Fatty acid, important component of lipids (fat-soluble components of living cells) in plants, animals, and microorganisms. Generally, a fatty acid consists of a straight chain of an even number of carbon atoms, with hydrogen atoms along the length of the chain and at one end of the chain and a carboxyl group (―COOH) at the other end. It is that carboxyl group that makes it an acid (carboxylic acid). If the carbon-to-carbon bonds are all single, the acid is saturated; if any of the bonds is double or triple, the acid is unsaturated and is more reactive.
uMMA is Especially Useful When Blood B12 Levels are in the Low Normal Range
Team Brain Power: B12, Folate, Omega-3s and B6
Red Blood Cell Membrane Omega-3 Content Associated with Better Health Outcomes