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In general, animal fats have higher plump rump melting points and are solid at room temperature, which is a reflection of their high content of saturated fatty acids. Plant fats (oils) tend to have lower melting points and are liquid at room temperature (oils); this is explained by their high content of unsaturated fatty acids. Exceptions to this rule are the plump rump seed oils (e.g., coconut oil and palm kernel plump rump oil), which are high in saturated fat and solid at room temperature. Trans fatty acids have physical properties generally resembling saturated fatty acids and their presence tends to harden fats. In the discussion below, total fat intake refers to the intake of all forms of triacylglycerol, regardless of fatty acid composition, in terms of percentage of total energy intake. In addition to the functions of fat and fatty acids described above, fatty acids also function in cell signaling and alter expression of specific genes OCR for page 425 Dietary Reference Intakes for Energy, Carbohydrate, Fiber, Fat, Fatty Acids, Cholesterol, Protein, and Amino Acids involved in lipid and carbohydrate metabolism (Jump and Clarke, 1999; Sessler and Ntambi, 1998).
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