long-chain fatty acid(English)

• fatty acids with carbon chains typically 14 to 22 carbons long, forming vital parts of dietary fats, cell membranes (like palmitic and stearic acid), and signaling molecules, crucial for energy, structure, and biological processes but also linked to inflammation when consumed in excess. They are classified as saturated (no double bonds) or unsaturated (containing double bonds) and are key components in animal fats, seed oils, and oily fish
• FABP2, CLA, PUFA
• Cardiology, Pathology, Nutrition, Metabolism
• https://omim.org/entry/134640
• http://dx.doi.o…coi.2014.07.003