Nutrition & Food Sciences

Polyunsaturated Fatty acids as Nutraceuticals

Polyunsaturated fats are fats in which the essential hydrocarbon chain has two or more carbon–carbon double bonds. Polyunsaturated fat can be found mostly in nuts, seeds, fish, seed oils, and oysters. "Unsaturated" states to the fact that the molecules contain less than the maximum amount of hydrogen (if there were no double bonds). These materials be as cis or trans isomers depending on the geometry of the double bond.

Immersed fats consume hydrocarbon chains which can be most promptly adjusted. The hydrocarbon chains in trans fats adjust more promptly than those in cis fats, but less well than those in soaked fats. In common, this implies that the softening focuses of fats increment from cis to trans unsaturated and at that point to immersed. See the segment almost the chemical structure of fats for more data.

The carbon molecule closest to the carboxyl group is the alpha carbon, the next carbon is the beta carbon and so on. In greasy acids the carbon molecule of the methyl group at the end of the hydrocarbon chain is called the omega carbon since omega is the final letter of the Greek letter set. Omega-3 greasy acids have a twofold bond three carbons absent from the methyl carbon, while omega-6 greasy acids have a double bond six carbons absent from the methyl carbon. The outline underneath appears the omega-6 greasy corrosive, linoleic corrosive.

Whereas it is the dietary viewpoints of polyunsaturated fats that are for the most part of most prominent intrigued, these materials moreover have non-food applications. Drying oils, which polymerize on presentation to oxygen to create solid films, are polyunsaturated fats.