Fatty acid
History. The concept of fatty acid ("acide gras") was introduced in 1813 by Michel Eugène Chevreul, though he initially used some variant terms: "graisse acide" and "acide huileux" ("acid fat" and "oily acid"). Types of fatty acids. Fatty acids are classified in many ways: by length, by saturation vs unsaturation, by even vs odd carbon content, and by linear vs branched. Saturated fatty acids. Saturated fatty acids have no C=C double bonds. They have the same formula CH(CH)COOH, with variations in "n". An important saturated fatty acid is stearic acid (n = 18), which when neutralized  with lye is the most common form of soap. Unsaturated fatty acids. Unsaturated fatty acids have one or more C=C double bonds. The C=C double bonds can give either "cis" or "trans" isomers. In most naturally occurring unsaturated fatty acids, each double bond has three (n-3), six (n-6), or nine (n-9) carbon atoms after it, and all double bonds have a cis configuration. Most fatty acids in the "trans" configuration (trans fats) are not found in nature and are the result of human processing (e.g., hydrogenation). Some trans fatty acids also occur naturally in the milk  and meat of ruminants (such as cattle and sheep). They are produced, by fermentation, in the rumen of these animals. They are also found in dairy products from milk of ruminants, and may be also found in breast milk of women who obtained them from their diet. The geometric differences between the various types of unsaturated fatty acids, as well as between saturated and unsaturated fatty acids, play an important role in biological processes, and in the construction of biological structures (such as cell membranes). Even- vs odd-chained fatty acids. Most fatty acids are even-chained, e.g. stearic (C18 ) and oleic (C18), meaning they are composed of an even number of carbon atoms. Some fatty acids have odd numbers of carbon atoms; they are referred to as odd-chained fatty acids (OCFA). The most common OCFA are the saturated C15 and C17 derivatives, pentadecanoic acid and heptadecanoic acid respectively, which are found in dairy products. On a molecular level, OCFAs are biosynthesized and metabolized slightly differently from the even-chained relatives. Nomenclature. Carbon atom numbering. Most naturally occurring fatty acids have an unbranched chain of carbon atoms, with a carboxyl group (–COOH) at one end, and a methyl group  (–CH3) at the other end. The position of each carbon atom in the backbone of a fatty acid is usually indicated by counting from 1 at the −COOH end. Carbon number "x" is often abbreviated C-"x" (or sometimes C"x"), with "x" = 1, 2, 3, etc. This is the numbering scheme recommended by the IUPAC. Another convention uses letters of the Greek alphabet in sequence, starting with the first carbon "after" the carboxyl group. Thus carbon α (alpha) is C-2, carbon β (beta) is C-3, and so forth. Although fatty acids can be of diverse lengths, in this second convention  the last carbon in the chain is always labelled as ω (omega), which is the last letter in the Greek alphabet. A third numbering convention counts the carbons from that end, using the labels "ω", "ω−1", "ω−2". Alternatively, the label "ω−"x"" is written "n−"x"", where the "n" is meant to represent the number of carbons in the chain. In either numbering scheme, the position of a double bond in a fatty acid chain is always specified by giving the label of the carbon closest to the carboxyl end. Thus, in an 18 carbon fatty acid, a double bond between C-12  (or ω−6) and C-13 (or ω−5) is said to be "at" position C-12 or ω−6. The IUPAC naming of the acid, such as "octadec-12-enoic acid" (or the more pronounceable variant "12-octadecanoic acid") is always based on the "C" numbering. The notation Δ is traditionally used to specify a fatty acid with double bonds at positions "x","y"... (The capital Greek letter "Δ" (delta) corresponds to Roman "D", for Double bond). Thus, for example, the 20-carbon arachidonic acid is Δ, meaning that it has double bonds between carbons 5 and 6, 8 and 9, 11 and 12, and 14  and 15. In the context of human diet and fat metabolism, unsaturated fatty acids are often classified by the position of the double bond closest to the ω carbon (only), even in the case of multiple double bonds such as the essential fatty acids. Thus linoleic acid (18 carbons, Δ), γ-linolenic acid (18-carbon, Δ), and arachidonic acid (20-carbon, Δ) are all classified as "ω−6" fatty acids; meaning that their formula ends with –CH=CH–––––. Fatty acids with an odd number of carbon atoms are