Unsaturated fatty acids (UFAs) are classified as either monounsaturated fatty acids (MUFAs), because they have only one double bond (e.g., omega-7 and -9 fats), or polyunsaturated fatty acids (PUFAs), since they have more than one double bond in their backbone (e.g., omega-3 and -6 acids).
Monounsaturated and polyunsaturated fats are found in higher proportions in plants and seafood and are usually liquid at room temperature as oils.
Polyunsaturated fat (PUFA) belongs to the class of simple lipids, as they are fatty acids with two or more double bonds in cis configuration.
Two main compound groups can be distinguished among PUFAs: ω-3 and ω-6 families. These fatty acids family are not convertible and have very different biochemical roles.
ω-3 fats can be found in: Fish such as salmon, mackerel, herring, sardines, albacore tuna, and rainbow trout, tofu and other soybean products, walnuts, flaxseed and flaxseed oil, canola oil.
Vegetable oils are the major sources of (α-linolenic acid) LNA. In particular, LNA is found in the chloroplast of green leafy vegetables, such as purslane and spinach, and in seeds of flax, linseed, walnuts and others.
The most important n-6 fatty acid, (Linoleic acid) LA, is found in large amounts in western diets. Once linoleic acid is ingested, it is converted in a few steps into arachidonic acid (AA, 20:4, n-6). The most significant dietary plant sources of ω-6s are corn, soybean, and sunflower oil, as well as nuts, including coconut together with coconut oil, almonds, pine-nuts, and hazelnuts.
Polyunsaturated fat
