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Fatty acids
Fats and oils are mixtures of fatty acids of which there are three types: saturated,
monounsaturated and polyunsaturated
These have all the hydrogen the carbon atoms can hold. Saturated fats are usually
solid at room temperature, and they are the more stable i.e. they don't combine
readily with oxygen and turn rancid.
Saturated fatty acids raise blood cholesterol, which raises the risk of coronary
heart disease and stroke.
- Monounsaturated fatty acids
These have only one unsaturated bond. Monounsaturated oils are liquid at room
temperature. Monounsaturated fatty acids seem to lower blood cholesterol when
substituted for saturated fats.
- Polyunsaturated fatty acids
These have more than one unsaturated bond. Polyunsaturated oils are liquid
at room temperature. Polyunsaturated fatty acids easily combine with
oxygen in the air to become rancid. Polyunsaturated fatty acids help lower total
blood cholesterol when substituted for saturated fats. These are the types of
fatty acids that are functional foods.
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