脂肪酸(しぼうさん)

Compound of 脂肪(しぼう) ('fat; adipose tissue') and 酸(さん) ('acid'). The 酸(さん) suffix appears in many chemistry terms: 塩酸(えんさん) ('hydrochloric acid'), 硝酸(しょうさん) ('nitric acid'), アミノ酸(さん) ('amino acid').

Usage

Standard scientific term used in chemistry, biology, nutrition, food science, and health media. Familiar to general readers through nutrition labeling and health articles that discuss saturated fat, trans fat, and omega-3 / omega-6 fatty acids.

Common collocations

• 飽和(ほうわ)脂肪酸(しぼうさん): saturated fatty acid
• 不飽和(ふほうわ)脂肪酸(しぼうさん): unsaturated fatty acid
• 必須(ひっす)脂肪酸(しぼうさん): essential fatty acid
• オメガ3脂肪酸(しぼうさん): omega-3 fatty acid
• 脂肪酸(しぼうさん)を摂取(せっしゅ)する: to take in fatty acids
• 脂肪酸(しぼうさん)組成(そせい): fatty acid composition
• 脂肪酸(しぼうさん)が含(ふく)まれる: fatty acids are contained

Related words

• 脂肪(しぼう): fat (the substance or body fat)
• 油脂(ゆし): oils and fats (generic)
• 中性(ちゅうせい)脂肪(しぼう): neutral fat; triglyceride
• コレステロール: cholesterol
• 栄養素(えいようそ): nutrient
• 有機酸(ゆうきさん): organic acid — the broader chemistry category

Cultural / health context

Fatty acids are frequently discussed in Japanese health media. Public health advice commonly urges reducing 飽和(ほうわ)脂肪酸(しぼうさん) intake and increasing 不飽和(ふほうわ)脂肪酸(しぼうさん) intake, particularly from fish oils rich in EPA and DHA.