called odd-chain fatty acids, whereas the rest are even-chain fatty  acids. The difference is relevant to gluconeogenesis. Naming of fatty acids. The following table describes the most common systems of naming fatty acids. Free fatty acids. When circulating in the plasma (plasma fatty acids), not in their ester, fatty acids are known as non-esterified fatty acids (NEFAs) or free fatty acids (FFAs). FFAs are always bound to a transport protein, such as albumin. FFAs also form from triglyceride food oils and fats by hydrolysis, contributing to the characteristic rancid odor. An analogous process happens in biodiesel with risk of part corrosion. Production. Industrial. Fatty acids are usually produced industrially  by the hydrolysis of triglycerides, with the removal of glycerol (see oleochemicals). Phospholipids represent another source. Some fatty acids are produced synthetically by hydrocarboxylation of alkenes. Hyper-oxygenated fatty acids. Hyper-oxygenated fatty acids are produced by a specific industrial processes for topical skin creams. The process is based on the introduction or saturation of peroxides into fatty acid esters via the presence of ultraviolet light and gaseous oxygen bubbling under controlled temperatures. Specifically linolenic acids have been shown to play an important role in maintaining the moisture barrier function of the skin (preventing water loss and skin dehydration). A  study in Spain reported in the Journal of Wound Care in March 2005 compared a commercial product with a greasy placebo and that specific product was more effective and also cost-effective. A range of such OTC medical products is now widely available. However, topically applied olive oil was not found to be inferior in a "randomised triple-blind controlled non-inferiority" trial conducted in Spain during 2015. Commercial products are likely to be less messy to handle and more washable than either olive oil or petroleum jelly, both of which if applied topically may stain clothing and bedding. By  animals. In animals, fatty acids are formed from carbohydrates predominantly in the liver, adipose tissue, and the mammary glands during lactation. Carbohydrates are converted into pyruvate by glycolysis as the first important step in the conversion of carbohydrates into fatty acids. Pyruvate is then decarboxylated to form acetyl-CoA in the mitochondrion. However, this acetyl CoA needs to be transported into cytosol where the synthesis of fatty acids occurs. This cannot occur directly. To obtain cytosolic acetyl-CoA, citrate (produced by the condensation of acetyl-CoA with oxaloacetate) is removed from the citric acid cycle and carried across the  inner mitochondrial membrane into the cytosol. There it is cleaved by ATP citrate lyase into acetyl-CoA and oxaloacetate. The oxaloacetate is returned to the mitochondrion as malate. The cytosolic acetyl-CoA is carboxylated by acetyl CoA carboxylase into malonyl-CoA, the first committed step in the synthesis of fatty acids. Malonyl-CoA is then involved in a repeating series of reactions that lengthens the growing fatty acid chain by two carbons at a time. Almost all natural fatty acids, therefore, have even numbers of carbon atoms. When synthesis is complete the free fatty acids are nearly always combined with  glycerol (three fatty acids to one glycerol molecule) to form triglycerides, the main storage form of fatty acids, and thus of energy in animals. However, fatty acids are also important components of the phospholipids that form the phospholipid bilayers out of which all the membranes of the cell are constructed (the cell wall, and the membranes that enclose all the organelles within the cells, such as the nucleus, the mitochondria, endoplasmic reticulum, and the Golgi apparatus). The "uncombined fatty acids" or "free fatty acids" found in the circulation of animals come from the breakdown (or lipolysis) of stored triglycerides. Because  they are insoluble in water, these fatty acids are transported bound to plasma albumin. The levels of "free fatty acids" in the blood are limited by the availability of albumin binding sites. They can be taken up from the blood by all cells that have mitochondria (with the exception of the cells of the central nervous system). Fatty acids can only be broken down in mitochondria, by means of beta-oxidation followed by further combustion in the citric acid cycle to CO and water. Cells in the central nervous system, although they possess mitochondria, cannot take free fatty acids  up from the blood, as the blood-brain barrier is impervious