organic fatty acids. Healthy fats and fatty acids

(with only single bonds between carbon atoms), monounsaturated (with one double bond between carbon atoms) and polyunsaturated (with two or more double bonds, usually through the CH 2 group). They differ in the number of carbon atoms in the chain, and, in the case of unsaturated acids, in position, configuration (usually cis-) and the number of double bonds. Fatty acids can be conventionally divided into lower (up to seven carbon atoms), medium (eight to twelve carbon atoms) and higher (more than twelve carbon atoms). Based on the historical name, these substances should be components of fats. This is not the case today; the term "fatty acids" implies a broader group of substances.

Carboxylic acids starting with butyric acid (C4) are considered fatty acids, while fatty acids derived directly from animal fats generally have eight or more carbon atoms (caprylic acid). The number of carbon atoms in natural fatty acids is mostly even, due to their biosynthesis with the participation of acetyl-coenzyme A.

A large group of fatty acids (over 400 different structures, although only 10-12 are common) are found in vegetable seed oils. There is a high percentage of rare fatty acids in the seeds of certain plant families.

R-COOH + CoA-SH + ATP → R-CO-S-CoA + 2P i + H + + AMP

Synthesis

Circulation

Digestion and absorption

Short and medium chain fatty acids are absorbed directly into the bloodstream through the capillaries of the intestinal tract and pass through the portal vein like other nutrients. The longer chains are too large to pass directly through the small intestinal capillaries. Instead, they are taken up by the fatty walls of the intestinal villi and re-synthesized into triglycerides. Triglycerides are coated with cholesterol and proteins to form a chylomicron. Inside the villus, the chylomicron enters the lymphatics, the so-called lacteal capillary, where it is taken up by the large lymphatics. It is transported through the lymphatic system up to a place close to the heart, where the blood arteries and veins are the largest. The thoracic canal releases chylomicrons into the bloodstream via the subclavian vein. Thus, triglycerides are transported to places where they are needed.

Types of existence in the body

Fatty acids exist in various forms at various stages of circulation in the blood. They are absorbed in the intestine to form chylomicrons, but at the same time they exist as very low density lipoproteins or low density lipoproteins after transformation in the liver. When released from adipocytes, fatty acids enter the blood in a free form.

Acidity

Acids with a short hydrocarbon tail, such as formic and acetic acids, are completely miscible with water and dissociate to form fairly acidic solutions (pK a 3.77 and 4.76, respectively). Fatty acids with a longer tail differ slightly in acidity. For example, nonanoic acid has a pK a of 4.96. However, as the tail length increases, the solubility of fatty acids in water decreases very rapidly, as a result of which these acids change the solution little. The value of pK a values ​​for these acids becomes important only in the reactions in which these acids are able to enter. Acids that are insoluble in water can be dissolved in warm ethanol and titrated with sodium hydroxide solution using phenolphthalein as an indicator to a pale pink color. This analysis makes it possible to determine the content of fatty acids in a serving of triglycerides after hydrolysis.

Fatty acid reactions

Fatty acids react in the same way as other carboxylic acids, which implies esterification and acid reactions. The reduction of fatty acids results in fatty alcohols. Unsaturated fatty acids can also undergo addition reactions; most characteristic is hydrogenation, which is used to convert vegetable fats into margarine. As a result of partial hydrogenation of unsaturated fatty acids, the cis isomers characteristic of natural fats can go into the trans form. In the Warrentrapp reaction, unsaturated fats can be broken down in molten alkali. This reaction is important for determining the structure of unsaturated fatty acids.

Autooxidation and rancidity

Fatty acids undergo autoxidation and rancidity at room temperature. In doing so, they decompose into hydrocarbons, ketones, aldehydes, and small amounts of epoxides and alcohols. Heavy metals, contained in small amounts in fats and oils, accelerate autoxidation. To avoid this, fats and oils are often treated with chelating agents, such as citric acid.

Application

Sodium and potassium salts of higher fatty acids are effective surfactants and are used as soaps. In the food industry, fatty acids are registered as a food additive. E570 as a foam stabilizer, glazing agent and defoamer.

branched fatty acids

The branched carboxylic acids of lipids are usually not classified as fatty acids themselves, but are considered as their methylated derivatives. Methylated at the penultimate carbon atom ( iso-fatty acids) and third from the end of the chain ( anteiso-fatty acids) are included as minor components in the composition of lipids of bacteria and animals.

Branched carboxylic acids are also part of the essential oils of some plants: for example, valerian essential oil contains isovaleric acid:

Essential fatty acids

Saturated fatty acids

General formula: C n H 2n+1 COOH or CH 3 -(CH 2) n -COOH

Monounsaturated fatty acids

General formula: CH 3 -(CH 2) m -CH \u003d CH-(CH 2) n -COOH (m \u003d ω -2; n \u003d Δ -2)

Polyunsaturated fatty acids

General formula: CH 3 - (CH 2) m - (CH \u003d CH- (CH 2) x (CH 2) n-COOH

Notes

see also

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See what "Fatty acids" are in other dictionaries:

Monobasic carboxylic acids aliphatic. row. Main structural component pl. lipids (neutral fats, phosphoglycerides, waxes, etc.). Free fatty acids are present in organisms in trace counts. In wildlife preim. there are higher Zh. ... ... Biological encyclopedic dictionary

fatty acid- High molecular weight carboxylic acids that are part of vegetable oils, animal fats and related substances. Note For hydrogenation, fatty acids isolated from vegetable oils, animal fats and fatty waste are used. ... ... Technical Translator's Handbook

FATTY ACIDS, organic compounds, components of FAT (hence the name). In composition, they are carboxylic acids containing one carboxyl group (COOH). Examples of saturated fatty acids (in the hydrocarbon chain ... ... Scientific and technical encyclopedic dictionary

Classification and characterization of fatty acids

The fatty acids that make up fats are monobasic , contain even number of carbon atoms , have normal structure hydrocarbon chain.

