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In chemistry, particularly in biochemistry, a fatty acid is a carboxylic acid with a long aliphatic chain, which is either saturated or unsaturated. Most naturally occurring fatty acids have an unbranched chain of an even number of carbon atoms, from 4 to 28. Fatty acids are usually derived from triglycerides or phospholipids. Fatty acids are important dietary sources of fuel for animals because, when metabolized, they yield large quantities of ATP. Many cell types can use either glucose or fatty acids for this purpose. Long-chain fatty acids cannot cross the blood-brain barrier (BBB) and so cannot be used as fuel by the cells of the central nervous system;[citation needed] however, free short-chain fatty acids and medium-chain fatty acids can cross the BBB, in addition to glucose and ketone bodies.

The concept of fatty acid (acid grams) was introduced by Michel Eugène Chevreul, though he used initially some variant terms, graisse acid and acid huileux ("acid fat" and "oily acid")

Industrial

Fatty acids are usually produced industrially by the hydrolysis of triglycerides, with the removal of glycerol (see oleochemicals). Phospholipids represent another source. Some fatty acids are produced synthetically by hydrocarboxylation of alkenes.

Fatty acids in dietary fats

Vegetable fats

Coconut oil

Cocoa butter

Palm kernel oil

Palm oil

Cottonseed oil

Wheat germ oil

Soybean oil

Olive oil

Corn oil

Sunflower oil

Safflower oil

Hemp oil

Canola/Rapeseed oil