| omega 3 fatty acids | A class of fatty acids that have a double bond three carbons from the methyl moiety; reportedly, they play a role in lowering cholesterol and LDL levels. Synonym: omega-3 fatty acids. (05 Mar 2000) |
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| teichoic acids | Bacterial polysaccharides that are rich in phosphodiester linkages. They are the major components of the cell walls and membranes of many bacteria. (12 Dec 1998) |
| thiosulfonic acids | Inorganic or organic oxy acids of sulfur which contain the general formula rs2o2h. (12 Dec 1998) |
| eicosanoic acids | 20-carbon saturated monocarboxylic acids. (12 Dec 1998) |
| tricarboxylic acids | Organic compounds that are acyclic and contain three acid groups. A member of this class is citric acid which is the first product formed by reaction of pyruvate and oxaloacetate. (12 Dec 1998) |
| erucic acids | Cis-13-docosenoic acids. 22-carbon monounsaturated, monocarboxylic acids. (12 Dec 1998) |
| essential amino acids | Alpha-amino acids nutritionally required by an organism and which must be supplied in its diet (i.e., cannot be synthesised by the organism) either as free amino acid or in proteins. (05 Mar 2000) |
| excitatory amino acids | Endogenous amino acids released by neurons as excitatory neurotransmitters. Glutamic acid is the most common excitatory neurotransmitter in the brain. Aspartic acid has been regarded as an excitatory transmitter for many years, but the extent of its role as a transmitter is unclear. (12 Dec 1998) |
| ketoglutaric acids | A family of compounds containing an oxo group with the general structure of 1,5-pentanedioic acid. (12 Dec 1998) |
| fatty acids | Organic, monobasic acids derived from hydrocarbons by the equivalent of oxidation of a methyl group to an alcohol, aldehyde, and then acid. Fatty acids are saturated and unsaturated (fatty acids, unsaturated). (12 Dec 1998) |
| fatty acids, essential | Fatty acids that cannot be synthesised by the human body and must be obtained from dietary sources, e.g., linoleic acids and linolenic acids. (12 Dec 1998) |
| fatty acids, monounsaturated | Fatty acids which are unsaturated in only one position. (12 Dec 1998) |
| fatty acids, nonesterified | The fraction of plasma fatty acids that are not in the form of glycerol esters. They are also called free fatty acids, but this is a misnomer because they are transported complexed with albumin. (12 Dec 1998) |
| fatty acids, omega-3 | A group of fatty acids, often of marine origin, which have the first unsaturated bond in the third position from the omega carbon. These fatty acids are believed to reduce serum triglycerides, prevent insulin resistance, improve lipid profile, prolong bleeding times, reduce platelet counts, and decrease platelet adhesiveness. (12 Dec 1998) |
| fatty acids, unsaturated | Fatty acids containing one (monounsaturated) or multiple (polyunsaturated) double bonds. They predominate in most plant-derived fats. The number and position of each double bond can be specified, as in the systematic names, or the position of the double bond closest to the methyl group (omega) terminus can be specified to denote functional subdivisions of the overall group, e.g., omega-3 fatty acids. The numbers and positions of the double bonds have been linked to effects on plasma lipid, triglyceride, and cholesterol levels. (12 Dec 1998) |