The meaning of fatty acids. Healthy fats and fatty acids. Classification and characteristics of fatty acids

Post in 4 parts, about saturated and unsaturated fats, about harmful and healthy oils, about trans fats, about the role of fats in the human body. The material about healthy and harmful oils will not be entirely in line with the traditional presentation.

Fats in the human body play the role of a source of energy, and are also a material for the construction of living cells of the body. They dissolve a number of vitamins and serve as a source of many biologically active substances.

Fats improve the taste of food and cause a feeling of prolonged satiety. With a lack of fat in our diet, disturbances in the body’s condition may occur, such as changes in the skin, vision, kidney disease, weakening of immune mechanisms, etc.

In experiments conducted on animals, it has been proven that an insufficient amount of fat in the diet contributes to a reduction in life expectancy.

Fats ( fatty acid) are present in plant and animal fats. They are divided into two types, depending on chemical structure and molecular bonds, rich And unsaturated fatty acid . The latter are also divided into two types - monounsaturated And polyunsaturated fats.

1. UNSATURATED FATTY ACIDS

Unsaturated fatty acid are fatty acids that contain at least, one double bond in a chain of fatty acid molecules. Depending on the saturation, they are divided into two groups:

monounsaturatedfatty acids containing one double bond

polyunsaturatedfatty acids containing more than one double bond

Greatest biological significance of unsaturated fatty acids have polyunsaturated fatty acids, namely the so-called essential fatty acids (vitamin F).

This is first and foremost linoleic (Omega-6 polyunsaturated fatty acid) and linolenic (Omega-3 polyunsaturated fatty acid); also highlight Omega-9 acids, which include, for example, oleic - monounsaturated fatty acid.

Omega-3 and Omega-6 unsaturated fatty acids are essential (i.e. vital) components of food products that our body cannot synthesize itself.

Both types of unsaturated fats are primarily found in plant foods.These acids are considered more suitable for healthy eating than saturated fatty acids . In fact, some of them have the ability to lower cholesterol and blood pressure, thereby reducing the risk of heart disease.

Linoleic acid, oleic acid, myristoleic acid, palmitoleic acid and arachidonic acid - these are some of the unsaturated fatty acids.

Unsaturated fatty acids are found in all fats. IN vegetable fats their content, as a rule, is greater than in animals (although among vegetable and animal fats there are exceptions to this rule: solid Palm oil and liquid fish oil, for example).

The main sources of unsaturated fatty acids and especially essential ones for humans are olive, sunflower, sesame, rapeseed oil, fat contained in fish and marine mammals.

PRODUCTS CONTAINING MONOUNSATURATED FATTY ACIDS

olive oil, olives

Sesame oil

rapeseed oil
peanut butter, peanuts

avocado fruit

nuts almonds

cashew nuts
pistachio nuts
hazelnuts

PRODUCTS CONTAINING POLYUNSATURATED FATTY ACIDS

corn oil

sunflower oil, sunflower seeds
soybean oil
salmon, mackerel, herring, sardines, trout, tuna, red caviar, shellfish (lots of Omega-3)

flax seed, linseed oil(lots of Omega-3)

sesame seeds, sesame oil

soybeans, tofu cheese

walnuts (high in Omega-3)
wheat germ, its oil

BENEFITS OF UNSATURATED FATTY ACIDS

Unsaturated fatty acids (FA) are monobasic fatty acids, the structure of which contains one (monounsaturated) or two or more (polyunsaturated fatty acids, abbreviated PUFA) double bonds between adjacent carbon atoms. Their synonym is unsaturated fatty acids. Triglycerides consisting of such fatty acids are called, respectively, unsaturated fats.

There are several benefits that unsaturated fatty acids provide to our health. Foods containing monounsaturated or polyline saturated fats, are considered healthier than those containing saturated fatty acids.

The fact is that molecules saturated fatty acids entering the blood, tend to bond with each other , that leads to formation in the arteries circulatory system cholesterol plaques. In its turn, unsaturated fats are made up of large molecules that do not build connections in the blood. This leads to unimpeded passage of blood through the arteries.

The main benefit of unsaturated fats is their ability to reduce levels of “bad” cholesterol and triglycerides in the blood. , resulting in a reduced likelihood of heart disease such as strokes and heart attacks.

