Linoleic acid has 18 carbons, two cis double bonds and is an ω-6 fatty acid. It is the main fatty acid found in vegetable oils such as soybean oil, corn oil and rapeseed oil.
Linoleic acid generally comprises 10-15 wt% of the fatty acid profile. It is used for manufacturing margarine, shortening, and salad and cooking oils, as well as soaps, emulsifiers, and quick-drying oils. The word linoleic comes from the Greek word linon (flax), and oleic meaning relating to or derived from oil.
Essential Fatty Acids
Linoleic acid belongs to polyunsaturated acids considered as essential fatty acids because human body lacks the enzymes needed to synthesize them. If a person does not eat sufficient amounts of these essential fatty acid (i.e. at least a tablespoon day), they may start to suffer symptoms including dry hair, hair loss, and poor wound healing.
Essential fatty acid has a distinct role in cell structure and function and is important in normal development.
The two families of EFAs are ω-3 (or omega-3 or n-3) which comes from fish oils, and ω-6 (omega 6, n-6) which come from vegetable oils (linoleic acid is one of these).
The essential fatty acid linoleic acids is used is make arachidonic acid (a 2o-carbon, ω-6 fatty acid). This is accomplished by adding two carbon atoms via elongation and two double bonds via desaturation.
When they were discovered to be essential nutrients in 1923, the 2 families of essential fatty acids were designated as 'Vitamin F'. But around 1930, it was realized that they are better classified with the fats than with the vitamins, and so the name Vitamin F was dropped.
What is Linoleic Acid?
