39 Virgin Olive Oil Benefits fats in the diet can help weight-loss it may also slow growth and promote respiratory infections and skin complaints. Moreover, lack of dietary fat is inappropriate for cardiovascular health. Fats and oils as seasoners or constituents of dishes, when used moderately, add to the positive value of gastronomy due to their contribution to the flavour, smell, and texture of food. In addition, fats and oils slow gastric emptying thus increasing feelings of satiety. Linoleic and linolenic acids are essential for the body, and it is crucial to ensure they are included in our diet (Figure 1.3). Linoleic acid and its derivatives, the omega-6 (or n-6) fatty acids, are particularly present in seed oils. Linolenic acid and its derivatives, the omega-3 (or n-3) fatty acids, are to be especially found in oily fish (as eicosapentaenoic acid -EPA- and docosahexaenoic acid -DHA-), and in walnuts, pine nuts, and sunflower seeds. Their content is one of the main nutritional values of such fish and nuts. Figure 1.3: Essential fatty acids. Figura 1.3: Ácidos grasos esenciales Linolenic acid C18H30O2 HO O B) OH O Linoleic acid C18H32O2 A) HIDROGEN OXYGEN CARBON DOUBLE-BOND LDL HDL B) A) Fats that have undergone industrial treatment can result in trans fatty acids which have negative effects. This is because although their chemical structure means they are unsaturated, they act as if they were saturated. Technologies are being designed to reduce, or even eliminate, the presence of trans fatty acids in foods. Trans fatty acids are, however, naturally present in small quantities in ruminant fats (e.g., cattle, sheep, and goats). Other fat components to be found at low percentages, but with key properties, are phospholipids and sterols. o o o O=O
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