Unsaturated fatty acids are fatty acids that make up the body's fat, and essential fatty acids. Unsaturated fatty acids are classified into monounsaturated fatty acids and polyunsaturated fatty acids according to the number of double bonds. In food fats, monounsaturated fatty acids are oleic acid, polyunsaturated fatty acids are linoleic acid, linolenic acid, arachidonic acid, and the like. The human body cannot synthesize linoleic acid and linolenic acid and must be supplemented from the diet. According to the position and function of the double bond, the polyunsaturated fatty acids are divided into omega-6 series and omega-3 series. Linoleic acid and arachidonic acid belong to the omega-6 series, while linolenic acid, DAH, and EPA belong to the omega-3 series.
First, the physiological function of unsaturated fatty acids
1. Maintain the relative fluidity of the cell membrane to normalize the normal physiological function of the cell.
2. Esterification of cholesterol reduces blood cholesterol and triglycerides.
3. It is a precursor substance that synthesizes prostaglandins and thromboxanes in the human body.
4. Reduce blood viscosity, the good blood microcirculation.
5. Improve the activity of brain cells, enhance memory and thinking skills.
Second, dietary surplus and health of unsaturated fatty acids
When the unsaturated fatty acids in the diet are insufficient, the following diseases are easily produced:
1. Low-density lipoprotein in the blood and low-density cholesterol increase, resulting in atherosclerosis, induced cardiovascular and cerebrovascular diseases.
2. Omega-3 unsaturated fatty acids are important nutrients for the brain and brain nerves. Inadequate intake will affect memory and thinking, and affect infants and young children will affect mental development. Alzheimer's disease will occur in the elderly.
When there is too much in the diet, it interferes with the synthesis of growth factors, cytoplasm, and lipoproteins in the human body. In particular, too much unsaturated fatty acids in the omega-6 series will interfere with the utilization of omega-3 unsaturated fatty acids in the human body, and it is easy to induce tumors.
Third, the recommended daily intake of polyunsaturated fatty acid content is an important basis for evaluating the nutritional level of edible oil. In soybean oil, corn oil and sunflower oil, the ω-6 series of unsaturated fatty acids were higher, while the ω-3 unsaturated fatty acids in linseed oil and purple oil were higher. Since unsaturated fatty acids are easily oxidized, they should be given an adequate amount of vitamin E intake. In general, ω-6 is 3-4 than ω-3, and intake is 50%-60% of total fat intake.