Of course, it is almost impossible to eliminate all saturated fats from your diet, but many of them can be replaced with unsaturated fats.

For example, switching to olive oil when added to food (but not cooked) can greatly reduce your saturated fat intake.

These dietary oils contain fat soluble vitamins, such as vitamin A, D and E which are necessary to maintain health.
Vitamins A and E are antioxidants and help support immune system so that we stay healthy. They also help in blood circulation and prevent the formation of cholesterol plaques in the arteries.

Vitamin D is essential for the growth and development of bones and muscles.

BENEFITS OF UNSATURATED FATTY ACIDS:

have an antioxidant effect

have an anti-inflammatory effect

reduce arterial pressure

reduce the risk of some cancer diseases

improve the condition of hair and skin

improve blood flow (prevention of blood clots)

Compared to saturated fatty acids, the pattern in relation melting point for unsaturated (unsaturated) fats the opposite is true: the more fat contains unsaturated fatty acids, the lower its melting point. Thus, if you have oil in front of you that remains liquid even in the refrigerator, at a temperature of 2-6 ° C, you can be sure that unsaturated (unsaturated) fats predominate in it.

It is very important that the fats consumed in food are fresh, that is, not oxidized.

The unsaturated oils themselves and culinary products, prepared with their use, become rancid when long-term storage, which is very noticeable in taste.

IN stale or overheated fats accumulate harmful substances , which serve as irritants of the gastrointestinal tract, kidneys, and affect metabolic disorders. IN dietary nutrition Such fats are strictly prohibited.

Therefore, in order to increase the shelf life of products in the confectionery industry, unfortunately, such oils are often replaced with oils with a low content of unsaturated fatty acids. A particularly dangerous trend is the use of hydrogenated fats (margarine), which contain harmful trans isomers of fatty acids (trans fats) which are much cheaper natural oils, they also significantly increase the risk cardiovascular diseases.

Consumption standards for unsaturated fatty acids have not been established, but it is believed that their calorie content in the general diet should be approximately 10%-30%, or with another approach - the total amount of fat from all foods consumed during the day is calculated as 1 gram per 1 kg of weight person.

It should be noted that monounsaturated fatty acid can be synthesized in organism from saturated fatty acids and carbohydrates. Therefore, they are not classified as essential or essential fatty acids.

In dietary nutrition, high-quality and quantitative composition fat may vary. It is recommended to consume a reduced amount of fat for pancreatitis, atherosclerosis, hepatitis, diabetes, exacerbation of enterocolitis, and obesity.

When the body is exhausted and during the recovery period after long-term illnesses and injuries, on the contrary, it is recommended to increase daily norm fat up to 100 - 120 grams.

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2. SATURATED FATTY ACIDS

Saturated (or saturated fatty acids) are monobasic fatty acids in the structure of which there are no double bonds between adjacent carbon atoms. The absence of double or unsaturated bonds significantly reduces reactivity(the ability to combine with other molecular structures) of saturated fatty acids, that is, to participate in the biochemical processes of the body.

The biological role of saturated fats is much less diverse than unsaturated fats.

IN food products These substances are found in both animal and animal fats. plant origin.

The content of saturated fatty acids in animal fats is usually higher than in vegetable fats. In this regard, a clear pattern should be noted:The more saturated fatty acids a fat contains, the higher its melting point. That is, if you compare sunflower and butter, it immediately becomes clear that solid butter has a much higher content of saturated fatty acids.

Example saturated vegetable oil Palm oil is used, the benefits and harms of which are actively discussed in modern society.

Example unsaturated animal oil is fish oil.

There are also artificial saturated fats obtained by hydrogenation of unsaturated fats. Hydrogenated fat forms the basis of margarine and solid palm oil; they are the most harmful.

PRODUCTS CONTAINING SATURATED FATTY ACIDS

The most significant representatives of saturated fatty acids are

stearic acid:

in lamb fat its content reaches 30%,
V vegetable oils- to 10%;

palmitic acid:

in palm oil is 39-47%,
in cow's cream - about 25%,
soybean - 6.5%,
and in pork lard - 30%.

Other representatives of saturated fatty acids are lauric, myristic, margaric, capric and other acids.

