Thomas S. Bianchi and Elizabeth A. Canuel
- Published in print:
- 2011
- Published Online:
- October 2017
- ISBN:
- 9780691134147
- eISBN:
- 9781400839100
- Item type:
- chapter
- Publisher:
- Princeton University Press
- DOI:
- 10.23943/princeton/9780691134147.003.0008
- Subject:
- Biology, Ecology
This chapter discusses fatty acids, the building blocks of lipids, which represent a significant fraction of the total lipid pool in aquatic organisms. It explores how chain length and levels of ...
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This chapter discusses fatty acids, the building blocks of lipids, which represent a significant fraction of the total lipid pool in aquatic organisms. It explores how chain length and levels of unsaturation (number of double bonds) have been shown to be correlated to decomposition, indicating a pre- and postdepositional selective loss of short-chain and polyunsaturated fatty acids. In contrast, saturated fatty acids are more stable and typically increase in relative proportion to total fatty acids with increasing sediment depth. Polyunsaturated fatty acids (PUFAs) are predominantly used as proxies for the presence of “fresh” algal sources, although some PUFAs also occur in vascular plants and deep-sea bacteria. Thus, these biomarkers represent a very diverse group of compounds present in aquatic systems. The numerous applications of fatty acid biomarkers to identifying the sources of organic matter in lakes, rivers, estuaries, and marine ecosystems are discussed.Less
This chapter discusses fatty acids, the building blocks of lipids, which represent a significant fraction of the total lipid pool in aquatic organisms. It explores how chain length and levels of unsaturation (number of double bonds) have been shown to be correlated to decomposition, indicating a pre- and postdepositional selective loss of short-chain and polyunsaturated fatty acids. In contrast, saturated fatty acids are more stable and typically increase in relative proportion to total fatty acids with increasing sediment depth. Polyunsaturated fatty acids (PUFAs) are predominantly used as proxies for the presence of “fresh” algal sources, although some PUFAs also occur in vascular plants and deep-sea bacteria. Thus, these biomarkers represent a very diverse group of compounds present in aquatic systems. The numerous applications of fatty acid biomarkers to identifying the sources of organic matter in lakes, rivers, estuaries, and marine ecosystems are discussed.
D. Kromhout
- Published in print:
- 2005
- Published Online:
- September 2009
- ISBN:
- 9780198525738
- eISBN:
- 9780191724114
- Item type:
- chapter
- Publisher:
- Oxford University Press
- DOI:
- 10.1093/acprof:oso/9780198525738.003.0018
- Subject:
- Public Health and Epidemiology, Public Health, Epidemiology
Essential fatty acids are polyunsaturated fatty acids from the n-6 family (i.e., linoleic acid and arachidonic acid) present in vegetable oils, and of the n-3 family (i.e., eicosapentaenoic acid and ...
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Essential fatty acids are polyunsaturated fatty acids from the n-6 family (i.e., linoleic acid and arachidonic acid) present in vegetable oils, and of the n-3 family (i.e., eicosapentaenoic acid and docosahexaenoic acid) present in seafood. These fatty acids may protect against coronary atherosclerosis and thrombosis. It is hypothesized that a balanced intake of n-6 and n-3 fatty acids is of great importance in relation to prevention of coronary heart disease (CHD). Research on n-3 fatty acids, fish consumption, and CHD was stimulated by the pioneering studies among the Inuit (Eskimos) in Greenland. This chapter begins by summarizing the results of the studies among the Inuit. The results on fish consumption and CHD mortality are then reviewed at the population and individual levels. Both observational epidemiology and experimental studies show that a small amount of fish protects against fatal CHD and sudden cardiac death. It is, therefore, recommended to eat fish (preferably fatty fish) once or twice a week.Less
Essential fatty acids are polyunsaturated fatty acids from the n-6 family (i.e., linoleic acid and arachidonic acid) present in vegetable oils, and of the n-3 family (i.e., eicosapentaenoic acid and docosahexaenoic acid) present in seafood. These fatty acids may protect against coronary atherosclerosis and thrombosis. It is hypothesized that a balanced intake of n-6 and n-3 fatty acids is of great importance in relation to prevention of coronary heart disease (CHD). Research on n-3 fatty acids, fish consumption, and CHD was stimulated by the pioneering studies among the Inuit (Eskimos) in Greenland. This chapter begins by summarizing the results of the studies among the Inuit. The results on fish consumption and CHD mortality are then reviewed at the population and individual levels. Both observational epidemiology and experimental studies show that a small amount of fish protects against fatal CHD and sudden cardiac death. It is, therefore, recommended to eat fish (preferably fatty fish) once or twice a week.
