From the nutrition point of view, it is important to divide into vegetable and animal fats. They differ in the composition of fatty acids and the content of non -clam. There are mainly unsaturated acids in vegetable fats, saturated in animals. In animal fats, the non -cholesterol includes the non -cholester.. It is worth emphasizing, that saturated fatty acids containing above 16 coal atoms cause, that fat becomes a solid body. Only with animal fats only milk fat (butter) contains saturated fatty acids with shorter (of 16 atomic) coal chains.
Unsaturated fatty acids can have a carbon chain 1, 2, 3, 4 and more double bonds. Because of this, that these acids were considered necessary nutrients, and their main source are plant products, We will replace the most significant and discuss them separately.
One double bond has quite widespread oleic acid, dwa – linoleic acid, Three - linolenic acid, Four - Arachidone acid.
The last three fatty acids cannot be synthesized in the body and are classified as necessary in food. Other ingredients included in edible fats may be synthesized in the system.
The system has the ability to accumulate easy to start triglycerides, which determines their special role as an energy substrate. All caloric excesses derived from carbohydrates, fat, protein, and even alcohol are deposited in adipose tissue, which, next to the resistance and mechanical function, is the energy reserve of the system. Due to the high caloric value, fats correspond to this role best.
All body tissues, except for erythrocytes and nerve cells, use fatty acids as a source of energy. Similarly brain cells, After a period of hunger adaptation, They burn ketone bodies formed from fatty acids and amino acids.