Changes

Most unsaturated fats are liquid at room temperature, so food manufacturers hydrogenate them to make them solid. A high level of saturated fatty acids in the diet raises blood [[cholesterol]] levels. A few fatty acids have branched chains. Others (e.g., [[prostaglandin]]s) contain ring structures. Fatty acids in nature are always combined, usually with [[glycerol]] as [[triglyceride]]s in fats. [[Oleic acid]] (unsaturated, with 18 carbon atoms) is almost half of human fat and is abundant in such oils as olive, palm, and peanut. Most animals, including mammals, cannot synthesize some unsaturated “essential” fatty acids; humans need [[linoleic]], [[linolenic]], and [[arachidonic]] acids in their diet.

Most unsaturated fats are liquid at room temperature, so food manufacturers hydrogenate them to make them solid. A high level of saturated fatty acids in the diet raises blood [[cholesterol]] levels. A few fatty acids have branched chains. Others (e.g., [[prostaglandin]]s) contain ring structures. Fatty acids in nature are always combined, usually with [[glycerol]] as [[triglyceride]]s in fats. [[Oleic acid]] (unsaturated, with 18 carbon atoms) is almost half of human fat and is abundant in such oils as olive, palm, and peanut. Most animals, including mammals, cannot synthesize some unsaturated “essential” fatty acids; humans need [[linoleic]], [[linolenic]], and [[arachidonic]] acids in their diet.

[[Category:Biochemistry]]

[[Category:Biochemistry]]