Fatty Acids

Substances consisting of a long chain of carbon atoms with a carboxyl acid group. Adjacent atoms in the chain are chemically bound to one another with either single or double bonds. The greater the number of double bonds the more unsaturated the fatty acid and the lower its melting point. If only single bonds are present, the fatty acid is fully saturated. Monounsaturated fatty acids have single bonds—for example, the oleic acid from olive oil. Polyunsaturated fatty acids have more than one double bond—for example, two double bonds in linoleic acid from soybeans, three double bonds in α-linolenic acid from flaxseeds, and six double bonds in docosahexaeonic acid from fish oil.