The biological role of saturated fatty acids is that they are for the human body are, first of all, source of energy. Also, along with unsaturated take part inbuilding cell membranes, synthesis of hormones,transfer and absorption of vitamins and microelements.

Having little adipose tissue, that is, little saturated fat in the body, women are not only much more likely to suffer from infertility in reproductive age, but also endure menopause more difficultly, suffering from illness and stress due to hormonal imbalance.

On the other hand, the harm of excess adipose tissue, that is, obesity, is also beyond doubt. IN modern conditions physical inactivity and overeating, a person should strive to reduce saturated fatty acids in their diet - energy value The human diet today is, as a rule, above the norm,

A fatty acids necessary for the construction of cell membranes can be synthesized by the body (provided that the diet is sufficiently full of energy).

Excessive consumption of saturated fats is one of the most important risk factors for the development of obesity, diabetes, cardiovascular and other diseases. Consumption standards for saturated fats have not been established, but their energy value in the diet is considered to be within the range of total number fat should not be more than 10%.

However, in harsh climatic conditions For example, in the Far North, the need for energy increases sharply, so it is necessary to introduce more fats into the diet, including saturated fatty acids - the most energetically valuable component.

If unsaturated fats are healthier than saturated fats from a nutritional point of view, in the culinary field the opposite is true: It is better to cook food using animal fats, that is, saturated fats.

When frying food in vegetable oil, the double bonds of unsaturated fatty acids will undergo intense oxidation with the formation of carcinogenic substances that cause cancer.

The most important non-food application of saturated fatty acids is soap making. Sodium and potassium salts These compounds form the basis of all types of soap. Actually, soap is obtained by saponification of the corresponding saturated fats.

Fats that need to be eliminated 100%

Trans fats

Trans fats are formed during the industrial hardening of liquid vegetable oils.Trans fats are found in confectionery, in chips, in popcorn, in fish sticks, in industrial cutlets, in ketchups, in mayonnaise, in French fries, in whites, in pasties, in refined vegetable oil (ordinary refined sunflower, corn oil, which is included in the cooking of almost all families ), in store-bought baked goods, in cholesterol-free cheeses, in margarine and in spreads.

Trans fats are associated with high risk cardiovascular diseases, asthey level up bad cholesterol in the blood (LDL) and lower the level of good cholesterol (HDL), and also cause inflammation and obesity .

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VISUAL GRAPHIC MATERIALS

Once again about how the body uses fats and oils, as well as what their deficiency and excess leads to; how many fats and oils are contained in 100 grams of certain foods:

What foods contain saturated, unsaturated fats and trans fats:

Which foods contain “bad fats” that need to be reduced in the diet, and “good fats” that should be included in the diet. Coconut and palm oils indicated in the “saturated fats” column refer to their hydrogenated forms (non-hydrogenated palm and coconut oils are not harmful):

What foods contain harmful trans fats? detailed diagram:

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All materials on oils and fats in our two blogs with my daughter can be found here:

About influence TRANSFATS on health, in particular, contained in palm oils found in industrially produced food products, you can readAnd

You can read about the properties of margarines; about healthy oils and butter ; about harmful oils. These four materials are presented in a very non-trivial presentation, still little known, very modern, which we adhere to (irina_co, kulinarium) .

- Coconut and palm oil - representatives of medium chain triglycerides in the world of vegetable oils and fats , about the importance of their use in sports and dietary nutrition.

Fatty acid are not produced by the body, but they are necessary for us, since an important function of the body depends on them - metabolic process. With a lack of these acids, premature aging the body, bone tissue is damaged, skin, liver and kidney diseases occur. These acids enter the body with food and are an important source of energy for any organism. That's why they are called essential (EFA). The amount of essential fatty acids (EFA) in our body depends on how much fats and oils we eat.

EFAs occupy a large part in the protective shell or membrane surrounding any cell of the body. They are used to form fat that covers and protects internal organs. When splitting, NLCs release energy. Fatty layers under the skin soften the blows.
Saturated fatty acids- some fatty acids are “saturated”, i.e. saturated with as many hydrogen atoms as they can add. These fatty acids increase blood cholesterol levels. The fats containing them remain solid at room temperature (for example, beef fat, rendered pork fat and butter).

