Fatty acids (FAs) are long hydrocarbon chain molecules with a terminal carboxylate group, originating from the organism or food. Their nomenclature, structure, and properties depend on the length of hydrocarbon chain, degree of unsaturation, and position of double bond(s). The process of FA synthesis occurs in the cytosol, whereas the process of β-oxidation of FA takes place in the mitochondrial matrix. Saturated FAs are synthesized by the enzyme system FA synthase, while synthesis of unsaturated FA involves elongase and desaturase activity. The final products of FA β-oxidation are acyl CoA, FADH2, and NADH.
Keywords:
FA metabolism / FA nomenclature / FA oxidation / FA properties / FA structure / FA synthesis / FA transport / Fats / Fatty acids (FAs) / MUFA / PUFA / SFA
TY - CHAP
AU - Petrović, Snježana B.
AU - Arsić, Aleksandra
PY - 2015
UR - http://rimi.imi.bg.ac.rs/handle/123456789/605
AB - Fatty acids (FAs) are long hydrocarbon chain molecules with a terminal carboxylate group, originating from the organism or food. Their nomenclature, structure, and properties depend on the length of hydrocarbon chain, degree of unsaturation, and position of double bond(s). The process of FA synthesis occurs in the cytosol, whereas the process of β-oxidation of FA takes place in the mitochondrial matrix. Saturated FAs are synthesized by the enzyme system FA synthase, while synthesis of unsaturated FA involves elongase and desaturase activity. The final products of FA β-oxidation are acyl CoA, FADH2, and NADH.
T2 - Encyclopedia of Food & Health
T1 - Fatty Acids: Fatty Acids
EP - 631
SP - 623
DO - 10.1016/B978-0-12-384947-2.00277-4
UR - conv_5156
ER -
@inbook{
author = "Petrović, Snježana B. and Arsić, Aleksandra",
year = "2015",
abstract = "Fatty acids (FAs) are long hydrocarbon chain molecules with a terminal carboxylate group, originating from the organism or food. Their nomenclature, structure, and properties depend on the length of hydrocarbon chain, degree of unsaturation, and position of double bond(s). The process of FA synthesis occurs in the cytosol, whereas the process of β-oxidation of FA takes place in the mitochondrial matrix. Saturated FAs are synthesized by the enzyme system FA synthase, while synthesis of unsaturated FA involves elongase and desaturase activity. The final products of FA β-oxidation are acyl CoA, FADH2, and NADH.",
journal = "Encyclopedia of Food & Health",
booktitle = "Fatty Acids: Fatty Acids",
pages = "631-623",
doi = "10.1016/B978-0-12-384947-2.00277-4",
url = "conv_5156"
}
Petrović, S. B.,& Arsić, A.. (2015). Fatty Acids: Fatty Acids. in Encyclopedia of Food & Health, 623-631.
https://doi.org/10.1016/B978-0-12-384947-2.00277-4
conv_5156
Petrović SB, Arsić A. Fatty Acids: Fatty Acids. in Encyclopedia of Food & Health. 2015;:623-631.
doi:10.1016/B978-0-12-384947-2.00277-4
conv_5156 .
Petrović, Snježana B., Arsić, Aleksandra, "Fatty Acids: Fatty Acids" in Encyclopedia of Food & Health (2015):623-631,
https://doi.org/10.1016/B978-0-12-384947-2.00277-4 .,
conv_5156 .
