APPENDIX
APPENDIX A-1
FATTY ACIDS AND THEIR SOURCES
Fatty Acid #Cs Common source
SATURATED:
| Acetic | 2 | Vinegar, carbohydrate fermentation |
| Butyric | 4 | Butter |
| Caproic | 6 | Butter |
| Caprylic | 8 | Butter, other plant fats |
| Decanoic | 10 | Butter, other plant fats |
| Lauric | 12 | Cinnamon, palm kernel, coconut oil, laurels |
MyristicNutmeg, palm kernel, coconut oil, mystels, all animal and fish fat 14
| Palmitic | 16 | All animal and plant fats |
| Stearic | 18 | All animal and plant fats |
| Arachidic | 20 | Peanut (arachis oil) |
| Lignoceric | 24 | Peanut |
UNSATURATED: (Unsaturation site/omega position)
| Oleic | 18(1/9) | all fats |
| Linoleic | 18(2/6) | corn, peanut/cotton seed/soybean, |
| Linolenic | 18(3/3) | above plus linseed oil, |
| Arachidonic | 18(4/6) | mainly peanut oil |
| Eicosapenta- enoic | 18(5/3) | fish, marine plants |
| Docosahexa- enoic | 22(6/3) | fish, marine plants |
H H H H - C.......C - C - COOH ACIDIC END OF MOLECULE H H H
FATTY CARBON CHAIN
APPENDIX A-2. Saturated fatty acid structure.
H H * * H H-C#-C-C = C-C-COOH H H H H H 1 2 3 4 5 = No. of C atom
# = Terminal or OMEGA carbon
* = missing hydrogen atoms
APPENDIX A-3 Unsaturated omega fatty acid structure.
APPENDIX A-4 CLASSIFICATION/COMPOSITION OF LIPOPROTEINS
| DENSITY LIPIDS | (%) | PROTEIN | TRIG | PHLPD | CHL | FFA |
| ULTRA LOW | -4 | 1 | 87 | 8 | 4 | 0 |
| VERY LOW | -4 to 0 | 7 | 53 | 18 | 21 | 1 |
| LOW | 0 to 6 | 16 | 18 | 23 | 42 | 1 |
| HIGH | 6 to 21 | 45 | 8 | 25 | 20 | 2 |
| VERY HIGH | over 28 | 99 | 0 | 0 | 0 | 1 |
KEY- TRIG: triglycerides; PHLPD: phospholipids; CH: cholesterol; FFA: free fatty acids; %: percentage heavier compared to water.
APPENDIX A-5
SPECIFIC ACTIVITIES OF EICOSANOIDS*
| Prostaglandin E2 (PGE2) | Dilates vessels, inhibits stomach acids, promotes cancers |
| Thromboxane A2 (THX2) | Causes clotting of platelets |
| Thromboxane A3 (THX3) | Inactive |
| Prostacycline (PGI2) | Dilates vessels, prevents clots |
| Prostacycline (PGI3) | Dilates vessels, prevents clots |
| Leukotriene B4 (LTB4) | Promotes defense mechanism |
| HETE A5 | Promotes defense mechanism |
*The subscript indicates the number of unsaturation sites; the series-2 PGs are produced by omega-6 fatty acids derived from vegetable oils and the series-3 PGs are derived mainly from fish fatty acids. Thromboxane and prostacycline are the types of PGs.
APPENDIX A-6
DIETARY FAT IN ESKIMO AND DANISH FOODS
| Dietary fat | Eskimos | Danes |
| Energy (3,000 cal) | 39% | 42% |
| Saturated fat | 23% | 53% |
| Monounsaturated | 58% | 34% |
| Polyunsaturated | 19% | 13% |
| omega-3 fat | 14% | 3% |
| omega-6 fat | 5% | 10% |
| Cholesterol | 0.79 g/day | 0.42 g/day |
| P/S ratio | 0.84 | 0.24 |
Thromboxane A2 (THX2) (Platelet aggregation/constriction aspirin block omega-6 fatty acid Prostacycline (PGI2) Exercise enhances Prostacycline (PGI3) (Platelet deaggregation/dilation)
omega-3 fatty acid
Thromboxane A3 (THX3) No effect
APPENDIX A-7 Role of FATTY ACIDS in plaque formation.
| cis form | trans form |
| oleic acid | elaidic acid |
| (freezing point 13o C) | (freezing point 45o C) |
APPENDIX A-8 Unnatural fatty acids in margarine. The trans form has a much higher freezing point and helps keep margarine solid at room temperature.
CANCER PREVENTING (LTs, HETEs, Arginase) Polyunsaturated fatty acids
CANCER PROMOTING (PGE2, Free Radicals)
APPENDIX A-9 HOW FISH PREVENT CANCER Key: VEGETABLE OIL VEGETABLE OILS + FISH
APPENDIX A-10 CHARACTERISTICS OF FISH FATTY ACIDS
| Acid Freezing, | oC | #US* | omega | source |
| Myristic | 55 | 0 | n/a | all animal and fish |
| Decenoic | 145 | 1 | 1 | sperm head, butter, milk |
| Lauroleic | ? | 1 | 7 | sperm blubber, head oil |
| Physeteric | ? | 1 | 9 | whale blubber, sardines |
| Palmitoleic | 1 | 1 | 7 | marine oils, fat depot |
| Gadoleic | 25 | 1 | 11 | marine oils, veg. oils |
| Eicosenoic | 22 | 1 | 9 | fish oils, mustard, jojoba |
| Cetoleic | 33 | 1 | 11 | marine oils |
| Stelacholeic | 41 | 1 | 9 | shark and ray liver oils |
| Hiragonic | ? | 3 | 2 | sardine oils |
| Stearadonic | ? | 4 | ? | marine oils |
| Timnodonic | -60 | 5 | 2 | sardine, cod liver, whale |
| Eicosapenta-enoic | -80 | 5 | 3 | fish oils, about 12% |
| Docosahexa-enoic | -84 | 6 | 3 | fish oils, about 18% |
| Clupanodonic | -78 | 5 | 3 | fish oils, small qty |
* # of unsaturation sites.-