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Eicosanoids

Unsaturated fatty acids contain at least one and up to six double bonds between the carbon atoms in their chain. These double bonds create a slightly negative charge due to their pair of additional electrons. As the charges repel each other, unsaturated fatty acids tend to expand across surfaces. The more double bonds a fatty acid has, the greater its tendency to spread. This helps to ensure that the cell membranes are well supplied with the necessary fluids. Unsaturated fatty acids are divided into monounsaturated and polyunsaturated fatty acids, depending on their double bonds. Some of these fatty acids are essential (vital) for humans as they cannot be formed from other fatty acids. This applies to alpha-linolenic acid, for example. Essential fatty acids can communicate directly with genes and send them specific messages to form more or less specific proteins. Unsaturated fatty acids are susceptible to industrial hardening processes, which change their tolerable chemical structure to a toxic trans fatty acid. In addition, free radicals can damage unsaturated fatty acids and contribute to their conversion into peroxidized fats. This can be prevented by having sufficient antioxidants in the body.

Eicosanoids

Eicosanoids are endogenous (formed in the body) unsaturated fatty acids. They have 20 carbon atoms and are formed from other fatty acids during the metabolism of arachidonic acid. This is an essential fatty acid from animal sources that is important for cell membranes, especially neurons in the brain, and plays a role in inflammation. Eicosanoids only have a very short lifespan of a few seconds. They are not stored in cells and are constantly being produced. Eicosanoids include leukotrienes, prostaglandins and thromboxanes. Leukotrienes are produced in the leukocytes. Many of their functions in the body have not yet been determined in detail. What is known is that leukotrienes are strongly involved in the development of inflammation and allergies (more so than histamine). Prostaglandins are formed in a wide variety of body tissues. They have different numbers of double bonds in their side chains. Magnesium, manganese and zinc as well as vitamins C, niacin and B6 contribute to the formation of prostaglandins. Prostaglandins act in a similar way to hormones and stimulate certain cells to act, whereby they are used up very quickly. Thromboxanes promote blood clotting and wound healing. In excess, they can contribute to atherosclerosis, high blood pressure and thrombosis.

Monounsaturated fatty acids

Monounsaturated fatty acids have only one double bond in different positions. The length of the carbon chains can vary from 10 to 24 atoms. Monounsaturated fatty acids can help to increase the "good" HDL cholesterol and lower the "bad" LDL cholesterol. Some of the symptoms of diabetes (type II) may be improved. Monounsaturated fatty acids may also help to reduce the risk of gallstones and prevent breast cancer. High consumption of these fatty acids may help to improve mental function, especially in old age.

Oleic acid

Oleic acid (also known as oleic acid) is a monounsaturated fatty acid with a chain of 16 carbon atoms and a double bond between 9 and 10, making it an omega-9 fatty acid that melts at 13° C. Oleic acid is the most important monounsaturated fatty acid. It is found in almost all vegetable and animal oils and fats and is particularly abundant in olive, rapeseed and pumpkin seed oil. Eggs, lard, butter, avocados and many other foods also contain large amounts of oleic acid. It can help to improve the health of the arteries, especially the suppleness of the arteries. Oleic acid is a component of sebum (skin oil) and can therefore contribute to skin health. In excess, oleic acid can impair the absorption of essential fatty acids and the formation of prostaglandins.

Olive oil

Of all vegetable oils, olive oil is the richest in oleic acid. Olive oil is obtained from the pulp of olives. Cold-pressed, whole, ripe and undamaged olives are known as "virgin" or, in the case of the highest quality, "extra virgin". They produce the most valuable oils, as they contain the most natural nutrients in their unaltered form. In addition to oleic acid, olive oil also contains linoleic acid and alpha-linolenic acid, as well as phytosterols (e.g. beta-sitosterol), terpenes (squalene) and vitamins E and K. Many ingredients are active as antioxidants. Olive oil is one of the most important ingredients in Mediterranean cuisine. It is said to have numerous health benefits. These range from having a positive effect on the cardiovascular system, including lowering blood pressure and cholesterol levels, to strengthening the immune system and promoting metabolism and digestion.

References

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