Solid fats are high in stearic acid, which is present in large quantities in beef and pork.
Palmitic acid It is also a saturated acid, but it is found in the oils of tropical plants - coconut and palm. Although these oils are of plant origin, they contain a lot of saturated acids that are completely unhealthy.
We need to reduce the content of all saturated fats in our diet. They cause narrowing of the arteries and disrupt normal hormonal activity.

Health largely depends on the condition of blood vessels. If the vessels are clogged, dire consequences are possible. With atherosclerosis, the walls of blood vessels are very ineffectively restored by the body itself, fatty plaques appear - the vessels become clogged. This situation is dangerous for the body - if the vessels through which blood flows to the heart are clogged, a heart attack is possible; if the vessels of the brain are clogged, a stroke is possible. What to do to prevent the vessels from becoming clogged.

Polyunsaturated fatty acids(PUFAs) are fatty acids containing two or more double bonds, with a total carbon number of 18 to 24. They reduce the amount of cholesterol in the blood, but can worsen the ratio of HDL to LDL.

HDL - lipoproteins high density
LDL - low density lipoproteins
HDL is a high-density lipoprotein, a fat-like substance in the blood that helps prevent cholesterol from depositing on artery walls.
LDL is low-density lipoprotein, a type of fat-like substance in the blood that is carried in the bloodstream cholesterol plaques. Excess of this substance can lead to cholesterol deposits on the inner walls of the arteries.

The normal ratio of LDL to HDL is 5:1. In this case, HDL must work hard to rid the body of cholesterol. Too much great content polyunsaturated fats can upset this unstable balance. The more polyunsaturated fats we consume, the more vitamin E we need to add to our diet, since in the cells of our body vitamin E acts as an antioxidant and protects these fats from oxidation.

Initially, only linoleic acid was classified as essential polyunsaturated fatty acids, and now also arachidonic acid.
Polyunsaturated fatty acids are components of many cellular structures of the body, primarily membranes. Membranes are viscous, yet plastic structures that surround all living cells. The absence of any membrane component leads to various diseases.
Deficiency of these acids is associated with the development of diseases such as cystic fibrosis, various diseases skin, liver, atherosclerosis, ischemic disease heart disease, myocardial infarction, vascular thrombosis and their increased fragility, strokes. Functional role of polyunsaturated fatty acids is to normalize the activity of all membrane structures of cells and intracellular information transfer.

Linoleic acid is found in the highest concentration in flax, soybeans, walnuts, is part of many vegetable oils and animal fats. Safflower oil is the richest source of linoleic acid. Linoleic acid promotes relaxation blood vessels, reduces inflammation, relieves pain, promotes healing, improves blood flow. Signs of linoleic acid deficiency - skin diseases, liver diseases, hair loss, disorder nervous system, heart disease and growth retardation. In organism linoleic acid can be converted to gamma-linoleic acid (GLA), which occurs naturally in e.g. breast milk, in evening primrose and borage oil ( borage) or in oil from bloodroot and black currant seeds. Gamma-linoleic acid has been found to help with allergic eczema and severe pain in the chest. Preparations with evening primrose oil and other GLA-rich oils are taken to treat dry skin and maintain healthy condition fatty membranes surrounding skin cells.

Eating foods that are low in fat or do not contain any sources of linoleic acid may cause serious problems with health.

Arachidonic acid promotes the functioning of the brain, heart, nervous system; if it is deficient, the body becomes defenseless against any infection or disease, blood pressure occurs, imbalance of hormone production, mood instability, leaching of calcium from the bones into the blood, slow healing of wounds. It is found in lard, butter, and fish oil. Vegetable oils do not contain arachidonic acid; animal fat contains a small amount of it. The richest in arachidonic acid are fish oil 1-4% (cod), as well as the adrenal glands, pancreas and brain of mammals. What is the functional role of this acid? In addition to normalizing the activity of all membrane structures of cells, arachidonic acid is a precursor of important bioregulators formed from it - eicosanoids. “Eicosa” - the number 20 - the number of carbon atoms in the molecules. These bioregulators take part in various reactions blood, affect the condition of blood vessels, regulate intercellular interactions and perform a number of other important functions in organism.

