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canola oil, olive oil, and the high oleic plump dumpling safflower and sunflower oils) are liquid at room temperature. plump dumpling Monounsaturated fatty plump dumpling acids are present in foods with a double bond located at 7 (n-7) or 9 (n-9) carbon atoms from the methyl end. Monounsaturated fatty acids that are present in the diet include: 18:1n-9 Oleic acid 14:1n-7 Myristoleic acid 16:1n-7 Palmitoleic acid 18:1n-7 Vaccenic acid 20:1n-9 Eicosenoic acid 22:1n-9 Erucic acid Oleic acid accounts for about 92 percent of dietary monounsaturated fatty acids. Monounsaturated fatty acids, including oleic acid and nervonic acid (24:1n-9), are important in membrane structural lipids, particularly nervous tissue myelin. Other monounsaturated fatty acids, such as palmitoleic acid, are present in minor amounts in the diet. n-6 Polyunsaturated Fatty Acids The primary n-6 polyunsaturated fatty acids are: 18:2 Linoleic acid 18:3 γ-Linolenic acid 20:3 Dihomo-γ-linolenic acid 20:4 Arachidonic acid 22:4 Adrenic acid 22:5 Docosapentaenoic acid Linoleic acid cannot be synthesized by humans and a lack of it results in adverse clinical symptoms, including a scaly rash and reduced growth.
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