Depending on the number of hydrocarbon groups in the hydrocarbon chain, i.e. radical length, fatty acids are subdivided into low molecular weight (with radical length up to 9 groups) and macromolecular ; and depending on the nature of the bond of carbon atoms in the hydrocarbon chain - on marginal (saturated) , which are connected by one single bond, and unsaturated (unsaturated), having double bonds.

Low molecular weight fatty acids are only marginal: butyric, caproic, caprylic, capric; they are soluble in water, volatile with water vapor, have specific (unpleasant) odors, and are liquid at room temperature. High molecular weight fatty acids are limiting: lauric, myristic, palmitic, stearic, arachidic and others, as well as unsaturated: oleic, linoleic, linolenic, etc. High molecular weight fatty acids are insoluble in water, do not have an odor, solid at room temperature, as they lengthen radical, their properties gradually change. Unsaturated fatty acids are part of fats of vegetable and animal origin.

About 70 different fatty acids are known in nature, but only 5 are most commonly found in fats:

palmitic- CH 3 (CH 2) 14 COOH;

stearic- CH 3 (CH 2) 16 COOH;

oleic CH 3 (CH 2) 7 - CH \u003d CH - (CH 2) 7 COOH;

linoleic CH 3 (CH 2) 4 - CH \u003d CH - CH 2 - CH \u003d CH - (CH 2) 7 COOH;

linolenic- CH 3 - CH 2 - CH \u003d CH - CH 2 - CH \u003d CH - CH 2 - CH \u003d CH - (CH 2) 7 COOH;

from the above formulas it can be seen that of the five acids, two are saturated and three are unsaturated. All fatty acids that make up fats contain an even number of carbon atoms - from 14 to 22, but more often 16 or 18.

Limit fatty acids are less reactive than unsaturated ones. So, the fats of marine animals and fish contain fatty acids, in the molecules of which there are 4 and 5 double bonds, and this causes the instability of such fats during storage. Thus, the rust that appears during storage of herring is due to the oxidation of fats with a large number of double bonds.

The higher the molecular weight of saturated fatty acids, the higher their melting point. (Table 16). Fats rich in saturated macromolecular acids have a solid texture, high melting point and are less absorbed by the body. Due to the presence of double bonds in the molecule, unsaturated fatty acids have a lower melting point compared to saturated fatty acids that have the same number of carbon atoms in the molecule (Table 17).

Over 200 fatty acids have been found in nature, which are part of the lipids of microorganisms, plants and animals.

Fatty acids are aliphatic carboxylic acids (Figure 2). In the body, they can be both in a free state and serve as building blocks for most classes of lipids.

All fatty acids that make up fats are divided into two groups: saturated and unsaturated. Unsaturated fatty acids having two or more double bonds are called polyunsaturated. Natural fatty acids are very diverse, but have a number of common features. These are monocarboxylic acids containing linear hydrocarbon chains. Almost all of them contain an even number of carbon atoms (from 14 to 22, most often found with 16 or 18 carbon atoms). Fatty acids with shorter chains or with an odd number of carbon atoms are much less common. The content of unsaturated fatty acids in lipids is usually higher than that of saturated ones. Double bonds are typically between 9 and 10 carbons, are almost always separated by a methylene group, and are in the cis configuration.

Higher fatty acids are practically insoluble in water, but their sodium or potassium salts, called soaps, form micelles in water, which are stabilized by hydrophobic interactions. Soaps have the properties of surfactants.

Fatty acids are:

- the length of their hydrocarbon tail, the degree of their unsaturation and the position of double bonds in fatty acid chains;

– physical and chemical properties. Typically, saturated fatty acids are solid at 22°C, while unsaturated fatty acids are oils.

Unsaturated fatty acids have a lower melting point. Polyunsaturated fatty acids oxidize faster in the open air than saturated ones. Oxygen reacts with double bonds to form peroxides and free radicals;

Table 1 - The main carboxylic acids that make up lipids

In higher plants, there are mainly palmitic acid and two unsaturated acids - oleic and linoleic. The proportion of unsaturated fatty acids in the composition of vegetable fats is very high (up to 90%), and of the limiting ones, only palmitic acid is contained in them in an amount of 10-15%.

Stearic acid is almost never found in plants, but is found in significant amounts (25% or more) in some solid animal fats (sheep and bull fat) and tropical plant oils (coconut oil). There is a lot of lauric acid in bay leaf, myristic acid in nutmeg oil, arachidic and behenic acid in peanut and soybean oils. Polyunsaturated fatty acids - linolenic and linoleic - make up the main part of linseed, hemp, sunflower, cottonseed and some other vegetable oils. The fatty acids of olive oil are 75% oleic acid.

