Long-chain fatty acids (LCFAs) are
fatty acids that contain in their chain:
- 13 or more carbon atoms in an absorption/physiological context
- 12 or more carbon atoms in an nutrition/biochemical context
LCFAs make up most of the fatty acids in typical dietary
fats and are generally incorporated into
triglycerides and transported via chylomicrons through the lymphatic system after absorption in the jejunum of the small intestine.
Examples of LCFAs are:
- palmitic acid: 16 carbons
- stearic acid: 18 carbons
- oleic acid: 18 carbons
Common sources of LCFAs are: