cis-13-Docosenoic Acids. 22-Carbon monounsaturated, monocarboxylic acids.

Unctuous combustible substances that are liquid or easily liquefiable on warming, and are soluble in ether but insoluble in water. Such substances, depending on their origin, are classified as animal, mineral, or vegetable oils. Depending on their behavior on heating, they are volatile or fixed. (Dorland, 28th ed)

A plant genus of the family Cruciferae. It contains many species and cultivars used as food including cabbage, cauliflower, broccoli, Brussel sprouts, kale, collard greens, MUSTARD PLANT; (B. alba, B. junica, and B. nigra), turnips (BRASSICA NAPUS) and rapeseed (BRASSICA RAPA).

A plant genus of the family BRASSICACEAE. Nasturtium is also used as a common name for TROPAEOLUM. The common name of watercress is also used for RORIPPA & TROPAEOLUM. This is the most popular of the edible cresses, is a hardy creeping perennial plant, native to Europe but extensively naturalized elsewhere in moist places.

Conditions characterized by abnormal lipid deposition due to disturbance in lipid metabolism, such as hereditary diseases involving lysosomal enzymes required for lipid breakdown. They are classified either by the enzyme defect or by the type of lipid involved.

A plant species of the family BRASSICACEAE best known for the edible roots.

FATTY ACIDS in which the carbon chain contains one or more double or triple carbon-carbon bonds.

Organic, monobasic acids derived from hydrocarbons by the equivalent of oxidation of a methyl group to an alcohol, aldehyde, and then acid. Fatty acids are saturated and unsaturated (FATTY ACIDS, UNSATURATED). (Grant & Hackh's Chemical Dictionary, 5th ed)

An enzyme of long-chain fatty acid synthesis, that adds a two-carbon unit from malonyl-(acyl carrier protein) to another molecule of fatty acyl-(acyl carrier protein), giving a beta-ketoacyl-(acyl carrier protein) with the release of carbon dioxide. EC 2.3.1.41.

A plant genus of the family BRASSICACEAE. The common name of white mustard sometimes refers to other plants (MUSTARD PLANT).

Fats present in food, especially in animal products such as meat, meat products, butter, ghee. They are present in lower amounts in nuts, seeds, and avocados.

The encapsulated embryos of flowering plants. They are used as is or for animal feed because of the high content of concentrated nutrients like starches, proteins, and fats. Rapeseed, cottonseed, and sunflower seed are also produced for the oils (fats) they yield.

Oils derived from plants or plant products.

The study of NUTRITION PROCESSES, as well as the components of food, their actions, interaction, and balance in relation to health and disease in animals.

A plant species cultivated for the seed used as animal feed and as a source of canola cooking oil.

Foodstuff used especially for domestic and laboratory animals, or livestock.

Regular course of eating and drinking adopted by a person or animal.

The third stomach of ruminants, situated on the right side of the abdomen at a higher level than the fourth stomach and between this latter and the second stomach, with both of which it communicates. From its inner surface project large numbers of leaves or folia, each of which possesses roughened surfaces. In the center of each folium is a band of muscle fibers which produces a rasping movement of the leaf when it contracts. One leaf rubs against those on either side of it, and large particles of food material are ground down between the rough surfaces, preparatory to further digestion in the succeeding parts of the alimentary canal. (Black's Veterinary Dictionary, 17th ed)