In the body of humans and animals, such important acids as linoleic and linolenic acids cannot be synthesized. Arachidonic - synthesized from linoleic. Therefore, they must be ingested with food. These three acids are called essential fatty acids. The complex of these acids is called vitamin F. With a long absence of them in food, animals experience stunting, dryness and flaking of the skin, and hair loss. Cases of insufficiency of essential fatty acids have also been described in humans. So, in infants receiving artificial nutrition with a low fat content, scaly dermatitis may develop, i.e. symptoms of avitaminosis appear.

Recently, much attention has been paid to omega-3 fatty acids. These acids have a strong biological effect - they reduce platelet adhesion, thereby preventing heart attacks, lowering blood pressure, reducing inflammation in the joints (arthritis), and are necessary for the normal development of the fetus in pregnant women. These fatty acids are found in fatty fish (mackerel, salmon, salmon, Norwegian herring). It is recommended to eat sea fish 2-3 times a week.

Nomenclature of fats

Neutral acylglycerols are the main constituents of natural fats and oils, most often mixed triacylglycerols. By origin, natural fats are divided into animal and vegetable. Depending on the fatty acid composition, fats and oils can be liquid or solid in consistency. Animal fats (lamb, beef, lard, milk fat) usually contain a significant amount of saturated fatty acids (palmitic, stearic, etc.), due to which they are solid at room temperature.

Fats, which include a lot of unsaturated acids (oleic, linoleic, linolenic, etc.), are liquid at ordinary temperatures and are called oils.

Fats are usually found in animal tissues, oils - in the fruits and seeds of plants. The content of oils (20-60%) is especially high in the seeds of sunflower, cotton, soybeans, and flax. The seeds of these crops are used in the food industry to produce edible oils.

According to the ability to dry in air, oils are divided into: drying (linseed, hemp), semi-drying (sunflower, corn), non-drying (olive, castor).

Physical properties

Fats are lighter than water and insoluble in it. Highly soluble in organic solvents, such as gasoline, diethyl ether, chloroform, acetone, etc. The boiling point of fats cannot be determined, since when heated to 250 ° C, they are destroyed with the formation of aldehyde, acrolein (propenal), which strongly irritates the mucous membranes of the eyes, from glycerol during its dehydration.

For fats, there is a fairly clear relationship between the chemical structure and their consistency. Fats, in which the residues of saturated acids predominate -solid (beef, lamb and pork fat). If unsaturated acid residues predominate in fat, it hasliquid consistency. Liquid vegetable fats are called oils (sunflower, linseed, olive, etc. oils). The organisms of marine animals and fish contain liquid animal fats. into fat molecules greasy (semi-solid) consistency includes both the remains of saturated and unsaturated fatty acids (milk fat).

Chemical properties of fats

Triacylglycerols are capable of entering into all chemical reactions inherent in esters. The saponification reaction is of the greatest importance; it can occur both during enzymatic hydrolysis and under the action of acids and alkalis. Liquid vegetable oils are converted into solid fats by hydrogenation. This process is widely used to make margarine and cooking oil.

Fats with strong and prolonged shaking with water form emulsions - dispersed systems with a liquid dispersed phase (fat) and a liquid dispersion medium (water). However, these emulsions are unstable and quickly separate into two layers - fat and water. Fats float above water because their density is less than that of water (from 0.87 to 0.97).

Hydrolysis. Among the reactions of fats, hydrolysis is of particular importance, which can be carried out both with acids and bases (alkaline hydrolysis is called saponification):

Saponifiable lipids 2

Simple lipids 2

Fatty acids 3

Chemical properties of fats 6

ANALYTICAL CHARACTERISTICS OF FATS 11

Complex lipids 14

Phospholipids 14

Soaps and detergents 16

Hydrolysis of fats is gradual; for example, the hydrolysis of tristearin yields first distearin, then monostearin, and finally glycerol and stearic acid.

In practice, the hydrolysis of fats is carried out either by superheated steam, or by heating in the presence of sulfuric acid or alkalis. Excellent catalysts for the hydrolysis of fats are sulfonic acids obtained by sulfonation of a mixture of unsaturated fatty acids with aromatic hydrocarbons ( Petrov's contact). Castor seeds contain a special enzyme - lipase accelerating the hydrolysis of fats. Lipase is widely used in technology for the catalytic hydrolysis of fats.

Chemical properties

The chemical properties of fats are determined by the ester structure of triglyceride molecules and the structure and properties of hydrocarbon radicals of fatty acids, the residues of which are part of the fat.

Like esters fats enter into, for example, the following reactions:

– Hydrolysis in the presence of acids ( acid hydrolysis)

Hydrolysis of fats can also proceed biochemically under the action of the digestive tract enzyme lipase.

Hydrolysis of fats can proceed slowly during long-term storage of fats in an open package or heat treatment of fats in the presence of water vapor from the air. A characteristic of the accumulation of free acids in fat, which give the fat bitterness and even toxicity, is "acid number": the number of mg of KOH used for titration of acids in 1 g of fat.

