short-chain fatty acid
Technical term in biochemistry and nutrition. Refers to fatty acids with fewer than six carbon atoms, such as acetic acid or butyric acid.
Short-chain fatty acids are produced by gut bacteria.
Acetic acid is one of the typical short-chain fatty acids.
Medium-chain fatty acids have 6–12 carbon atoms, while 短鎖脂肪酸 have fewer than 6.
Long-chain fatty acids have more than 12 carbon atoms, in contrast to the short-chain variety.
Compound of 短鎖 (short chain) + 脂肪酸 (fatty acid). A direct calque from English 'short-chain fatty acid'.