Journal of Biomolecular Research & Therapeutics

Sources and uses of Fatty Acids in the Human System

Hannah Mia^* Department of Biomolecules, University of Bonn, Bonn, Germany
^*Correspondence: Hannah Mia, Department of Biomolecules, University of Bonn, Bonn, Germany, Email:

Received: 10-May-2023, Manuscript No. BOM-23-21502; Editor assigned: 15-May-2023, Pre QC No. BOM-23-21502(PQ); Reviewed: 29-May-2023, QC No. BOM-23-21502; Revised: 06-Jun-2023, Manuscript No. BOM-23-21502(R); Published: 13-Jun-2023, DOI: 10.35248/2167-7956.23.12.291

Description

Fatty acids are organic compounds that play a crucial role in various physiological processes within the human body. They are a fundamental component of lipids, which are essential for energy storage, hormone production, cellular structure and overall health. It provides an in-depth understanding of fatty acids including their classification, structure, dietary sources, functions and health implications [1]. Fatty acids can be categorized based on their degree of saturation, chain length, and other structural features. They are primarily divided into Saturated Fatty Acids (SFAs), Monounsaturated Fatty Acids (MUFAs) and Polyunsaturated Fatty Acids (PUFAs). SFAs have a single bond between carbon atoms, MUFAs have one double bond and PUFAs have multiple double bonds in their carbon chain. This variation in saturation affects their physical properties and biological activities. The length of the hydrocarbon chain can range from 2 to 24 carbons [2]. Additionally the presence and positioning of double bonds along the carbon chain contribute to the overall properties and functions of the fatty acid.

Dietary sources of fatty acids

Fatty acids are obtained through dietary sources, mainly from plant and animal fats [3]. Saturated fatty acids are commonly found in animal products such as meat, dairy and poultry as well as tropical oils like coconut and palm oil. Monounsaturated fatty acids are abundant in olive oil, avocados and certain nuts like almonds and cashews [4]. Polyunsaturated fatty acids including omega-3 and omega-6 fatty acids are prevalent in fatty fish, flaxseeds, chia seeds, walnuts and soybean oil.

Functions of fatty acids

Fatty acids serve various functions in the human body. They are a vital energy source providing a concentrated form of fuel. When consumed in excess they are stored as triglycerides in adipose tissue for later energy use. Fatty acids also act as structural components of cell membranes contributing to their fluidity and integrity [5]. Certain fatty acids such as omega-3 and omega-6 PUFAs are considered essential because the body cannot synthesize them. These essential fatty acids play critical roles in brain development, immune function and inflammation regulation. They serve as precursors for the synthesis of important signaling molecules called eicosanoids which are involved in the regulation of blood pressure, blood clotting, and immune responses [6]. Health Implications of Fatty Acids and balance of fatty acids in the diet have significant implications for human health. Excessive consumption of SFAs particularly from highly processed foods has been linked to an increased risk of cardiovascular diseases, obesity and insulin resistance [7]. Replacing SFAs with healthier fats such as MUFAs and PUFAs is associated with improved lipid profiles and reduced cardiovascular risk. They have been shown to reduce triglyceride levels decrease blood pressure and exert anti-inflammatory and neuroprotective effects. Omega-6 fatty acids, on the other hand, play a crucial role in maintaining skin health, regulating metabolism, and supporting growth and development. However, it is important to maintain a proper balance between omega-3 and omega-6 fatty acids [8]. An excessive intake of omega-6 fatty acids often resulting from a diet rich in processed vegetable oils can promote inflammation and potentially contribute to chronic diseases. Achieving a balanced ratio of omega-6 to omega-3 fatty acids is crucial for optimal health.

Moreover, fatty acids which are produced through the process of hydrogenation, are considered harmful to health [9]. They are commonly found in fried and processed foods, baked goods, and margarine. Trans fats have been strongly associated with an increased risk of cardiovascular diseases by raising cholesterol levels. Therefore, it is advisable to minimize the consumption of trans fats in the diet.

Fatty acids are essential components of lipids and play a vital role in various physiological processes within the human body [10]. They are obtained through dietary sources and contribute to energy storage, cell structure and overall health. Maintaining a proper balance between different types of fatty acids, particularly by reducing saturated fats while increasing intake of monounsaturated and polyunsaturated fats can have significant health benefits including improved cardiovascular health and reduced inflammation. By understanding the classification, structure, dietary sources, functions and health implications of fatty acids, individuals can make informed dietary choices to support their overall well-being.

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