– Saponification:

Most interesting and useful reactions of hydrocarbon radicals are double bond reactions:

– Hydrogenation of fats

Vegetable oils(sunflower, cottonseed, soybean) in the presence of catalysts (for example, spongy nickel) at 175-190 o C and a pressure of 1.5-3 atm are hydrogenated at double C \u003d C bonds of hydrocarbon radicals of acids and turn into solid fat. When so-called fragrances are added to it to give the appropriate smell and eggs, milk, vitamins to improve nutritional qualities, they get margarine. Salomas is also used in soap making, pharmacy (bases for ointments), cosmetics, for the manufacture of technical lubricants, etc.

– Addition of bromine

The degree of unsaturation of fat (an important technological characteristic) is controlled by "iodine number": number of mg of iodine used to titrate 100 g of fat as a percentage (analysis with sodium bisulfite).

– Oxidation

Oxidation with potassium permanganate in an aqueous solution leads to the formation of saturated dihydroxy acids (Wagner reaction)

rancidity

During storage, vegetable oils, animal fats, as well as fat-containing products (flour, cereals, confectionery, meat products) under the influence of air oxygen, light, enzymes, moisture acquire an unpleasant taste and smell. In other words, fat goes rancid.

Rancidity of fats and fat-containing products is the result of complex chemical and biochemical processes occurring in the lipid complex.

Depending on the nature of the main process occurring in this case, there are hydrolytic and oxidative rancidity. Each of these can be divided into autocatalytic (non-enzymatic) and enzymatic (biochemical) rancidity.

HYDROLYTIC RANCIENCY

At hydrolytic Rancidity is the hydrolysis of fat with the formation of glycerol and free fatty acids.

Non-enzymatic hydrolysis proceeds with the participation of water dissolved in fat, and the rate of fat hydrolysis at ordinary temperatures is low. Enzymatic hydrolysis occurs with the participation of the enzyme lipase on the surface of contact between fat and water and increases during emulsification.

As a result of hydrolytic rancidity, acidity increases, an unpleasant taste and smell appear. This is especially pronounced in the hydrolysis of fats (milk, coconut and palm), containing low and medium molecular weight acids, such as butyric, valeric, caproic. High molecular weight acids are tasteless and odorless, and an increase in their content does not lead to a change in the taste of oils.

OXIDATIVE RANCIENCY

The most common type of spoilage of fats during storage is oxidative rancidity. First of all, unsaturated fatty acids are oxidized, and not bound in triacylglycerols. The oxidation process can occur in non-enzymatic and enzymatic ways.

As a result non-enzymatic oxidation oxygen is added to unsaturated fatty acids at the double bond site to form cyclic peroxide, which decomposes to form aldehydes, which give the fat an unpleasant odor and taste:

Also, non-enzymatic oxidative rancidity is based on chain radical processes involving oxygen and unsaturated fatty acids.

Under the action of peroxides and hydroperoxides (primary oxidation products), fatty acids are further decomposed and secondary oxidation products (carbonyl-containing) are formed: aldehydes, ketones and other substances that are unpleasant in taste and smell, as a result of which the fat becomes rancid. The more double bonds in a fatty acid, the higher the rate of its oxidation.

At enzymatic oxidation this process is catalyzed by the enzyme lipoxygenase to form hydroperoxides. The action of lipoxygenase is associated with the action of lipase, which pre-hydrolyzes fat.

ANALYTICAL CHARACTERISTICS OF FATS

In addition to the melting and solidification temperatures, the following values ​​are used to characterize fats: acid number, peroxide number, saponification number, iodine number.

Natural fats are neutral. However, during processing or storage due to hydrolysis or oxidation processes, free acids are formed, the amount of which is not constant.

Under the action of the enzymes lipase and lipoxygenase, the quality of fats and oils changes, which is characterized by the following indicators or numbers:

Acid number (Kh) is the number of milligrams of potassium hydroxide required to neutralize free fatty acids in 1 g of fat.

During storage of the oil, hydrolysis of triacylglycerols is observed, which leads to the accumulation of free fatty acids, i.e. to an increase in acidity. Increasing K.ch. indicates a decline in quality. The acid number is a standardized indicator of oil and fat.

Iodine number (Y.h.) - this is the number of grams of iodine added at the place of double bonds to 100 g of fat:

The iodine number allows you to judge the degree of unsaturation of the oil (fat), its tendency to dry out, rancidity and other changes that occur during storage. The more unsaturated fatty acids contained in the fat, the higher the iodine number. A decrease in the iodine number during storage of the oil is an indicator of its deterioration. To determine the iodine number, solutions of iodine chloride IC1, iodine bromide IBr or iodine in a sublimate solution are used, which are more reactive than iodine itself. The iodine number is a measure of the unsaturation of fatty acids. It is important for assessing the quality of drying oils.

Peroxide number (p.h.) shows the amount of peroxides in fat, expressed as a percentage of iodine isolated from potassium iodide by peroxides formed in 1 g of fat.

There are no peroxides in fresh fat, but when exposed to air, they appear relatively quickly. During storage, the peroxide value increases.

Saponification number (N.O. ) is equal to the number of milligrams of potassium hydroxide consumed during the saponification of 1 g of fat by boiling the latter with an excess of potassium hydroxide in an alcohol solution. The saponification number of pure triolein is 192. A high saponification number indicates the presence of acids with "smaller molecules". Low saponification numbers indicate the presence of higher molecular weight acids or unsaponifiables.

