By contrast, here is an illustration of three unsaturated fat molecules, specifically oleic acid, a main component of olive oil. This fatty acid includes a double covalent bond, represented by a double line:. In turn, the weak bonds between the molecules make for a lower melting point. Saturated fats can impact your health. They tend to build up along the sides of blood vessels, along with other materials, and over time they may clog them, which may cause a heart attack or a stroke, depending on which blood vessel was clogged.
Chemically speaking, saturated fats are very stable, and do not easily react with other molecules or break. Neither acids nor bases, alcohols, amines, alkali metals or transition metals can break such a chain. In fact, only very strong oxidizers such as chlorine gas, or oxygen in burning reactions, can achieve this. As a result, saturated fatty acids also oxidize in the body with some difficulty.
Thankfully, the acidic group on one end of the fatty acid is quite reactive, and allows for oxidation of the chain by cutting it to pieces, two carbons at a time. By contrast, an unsaturated bond is much more chemically active, and is much more readily oxidized by the body.
They found that cheap oils can be reacted with hydrogen gas to give saturated fatty acids, which researchers later discovered may be bad for your health. Credit: spoospa, Wikipedia. During the manufacturing of margarine, a chemical catalyst is used to make the reaction go faster. Moreover, triglycerides are present in the blood in order to enable the bidirectional transference of adipose fat and blood glucose from the liver.
There are many different types of triglycerides, including saturated and unsaturated triglycerides, which are classified based on the presence or absence of double and triple bonds between carbon atoms of the fatty acid carbon chain. Saturated triglycerides are organic compounds having no double or triple bonds between carbon atoms in the carbon chain. These triglycerides have a predominance of saturated fatty acids in their structure. In other words, saturated triglycerides are saturated with sigma covalent bonds around carbon atoms, and they also have a maximum number of hydrogen atoms for a given number of carbon atoms in the fatty acid chain structure.
Generally, saturated triglycerides have a high melting point than corresponding unsaturated forms having a similar molecular weight. Therefore, saturated triglycerides are more likely to be solid at room temperature.
Unsaturated triglycerides are organic compounds having one or more double or triple bonds between carbon atoms in the carbon chain. These triglycerides have a predominance of unsaturated fatty acids in their structure. Therefore, unsaturated triglycerides are not saturated with sigma covalent bonds around carbon atoms; thus, they have a minimum number of hydrogen atoms for a given number of carbon atoms in the fatty acid chain structure.
We can further classify these compounds into two groups as monounsaturated triglycerides and polyunsaturated triglycerides. The monounsaturated form contains only one double bond per carbon chain, while the polyunsaturated form can have two or more double bonds per carbon chain in the same molecule.
Examples of food products that may still contain trans fats include cookies, crackers, doughnuts, and fried foods. However, trans fats are becoming less and less present. Despite the abundance of research on dietary fats, there are still questions regarding the relationship between saturated fats and adverse health outcomes, such as heart disease.
However, many experts agree that limiting the intake of most saturated fats and consuming enough unsaturated fats, such as plant oils, avocado, and fish, is the ideal approach to a healthful diet in the long-term. Dietary changes can have unexpected effects on health, especially for people with underlying health conditions and heart problems. In this Honest Nutrition feature, we explore the practice of "clean eating," and why this concept has been a controversial one for researchers.
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