266 OLIVE OILS AND HEALTH Polyunsaturated (2 or more double bonds): ácido linoleico (C18H32O2) (C18:2 ω-6) arachidonic acid (C20H32O2) (C20:4 ω-6) From a biological point of view, the nomenclature of unsaturated fatty acids indicates the number of carbon atoms, followed by the number of double bonds, and finally the omega symbol (ω), or the letter n, with a number indicating the position of the first double bond, counted from the methyl group (CH₃) of the molecule. For example, linoleic acid is C18:2 ω-6 or C18:2 n-6. This means that the fatty acid contains 18 carbon atoms and two double bonds, the first of which is located at carbon 6 (i.e. between carbons 6 and 7) from the methyl group (CH₃). Other examples, from the same or other families or series, include the fatty acids: linolenic (C18:3 ω-3), eicosapentaenoic -EPA- (C20:5 ω-3), arachidonic (C20:4 ω-6), or oleic, the most abundant in olive oils (C18:1 ω-9). As has been previously mentioned, fatty acids form part of phospholipids and can be bound to glycerol, forming mono-, di-, or triglycerides, or to cholesterol, forming cholesterol esters. In foods, when a fat contains mostly unsaturated fatty acids, it is an oil; while one that contains mostly saturated fatty acids will be a solid fat. · fatty acids with a double bond Equivalent to monounsaturated fatty acids. · short chain fatty acids; short chain Short chain fatty acids are generally volatile fatty acids with fewer than six carbon atoms. They are typically produced by gut bacteria in the colon as fermentation products of food components, particularly fibre. Some of these molecules remain in the intestine, while others circulate throughout the body, exerting a variety of functions. There is some evidence suggesting that they represent a key link between diet, the gut microbiome, and overall health. · long chain fatty acids; long chain Fatty acids with 12 to 24 carbon atoms, which usually contain two or more double bonds. They are less soluble than short chain fatty acids due to their longer hydrophobic region. · essential fatty acids A fatty acid is considered essential when the body is unable to synthesise it and it must therefore be obtained from the diet. If essential fatty acids are not consumed in sufficient quantities (approximately 2–3% of total energy intake), various health problems may arise. Strictly speaking, the essential fatty acids are linoleic HHHHHHHH HHHHHHHH 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 ,.o -c-c-c-c-c=c-c-c=c-c-c-c-c-c-c-c-c 1 1 1 1 1 1 1 1 1 1 1 1 'oH HHHH H HHHHHHH HHHHHHHH HHHHHH HHHH 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 ,.o -c-c-c-c-c=c-c-c=c-c-c=c-c-c=c-c-c-c-c 1 1 1 1 1 1 1 1 1 1 'oH HHHH H H H HHH
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