The average daily requirement for polyunsaturated fatty acids is 5-6g. This need can be met by consuming 30g of vegetable oil per day. Based on available food sources, arachidonic acid is the most deficient.
Therefore, in order to prevent and treat certain diseases associated with a deficiency of these acids, several effective drugs based on natural raw materials have been developed.

Monounsaturated fatty acids- fatty acids containing one double bond. They have an effect that lowers cholesterol in the bloodstream and help maintain the desired ratio between HDL and LDL.
The most important monounsaturated fatty acid in our diet is oleic acid. It is present in the membranes of plant and animal cells and contributes to the elasticity of arteries and skin.

Oleic acid plays an important role in lowering cholesterol levels, strengthens the immune system, and prevents the occurrence of tumors. The concentration of this acid is especially high in cold-pressed olive oil, in sesame oil, in almonds, peanuts, walnuts.
Monounsaturated fats are stable at high temperatures (which is why olive oil is great for frying), and they do not disrupt the balance of LDL and HDL as much as they can polyunsaturated fats.

In Mediterranean countries, where large amounts of food are consumed olive oil, olives and black olives, avocados and nuts, cases of the disease are much less common coronary vessels heart and cancer. This is largely attributed to the monounsaturated fats present in all of these foods.

From all that has been said, we can conclude that it is possible to influence the course of certain diseases using not only medications, but also special diets.

And these two videos will tell you how to prepare salmon rolls.

Place in the freezer

Saturated(synonym limit) fatty acid(English) saturated fatty acids) - monobasic fatty acids that do not have double or triple bonds between neighboring carbon atoms, that is, all such bonds are only single.

Fatty acids that have one or more double bonds between carbon atoms are not classified as saturated fatty acids. If there is only one double bond, the acid is called monounsaturated. If there is more than one double bond, it is polyunsaturated.

Saturated fatty acids make up 33-38% of human subcutaneous fat (in descending order: palmitic, stearic, myristic and others).

Saturated fatty acid intake standards

According to Methodological recommendations MP 2.3.1.2432-08 “Norms for physiological needs for energy and nutrients for various groups population Russian Federation", approved by Rospotrebnadzor on December 18, 2008: "The saturation of fat is determined by the number of hydrogen atoms that each fatty acid contains. Fatty acids with medium length chains (C8-C14) are able to be absorbed in the digestive tract without the participation of bile acids and pancreatic lipase, are not deposited in the liver and are subject to β-oxidation. Animal fats can contain saturated fatty acids with a chain length of up to twenty or more carbon atoms, they have a solid consistency and high temperature melting. These animal fats include lamb, beef, pork and a number of others. High intake of saturated fatty acids is a major risk factor for diabetes, obesity, cardiovascular disease and other diseases.

Saturated fatty acid intake for adults and children should be no more than 10% on the calorie content of the daily diet."

The same norm: “saturated fatty acids should provide no more than 10% of total number calories for any age" is contained in the 2015-2020 Dietary Guidelines for Americans (the official publication of the US Department of Health).

Essential saturated fatty acids

Different authors define differently which carboxylic acids are fatty acids. Most broad definition: Carboxylic acids that do not have aromatic bonds are called fatty acids. We will use the widely accepted approach in which a fatty acid is a carboxylic acid that does not have branches and closed chains (but without specifying minimum quantity carbon atoms). With this approach general formula for saturated fatty acids it looks like this: CH 3 -(CH 2) n -COOH (n=0,1,2...). Many sources do not classify the first two of this series of acids (acetic and propionic) as fatty acids. At the same time, in gastroenterology, acetic, propionic, butyric, valeric, capronic (and their isomers) belong to the subclass of fatty acids - short chain fatty acids(Minushkin O.N.). At the same time, a common approach is when acids from caproic to lauric are classified as medium-chain fatty acids, those with a smaller number of carbon atoms are classified as short-chain, with a large number- to long-chain ones.

