Fatty acids triglycerides phospholipids and steroids

DHA (docosahexaenoic acid) and AA (arachidonic acid) are both crucial to the optimal development of the brain and eyes. The importance of DHA and AA in infant nutrition is well established, and both substances are routinely added to infant formulas. Excessive amounts of omega-6 polyunsaturated fatty acids and a very high omega-6/omega-3 ratio have been linked with pathogenesis of many diseases, including cardiovascular disease, cancer, and inflammatory and autoimmune diseases. The ratio of omega-6 to omega-3 in modern diets is approximately 15:1, whereas ratios of 2:1 to 4:1 have been associated with reduced mortality from cardiovascular disease, suppressed inflammation in patients with rheumatoid arthritis, and decreased risk of breast cancer. Some researchers have suggested that there is not very strong evidence for the benefits of these ratios, and that it may be better to increase the consumption of omega-3 fatty acids rather than decrease the consumption of omega-6 fatty acids because a reduction of polyunsaturated fats in the diet would increase the incidence of cardiovascular disease.

Monoglycerides and diglycerides are metabolic intermediates and don’t appear in large concentrations in food or in our body. Hence, triglycerides are the major acylglycerol (FAT) in our foods and in our bodies. Although almost all of the fatty acids we eat and which we store in our bodies are triglycerides, fatty acids are also incorporated in all cell membranes as compounds called phospholipids . Further, when fats are broken down (the ester bond cleaved) and taken out of your fat cells and transported in the bloodstream, they are called free fatty acids. In order for a fatty acid to travel (be soluble) in a liquid (your bloodstream), it must be bound to a protein. Free fatty acids are bound to albumin, the major plasma protein in blood.

 Quiz: If room tempereature is 25 o , which of the following fatty acids is a solid or liquid at room tmeperature.  Palmitic   Answer still solid melts at +63.  Oleic Answer still liquid melts at +16. Percent Fatty Acid Present in Triglycerides  Fat or Oil Saturated Unsaturated      Palmitic Stearic  Oleic Linoleic  Other Animal Origin  Butter 29 9 27 4 31  Lard 30 18 41 6 5  Beef 32 25 38 3 2  Vegatable Origin  Corn oil  10 4 34 48 4  Soybean 7 3 25 56 9  Peanut 7 5 60 21 7  Olive 6 4 83 7 -  
 

Fatty acids triglycerides phospholipids and steroids

fatty acids triglycerides phospholipids and steroids

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