to most free fatty acids, excluding short-chain fatty acids and medium-chain fatty acids. These cells have to manufacture their own fatty acids from carbohydrates, as described above, in order to produce and maintain the phospholipids of their cell membranes, and those of their organelles. Variation between animal species. Studies on the cell membranes of mammals and reptiles discovered that mammalian cell membranes are composed of a higher proportion of polyunsaturated fatty acids (DHA, omega-3 fatty acid) than reptiles. Studies on bird fatty acid composition have noted similar  proportions to mammals but with 1/3rd less omega-3 fatty acids as compared to omega-6 for a given body size. This fatty acid composition results in a more fluid cell membrane but also one that is permeable to various ions ( & ), resulting in cell membranes that are more costly to maintain. This maintenance cost has been argued to be one of the key causes for the high metabolic rates and concomitant warm-bloodedness of mammals and birds. However polyunsaturation of cell membranes may also occur in response to chronic cold temperatures as well. In fish increasingly cold environments lead to increasingly high  cell membrane content of both monounsaturated and polyunsaturated fatty acids, to maintain greater membrane fluidity (and functionality) at the lower temperatures. Fatty acids in dietary fats. The following table gives the fatty acid, vitamin E and cholesterol composition of some common dietary fats. Reactions of fatty acids. Fatty acids exhibit reactions like other carboxylic acids, i.e. they undergo esterification and acid-base reactions. Acidity. Fatty acids do not show a great variation in their acidities, as indicated by their respective p"K". Nonanoic acid, for example, has a p"K" of 4.96, being only slightly weaker than acetic acid (4.76). As the  chain length increases, the solubility of the fatty acids in water decreases, so that the longer-chain fatty acids have minimal effect on the pH of an aqueous solution. Near neutral pH, fatty acids exist at their conjugate bases, i.e. oleate, etc. Solutions of fatty acids in ethanol can be titrated with sodium hydroxide solution using phenolphthalein as an indicator. This analysis is used to determine the free fatty acid content of fats; i.e., the proportion of the triglycerides that have been hydrolyzed. Neutralization of fatty acids, one form of saponification (soap-making), is a widely practiced route to metallic  soaps. Hydrogenation and hardening. Hydrogenation of unsaturated fatty acids is widely practiced. Typical conditions involve 2.0–3.0 MPa of H pressure, 150 °C, and nickel supported on silica as a catalyst. This treatment affords saturated fatty acids. The extent of hydrogenation is indicated by the iodine number. Hydrogenated fatty acids are less prone toward rancidification. Since the saturated fatty acids are higher melting than the unsaturated precursors, the process is called hardening. Related technology is used to convert vegetable oils into margarine. The hydrogenation of triglycerides (vs fatty acids) is advantageous because the carboxylic acids degrade the nickel catalysts, affording  nickel soaps. During partial hydrogenation, unsaturated fatty acids can be isomerized from "cis" to "trans" configuration. More forcing hydrogenation, i.e. using higher pressures of H and higher temperatures, converts fatty acids into fatty alcohols. Fatty alcohols are, however, more easily produced from fatty acid esters. In the Varrentrapp reaction certain unsaturated fatty acids are cleaved in molten alkali, a reaction which was, at one point of time, relevant to structure elucidation. Auto-oxidation and rancidity. Unsaturated fatty acids undergo a chemical change known as auto-oxidation. The process requires oxygen (air) and is accelerated by the presence of trace metals . Vegetable oils resist this process to a small degree because they contain antioxidants, such as tocopherol. Fats and oils often are treated with chelating agents such as citric acid to remove the metal catalysts. Ozonolysis. Unsaturated fatty acids are susceptible to degradation by ozone. This reaction is practiced in the production of azelaic acid ((CH)(COH)) from oleic acid. Circulation. Digestion and intake. Short- and medium-chain fatty acids are absorbed directly into the blood via intestine capillaries and travel through the portal vein just as other absorbed nutrients do. However, long-chain fatty acids are not directly released into the  intestinal capillaries. Instead they are absorbed into