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1. Fatty acids
Prepared
By: Hawer Tariq Omar

2. Fatty acids
fatty acids are organic molecules made up of chains of carbon atoms with
hydrogen atoms attached. They are fundamental building blocks of lipids,
which include fats, oils, phospholipids, and certain vitamins
• Role fatty acid
1. Cell structure
2. storage and transport of energy
3. Hormone production
4. gene regulators
5-regulation inflammation
6-absorption of fat soluble vitamins

3. THREE TYPES

4. Saturated
Fatty acid chains that contain only carbon-carbon single bonds
Raises HDL’s
Raises LDL’s
◦ Food Sources:
◦ Meat / Animal Sources
◦ Poultry Skin
◦ Whole Milk & Dairy Products
◦ Butter
◦ Shortening

5. Raises Hs
Lowers LDL’s
◦ Food Sources:
◦ Olives / Olive Oil
◦ Avocados
◦ Peanuts / Peanut Oil
◦ Canola Oil
- Monounsaturated fatty acids have one double bond.

6. Lowers HDL’s
Lowers LDL’s
◦ Food Sources:
◦ Most Vegetable Oils
◦ Corn Oil
◦ Soybean Oil
◦ Safflower Oil
Polyunsaturated fatty acids have two or more double bonds.

7. Physical properties of Fatty Acids
1. Oils and fats are liquids or solids having a greasy feel. When pure, they
are colorless, odorless and tasteless.
2. They are insoluble in water but soluble in organic solvents such as ether,
chloroform, benzene and hot alcohol.
3. They have lower specific gravity than water and consequently will float
on the surface when mixed with it.

8. • Both saturated and unsaturated fats play important roles in the body, but in
terms of health, unsaturated fats are generally considered better.
• . Monounsaturated and polyunsaturated fats, which include omega-3 and
omega-6 fatty acids, are particularly beneficial for heart health.

9. HYDROGENATION
When hydrogen atoms are added to an
unsaturated fat to make it firmer in texture.
(It turns liquid oil into solid fat like shortening or margarine

10. •TRANS-FATTY ACID
Hydrogenation creates a new type of fatty acid called
trans-fatty acid or “man-made” fat.
Trans-fatty acid have many of the same properties as
saturated fats.
Some meats and dairy products contain small amounts of
trans fats, but they play a role in processed foods.

11. VISIBLE FAT
Fat that is easily seen
Examples: Butter on a baked potato,
layer of fat around a pork chop, etc.

12. INVISIBLE FAT
Fat that cannot be seen
Examples: whole milk, some cheese, egg
yolks, nuts, avocados, etc.

13. THANKS FOR
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