Short-chain fatty acids containing no more than 8 carbon atoms (acetic, propionic, butyric, valeric, caproic and their isomers) can evaporate with water vapor when boiled, therefore they are called volatile fatty acids. Acetic, propionic and butyric acids are formed during anaerobic fermentation of carbohydrates, while protein metabolism leads to the formation of branched carbon-chain carboxylic acids. The main carbohydrate substrate available to the intestinal microflora is undigested remains shells plant cells, slime. As a metabolic marker of anaerobic opportunistic microflora, volatile fatty acids in healthy people act as physiological regulators of motor function digestive tract. However, when pathological processes, affecting the intestinal microflora, their balance and dynamics of formation change noticeably.

In nature mainly found in fatty acids even number of carbon atoms. This is due to their synthesis, in which pairwise addition of carbon atoms occurs.

Acid name		Semi-expanded formula	Schematic illustration
Trivial	Systematic	Semi-expanded formula	Schematic illustration
Vinegar	Ethanova	CH3-COOH
Propionic	Propane	CH 3 -CH 2 -COOH
Oily	Butane	CH 3 -(CH 2) 2 -COOH
Valerian	Pentanic	CH 3 -(CH 2) 3 -COOH
Nylon	Hexane	CH 3 -(CH 2) 4 -COOH
Enanthic	Heptane	CH 3 -(CH 2) 5 -COOH
Caprylic	Octane	CH 3 -(CH 2) 6 -COOH
Pelargon	Nonanova	CH 3 -(CH 2) 7 -COOH
Kaprinovaya	Dean's	CH 3 -(CH 2) 8 -COOH
Undecyl	Undecane	CH 3 -(CH 2) 9 -COOH
Lauric	Dodecane	CH 3 -(CH 2) 10 -COOH
Tridecyl	Tridecane	CH 3 -(CH 2) 11 -COOH
Myristic	Tetradecane	CH 3 -(CH 2) 12 -COOH
Pentadecyl	Pentadecane	CH 3 -(CH 2) 13 -COOH
Palmitic	Hexadecane	CH 3 -(CH 2) 14 -COOH
Margarine	Heptadecanic	CH 3 -(CH 2) 15 -COOH
Stearic	Octadecane	CH 3 -(CH 2) 16 -COOH
Nonadecylic	Nonadecane	CH 3 -(CH 2) 17 -COOH
Arachinova	Eicosan	CH 3 -(CH 2) 18 -COOH
Geneicocylic	Heneicosanovaya	CH 3 -(CH 2) 19 -COOH
Begenovaya	Docosanova	CH 3 -(CH 2) 20 -COOH
Tricotyl	Tricosan	CH 3 -(CH 2) 21 -COOH
Lignoceric	Tetracosane	CH 3 -(CH 2) 22 -COOH
Pentacocylic	Pentacosane	CH 3 -(CH 2) 23 -COOH
Cerotinic	Hexacosane	CH 3 -(CH 2) 24 -COOH
Heptacocylic	Heptacosan	CH 3 -(CH 2) 25 -COOH
Montana	Octacosan	CH 3 -(CH 2) 26 -COOH
Nonacocyl	Nonacosanova	CH 3 -(CH 2) 27 -COOH
Melissa	Triacontane	CH 3 -(CH 2) 28 -COOH
Gentriacontylus	Gentriacontanovaya	CH 3 -(CH 2) 29 -COOH
Lacerine	Dotriacontane	CH 3 -(CH 2) 30 -COOH

Saturated fatty acids in cow's milk

The composition of milk fat triglycerides is dominated by saturated acids, their total content ranges from 58 to 77% (the average is 65%), reaching a maximum in winter and a minimum in summer. Among the saturated acids, palmitic, myristic and stearic acids predominate. The content of stearic acid increases in summer, and myristic and palmitic acid - in winter. This is due to differences in feed rations and physiological characteristics (intensity of synthesis of individual fatty acids) of animals. Compared to fats of animal and vegetable origin, milk fat is characterized high content myristic acid and low-molecular-weight volatile saturated fatty acids - butyric, caproic, caprylic and capric, totaling from 7.4 to 9.5% of the total fatty acids. Percentage composition main fatty acids (including their triglycerides) in milk fat (Bogatova O.V., Dogareva N.G.):

oil - 2.5-5.0%
nylon -1.0-3.5%
caprylic - 0.4-1.7%
capric - 0.8-3.6%
lauric -1.8-4.2%
myristic - 7.6-15.2%
palmitic - 20.0-36.0%
stearic -6.5-13.7%

