trans fatty acid
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Related to trans fatty acid: polyunsaturated fatty acid
trans fatty acid
An unsaturated fatty acid produced by the partial hydrogenation of vegetable oils and present in hardened vegetable oils, most margarines, commercial baked foods, and many fried foods. An excess of these fats in the diet is associated with high LDL cholesterol levels, low HDL cholesterol levels, and an increased risk of coronary heart disease.
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|Noun||1.||trans fatty acid - a fatty acid that has been produced by hydrogenating an unsaturated fatty acid (and so changing its shape); found in processed foods such as margarine and fried foods and puddings and commercially baked goods and partially hydrogenated vegetable oils|
margarine, marge, oleo, oleomargarine, margarin - a spread made chiefly from vegetable oils and used as a substitute for butter
fatty acid - any of a class of aliphatic monocarboxylic acids that form part of a lipid molecule and can be derived from fat by hydrolysis; fatty acids are simple molecules built around a series of carbon atoms linked together in a chain of 12 to 22 carbon atoms
elaidic acid - a monounsaturated fatty acid that has the same structure as oleic acid except that it is a trans fatty acid; the major trans fatty acid in margarine and fried foods
Based on WordNet 3.0, Farlex clipart collection. © 2003-2012 Princeton University, Farlex Inc.