Polyinsaturated Fat Research Paper

Energy is stored in the body mostly in the form of fat, which is needed in the diet to supply essential fatty acids, substances required for growth but not produced by the human body. Dietary fat is needed to carry the fat-soluble vitamins A, D, E, and K and to aid in their absorption from the intestine. Fats are a group of chemical compounds that contain fatty acids.

There are three main types of fatty acids: saturated, monounsaturated and polyunsaturated. A saturated fatty acid has the maximum possible number of hydrogen atoms attached to every carbon atom. Therefore, it is said to be "saturated" with hydrogen atoms. Saturated fats contain predominately saturated fatty acids and are found primarily in animal products. Monounsaturated fats are fats that have one double-bonded (unsaturated) carbon in the molecule. They are liquids at room temperature and semisolid or solid when refrigerated and are found in natural foods such as red meat, whole milk products,
They cannot be inter-converted and both must be present in the diet in a proper balance for good health. Their differences lie in their chemical structure and their roles in the body. As polyunsaturated fatty acids, both the omega 6 and the omega 3 families have more than one double bond in the carbon chain. Both families of fatty acids are vital components of membranes and are used by the body in the production of eicosanoids (hormones), a vast range of highly bioactive substances but the activity of these metabolites varies. For example, the eicosanoids derived from omega-6 are in general more active than those produced from omega 3. Basically, omega 3 has anti-inflammatory benefits and helps prevent heart disease, whereas omega-6 lowers blood cholesterol and support the