Oil polymerization. The reactions of autoxidation and polymerization of oils are very important. On this basis, vegetable oils are divided into three categories: drying, semi-drying and non-drying.

Drying oils in a thin layer they have the ability to form elastic, shiny, flexible and durable films in air, insoluble in organic solvents, resistant to external influences. The use of these oils for the preparation of varnishes and paints is based on this property. The most commonly used drying oils are shown in Table. 34.

Table 34. Characteristics of drying oils

The main characteristic feature of drying oils is the high content of unsaturated acids. To assess the quality of drying oils, the iodine number is used (it must be at least 140).

The drying process of oils is oxidative polymerization. All unsaturated fatty acid esters and their glycerides oxidize in air. Apparently, the oxidation process is a chain reaction leading to an unstable hydroperoxide, which decomposes to form hydroxy and keto acids.

Drying oils containing glycerides of unsaturated acids with two or three double bonds are used to prepare drying oils. To obtain drying oil, linseed oil is heated to 250-300 ° C in the presence of catalysts.

Semi drying oils (sunflower, cottonseed) differ from drying ones in a lower content of unsaturated acids (iodine number 127-136).

Non-drying oils (olive, almond) have an iodine value below 90 (for example, for olive oil 75-88).

Waxes

These are esters of higher fatty acids and higher monohydric alcohols of fatty (rarely aromatic) series.

Waxes are solid compounds with pronounced hydrophobic properties. Natural waxes also contain some free fatty acids and macromolecular alcohols. The composition of waxes includes both the usual ones contained in fats - palmitic, stearic, oleic, etc., and fatty acids characteristic of waxes, which have much larger molecular weights - carnoubic C 24 H 48 O 2, cerotinic C 27 H 54 O 2, montanic C 29 H 58 O 2, etc.

Among the macromolecular alcohols that make up waxes, one can note cetyl - CH 3 - (CH 2) 14 -CH 2 OH, ceryl - CH 3 - (CH 2) 24 -CH 2 OH, myricyl CH 3 - (CH 2) 28 -CH 2 OH.

Waxes are found in both animal and plant organisms and perform mainly a protective function.

In plants, they cover leaves, stems and fruits with a thin layer, thereby protecting them from wetting with water, drying out, mechanical damage and damage by microorganisms. Violation of this plaque leads to rapid deterioration of the fruit during storage.

For example, a significant amount of wax is released on the surface of the leaves of a palm tree growing in South America. This wax, called carnouba wax, is basically a cerotinic myricyl ester:

,

has a yellow or greenish color, is very hard, melts at a temperature of 83-90 0 C, goes to the manufacture of candles.

Among animal waxes, beeswax is the most important, honey is stored under its cover and bee larvae develop. In beeswax, palmitic-myricyl ether predominates:

as well as a high content of higher fatty acids and various hydrocarbons, beeswax melts at a temperature of 62-70 0 C.

Other representatives of animal wax are lanolin and spermaceti. Lanolin protects hair and skin from drying out, a lot of it is found in sheep's wool.

Spermaceti - a wax extracted from the spermaceti oil of the sperm whale cranial cavities, consists mainly (90%) of palmitic-cetyl ether:

solid, its melting point is 41-49 0 C.

Various waxes are widely used for the manufacture of candles, lipsticks, soaps, various plasters.

Fats are such macronutrients that are needed for a good nutrition of people. Each person's diet should include a variety of fats, each of which plays a role. They are part of all cells of the body and are necessary for the absorption of certain vitamins, ensuring thermoregulation, normal functioning of the human nervous and immune systems. There are saturated and unsaturated fatty acids in our body, and if the latter bring great benefits, the former are considered to be harmful. But is it really so, what role do saturated fats play in our body? We will consider this question today.

NLC - what is it?

Before considering the role of saturated fatty acids (SFAs), we learn what they are. EFAs are solids that melt at high temperatures. They are most often absorbed by the human body without the participation of bile acids, therefore they have a high nutritional value. But excess saturated fat is always stored in the body in reserve. EFAs give the fats they contain a pleasant taste. They also contain lecithin, vitamins A and D, cholesterol, saturate cells with energy.

For the past thirty years, it has been generally accepted that the content of saturated fatty acids in the body causes great harm to it, as it contributes to the development of diseases of the cardiovascular system. Thanks to new scientific discoveries, it became clear that they do not pose a danger, on the contrary, they have a good effect on the activity of internal organs. They also take part in thermoregulation, improve the condition of hair and skin. Even cholesterol is vital for the human body, as it takes part in the synthesis of vitamin D and hormonal processes. With all this, the body should have moderate amounts of saturated fatty acids. Benefits and harms will be discussed below.

Benefits of EFA

Saturated (marginal) fats are needed by the human body in the amount of fifteen grams per day. If a person does not receive the required number of them, then the cells will receive them by synthesis from other food, which will lead to an unnecessary load on the internal organs. The main function of saturated fatty acids is to provide energy to the entire body. In addition, they take part in the synthesis of hormones, the formation of testosterone and estrogen, membrane cells, fat layer to protect internal organs, and also normalize the protective functions of the body.

