By Ernesto M. Hernandez, Afaf Kamal-Eldin
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Hernandez and Afaf Kamal-Eldin. © 2013 John Wiley & Sons, Ltd. Published 2013 by John Wiley & Sons, Ltd. 1 Approximate fatty acid composition of some major edible vegetable oils. 0 Source: Dubois et al. (2007). Reproduced with permission of John Wiley & Sons. by saturated fatty acids, these fats are also rich in cholesterol. Both dietary saturated fatty acids and cholesterol induce atherogenic effects on humans. , 1998). Indeed the trans fatty acids in margarine are more comparable to saturated fatty acids than cis monounsaturated fatty acids in atherogenicity (vide infra).
The fatty acid composition and crystal structure determines physical properties such as the melting behavior, specific gravity, viscosity, smoke and flash points. The effect of fatty acids on melting temperatures has been discussed earlier, but melting is also affected by the fatty acid constitution in the triacylglycerols. 21 Main lipid crystal structures. lower than the -crystals. 7, –21, –10 ◦ C), respectively (Hidalgo and Zamora, 2006). The smoke and flash points are determined primarily by the free fatty acids content and their chain length and to a lesser extent by the presence of partial acylglycerols and by the degree of unsaturation.
Tissue cells can export cholesterol back to the liver carried in the high-density lipoprotein (HDL), which is recognized by hepatic receptors through apoE. 2 Synthesis and oxidation of fatty acids and triacylglycerols Fatty acids can be synthesized from acetyl CoA, mainly in the liver, whenever the caloric input from the diet is in excess. Cytosolic acetyl CoA is converted into malonyl CoA under the action of acetyl CoA carboxylase, the rate-limiting enzyme in fatty acid synthesis. Sequentially, the multifunctional enzyme, fatty acid synthase, adds two carbon atoms from malonyl CoA to the growing fatty acid until palmitate is formed.