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Chemistry Saturated fats: the present structure only single bonds between carbons. Are present in fatty meats, dairy, and coconut. Some types of saturated fat found in butter and steaks, for example, can clog the arteries and decreasing the flow of oxygenated blood, which impairs the activity of organs. In the heart, for example, insufficient blood flow may cause the death of the heart (myocardium), which characterizes the infarction. Channel clogged Fats Monounsaturated: They have only one double bond in its structure. Are present in olive oil, avocados, peanuts. Lower LDL and total cholesterol levels. should eat most of such fats. Omega-6: belongs to the class of polyunsaturated fats, that is, have multiple double bonds in their structure. Has "six" in its name due to the fact that the first double bond of the compound is at carbon 6. An example of this compound is linoleic acid with molecular formula C The Is pre- feels in vegetable oils, seeds and nuts. Can reduce LDL and total cholesterol, high consumption but may reduce the rate of HDL cholesterol considered beneficial. should ingest about 10% of total calories. Omega-3: belonging to polyunsaturated fats. Why the number three in his name you already know, because it follows the same reasoning of omega 6. Representative acid: alpha linolenic acid. It is present in oily fish, vegetable oils and nuts. Lowers the level of triglycerides and total cholesterol. High consumption can slow blood clotting. Photos: Icon Audiovisual
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Kemija Zasićene masti: sadašnja struktura samo jednu veza između ugljika. Jesu li prisutni u masnim mesom, mljekara, i kokosa. Neke vrste masnoća koje se nalaze u maslacu i šnicli, na primjer, može začepiti arterije i smanjuje protok krvi kisikom, što umanjuje aktivnost organa. U srcu, primjerice, nedovoljna protok krvi može uzrokovati smrt srca (miokarda), koji se obilježava miokarda. Kanal začepljen Masti Mononezasićene: Oni imaju samo jednu dvostruku vezu u svojoj strukturi. Jesu li prisutni u maslinovom ulju, avokado, kikiriki. Donja LDL i ukupni kolesterol. treba jesti većinu takvih masti. Omega-6: spada u klasu polinezasićenih masti, koje se, imati više dvostrukih veza u svojoj strukturi. Ima "šest" u nazivu s obzirom na činjenicu da je prva dvostruka veza spoja je , na ugljik 6. Primjer ovog spoja je linolne kiseline s molekularne formule C Je pre- osjeća u biljna ulja, sjemenki i orašastih plodova. Može smanjiti LDL i ukupni kolesterol, visoku potrošnju, ali može smanjiti stopu HDL kolesterola smatra korisnim. treba uzimati oko 10% ukupnih kalorija. Omega-3: pripadnost polinezasićenih masti. Zašto broj tri u njegovo ime već znate, jer slijedi isto obrazloženje omega 6. Predstavnik kiseline: alfa-linolenska kiselina. Ona je prisutna u masnu ribu, biljna ulja i orašastih plodova. Snižava razinu triglicerida i ukupnog kolesterola. Visoka potrošnja može usporiti zgrušavanje krvi. Fotografije: Ikona audiovizualnu politiku