Lack of saturated fatty acids in the body

Insufficient intake of EFAs in the body can adversely affect its development. So, quite often in this case there is a decrease in body weight, disruption of the hormonal and nervous systems, the condition of the skin and hair. Over time, women may become infertile.

Harm

Some EFAs of animal origin are directly associated with the occurrence of severe inflammatory diseases. The risk increases especially when acids enter the human body in large quantities. So, the use of large portions of fats can cause an acute inflammatory process, unpleasant sensations occur within a short period of time after eating. It is also possible to accumulate cholesterol in large quantities, which is dangerous for the cardiovascular system.

An excess of SFA in the body

Excessive intake of SFA can also adversely affect its development. In this case, there is an increase in blood pressure, disruption of the cardiovascular system, the appearance of kidney stones. Over time, excess weight accumulates, cardiovascular diseases develop, and cancerous tumors develop.

What should be consumed?

First of all, you need a balanced diet that will be saturated with fatty acids. Useful foods rich in SFAs - eggs, fish and organ meats - are most preferable. In the daily diet, fatty acids should be allocated no more than ten percent calories, that is, fifteen or twenty grams. The best option is considered to be the use of fats, which are part of products that have a large number of useful properties, such as seaweed, olives, nuts, fish and others.

Natural butter is considered a good choice; lard is recommended to be consumed in salted form in small quantities. Refined oils, as well as their substitutes, bring the least benefit. Unrefined oils cannot be heat treated. In addition, you need to remember that you can not store fats in the sun, in the open air and in the light.

Basic EFAs

1. Propionic acid (formula - CH3-CH2-COOH). It is formed during the metabolic breakdown of fatty acids having an odd number of carbon atoms, as well as some amino acids. In nature, it is found in oil. Since it prevents mold and some bacteria from growing, propionic acid, whose formula we already know, is often used as a preservative in the manufacture of foods that people consume. For example, in bakery production it is used in the form of sodium and calcium salts.
2. Butyric acid (formula CH3-(CH2)2-COOH). It is one of the most important, it is formed in the intestines in a natural way. This fatty acid contributes to the self-regulation of the intestine, and also supplies energy to the epithelial cells. It creates such an acidic environment in which conditions become unfavorable for the development of pathogenic microflora. Butyric acid, the formula of which we know, has an anti-inflammatory effect, helps to stop the development of cancer cells, and increases appetite. It also helps to stop metabolic disorders, increases local immunity.
3. Valeric acid (formula CH3-(CH2)3-COOH). It has a mild antispasmodic effect. Like oil, it activates the motility of the colon, affecting the nerve endings of the intestine and stimulating smooth muscle cells. Acid is formed as a result of the metabolism of microorganisms in the colon. Valeric acid, the formula of which was given above, occurs as a result of the activity of bacteria that make up the intestinal microflora.
4. Caproic acid (formula CH3-(CH2)4-COOH). In nature, this acid can be found in palm oil, animal fats. Especially a lot of it in butter. It has a detrimental effect on many pathogenic bacteria, even those that are resistant to antibodies. Caproic acid (the formula above) plays an important role for the human body. It has anti-allergic activity, improves liver function.

• severe diseases of the respiratory system;
• great physical activity;
• in the treatment of the digestive system;
• pregnancy and lactation;
• in the cold season, as well as people who live in the Far North;
• some diseases of the heart and blood vessels.

For quick assimilation, fats must be consumed with vegetables, herbs and herbs. It is best to use natural products that contain them, as well as having most of the useful components in their composition.

Sources of SFA

Most saturated fatty acids are found in foods that are of animal origin. It can be meat, fish, poultry, milk and cream, lard, beeswax. EFAs are also found in palm and coconut oils, cheeses, confectionery, eggs, and chocolate. People who lead a healthy lifestyle and watch their figure need to include saturated fats in their diet.

Summing up

Saturated and unsaturated fatty acids are the main sources of energy for the human body. They are important for the structure and development of cells and come from food of animal origin. Such fats have a solid consistency that does not change at room temperature. Lack and excess of them adversely affects the body.

In order to have good health, you need to consume about fifteen or twenty grams of saturated acids per day. This will replenish energy costs and not overload the body. Nutritionists recommend replacing harmful fatty acids found in fried meat, fast food, confectionery with dairy products, sea fish, nuts, and more.

It is necessary to constantly monitor not only the quantity, but also the quality of food consumed. Proper nutrition helps to improve well-being and health in general, increase productivity, and overcome depression. Thus, it is impossible to divide fats into “good” and “bad”, they all play an important role in the development and structure of the body of each of us. You just need to be more careful about the composition of your daily diet and remember that health problems arise due to a combination of factors, as well as a person’s lifestyle, so you should not be afraid of fats, both saturated and unsaturated.

Saturated fatty acids (SFAs) are carbon chains whose number of atoms varies from 4 to 30 or more.

The general formula of compounds of this series is CH3 (CH2)nCOOH.

For the past three decades, it has been believed that saturated fatty acids are harmful to human health, as they are responsible for the development of heart disease and blood vessels. New scientific discoveries have contributed to a reassessment of the role of compounds. Today it has been established that in moderate amounts (15 grams per day) they do not pose a threat to health, but rather have a positive effect on the functioning of internal organs: they participate in the body's thermoregulation, improve the condition of hair and skin.

