Omega-9 fatty acid


Omega-9 fatty acid
Types of fats in food
See also

n−9 fatty acids (popularly referred to as ω−9 fatty acids or omega-9 fatty acids) are a family of unsaturated fatty acids which have in common a final carbon–carbon double bond in the n−9 position; that is, the ninth bond from the end of the fatty acid.

Contents

Background

Some n−9s are common components of animal fat and vegetable oil. Two n−9 fatty acids important in industry are:

Unlike n−3 and n−6 fatty acids, n−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 n−6 double bond keeps them from participating in the reactions that form the eicosanoids.

Under severe conditions of EFA deprivation, mammals will elongate and desaturate oleic acid to make mead acid, (20:3, n−9).[1] This also occurs to a lesser extent in vegetarians and semi-vegetarians.[2]

List of n−9 fatty acids

Common name Lipid name Chemical name
oleic acid 18:1 (n−9) 9-octadecenoic acid
Elaidic acid 18:1 (n−9) (E)-octadec-9-enoic acid
eicosenoic acid 20:1 (n−9) 11-eicosenoic acid
mead acid 20:3 (n−9) 5,8,11-eicosatrienoic acid
erucic acid 22:1 (n−9) 13-docosenoic acid
nervonic acid 24:1 (n−9) 15-tetracosenoic acid

See also

References

Additional references


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