GLOSSARY

Oleic Acid is the monounsaturated 18:1 n-9 fatty acid found in olive oil, avocado and many foods, and can also be synthesised.

In fatty-acid notation, the number before the colon usually gives carbon count and the next number gives double-bond count. An omega family or bond position may follow. This is not an intake weight or recommended dose. Distinguishing some isomers also requires specifying bond positions and spatial geometry beyond the basic code.

The omega number locates the first double bond from the methyl end, which differs from the carboxyl end. Total carbon number and total double bonds are separate information. Omega therefore names a structural family rather than a quality score or speed of action; members can differ in length, food sources and function.

The body synthesises some fatty acids or modifies their chains. Nonessential in this context does not mean useless or undesirable; it refers to whether direct dietary provision is obligatory. However, not every family can be made, and the ability to produce one fatty acid does not eliminate the need for essential dietary fatty acids.