Omega-6 fatty acids are important for the growth and development of infants, and are a precursor for a hormone-like substance called prostaglandins, which cause the smooth muscle cells in your veins to constrict or dilate, cause your platelets to clump or break apart, sensitize spinal neurons to pain, induce labor, decrease intraocular pressure, regulate inflammation, regulate calcium movement, control hormone regulation, control cell growth, cause your hypothalamus to produce fever, increase the filtration rate in your kidneys, and act on cells in your stomach wall to inhibit acid secretion. Dietary sources of Omega-6 fatty acids include vegetable oils such as corn oil and soy oil -- they contain a high proportion of linoleic acid. Omega-6 acids also come from cereals, whole-grain breads, eggs and poultry, etc.
Note that Omega-3 fatty acids are the "really good" ones we often don't get enough of. Many people have taken to eating more fish or taking fish oil supplements to get more Omega-3s in their diet. However, it's important to note that the fish get their omega-3s from eating algae, so eating omega-3s in fish or fish oil is not necessary.
While most of us don't typically need supplements or added oils to obtain enough essential fatty acids, we should eat good sources of omega-3 and omega-6 fats daily. An appropriate balance of these essential fatty acids is also important for health. The proper ratio of omega-3 to omega-6 is between 1:1 and 1:4, but Americans tend to have anywhere from 10 to 30 times the amount of omega-6, due to the large amounts of animal products, oils, fast foods, processed foods, and fried foods they eat.
Omega-6 fatty acids compete with omega-3 fatty acids in your body, so eating too many omega-6 fatty acids, the result is a silent inflammation that you can't feel. This chronic inflammation can cause cardiovascular disease, cancer, and inflammatory and autoimmune diseases, including diabetes. To maintain balance, avoid animal fats, trans fats, and refined oils, especially those high in omega-6 such as corn, soy, safflower, sunflower, most vegetable oil blends (typically labeled "vegetable oil"), and sesame oil. Instead, use a tiny amount of low omega-6 oil like olive oil, or saute in a small amount of water or broth. Use applesauce in place of fat in baked treats. Every day, sprinkle some chopped raw English walnuts and raw ground flax seeds on your salad for omega-3 fatty acids. Consider including chlorella in your diet or supplement routine. Chlorella is high in EPA and DHA, which your body may have trouble producing in sufficient quantities.
Only if it is organic grass fed beef. Most of that stuff you get from the feed lots has higher saturated fats and poor Omega3/Omega6 fatty acid ratios.
Amino acids are soluble in water and fatty acids are not.
There is no difference between saturated fatty acids and saturated fatty acids. If you meant saturated fatty acids and UNsaturated fatty acids, then the unsaturated ones are the ones with double (or, theoretically, triple) bonds in the carbon chain.
Unsaturated fatty acids are fatty acids that have double bonds in their long carbon chains.
2 fatty acids
Yes,fatty acids are hydrophobic.
Fatty acids are not carbs (carbohydrates).
Scientists classify essential fatty acids into two types, omega-3 fatty acids and omega-6 fatty acids , depending on their chemical composition.
Yes, and also monounsaturated fatty acids. The saturated fat is the bad fat.
Margarine has trans fatty acids in it
No. Fatty acids are lipids. Disaccharides are carbohydrates.
Mono and polyunsaturated fatty acids.