- transâ€“fatty acids
- stereoisomers of the naturally occurring cisâ€“fatty acids, created by the partial hydrogenation of unsaturated fatty acids during the manufacture of margarine and shortening. Like saturated fatty acids, they raise the levels low-density lipoproteins and cholesterol. Called also trans fats.
*Symbol subscripts denote carbon chain length:number of double bonds; in unsaturated fatty acids position of the initial double relative to the ω-carbon is also indicated.
Medical dictionary. 2011.