> as lemmas
trans-fatty acid
trans-fatty acid n. 
/ˌtranzfatɪ ˈasɪd/, /ˌtræn(t)sˌfædi ˈæsəd/ a trans ( 9a), as opposed to the naturally occurring cis, stereoisomer of a fatty acid, found esp. in partially hydrogenated margarines and other manufactured cooking fats, and thought to be a dietary risk for atherosclerosis.
Brit. /ˌtransfatɪ ˈasɪd/
, /ˌtransfatɪ ˈasɪd//ˌtranzfatɪ ˈasɪd/U.S. /ˌtrænzˌfædi ˈæsəd/
, /ˌtrænzˌfædi ˈæsəd//ˌtræn(t)sˌfædi ˈæsəd/ΚΠ
1922 Jrnl. Amer. Chem. Soc. 44 147 It is the universally obscure rule that the naturally occurring higher fatty acids of the oleic series are the trans forms.
1924 Jrnl. Soc. Chem. Industry 43 208/1 It is customary to describe oleic acid as the trans-acid for reasons of which we must plead ignorance.]
1953 Arch. Biochem. & Biophysics 46 374 These specimens of summer butterfat were found by infrared examination to contain 9.5–9.7% of trans fatty acids.
1957 Science 11 Oct. 698/3 The shortenings and margarines which include these hydrogenated oils have been reported to contain as much as 23 to 42 percent of trans fatty acids.
1970 Amer. Jrnl. Clin. Nutrition 23 1111 (heading) Incorporation of trans-fatty acids into tissue lipids.
1992 Med. Jrnl. Australia 4 May 156 Trans fatty acids may increase serum cholesterol levels and can be reckoned to be equivalent to saturated fatty acids.
2001 Jrnl. Nutrition 131 242 Consumption of a solid fat rich in lauric acid gives a more favorable serum lipoprotein pattern than consumption of partially hydrogenated soybean oil rich in trans-fatty acids.
<
as lemmas