Antibiotic activity of saturated fatty acids

All saturated fatty acids have antibiotic activity, but those with 8 to 16 carbon atoms are the most active. The most active of them is undecyl, which at a certain concentration inhibits growth Mycobacterium tuberculosis, Mycobacterium bovis, Escherichia coli, Salmonella paratyphi, Micrococcus luteus, Serratia marcescens, Shigella flexneri, Trichophyton gypseum. The antibiotic activity of saturated fatty acids depends significantly on the acidity of the environment. At pH=6, caprylic and capric acids act on both gram-positive and gram-negative bacteria, while lauric and myristic acids act only on gram-positive bacteria. With increasing pH, the activity of lauric acid towards Staphylococcus aureus and other gram-positive bacteria decreases rapidly. With regard to gram-negative bacteria, the situation is the opposite: at a pH of less than 7, lauric acid has almost no effect, but becomes very active at a pH of more than 9 (Shemyakin M.M.).

Among saturated fatty acids with an even number of carbon atoms, lauric acid has the greatest antibiotic activity. It is also the most active against gram-positive microorganisms among all fatty acids with a short chain of up to 12 carbon atoms. For gram-negative microorganisms bactericidal effect have fatty acids with a short chain of up to 6 carbon atoms (Rybin V.G., Blinov Yu.G.).

Saturated fatty acids in medicines and dietary supplements

A number of saturated fatty acids, in particular lauric and myristic acids, have bactericidal, viricidal and fungicidal activity, leading to the suppression of the development of pathogenic microflora and yeast fungi. These acids can potentiate in the intestines antibacterial effect antibiotics, which can significantly increase the effectiveness of treatment of acute intestinal infections bacterial and viral-bacterial etiology. Some fatty acids, for example, lauric and myristic, also act as an immunological stimulant when interacting with bacterial or viral antigens, helping to increase the body's immune response to the introduction of an intestinal pathogen (Novokshenov et al.). Caprylic acid is believed to inhibit the growth of yeast and support normal balance microorganisms in the colon, genitourinary system and on the skin, prevents excessive growth yeast fungi and, above all, the genus Candida without interfering with the proliferation of beneficial saprophytic bacteria. However, these qualities of saturated fatty acids are not used in medicines (there are practically no such acids among the active ingredients medicines), they are used in medicines as Excipients, and their above-mentioned and other possibly beneficial properties for human health are emphasized by manufacturers of dietary supplements and cosmetics.

One of the few drugs that contains active substance, highly purified fish oil, the fatty acids listed are Omegaven (ATC code “B05BA02 Fat emulsions”). Among other fatty acids mentioned are saturated:

palmitic acid - 2.5-10 g (per 100 g of fish oil)
myristic acid - 1-6 g (per 100 g fish oil)
stearic acid - 0.5-2 g (per 100 g fish oil)

Saturated fatty acids in cosmetics and detergents

detergents

Caprylic acid


Men Expert L'Oreal cleanser contains saturated fatty acids: myristic, stearic, palmitic and lauric	Dove cream soap contains saturated fatty acids: stearic and lauric

laundry soap

Saturated fatty acids in Food Industry

food additives

Saturated fatty acids have contraindications, side effects and application features; when used for health purposes or as part of medications or dietary supplements, consultation with a specialist is necessary.

Fats are a complex complex organic compounds, main structural elements which are glycerol and fatty acids.

The specific gravity of glycerol in fats is insignificant.

Its amount does not exceed 10%.

Fatty acids are of primary importance in determining the properties of fats.

Fats contain a number of substances, of which the largest physiological significance have phosphatides, sterols and fat-soluble vitamins.

Fatty acid

In natural fats, fatty acids are found in a wide variety, there are about 60 of them.

All fatty acids that make up dietary fats contain an even number of carbon atoms.

Fatty acids are divided into saturated (saturated) and unsaturated (unsaturated).

Marginal (saturated) fatty acids

Limit fatty acids in large quantities found in animal fats.

