Fats for energy has no equal. However, the delivery of the exchange energy in the body – is not their only function. They act as solvents for the fat-soluble vitamins (A, D, E, K), are involved in the processes of absorption of nutrients in the small intestine, part of the nerve cells (human brain more than half consists of fat cells) and hormones, so it is difficult to overestimate their significance.
As well as being essential (essential) fatty acids) (EFA), which include those
distinguish 5 polyunsaturated fatty acids (PUFAs)
that the body is able to synthesize in very small quantities. Past are crucial as precursors, prostaglandins and thromboxanes, which function as local hormones.
Amount of essential fatty acids in the body depends on how much fat a person eats and oils. Fatty acids – the basic building blocks not only in fats contained in human tissues, but are in food. They are an important source of energy for any organism. Essential fatty acids take up the most in the protective shell or membrane surrounding every cell.
The daily requirement for them is 10-20% of the total number of calories derived. Lack of these substances poses a serious threat to health. At the same time, many experts believe that approximately 80% of our population consumes insufficient amount of essential fatty acids.
In dietary literature and product packaging information can be found o fatty acids “omega”. The fact that there are two main classes of polyunsaturated fatty acids (PUFAs) – omega-6 and omega-3, and one major class of monounsaturated fatty acids (MNZHK) – omega-9. For omega-3 – fatty acids are a-linolenic, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), which are present primarily in fish, and in small quantities can be synthesized in the body of a-linolenic acid. About them above. Low levels of EPA and DHA in the diet can cause serious health problems – affect the functioning of the eye and the brain. Also, these substances help to cope with inflammatory processes, such as arthritis, reduces triglyceride levels in the blood, which are directly linked to heart disease and stroke. Monounsaturated fats contain unsaturated fatty acid with one double bond – omega-9. The most important of monounsaturated fatty acids in the diet is oleic acid. It is present in the cell membranes of plants and animals and contributes to hardening of the arteries, and skin. MNZHK stable at high temperatures (and therefore well suited for frying olive oil).