Essential Fatty Acids (EFA’s) are so termed, because of their indispensability in biological (structural and metabolic) processes and for being a major source of energy. These are obtained from diet because humans and animals cannot synthesize them. The two primary EFA’s that is linoleic acid (Omega-6) and alpha linoleic acid (Omega-3) are intimately involved in management of bodily inflammations. Fatty Acids are building blocks for prostaglandins which increase or decrease inflammation in the body. Most diets contain a great deal of fatty acid in the form of triacylglycerol (easters with glycerol). Fatty acids comprise hydrocarbon chains terminating in carboxylic acid groups. Fatty acids and their associated derivatives are the primary components of and are responsible for the hydrophobic properties (insoluble in water) of lipids.

AVES has several years of experience in Food Testing and Analytics and the separate Food Division of AVES has been offering accurate Fatty Acid Analysis to the clients. At AVES the dedicated analytical team is equipped with the necessity state-of-the-art facilities and technical expertise to ensure complete food safety for future generations.

  • Butyric acid (C4:0)
  • Caproic acid (C6:0)
  • Caprylic acid (C8:0)
  • Capric acid (C10:0)
  • Undecanoic acid (C11:0)
  • Lauric acid C12:0)
  • Tridedacnoic acid (C13:0)
  • Myristic acid ( 14:0)
  • Myristoleic acid ( 14:1)
  • Pentadecanoic acid ( 15:0)

Leave a Reply

Your email address will not be published. Required fields are marked *