March 03, 2012
FATS
FATS: Semi-solid
organic substance made and used by
plants and animals to store energy. Fats dissolve in organic solvents such as
ether, carbon tetrachloride, chloroform and benzene. Most common fats are
triglycerides: ESTERS in which one molecule of GLYSEROL is bound to three
molecules of FATTY ACIDS, each having 12 to 18 carbon atoms. Animal fats are
esters of saturated fatty acids. Vegetable oils are esters of
unsaturated fatty acids, that is, they have a higher proportion of molecules
with double carbon- carbon bonds in the chain.
In animals, fat resides in the subcutaneous layer beneath
the skin and deep within the body as a specialized ADIPOSE TISSUE. It serves as
an insulator and protects internal organs. Research indicates that the
consumption of high levels of Saturated Fat can increase the risk of heart
disease. Foods high in fat include butter, margarine, and most oils. Almost all
fats found in plant sources are unsaturated.
Sources: Fats
are the elements of food. There are many foods that contain fats and oils. Fruits and vegetables have almost no fat. But other
foods have a lot of fat. They are; Ghee, Butter, Mustard oil, Soya bin oil, Nut
oil, Sunflower oil, meat etc.
Types of Fats: It consists of an extensive group of compounds that are normally soluble
in organic solvents and normally insoluble in water. Chemically, fats are triglycerides,
trimesters
of glycerol and any of several fatty
acids. Fats are mainly two types: i) Saturated ii) Unsaturated.Saturated fat:
Saturated fats are
the principal dietary cause of high LDL levels ("bad cholesterol").
Saturated fat should be limited to 10% of calories. They are found mainly in
animal products such as cheese, butter, whole milk, cream, ice cream, eggs and
fatty meats. They are also found in some vegetable oils -- palm, coconut, and
palm kernel oils. Saturated fats are
also seen in hard margarines that are created by the 'hydrogenation' of
vegetable oils. Hydrogenation increases the shelf-life of food, but it also
creates Trans fats that are injurious to health.
Unsaturated fat:
Basically
unsaturated fats are found in vegetables. They are generally liquid at room
temperature.
They contain necessary fatty
acids that cannot be manufactured by the body. This means we need to get them
from food. They are found in unsalted nuts (cashew, Brazil,
pecan, walnut), seeds of pumpkin, sunflower and sesame and avocados.
Function: Fats are essential to build up
our body. But for our betterment, we should eat low fat recipes. They are organic compounds that
are made up of carbon, hydrogen, and oxygen. They are a source of energy in
foods. Fats are indispensable for the proper functioning of the body. Fats supply
necessary fatty acids that are not made by the body and must be obtained from
food. The vital fatty acids are linoleic and linolenic acid. They are significant
for controlling inflammation, blood clotting, and brain development. Fats are
also an important energy source. They store extra calories. Healthy skin and
hair are maintained by fat. It helps the body take up and shift the vitamins A,
D, E, and K through the bloodstream.
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