OLIVE OILS AND HEALTH 38 needs to be controlled it should be noted that the negative effects of saturated fats, whose main source is meat and its derivatives and dairy products, are lesser than previously thought. Palmitic and stearic acids are the most abundant saturated fatty acids, in addition, there are the butyric, caproic, caprylic, capric, lauric, and myristic fatty acids. Unsaturated fatty acids are divided into monounsaturated (with only one double bond, for instance, oleic acid, predominant in olive oil), and polyunsaturated ones (with more than one double bond, such as linoleic and linolenic acids). The function of fats in human nutrition Animal and human fats are structural or “regular” and for storage or “variable”. The latter particularly increase in overweight and obesity. From a nutritional point of view, fats and oils have fallen into disrepute given that they are associated with excess weight and high cholesterol levels (Fig 1.4a). This, however, is due to an over-consumption of fats within the framework of a nonhealthy diet and/or metabolic or genetic problems. A varied, complete, and balanced diet should provide fats given that they: 1) provide slow disposal energy (9 kilocalories per gram); 2) protect the body’s tissues and organs (structural function); 3) contribute to isolating the body from temperature changes (too high or too low); 4) contain liposoluble vitamins (vitamins which are soluble in fats such as A, D, E, and K); and 5) provide essential biochemical functions for the body. Whilst the non-consumption of Figure 1.2: Types of fatty acids (according to the number of double bonds). Figura 1.2: Tipos de ácidos grasos (según el número de dobles enlaces) SATURATED (without double bonds) MONOUNSATURATED (with one double bond) POLYUNSATURATED (with more than one double bond) NVV\ /VV\ ./V\J\
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