Abstract
Fatty acids (FA) – lipid constituents – are carboxylic acids that can be represented by the form RCO2H. Most often, the group R is a long carbon chain, unbranched and with an even number of carbon atoms and may be saturated or contain one (monounsaturated) or more double bonds (polyunsaturated) (Calder et al. 2002). Fatty acids are often referred to by their common names, but they are correctly identified by a systematic nomenclature. This nomenclature indicates first the number of carbon atoms in the hydrocarbon chain, followed by the number of double bonds, and the position of the first double bond from the terminal methyl group, which is indicated by n-9, n-7, n-6 or n -3 (Figure 1). There are two main families of polyunsaturated FA (PUFA), n-6 (or w-6) and of n-3 (or w-3) (Curi et al. 2002).
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