Saturated Fatty Acids

Structure

A straight, fully reduced hydrocarbon chain ending in a carboxyl group. Without double-bond kinks the molecules stack closely, which raises the melting point (solid at room temperature for longer chains) and makes them chemically stable against peroxidation.

Health & Impact

SFAs are an efficient β-oxidation fuel and stable for cooking. Effects on blood lipids are chain-length dependent: lauric, myristic, and palmitic acids tend to raise LDL cholesterol, whereas stearic acid is broadly neutral. Dietary-guidance bodies suggest limiting total SFA, though the evidence is heterogeneous by food source.

Types & Sub-types

• Short-chain (SCFA, ≤5C) — Acetic, propionic, butyric — largely from gut fermentation of fibre.
• Medium-chain (MCFA, 6–12C) — Caprylic, capric, lauric — rapidly absorbed; coconut/palm-kernel oil.
• Long-chain (LCFA, 13–21C) — Palmitic, stearic — the dominant dietary SFAs.
• Very-long-chain (VLCFA, ≥22C) — Behenic, lignoceric — minor, in some seeds and sphingolipids.
• Odd-chain (OCFA) — Pentadecylic (15:0), margaric (17:0) — dairy/ruminant biomarkers.