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Omega 9
Omega-9 fatty acids (ω−9 fatty acids or ''n''−9 fatty acids) are a family of unsaturated fatty acids which have in common a final carbon–carbon double bond in the omega−9 position; that is, the ninth bond from the methyl end of the fatty acid. Unlike omega-3 fatty acids and omega-6 fatty acid, omega−9 fatty acids are not classed as essential fatty acids (EFA). This is both because they can be created by the human body from unsaturated fat, and are therefore not essential in the diet, and because the lack of an omega−6 double bond keeps them from participating in the reactions that form the eicosanoids. Background Some omega−9 fatty acids are common components of animal fat and vegetable oil. Two omega−9 fatty acids important in industry are: * Oleic acid (18:1, ''n''−9), which is a main component of olive oil, macadamia oil and other monounsaturated fats * Erucic acid (22:1, ''n''−9), which is found in rapeseed, wallflower seed, and mustard seed. Ra ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Unsaturated Fat
An unsaturated fat is a fat or fatty acid in which there is at least one double bond within the fatty acid chain. A fatty acid chain is monounsaturated if it contains one double bond, and polyunsaturated if it contains more than one double bond. Where double bonds are formed, hydrogen atoms are subtracted from the carbon chain. Thus, a saturated fat has no double bonds, has the maximum number of hydrogens bonded to the carbons, and therefore is "saturated" with hydrogen atoms. In cellular metabolism, unsaturated fat molecules contain somewhat less energy (i.e., fewer calories) than an equivalent amount of saturated fat. The greater the degree of unsaturation in a fatty acid (i.e., the more double bonds in the fatty acid) the more vulnerable it is to lipid peroxidation (rancidity). Antioxidants can protect unsaturated fat from lipid peroxidation. Chemistry and nutrition Double bonds may be in either a ''cis'' or a ''trans'' isomer, depending on the geometry of the double b ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Wallflower
''Erysimum'', or wallflower, is a genus of flowering plants in the cabbage family, Brassicaceae. It includes more than 150 species, both popular garden plants and many wild forms. The genus ''Cheiranthus'' is sometimes included here in whole or in part. ''Erysimum'' has since the early 21st century been ascribed to a monogeneric cruciferous tribe, Erysimeae, characterised by sessile, stellate (star-shaped) and/or malpighiaceous (two-sided) trichomes, yellow to orange flowers and multiseeded siliques. Morphology Wallflowers are annuals, herbaceous perennials or sub-shrubs. The perennial species are short-lived and in cultivation treated as biennials. Most species have stems erect, somewhat winged, canescent with an indumentum of bifid hairs, usually 25 ± 53 cm × 2–3 mm in size, and t-shaped trichomes. The leaves are narrow and sessile. The lower leaves are linear to oblanceolate pinnatifid with backwardly directed lobes, acute, 50–80 mm × 0.5–3&nbs ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nervonic Acid
Nervonic acid (24:1, n−9) is a fatty acid. It is a monounsaturated analog of lignoceric acid (24:0). It is also known as selacholeic acid and ''cis''-15-tetracosenoic acid. Its name derives from the Latin word '' nervus'', meaning nerve or sinew. It exists in nature as an elongation product of oleic acid (18:1 Δ9), its immediate precursor being erucic acid. Nervonic acid is particularly abundant in the white matter of animal brains and in peripheral nervous tissue where nervonyl sphingolipids are enriched in the myelin sheath of nerve fibers. In the same way, recent studies have concluded that nervonic acid is implicated as an intermediate in the biosynthesis of nerve cell myelin. This acid is an important member of the group of the cerebrosides, which are fatty acids of the glycosphingolipids group, important components of the muscles and the central nervous system and peripheral. Indeed, it is one of the major fatty acids in brain sphingolipids, normally accounting for ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Erucic Acid
Erucic acid is a monounsaturated omega-9 fatty acid, denoted 22:1ω9. It has the chemical formula CH3(CH2)7CH=CH(CH2)11COOH. It is prevalent in wallflower seed and other plants in the family Brassicaceae, with a reported content of 20 to 54% in high erucic acid rapeseed oil and 42% in mustard oil. Erucic acid is also known as ''cis''-13-docosenoic acid and the trans isomer is known as brassidic acid. Uses Erucic acid has many of the same uses as mineral oils, but it is more readily biodegradable than some. It has limited ability to polymerize and dry for use in oil paints. Like other fatty acids, it can be converted into surfactants or lubricants, and can be used as a precursor to biodiesel fuel. Derivatives of erucic acid have many further uses, such as behenyl alcohol (CH3(CH2)21OH), a pour point depressant (enabling liquids to flow at a lower temperature), and silver behenate, for use in photography. Sources of erucic acid The name ''erucic'' means "of or pert ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Elaidic Acid
Elaidic acid is a chemical compound with the formula , specifically the fatty acid with structural formula HO(O=)C–(CH2–)7CH=CH–(CH2–)8H, with the double bond (between carbon atoms 9 and 10) in ''trans'' configuration. It is a colorless oily solid. Its salts and esters are called elaidates. Elaidic acid is an unsaturated trans fatty acid, with code C18:1 ''trans''-9. This compound has attracted attention because it is a major trans fat found in hydrogenated vegetable oils, and trans fats have been implicated in heart disease. It is the trans isomer of oleic acid. The name of the elaidinization reaction comes from elaidic acid. Its name comes from the Ancient Greek word ἔλαιον (''elaion''), meaning oil. Occurrence and bioactivity Elaidic acid occurs naturally in small amounts in caprine and bovine milk (very roughly 0.1% of the fatty acids) and in some meats. Elaidic acid increases plasma cholesterylester transfer protein Cholesteryl ester transfe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Oleic Acid
