Fats are highly useful for the organism. It is therefore useful to be present in the body in appropriate amounts. The basic components of fats are fatty acids. Among them there is a variety of substances called omega-3 and omega-6. Omega fatty acids are known to be essential for the reason that the human body does not produce it. It means fatty acids must be ingested through proper nutrition.
Fatty acids can be saturated, polyunsaturated and monounsaturated. Saturated fatty acids include acetic, butyric and palmitic acids. Fatty acids found in oils and fats that make up different foods. They are an important part of a healthy diet because the body needs them for several purposes. Fatty acids are now being added to some infant formulas.
Functions of the Omega-3
Fatty acids have an effect of decreased levels of cholesterol and triglycerides, and in turn reduce platelet aggregation in the arteries. This implies that the circulating blood platelets do not adhere to each other, thus preventing clot formation.
Other functions of Omega-3 highlights its role in the formation of cell membranes, the nerve cells are rich in Omega-3 fatty acids and prostaglandin become substances with an important role in regulating the cardiovascular, immunological, digestive, reproductive and have anti-inflammatory effects.
Omega-6 fatty acids are common fats found in soybean oil, nuts and seeds. These include fatty acids like linoleic acid, arachidonic acid and gamma-linolenic acid (GLA). Linoleic acid (LA) is found in common cooking oils, including sunflower oil, corn oil, canola oil, and safflower oil. It is essential because it helps the body repair itself.
Foods Containing Omega-3 and Omega-6
Omega-3 and omega-6 are found in high concentrations in fish, and to a lesser extent seeds and vegetable oils such as linseed, soybean, pumpkin and nuts. Its use reduces serum cholesterol, TAG, consecutive ischemic damage to heart attack and stroke by reducing blood viscosity and blood pressure. To prevent this type of disease it is useful to the consumption of 400 grams fish per week.
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