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Fatty acids are a type of compounds composed of three elements: carbon, hydrogen and oxygen. They are the main components of neutral fats, phospholipids and glycolipids. Fatty acid metabolized fatty acids can be divided into: short-chain fatty acids, whose carbon atoms number is less than 6, also known as volatile fatty acids; medium-chain fatty acids, which refer to fatty acids with 6-12 carbon atoms on the carbon chain, and their main components are caprylic acid (C8) and capric acid (C10); long-chain fatty acids, which have more than 12 carbon atoms on the carbon chain. Most of the foods contain long-chain fatty acids. Fatty acids can be divided into three categories according to the difference between saturation and unsaturation of the hydrocarbon chain, namely: saturated fatty acids, with no unsaturated bonds on the hydrocarbon; monounsaturated fatty acids, with one unsaturated bonds on the hydrocarbon chain; polyunsaturated fatty acids, with two or more unsaturated bonds on the hydrocarbon chain.
Fatty acids are a type of compounds composed of three elements: carbon, hydrogen and oxygen. They are the main components of neutral fats, phospholipids and glycolipids. Fatty acid metabolized fatty acids can be divided into: short-chain fatty acids, whose carbon atoms number is less than 6, also known as volatile fatty acids; medium-chain fatty acids, which refer to fatty acids with 6-12 carbon atoms on the carbon chain, and their main components are caprylic acid (C8) and capric acid (C10); long-chain fatty acids, which have more than 12 carbon atoms on the carbon chain. Most of the foods contain long-chain fatty acids. Fatty acids can be divided into three categories according to the difference between saturation and unsaturation of the hydrocarbon chain, namely: saturated fatty acids, with no unsaturated bonds on the hydrocarbon; monounsaturated fatty acids, with one unsaturated bonds on the hydrocarbon chain; polyunsaturated fatty acids, with two or more unsaturated bonds on the hydrocarbon chain.