Oleic acid is a fatty acid that occurs naturally in various animal and vegetable fats and oils. It is an odorless, colorless oil, although commercial samples may be yellowish. In chemical terms, oleic acid is classified as a monounsaturated omega-9 fatty acid, abbreviated with a lipid number of 18:1 ''cis''-9, and a main product of Δ9 desaturase. It has the formula CH3(CH2)7CH=CH(CH2)7COOH. The name derives from the Latin word ''oleum'', which means oil. It is the most common fatty acid in nature. The salts and esters of oleic acid are called oleates. Occurrence Fatty acids (or their salts) often do not occur as such in biological systems. Instead fatty acids such as oleic acid occur as their esters, commonly triglycerides, which are the greasy materials in many natural oils. Oleic acid is the most common monounsaturated fatty acid in nature. It is found in fats (triglycerides), the phospholipids that make membranes, cholesterol esters, and wax esters. Triglycerides of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hypogeic Acid
Hypogeal, hypogean, hypogeic and hypogeous (; ) are biological terms describing an organism's activity below the soil surface. In botany, a seed is described as showing hypogeal germination when the cotyledons of the germinating seed remain non-photosynthetic, inside the seed shell, and below ground.{{cite book, author1=Adrian D. Bell, author2=Alan Bryan, title=Plant Form: An Illustrated Guide to Flowering Plant Morphology, url=https://books.google.com/books?id=SM3khPHXhKEC&pg=PA200, year=2008, publisher=Timber Press, isbn=978-0-88192-850-1, page=200 The converse, where the cotyledons expand, throw off the seed shell and become photosynthetic above the ground, is epigeal germination. In water purification works, the hypogeal (or Schmutzdecke) layer is a biological film just below the surface of slow sand filters. It contains microorganisms that remove bacteria and trap contaminant particles. The terms hypogean and hypogeic are used for fossorial (burrowing) and troglobitic (or ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Semi-vegetarianism
Flexitarianism or Flexitarism is a semi-vegetarian diet in which people do not eat meat one or more days a week. A semi-vegetarian diet (SVD), also called a flexitarian, is one that is centered on plant foods with the occasional inclusion of meat. ''Flexitarian'' is a portmanteau of the words ''flexible'' and ''vegetarian'', signifying its followers' less strict diet pattern when compared to (other) vegetarian pattern diets. Definitions Different definitions of flexitarianism are used. According to the Dutch environmental organisation ''Natuur & Milieu'', a flexitarian eats no meat, fish or lunch meat for at least one day a week. The Dutch research agency ''I&O Research'' calls people flexitarian when they do not eat meat one or more days a week. The Dutch Food Health authority ''Voedingscentrum'' states that flexitarians do not eat meat (but do eat fish) three or more days a week in between or with a hot meal. Vegetarianism is the strict practice of abstaining from consumin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vegetarians
Vegetarianism is the practice of abstaining from the consumption of meat (red meat, poultry, seafood, insects, and the flesh of any other animal). It may also include abstaining from eating all by-products of animal slaughter. Vegetarianism may be adopted for various reasons. Many people object to eating meat out of respect for sentient animal life. Such ethical motivations have been codified under various religious beliefs as well as animal rights advocacy. Other motivations for vegetarianism are health-related, political, environmental, cultural, aesthetic, economic, taste-related, or relate to other personal preferences. There are many variations of the vegetarian diet: an ovo-lacto vegetarian diet includes both eggs and dairy products, an ovo-vegetarian diet includes eggs but not dairy products, and a lacto-vegetarian diet includes dairy products but not eggs. As the strictest of vegetarian diets, a vegan diet excludes all animal products, and can be accompanied by ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mead Acid
Mead acid is an omega-9 fatty acid, first characterized by James F. Mead. As with some other omega-9 polyunsaturated fatty acids, animals can make Mead acid ''de novo''. Its elevated presence in the blood is an indication of essential fatty acid deficiency. Mead acid is found in large quantities in cartilage. Chemistry Mead acid, also referred to as eicosatrienoic acid, is chemically a carboxylic acid with a 20-carbon chain and three methylene-interrupted '' cis'' double bonds, as is typical for polyunsaturated fatty acids. The first double bond is located at the ninth carbon from the omega end. In physiological literature, it is given the name 20:3 (n-9). (See Fatty Acid#Nomenclature for an explanation of the naming system.) In the presence of lipoxygenase, cytochrome p450, or cyclooxygenase, mead acid can form various hydroxyeicosatetraenoic acid (HETE) and hydroperoxy (HpETE) products. Physiology Two fatty acids, linoleic acid and alpha-linolenic acid, are cons ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cultivar
A cultivar is a type of cultivated plant that people have selected for desired traits and when propagated retain those traits. Methods used to propagate cultivars include: division, root and stem cuttings, offsets, grafting, tissue culture, or carefully controlled seed production. Most cultivars arise from purposeful human manipulation, but some originate from wild plants that have distinctive characteristics. Cultivar names are chosen according to rules of the International Code of Nomenclature for Cultivated Plants (ICNCP), and not all cultivated plants qualify as cultivars. Horticulturists generally believe the word ''cultivar''''Cultivar'' () has two meanings, as explained in '' Formal definition'': it is a classification category and a taxonomic unit within the category. When referring to a taxon, the word does not apply to an individual plant but to all plants that share the unique characteristics that define the cultivar. was coined as a term meaning "cultivated var ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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