Fatty Acids

Fats or lipids are substances that are practically insoluble in water, and whose functions are essential for the body. Precisely, these molecules constitute an important energy reserve, are essential components of cell membranes in all tissues, and are precursors of substances that regulate the cardiovascular system, blood coagulation, renal function and immune system. Besides providing energy, lipids are also carriers of fat soluble vitamins and meet the demand for essential fatty acids (EFA: Essential Fatty Acids).

Almost all lipid molecules are produced by endogenous synthesis, with the exception of certain fatty acids that the body is unable to synthesise and which must, therefore, be taken with the diet.

Fatty acids are divided into:
• saturated
• monounsatured
• polyunsatured

Present day diet seems to encourage excessive consumption of saturated and monounsaturated fatty acids, also taking into account the fact that the dietary sources of these substances are many. Conversely, the mean dietary intake of polyunsaturated fatty acids seems to be low and, at times, even inadequate. The most important polyunsaturated fatty acids are linoleic acid and alpha linolenic acid, which can be converted in the body into another two important families of polyunsaturated fatty acids, namely omega-6 and omega-3 fatty acids.

Polyunsaturated fatty acids have important structural and metabolic roles. Particularly, there involvement in preventing lipid dysmetabolism and atherosclerosis is widely known. The need for essential fatty acids can be related to physiological conditions, such as growth, pregnancy and ageing, or to metabolic alterations subsequent to pathological events.

The role of lipids in various diseases (cardiovascular, gallstones, tumours), either favouring their onset or preventing it, has led to the concept of balanced intake of fatty acids. Hence the importance of reducing the intake of saturated fatty acids in favour of polyunsaturated fatty acids.

Beneficial effects subsequent to the intake of the main fatty acids
• omega-3: alpha-linolenic acid, eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA)
Many studies conducted in recent decades have reported that these fatty acids can protect the cardiovascular system and have a positive influence on lipid metabolism, reducing the levels of cholesterol and triglycerides. There is also considerable scientific evidence that omega-3 fatty acids can modulate the inflammatory response. This has provided encouraging results in many disorders, such as autoimmune and psychiatric conditions, allergies and skin disorders.

• omega-6:gamma-linolenic acid (GLA) and conjugated linoleic acid (CLA), linoleic acid
These polyunsaturated fatty acids are useful for the prevention of lipid imbalances and atherosclerosis. Good results were also obtained in certain dermatological disorders (dermatitis, acne, psoriasis), and were attributed to their capacity to modulate the immune system with their anti-inflammatory action. Experiments have recently observed that conjugated linoleic acid can favour the reduction in body fat mass, favouring the growth of lean body mass.

• omega-9:oleic acid
Oleic acid (monounsaturated fatty acid) is a readily available source of energy. Its antioxidant properties protect against cellular ageing. Moreover, it seems to facilitate the absorption of fat soluble vitamins and of calcium.

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