inhibit molds, yeasts, and fungi in many foods, including cheese, wine, and baked goods. It is the potassium salt of sorbic acid. 

Enriched polyunsaturated fatty acids from highly refined TOFA. 

Degradation of Polyunsaturated Fatty Acids Requires 2,4-Dienoyl-CoA Reductase 

Prostaglandin biosynthesis from C20 polyunsaturated fatty acids occurs by way of the endoperoxides PGG2 and PGH2. 

CH3CH2CH=CHCH2CH=CHCH2CH=CHCH2CH2CH2CH2CH2CH2CH2COH Linolenic acid, a polyunsaturated fatty acid 

Fig. 9. Saturated, monounsaturated, and polyunsaturated fatty acids in common oils, where His saturate I, monounsaturate and polyunsaturate (100).

Osmundsen, H. Hovik, R. (1988). P-Oxidation of polyunsaturated fatty acids. Biochem. Soc. Trans. 16,420-422. 

Com oil s flavor, color, stabiHty, retained clarity at refrigerator temperatures, polyunsaturated fatty acid composition, and vitamin E content make it a premium vegetable oil. The major uses are frying or salad appHcations (50%) and margarine formulations (35%). 

Food. Lecithin is a widely used nutritional supplement rich ia polyunsaturated fatty acids, phosphatidylcholine, phosphatidylethanolamine, phosphatidjhnositol, and organically combiaed phosphoms, with emulsifying and antioxidant properties (38). 

Polysaccharide. 974, 1000-1001 synthesis of, 1001-1002 Polystyrene, uses of, 242 Polytetrafluoroethylene, uses of, 242 Polyunsaturated fatty acid, 1061 

The prostaglandins (qv) constitute another class of fatty acids with aUcycHc structures. These are of great biological importance and are formed by i vivo oxidation of 20-carbon polyunsaturated fatty acids, particularly arachidonic acid [27400-91-5]. Several prostaglandins, eg, PGE [745-65-3] have different degrees of unsaturation and oxidation when compared to the parent compound, prostanoic acid [25151 -18-9]. 

The composition of some common fets end oils. Fatty acids provide the R. R, and R" hydrocarbon residues in the general structure of a fat or oil shown in the text. Fats and oils all contain a mixture of saturated, monounsaturated. and polyunsaturated fatty acids. 

AH the bis- and tri-unsaturated prostanoids display sensitivity to atmospheric oxygen similar to that of polyunsaturated fatty acids and Hpids. As a result, exposure to the air causes gradual decomposition although the crystalline prostanoids ate less prone to oxygenation reactions than PG oils or solutions. 

More than LOO different fatty acids are known, and about 40 occur widely. Palmitic acid (C ) and stearic acid (Cjy) are the most abundant saturated fatty adds oleic and linoleic acids (both Care the most abundant unsaturated ones. Oleic acid is monounsaturated since it has only one double bond, whereas linoleic, linolenic, and arachidonic acids are polyunsaturated fatty acids because they have more than one double bond. Linoleic and linolenic 

Unfortunately, excess consumption of fatty foods has been correlated with serious human disease conditions. Effects on cardiovascular disease (95), cancer (96), and function of the immune system (97) have been shown. Numerous studies have been conducted to determine the effects of saturated, monounsaturated, and polyunsaturated fatty acids on semm cholesterol and more recently high density Hpoprotein (HDL) and low density Hpoprotein 

Light and photosynthetic electron transport convert DPEs into free radicals of undetermined stmcture. The radicals produced in the presence of the bipyridinium and DPE herbicides decrease leaf chlorophyll and carotenoid content and initiate general destmction of chloroplasts with concomitant formation of short-chain hydrocarbons from polyunsaturated fatty acids (37,97). 

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