Fatty Acids: Structures and Properties

AbstractFatty acids are carbon chains with a methyl group at one end of the molecule and a carboxyl group at the other end that are either saturated or unsaturated. They are essential in metabolism, serving as metabolic fuel, a necessary component of all cell membranes and function as gene regulators and signalling molecules. In addition, fatty acids have a number of industrial uses. Fatty acids generally represent 30–35% of total energy intake and the most important dietary sources are vegetable oils, dairy products, meat products, grains and fatty fish or fish oils. There is evidence of beneficial effects of additional intake of polyunsaturated fatty acids, particularly of the very long‐chain n‐3 fatty acids docosahexaenoic acid and eicosapentaenoic acid. Optimally, a person's intake of n‐3 fatty acids should be 1–3% of total energy intake, and of n‐6 fatty acids, it should be 3–5% of total energy intake.Key ConceptsFatty acids are carbon chains with a methyl group at one end of the molecule and a carboxyl group at the other end.Fatty acids are divided into saturated and unsaturated fatty acids.The major dietary fatty acids are palmitic, stearic, oleic, linoleic, α‐linoleic, eicosapentaenoic and docosahexaenoic acid.Fatty acids play a key role in metabolism: as a metabolic fuel, as a necessary component of all cell membranes, act as signalling molecules and as gene regulators.Fatty acids are widely used as inactive ingredients in drug preparations.Fatty acids themselves or as part of complex lipids are frequently used in personal hygiene industries.There is evidence of beneficial effects of additional intake of PUFAs, particularly the very long‐chain n‐3 fatty acids.