Triglycerides are made up of fatty acids and glycerol (a trihydric alcohol). The former, in turn, are classified according to the number of double bonds between carbohydrate atoms. If they are absent, such acids are called saturated, present -.

Conditionally all are divided into three groups.

Saturated (marginal). These are fatty acids whose molecules are saturated with hydrogen. They enter the body with sausages, dairy, meat products, butter, eggs. Saturated fats have a solid texture due to the elongated chains along a straight line and tight fit to each other. Because of this packaging, the melting point of triglycerides rises. They are involved in the structure of cells, saturate the body with energy. Saturated fats in a small amount (15 grams per day) are needed by the body. If a person stops using them, the cells begin to synthesize them from other food, but this is an extra load on the internal organs. An excess of saturated fatty acids in the body increases the level of cholesterol in the blood, contributes to the accumulation of excess weight, the development of heart disease, and forms a predisposition to cancer.

Unsaturated (unsaturated). These are essential fats that enter the human body along with plant foods (nuts, corn, olive, sunflower, linseed oils). These include oleic, arachidonic, linoleic and linolenic acid. Unlike saturated triglycerides, unsaturated triglycerides have a "liquid" consistency and do not freeze in the refrigerator compartment. Depending on the number of bonds between carbohydrate atoms, monounsaturated (Omega-9) and compounds (Omega-3, Omega-6) are distinguished. This category of triglycerides improves protein synthesis, the state of cell membranes, and insulin sensitivity. In addition, it removes bad cholesterol, protects the heart and blood vessels from fatty plaques, and increases the number of good lipids. The human body does not produce unsaturated fats, so they must be supplied regularly with food.

Trans fats. This is the most harmful type of triglyceride, which is obtained in the process of pressurizing hydrogen or heating vegetable oil. Trans fats freeze well at room temperature. They are found in margarine, roux, potato chips, frozen pizza, store-bought cookies, and fast food. To increase the shelf life, food industry manufacturers include up to 50% trans fats in canned and confectionery products. However, they do not provide value for the human body, but on the contrary, they harm. The danger of trans fats: they disrupt metabolism, change insulin metabolism, lead to obesity, the appearance of coronary heart disease.

The daily fat intake for women under 40 is 85 - 110 grams, for men - 100 - 150. Older people are advised to limit consumption to 70 grams per day. Remember, the diet should be 90% unsaturated fatty acids and only 10% saturated triglycerides.

Chemical properties

The name of fatty acids depends on the name of the corresponding hydrocarbons. Today, there are 34 main compounds that are used in everyday life. In saturated fatty acids, two hydrogen atoms are attached to each carbon atom of the chain: CH2-CH2.

Popular ones:

• butane, CH3(CH2)2COOH;
• caproic, CH3(CH2)4COOH;
• caprylic, CH3(CH2)6COOH;
• capric, CH3(CH2)8COOH;
• lauric, CH3(CH2)10COOH;
• myristic, CH3(CH2)12COOH;
• palmitic, CH3(CH2)14COOH;
• stearic, CH3(CH2)16COOH;
• laceric, CH3(CH2)30COOH.

Most saturated fatty acids have an even number of carbon atoms. They dissolve well in petroleum ether, acetone, diethyl ether, chloroform. High-molecular saturated compounds do not form solutions in cold alcohol. At the same time, they are resistant to the action of oxidizing agents, halogens.

In organic solvents, the solubility of saturated acids increases with increasing temperature and decreases with increasing molecular weight. When released into the blood, such triglycerides merge and form spherical substances that are deposited “in reserve” in adipose tissue. Related to this reaction is the myth that saturated acids lead to blockage of the arteries and should be completely eliminated from the diet. In fact, diseases of the cardiovascular system arise as a result of a combination of factors: maintaining an unhealthy lifestyle, lack of physical activity, and the abuse of high-calorie junk food.

Remember, a balanced diet enriched with saturated fatty acids will not affect the figure, but, on the contrary, will benefit health. At the same time, their unlimited consumption will negatively affect the functioning of internal organs and systems.

Significance for the body

The main biological function of saturated fatty acids is to supply the body with energy.

To maintain life, they should always be present in the diet in moderation (15 grams per day). Properties of saturated fatty acids:

• charge the body with energy;
• participate in tissue regulation, hormone synthesis, testosterone production in men;
• form cell membranes;
• provide assimilation and , ;
• normalize the menstrual cycle in women;
• improve reproductive function;
• create a fatty layer that protects the internal organs;
• regulate processes in the nervous system;
• involved in the production of estrogen in women;
• protect the body from hypothermia.

To maintain health, nutritionists recommend including foods containing saturated fats in the daily menu. They should account for up to 10% of calories from the total daily diet. This is 15 - 20 grams of the compound per day. Preference should be given to the following "useful" products: cattle liver, fish, dairy products, eggs.

Saturated fatty acid intake is increased by:

• lung diseases (pneumonia, bronchitis, tuberculosis);
• treatment of gastritis, duodenal ulcer, stomach;
• removal of stones from the bladder / gallbladder, liver;
• general depletion of the body;
• pregnancy, breastfeeding;
• living in the Far North;
• the onset of the cold season, when additional energy is spent on heating the body.

