The function of fat is discussed in a previous article, that is on the definition of fat. Function very much fat, in addition to the basic functions of the body, fat is also a means of energy circulation in the body, and the main components that make up the cell membrane of all kinds. Vitamins are soluble in fat, such as vitamins A, D, E, and K be an essential nutrient that is stored in the fatty tissue and the liver, with a range of different functions.
Fat into food for humans is triglycerides, sterols, and phospholipids membrane in animals and plants. Process that synthesizes lipid metabolism and reduces lipid reserves and produces functional and structural characteristics of lipids on the individual networks.
Carbohydrate intake should be immediately processed by the body into energy or stored as glycogen. Good intake occurs when the energy contained in the carbohydrates is equivalent to the energy needed by the body. To achieve this balance is very difficult. When carbohydrate intake becomes excessive, then this excess is converted into fat.
Of fat contained in food ingredients also digested with bile acids into micelles. Micelles will be processed by the enzyme lipase secreted by the pancreas into fatty acids, glycerol, then go through the gap in the membrane of the intestines. After passing through the intestinal wall, fatty acids and glycerol captured by chylomicrons and stored in vesicles.
In these vesicles esterification reaction and conversion into lipoproteins. Excess blood fat will be stored in adipose tissue, while others will be converted into triglycerides, HDL, and LDL. Blood fat is an ambiguous term that refers to triglycerides as fat digestion process results.
When the body needs energy, triglycerides, HDL, and LDL will be parsed into the cytoplasm through dehydrogenation process back into glycerol and fatty acids. Fat in the blood of the excess will be stored in adipose tissue. Fatty acids are made by the synthesis of fatty acids polymerize and then reduce the units of acetyl-CoA. The acyl chain fatty acids expanded by a cycle of reactions that add acetyl group, reducing it to alcohol, dehydrate it into alkene group and then reduce it back into the alkane group.
Unsaturated fatty acid synthesis involves the reaction of desaturation, where the double bond is introduced into a fatty acyl chain. For example, in humans, stearic acid desaturation by stearoil-KOA desaturation-1 produces oleic acid. Polyunsaturated fatty acids are two (linoleic acid) can not be synthesized in mammalian tissues. And therefore, become necessary fatty acids and must be obtained from food.
Most of the lipids found in food is shaped triacylglycerol, cholesterol, and phospholipids. Low levels of dietary fat is important to facilitate the absorption of vitamins are fat soluble (A, D, E, and K) and carotenoids.
Humans need food to meet the needs of certain essential fatty acids, such as linoleic acid (omega 6) and alpha linoleic acid (a type of omega-3 fatty acids). This is because fats can not be synthesized from simple precursors in the diet. Both of these fatty acids having 18 carbons per molecule. Unsaturated fatty compound differ in the number and position of the double bond.
Most vegetable oils are rich in linoleic acid. Alpha-linolenic acid found in green leaves of plants, and in some grains, nuts, and legumes. Fish oil is rich in omega 3 fatty acid chain length, eicosapentaenoic acid and docosahexaenoic acid.
Thus the embryo of the function of fat in the body. In the next article, we will discuss the function of fat for the body in a more clear and practical. Keep reading and get other interesting information.
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