Vitamin F
This is not a true vitamin, but this term is used to encompass unsaturated fatty acids have in common must be supplied in the diet because the body can not synthesize them.
Do not act as active substances that react with other compounds such as other vitamins, but become part of cell membranes as structural elements.
Also involved in the transport of oxygen in the blood, regulate blood clotting, and disperse the cholesterol deposited in the veins, in addition to nourish all skin cells.
Nutritional Supplements Part. II
Lubrication
Like any engine, our body needs not only an excellent fuel (good food), but also very good oils (called “unsaturated”).
Setting aside the outset of trans fatty acids, (which form toxic isomeric polyunsaturated fatty acids), the most harmful to health: what are the margarines based oils extracted hot and refined and all products labeled “partially hydrogenated oil”: the industrial pastries, snacks, crackers, chips, fried foods.
The important point is that there are two main types of fats composed of various fatty acids on the one hand, saturated fatty acids (no double bond), and secondly, the unsaturated fatty acids which divide themselves into fatty acids monounsaturated (one double bond) fatty acids and polyunsaturated (many double bonds). The presence of double bonds and their numbers which give the unsaturated fatty acids, their fluidity, while saturated fats are more solid at ordinary temperatures.
Saturated fatty acids are predominant in animal fats and action mainly energy. The surpluses are stored in the body, with a consequent overload disorders such as obesity, diabetes, fat, cardiovascular disease, etc..
The polyunsaturated fatty acids are “essential” to be provided by the diet, and, unlike saturated fats, they do not accumulate in the body for storage.
Acids include monounsaturated fats, the most widely used is oleic acid, the main component of olive oil and fat duck and goose.
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