The basic units of fats, classified according to their chemical structure.
Fatty acids are the basic components of lipids. They are distinguished by their chain length and degree of saturation, which determine their biological and nutritional properties.
Saturated fatty acids (without double bonds) are solid at room temperature and increase LDL cholesterol. Unsaturated ones (with one or more double bonds) are liquid and beneficial. Essential fatty acids (omega-3: ALA, EPA, DHA; omega-6: LA, AA) cannot be synthesized by the body.
To constitute cell membranes, serve as precursors to prostaglandins, and store energy.
Favor sources of omega-3 (fatty fish, nuts) and limit saturated and trans fatty acids.
The chemical structure of a fatty acid determines its cardiovascular impact.
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