Marginal fatty acids contained in animal fats

Fatty acid	Molecular weight	Melting point in °C
Oily	88	-7,9
Nylon	116	-1,5
Caprylic	144	+16,7
Kaprinovaya	172	+31,6
Myristic	228	+53,9
Lauric	200	+44,2
Palmitic	256	+62,6
Stearic	284	+69,3
Arachinova	312	+74,9
Begenovaya	340	+79,7
Lignoceric	368	+83,9
Cerotinic	396	+87,7
Montana	424	+90,4
Melissanova	452	+93,6

The most common of saturated fatty acids are

palmitic
stearic
myristic
oil
nylon
caprylic
capric
arachine

High-molecular saturated acids (stearic, arachidic, palmitic) have a solid consistency, while low-molecular acids (butyric, caproic, etc.) have a liquid consistency. The melting point also depends on the molecular weight. The higher the molecular weight of saturated fatty acids, the higher their melting point.

Different fats contain different amounts of fatty acids. So, in coconut oil 9 fatty acids, in flaxseed - 6. This causes the formation of eutectic mixtures, i.e. alloys with a melting point, as a rule, lower than the melting point of the constituent components. Availability in dietary fats mixtures of triglycerides have an important physiological significance: they reduce the melting point of fat and thereby promote its emulsification in duodenum and better absorption.

Saturated (marginal) fatty acids are found in large quantities (more than 50%) in animal fats (lamb, beef, etc.) and in some vegetable oils (coconut, palm kernel).

In terms of biological properties, saturated fatty acids are inferior to unsaturated fatty acids. Saturated fatty acids are more likely to be associated with ideas about their negative impact on fat metabolism, on the function and condition of the liver, as well as their contributing role in the development of atherosclerosis.

There is evidence that an increase in cholesterol levels in the blood is largely associated with a high-calorie diet and the simultaneous intake of animal fats rich in saturated fatty acids.

Classification and characteristics of fatty acids

Fatty acids contained in fats are monobasic , contain even number of carbon atoms , have normal structure hydrocarbon chain.

Depending on the number of hydrocarbon groups in the hydrocarbon chain, i.e. radical length, fatty acids are divided into low molecular weight (with radical length up to 9 groups) and high molecular weight ; and depending on the nature of the bond of carbon atoms in the hydrocarbon chain - on extreme (saturated) , which are connected by one simple connection, and unsaturated (unsaturated), having double bonds.

Low molecular weight fatty acids are only limited: butyric, caproic, caprylic, capric; They are soluble in water, volatile with water vapor, have specific (unpleasant) odors, and are liquid at room temperature. High molecular weight fatty acids are saturated: lauric, myristic, palmitic, stearic, arachidic and others, as well as unsaturated: oleic, linoleic, linolenic, etc. High molecular weight fatty acids are insoluble in water, odorless, solid at room temperature, as they lengthen radical, their properties gradually change. Unsaturated fatty acids are part of fats of plant and animal origin.

About 70 different fatty acids are known in nature, but only 5 are most often found in fats:

palmitic– CH 3 (CH 2) 14 COOH;

stearic– CH 3 (CH 2) 16 COOH;

oleic CH 3 (CH 2) 7 – CH = CH – (CH 2) 7 COOH;

linoleic CH 3 (CH 2) 4 – CH = CH – CH 2 – CH = CH – (CH 2) 7 COOH;

linolenic- CH 3 – CH 2 – CH = CH – CH 2 – CH = CH – CH 2 – CH = CH – (CH 2) 7 COOH;

From the above formulas it is clear that of the five acids, two are saturated and three are unsaturated. All fatty acids that make up fats contain an even number of carbon atoms - from 14 to 22, but more often 16 or 18.

Saturated fatty acids are less reactive than unsaturated fatty acids. Thus, the fats of marine animals and fish contain fatty acids, the molecules of which have 4 and 5 double bonds, and this makes such fats unstable during storage. Thus, rust that appears during storage of herring is caused by the oxidation of fats from big amount double bonds.

The higher the molecular weight of saturated fatty acids, the higher their melting point. (Table 16). Fats rich in extreme high-molecular acids have a hard consistency, a high melting point and are less easily absorbed by the body. Unsaturated fatty acids, due to the presence of double bonds in the molecule, have a lower melting point compared to saturated fatty acids, which have the same number of carbon atoms in the molecule (Table 17).