1 crease in the levels of linoleate (18:2) and linolenate (18:3).

2 ynthesis of linoleate [18:2(9,12)] and gamma-linolenate [18:3(6,9,12)] on this phospholipid is simila

3 s, which has reduced levels of linoleate and linolenate and elevated oleate in cytosolic phospholipid

4 nergy as linoleate, 0.08% of energy as alpha-linolenate, and 0.06% of energy as arachidonic acid) to

5 nergy as linoleate, 1.06% of energy as alpha-linolenate, and 0.08% of energy as arachidonic acid).

6 (the trans isomer of oleate), linoleate, and linolenate blended in a hot liquid meal.

7  13-hydroxy-9,11,15-octadecatrienoic acid, a linolenate-derived hydroxide.

8 bserved in oxidations of omega-3 and omega-6 linolenate fatty acid esters.

9 periments on thermal degradation of d5-ethyl linolenate indicate that off-aroma volatiles originate t

10 he essential fatty acids linoleate and alpha-linolenate into long-chain polyunsaturated fatty acids.

11 eased in the order methyl linoleate < methyl linolenate &lt; methyl arachidonate.

12 tivity in the GLU (7-hydroxycoumarinyl-gamma-linolenate) micelle assay, which contains lipid and dete

13 ), docosahexaenoate (P-interaction = 0.001), linolenate (n-3 or n-6, P-interaction = 0.005) and docos

14 e other hand, the Omega-3 polyunsaturated FA linolenate neither induced insulin resistance nor promot

15 ters (FAME: stearate, oleate, linoletate and linolenate) on a mixture of three plant sterols (PS: cam

16  vitamins C and E and in which linoleate and linolenate represented 1.4% and 0.08% of the total calor

17 ed to their double bonds; with linoleate and linolenate substrates, abstraction of the bis-allylic H

18                Of the 18-carbon fatty acids, linolenate was the most highly oxidized and linoleate ap

19 s reveals marked deficiency in linoleate and linolenate when compared with wild type (WT) or overexpr