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Joyce W. Ngure, Chunyan Cheng, Shuqiong Yang, Qunfeng Lou, Ji Li, Chuntao Qian, Jie Chen, and Jinfeng Chen

arthritis ( Ursin, 2003 ). Linoleic acid and alpha-linolenic acid are essential fatty acids that cannot be synthesized by the body and must be obtained through daily dietary intake. In the human body, linoleic acid is metabolized to arachidonic acid (C20

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Diheng Zhong, Hongmei Du, Zhaolong Wang, and Bingru Huang

’. Genotypic variations and drought responses as related to unsaturated fatty acid composition. Three unsaturated fatty acids (UFAs), primarily membrane lipid components [palmitoleic acid (C16:1), linoleic acid (C18:2), and linolenic acid (C18:3)], were

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Tong Zhang, Zheng Zhang, Qi Qiao, Wei Liu, and Xiaogai Hou

chromatogram for Paeonia ostii seed oil with the sunny slope cultivation method. Numbers 1 to 6 indicate tridecanoic acid, oleic acid, palmitic acid, linoleic acid, α-linolenic acid, and stearic acid, respectively. Fig. 3. Fatty acid methylester

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Víctor Cros, Juan José Martínez-Sánchez, and José Antonio Franco

source of bioprotective nutrients: fatty acid ω3, antioxidants, vitamins, and essential amino acids ( Miller et al., 1984 ; Simopoulos and Salem, 1986 ; Simopoulos et al., 1992 ), glutathione, and alpha-tocopherol ( Liu et al., 2000 ; Palaniswamy et al

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Zhengrong Hu, Erick Amombo, Margaret Mukami Gitau, Aoyue Bi, Huihui Zhu, Liang Zhang, Liang Chen, and Jinmin Fu

, four major fatty acids were identified and quantified. There were two SFAs, including palmitic acid (C16:0) stearic acid (C18:0), and two UFAs, containing linoleic acid (C18:2) and linolenic acid (C18:3). As shown in Fig. 4 , the palmitic acid content

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Yuting Zou, Yanan Wang, Mingwei Zhu, Shuxian Li, and Qiuyue Ma

oil content of the seeds, 90.0% of which is unsaturated fatty acids (UFAs). Among the UFAs, α-linolenic acid is the predominant type, accounting for 42.7% of the total content, which is substantially greater than that of traditional oil crops, such as

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Guanxing Hu, Chao Gao, Xiaoming Fan, Wenfang Gong, and Deyi Yuan

found to affect seed yield and even the fatty acid composition of seed oil ( Xie et al., 2017 ). Self-incompatibility usually refers to the phenomenon in which a fertile hermaphrodite seed plant cannot produce zygotes after self-pollination. Based on the

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Yan Li, Hongyan Qi, Yazhong Jin, Xiaobin Tian, Linlin Sui, and Yan Qiu

-methylcyclopropene (1-MCP) on ( A , B ) linoleic acid, ( C , D ) linolenic acid, and ( E , F ) oleic acid in flesh tissue of ‘Caihong7’ (left) and ‘Tianbao’ (right) oriental sweet melon fruit during storage at room temperature (23 °C) for up to 15 d. Values are

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Chana Phromtons and J. O. Garner Jr.

Storage roots of `Beauregard' and Centennial' were analyzed for total fatty acid composition and fatty acid composition by lipid class. The glycolipid, monagalactosyldiglycerol, may have been involved in chilling tolerance of `Beauregard' storage roots. This lipid had over 70 percent low-melting point fatty acids, mostly linoleic acid and linolenic acid. No consistent differences in the composition of phospholipids could be related to the chilling responses of the two sweetpotato cultivars.

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Tommy E. Thompson, Samuel D. Senter, and L.J. Grauke

Pollen from five cultivars of pecans [Carya illinoinensis (Wangenh.) K. Koch] was analyzed for cytoplasmic lipid classes and constituent fatty acids. Lipid classes in all cultivars included free fatty acids, triglycerides, and the phosphatide of inositol, serine, choline, glycerol, and ethanolamine. Triglycerides were the predominant class of lipids in all cultivars analyzed. Gas chromatography and mass spectral analysis were used to identify and quantify the fatty acids, which included palmitic, stearic, oleic, linoleic, and linolenic. Quantities of individual and total fatty acids varied greatly and were influenced significantly by cultivar, year, and location, as well as by interactions of main effects The percent composition of individual fatty acids was remarkably stable, despite wide variation in quantities of fatty acids. Therefore, pollen fatty acid ratios may be a valuable measure of taxonomic relationship across Carya sp. Total fatty acids varied from 2.53% to 0.25% of dry weight. Variability in stored energy in the form of lipids may affect orchard production.