Fat is a major source of energy and helps your body absorb vitamins. It
is also important for proper growth, and for keeping you healthy. The
main types of “healthy” fats are monounsaturated and polyunsaturated.
Chemically, polyunsaturated fats belong to the class of simple lipids,
as they are fatty acids with two or more double bonds in cis
configuration.
Linoleic acid (n-6) (LA) and alpha-linolenic acid (n-3) (LNA) are two of
the main representative compounds, known as dietary essential fatty
acids (EFA) because they prevent deficiency symptoms and cannot be
synthesized by humans.
Essential fats play a role in many body processes, including immune and
nervous system function, blood clotting, and blood pressure regulation.
Polyunsaturated fats – found mainly in vegetable oils like corn,
sunflower, safflower and soybean. They also can be found in fish (such
as herring, mackerel, salmon, trout, and tuna), mayonnaise and
oil-based salad dressings
Simple lipid of polyunsaturated fats
Food science and technology involve the application of essential scientific knowledge and engineering principles to fulfill society's demands for sustainable food quality, safety, and security. This area of study encompasses the analysis of the physical, chemical, and biochemical attributes of food, as well as the principles that govern food processing.
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