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Short-chain Fatty Acids
Short-chain fatty acids (SCFAs) are fatty acids with fewer than six carbon atoms. Derived from intestinal microbial fermentation of indigestible foods, SCFAs are the main energy source of colonocytes, making them crucial to gastrointestinal health. SCFAs all possess varying degrees of water solubility, which distinguishes them from longer chain fatty acids that are immiscible. List of SCFAs Functions SCFAs are produced when dietary fiber is fermented in the colon. Macronutrient composition (carbohydrate, protein, or fat) of diets affects circulating SCFAs. Acetate, propionate, and butyrate are the three most common SCFAs. SCFAs and medium-chain fatty acids are primarily absorbed through the portal vein during lipid digestion, while long-chain fatty acids are packed into chylomicrons, enter lymphatic capillaries, then transfer to the blood at the subclavian vein. SCFAs have diverse physiological roles in body functions. They can affect the production of lipids, energy ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fatty Acid
In chemistry, particularly in biochemistry, a fatty acid is a carboxylic acid with an aliphatic chain, which is either saturated or unsaturated. Most naturally occurring fatty acids have an unbranched chain of an even number of carbon atoms, from 4 to 28. Fatty acids are a major component of the lipids (up to 70% by weight) in some species such as microalgae but in some other organisms are not found in their standalone form, but instead exist as three main classes of esters: triglycerides, phospholipids, and cholesteryl esters. In any of these forms, fatty acids are both important dietary sources of fuel for animals and important structural components for cells. History The concept of fatty acid (''acide gras'') was introduced in 1813 by Michel Eugène Chevreul, though he initially used some variant terms: ''graisse acide'' and ''acide huileux'' ("acid fat" and "oily acid"). Types of fatty acids Fatty acids are classified in many ways: by length, by saturation vs unsaturati ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Butyric Acid
Butyric acid (; from grc, βούτῡρον, meaning "butter"), also known under the systematic name butanoic acid, is a straight-chain alkyl carboxylic acid with the chemical formula CH3CH2CH2CO2H. It is an oily, colorless liquid with an unpleasant odor. Isobutyric acid (2-methylpropanoic acid) is an isomer. Salts and esters of butyric acid are known as butyrates or butanoates. The acid does not occur widely in nature, but its esters are widespread. It is a common industrial chemical and an important component in the mammalian gut. History Butyric acid was first observed in impure form in 1814 by the French chemist Michel Eugène Chevreul. By 1818, he had purified it sufficiently to characterize it. However, Chevreul did not publish his early research on butyric acid; instead, he deposited his findings in manuscript form with the secretary of the Academy of Sciences in Paris, France. Henri Braconnot, a French chemist, was also researching the composition of butter and was publ ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
2-Methylbutyric Acid
2-Methylbutanoic acid, also known as 2-methylbutyric acid is a branched-chain alkyl carboxylic acid with the chemical formula CH3CH2CH(CH3)CO2H, classified as a short-chain fatty acid. It exists in two enantiomeric forms, (''R'')- and (''S'')-2-methylbutanoic acid. (''R'')-2-methylbutanoic acid occurs naturally in cocoa beans and (''S'')-2-methylbutanoic occurs in many fruits such as apples and apricots, as well as in the scent of the orchid '' Luisia curtisii''. History 2-Methylbutanoic acid is a minor constituent of ''Angelica archangelica'' and the perennial flowering plant valerian (''Valeriana officinalis''), where it co-occurs with valeric acid and isovaleric acid. The dried root of this plant has been used medicinally since antiquity. The chemical identity of all three compounds was first investigated in the 19th century by oxidation of the components of fusel alcohol, which includes the five-carbon amyl alcohols. Among the products isolated was a compound which gave ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
2-Methylbutanoic Acid
2-Methylbutanoic acid, also known as 2-methylbutyric acid is a branched-chain alkyl carboxylic acid with the chemical formula CH3CH2CH(CH3)CO2H, classified as a short-chain fatty acid. It exists in two enantiomeric forms, (''R'')- and (''S'')-2-methylbutanoic acid. (''R'')-2-methylbutanoic acid occurs naturally in cocoa beans and (''S'')-2-methylbutanoic occurs in many fruits such as apples and apricots, as well as in the scent of the orchid '' Luisia curtisii''. History 2-Methylbutanoic acid is a minor constituent of ''Angelica archangelica'' and the perennial flowering plant valerian (''Valeriana officinalis''), where it co-occurs with valeric acid and isovaleric acid. The dried root of this plant has been used medicinally since antiquity. The chemical identity of all three compounds was first investigated in the 19th century by oxidation of the components of fusel alcohol, which includes the five-carbon amyl alcohols. Among the products isolated was a compound which gave ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Valeric Acid Acsv
Valeric acid or pentanoic acid is a straight-chain alkyl carboxylic acid with the chemical formula . Like other low-molecular-weight carboxylic acids, it has an unpleasant odor. It is found in the perennial flowering plant ''Valeriana officinalis'', from which it gets its name. Its primary use is in the synthesis of its esters. Salts and esters of valeric acid are known as valerates or pentanoates. Volatile esters of valeric acid tend to have pleasant odors and are used in perfumes and cosmetics. Several, including ethyl valerate and pentyl valerate are used as food additives because of their fruity flavors. History Valeric acid is a minor constituent of the perennial flowering plant valerian (''Valeriana officinalis''), from which it gets its name. The dried root of this plant has been used medicinally since antiquity. The related isovaleric acid shares its unpleasant odor and their chemical identity was investigated by oxidation of the components of fusel alcohol, which in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Valerate
Valeric acid or pentanoic acid is a straight-chain alkyl carboxylic acid with the chemical formula . Like other low-molecular-weight carboxylic acids, it has an unpleasant odor. It is found in the perennial flowering plant ''Valeriana officinalis'', from which it gets its name. Its primary use is in the synthesis of its esters. Salts and esters of valeric acid are known as valerates or pentanoates. Volatile esters of valeric acid tend to have pleasant odors and are used in perfumes and cosmetics. Several, including ethyl valerate and pentyl valerate are used as food additives because of their fruity flavors. History Valeric acid is a minor constituent of the perennial flowering plant valerian (''Valeriana officinalis''), from which it gets its name. The dried root of this plant has been used medicinally since antiquity. The related isovaleric acid shares its unpleasant odor and their chemical identity was investigated by oxidation of the components of fusel alcohol, which in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Valeric Acid
Valeric acid or pentanoic acid is a straight-chain alkyl carboxylic acid with the chemical formula . Like other low-molecular-weight carboxylic acids, it has an unpleasant odor. It is found in the perennial flowering plant ''Valeriana officinalis'', from which it gets its name. Its primary use is in the synthesis of its esters. Salts and esters of valeric acid are known as valerates or pentanoates. Volatile esters of valeric acid tend to have pleasant odors and are used in perfumes and cosmetics. Several, including ethyl valerate and pentyl valerate are used as food additives because of their fruity flavors. History Valeric acid is a minor constituent of the perennial flowering plant valerian (''Valeriana officinalis''), from which it gets its name. The dried root of this plant has been used medicinally since antiquity. The related isovaleric acid shares its unpleasant odor and their chemical identity was investigated by oxidation of the components of fusel alcohol, which in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
