The need to choose the fatty acids in our daily meals

ISBN-13: 9783659808340 / Angielski / Miękka / 2015 / 56 str.

Hussein Jihan;El-Khayat Zakaria;Medhat Dalia

Opis

Our diet contains a complex mixture of fats and oils whose basic structural components are fatty acids. We generally consume at least 20 different types of fatty acids which are classified as saturated (SFA), monounsaturated (MUFA) and polyunsaturated fatty acids (PUFA). The types of fatty acids in our diet determine the types of fatty acids that are available to the composition of cell membranes which carry out many functions that are necessary for physiological health. Increased dietary intake of omega-6 leads to production of prostaglandins, thromboxanes and leukotrienes and interferes with the incorporation of omega-3 in cell membrane phospholipids.Omega-3 has the most potent anti-inflammatory effects. Inflammation is at the base of many chronic diseases, including coronary heart disease, diabetes, arthritis, cancer and mental health. Dietary intake of omega-3 fatty acids may prevent the development of many diseases.Here, we recommended increasing the ratio of omega-3/omega-6 and omega-9 in our daily meals.

O autorze

Prof. Jihan Seid Hussein, Professor of Medical Biochemistry, National Research Centre (NRC), Egypt. Member of several scientific international societies, awarded a scientific encouragement prize in Biotechnology of NRC in 2011. Holds a Scientific Excellence Award for the years 2009, 2010, 2011, 2012,2013 and 2014.