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Abstract:
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Fatty acids are the basic building blocks fats and lipids are made of. Fatty
acids found in foods and fats stored in the body are mainly in the form oftriacylglycerols (TAGs), a glycerol molecule backbone to which three (termed sn-1;
sn-2 and sn-3), often different, fatty acids are attached Figure 1-1 (A). Fatty acids are
made up of a backbone of carbon atoms, with a carboxyl group (COOH) at one end
[the delta (Δ) end] and a methyl group (CH3) at another end [the omega (ω) or n-end]
(Figure 1-1 (B). Hydrogen atoms are joined to the sequence of carbon atoms, forming
a hydrocarbon chain. Carbon chain length and presence and absence of a double bond
between the carbon atoms influence the characteristics of a fatty acid such as melting
point and digestibility. Based on the bonding nature, they are divided into saturated
fatty acid (SFA)- carbons in the fatty acid chain are linked by single bonds;
monounsaturated fatty acid (MUFA)- only one double bond present in fatty acid
chain and polyunsaturated fatty acid (PUFA) more than one double bond present in
the fatty acid chain |