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fatty acids, free

fatty acids, free (FFA) Fatty acids may be liberated from triacylglycerols (triacylglycerols) either by enzymic hydrolysis (when they are generally known as non‐esterified fatty acids, nefa, or unesterified fatty acids, ufa) or as a result of hydrolytic rancidity of the fat. Determination of FFA is therefore an index of the quality of fats.

Free fatty acids circulate in the bloodstream, bound to albumin. They are released from adipose tissue, especially in the fasting state, as a fuel for muscle and other tissues. The normal concentration in plasma is between 0.5 and 2 μmol/L, increasing with fasting and exercise.

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free fatty acids

free fatty acids (FFA) See fatty acids.

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"free fatty acids." A Dictionary of Food and Nutrition. . Encyclopedia.com. 21 Oct. 2017 <http://www.encyclopedia.com>.

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"free fatty acids." A Dictionary of Food and Nutrition. . Retrieved October 21, 2017 from Encyclopedia.com: http://www.encyclopedia.com/education/dictionaries-thesauruses-pictures-and-press-releases/free-fatty-acids