Reduce the amount of saturated fatty acids in the following cases:

• with cardiovascular diseases;
• overweight (with 15 "extra" kilograms);
• diabetes mellitus;
• high level ;
• reducing the energy consumption of the body (during the hot season, on vacation, during sedentary work).

With insufficient intake of saturated fatty acids, a person develops characteristic symptoms:

• body weight decreases;
• disruption of the nervous system;
• falling productivity;
• there is a hormonal imbalance;
• the condition of nails, hair, skin worsens;
• infertility occurs.

Signs of an overabundance of compounds in the body:

• increased blood pressure, disruption of the heart;
• the appearance of symptoms of atherosclerosis;
• the formation of stones in the gallbladder, kidneys;
• an increase in cholesterol, which leads to the appearance of fatty plaques in the vessels.

Remember, saturated fatty acids are eaten in moderation, not exceeding the daily allowance. Only in this way the body will be able to get the maximum benefit from them, without accumulating toxins and not “overloading”.

The largest amount of EFAs is concentrated in animal products (meat, poultry, cream) and vegetable oils (palm, coconut). In addition, the human body receives saturated fats with cheeses, confectionery, sausages, cookies.

Today it is problematic to find a product containing one type of triglycerides. They are in combination (saturated, unsaturated fatty acids and cholesterol are concentrated in lard, butter).

The largest amount of SFA (up to 25%) is part of palmitic acid.

It has a hypercholesterolemic effect, so the intake of products in which it is included should be limited (palm oil, cow oil, lard, beeswax, sperm whale spermaceti).

Foods containing the maximum concentration of saturated fatty acids:

• fast food;
• cream;
• palm, coconut oil;
• chocolate;
• confectionery;
• fat;
• chicken fat;
• ice cream made from full-fat cow's milk;
• cocoa oil.

To maintain heart health and stay lean, it is recommended to choose foods with less fat. Otherwise, problems with blood vessels, excess weight, slagging of the body cannot be avoided.

Remember, triglycerides with a high melting point are the most harmful to humans. It takes five hours and more energy to digest and eliminate waste from a fried piece of fatty beef or pork than it does to digest chicken or turkey. Therefore, it is better to give preference to bird fat.

Applications

1. In cosmetology. Saturated fatty acids are part of dermatotropic products, creams, ointments. Palmitic acid is used as a structurant, emulsifier, emollient. Lauric acid is used as an antiseptic in skin care products. Caprylic acid normalizes the acidity of the epidermis, saturates it with oxygen, and prevents the growth of yeast fungi.
2. In household chemicals. NFAs are used in the manufacture of toilet soaps and detergents. Lauric acid serves as a foaming catalyst. Oils containing stearic, myristic and palmitic compounds are used in soap making for the preparation of a solid product, the production of lubricating oils, and plasticizers. Stearic acid is used in the manufacture of rubber, as a softener, and in the creation of candles.
3. In the food industry. Used as food additives under the index E570. Saturated fatty acids act as a glazing agent, defoamer, emulsifier, and foam stabilizer.
4. In and drugs. Lauric, myristic acids exhibit fungicidal, viricidal, bactericidal activity, inhibiting the growth of yeast fungi and pathogenic microflora. They are able to enhance the antibacterial action of antibiotics in the intestine, which increases the effectiveness of the treatment of viral and bacterial acute intestinal infections. Presumably, caprylic acid maintains a normal balance of microorganisms in the genitourinary system. However, these properties are not used in preparations. When lauric and myristic acids interact with bacterial and viral antigens, they act as immunological stimulants, helping to increase the body's immune response to the introduction of an intestinal pathogen. Despite this, fatty acids are included in the composition of medicines, dietary supplements only as excipients.
5. In poultry, livestock. Butanoic acid increases the productive life of the sow, maintains the microecological balance, improves the absorption of nutrients and the growth of intestinal villi in the body of livestock. In addition, it prevents oxidative stress, exhibits anti-cancer, anti-inflammatory properties, which is why it is used in the creation of feed additives in poultry and livestock.

Conclusion

Saturated and unsaturated fatty acids are the main sources of energy for the human body. Even at rest, they are extremely important for the construction and maintenance of cell activity. Saturated fats enter the body with food of animal origin, their distinctive feature is a solid consistency that persists even at room temperature.

Deficiency and excess of limiting triglycerides adversely affect human health. In the first case, working capacity decreases, the condition of hair and nails worsens, the nervous system suffers, in the second case, excess weight accumulates, the load on the heart increases, cholesterol plaques form on the walls of blood vessels, toxins accumulate, and diabetes develops.

For good health, the recommended daily intake of saturated fatty acids is 15 grams. For better absorption and removal of waste residues, eat them with herbs and vegetables. So you do not overload the body and replenish energy reserves.

Reduce your intake of harmful fatty acids found in fast food, rich pastries, fried meats, pizza, cakes. Replace them with dairy products, nuts, vegetable oils, poultry, "seafood". Watch the quantity and quality of the food you eat. Limit the consumption of red meat, enrich your diet with fresh vegetables and fruits, and you will be surprised at the result: your well-being and health will improve, your working capacity will increase, and there will be no trace of the previous depression.