Acides Gras naturels

Study Notes

Formula and Structure: Each fatty acid is identified by its chemical formula (e.g., 4:0, 6:0, 8:0, etc.) and structural formula (e.g., CH3-(CH2)2-COOH, CH3-(CH2)4-COOH). These formulas represent the carbon chain lengths and presence of double bonds.
Systematic and Common Names: Fatty acids have both systematic (e.g., hexanoic) and common (e.g., butyric acid) names.
Melting Point (C°): The table lists the melting points of various fatty acids, ranging from -7.9°C to -49.5°C (and other values in between).
Essential Fatty Acids: Some fatty acids are essential for the diet, meaning our bodies can't produce them. These include:
- Group ω-3: linolenic acid (C18: 3) with specific carbon chain lengths (19, 12, 15)
- Group ω-6: linoleic acid (C18: 2) with specific chain lengths (19, 12)
- Group ω-6: arachidonic acid (C20 : 4) with specific chain lengths (∆5, 8, 11, 14)
- Group ω-7: Palmitoleic acid (16:1∆9)
- Group ω-9: oleic acid (C18: 1) ∆9

Different Chain Lengths: Fatty acids vary significantly in the length of their carbon chains (e.g., 4 carbons to 24 carbons).
Double Bonds: Some fatty acids contain double bonds (e.g., in the 18:1(Δ9), 18:2(Δ9,12), or 18:3(∆9,12,15)). These double bonds have specific locations indicated by the delta (Δ) notation.
omega (ω) notation: Some fatty acids are also identified by their omega number (e.g., ω-6, ω-3) indicating the position of the first double bond from the methyl end of the carbon chain.