Introductory Chapter: Fatty Acids in Modern Times

Abstract

Before going into the chemical structure and properties of fatty acids, it is important to mention that they are merely one component of the major nutrient group commonly known as lipids. Lipids are biological compounds, which are soluble only in nonpolar solvents. They are typically known as fats and oils as well. However, fats and oil differ from each other based on their physical characteristics. The term “fats” is used to refer solid lipids at room temperature such as lard and butter, while “oils” are liquid lipids at room temperature such as sunflower oil, olive oil, etc. The classification of lipids is shown in Figure 1. Fatty acids appear under “triglycerides” since it is a component of this particular category of lipids. To provide a brief introduction on fatty acids at a very basic level, they are the building blocks of the fat, which is physiologically present and obtained from the food we eat. During digestion, the body breaks down fats in the food products into fatty acids, which are subsequently absorbed into the blood. Upon absorption, fatty acid molecules are typically joined in groups of three, forming a molecule called a triglyceride. It has to be noted in this instance that triglycerides can even be made up from the carbohydrates in the food that we consume. There are several important functions of fatty acids in the body, including being a medium of storing energy