the fatty walls of the intestine villi and reassemble again into triglycerides. The triglycerides are coated with cholesterol and protein (protein coat) into a compound called a chylomicron. From within the cell, the chylomicron is released into a lymphatic capillary called a lacteal, which merges into larger lymphatic vessels. It is transported via the lymphatic system and the thoracic duct up to a location near the heart (where the arteries and veins are larger). The thoracic duct empties the chylomicrons into the bloodstream via the left subclavian vein. At this point the chylomicrons  can transport the triglycerides to tissues where they are stored or metabolized for energy. Metabolism. Fatty acids are broken down to CO and water by the intra-cellular mitochondria through beta oxidation and the citric acid cycle. In the final step (oxidative phosphorylation), reaction with energy-rich oxygen releases a lot of energy, captured in the form of large quantities of ATP. Many cell types can use either glucose or fatty acids for this purpose, but fatty acids release more energy per gram because they contain less oxygen and therefore unlock the energy of more O. Fatty acids (provided either  by ingestion or by drawing on triglycerides stored in fatty tissues) are distributed to cells to serve as a fuel for muscular contraction and general metabolism. Essential fatty acids. Fatty acids that are required for good health but cannot be made in sufficient quantity from other substrates, and therefore must be obtained from food, are called essential fatty acids. There are two series of essential fatty acids: one has a double bond three carbon atoms away from the methyl end; the other has a double bond six carbon atoms away from the methyl end. Humans lack the ability to  introduce double bonds in fatty acids beyond carbons 9 and 10, as counted from the carboxylic acid side. Two essential fatty acids are linoleic acid (LA) and alpha-linolenic acid (ALA). These fatty acids are widely distributed in plant oils. The human body has a limited ability to convert ALA into the longer-chain omega-3 fatty acids — eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), which can also be obtained from fish. Omega-3 and omega-6 fatty acids are biosynthetic precursors to endocannabinoids with antinociceptive, anxiolytic, and neurogenic properties. Distribution. Blood fatty acids adopt distinct forms in different stages in the blood  circulation. They are taken in through the intestine in chylomicrons, but also exist in very low density lipoproteins (VLDL) and low density lipoproteins (LDL) after processing in the liver. In addition, when released from adipocytes, fatty acids exist in the blood as free fatty acids. It is proposed that the blend of fatty acids exuded by mammalian skin, together with lactic acid and pyruvic acid, is distinctive and enables animals with a keen sense of smell to differentiate individuals. Analysis. The chemical analysis of fatty acids in lipids typically begins with an interesterification step that breaks down their original esters  (triglycerides, waxes, phospholipids etc) and converts them to methyl esters, which are then separated by gas chromatography. or analyzed by gas chromatography and mid-infrared spectroscopy. Separation of unsaturated isomers is possible by silver ion complemented thin-layer chromatography. Other separation techniques include high-performance liquid chromatography (with short columns packed with silica gel with bonded phenylsulfonic acid groups whose hydrogen atoms have been exchanged for silver ions). The role of silver lies in its ability to form complexes with unsaturated compounds. Industrial uses. Fatty acids are mainly used in the production of soap, both for cosmetic purposes and, in  the case of metallic soaps, as lubricants. Fatty acids are also converted, via their methyl esters, to fatty alcohols and fatty amines, which are precursors to surfactants, detergents, and lubricants. Other applications include their use as emulsifiers, texturizing agents, wetting agents, anti-foam agents, or stabilizing agents. Esters of fatty acids with simpler alcohols (such as methyl-, ethyl-, n-propyl-, isopropyl- and butyl esters) are used as emollients in cosmetics and other personal care products and as synthetic lubricants. Esters of fatty acids with more complex alcohols, such as sorbitol, ethylene glycol, diethylene glycol, and polyethylene glycol are consumed in  food, or used for personal care and water treatment, or used as synthetic lubricants or fluids for metal working.