Fatty acids

Polyunsaturated fatty acids are degraded by oxygen, heat and light.

A little background information

Fatty acids are the main components of lipids. The are characterised by the number of carbon atoms they possess, hence the expressions short, medium or long-chained fatty acids. They can be saturated (no double chemical bond between 2 carbons) or unsaturated (with 1 to 6 double bonds). Though the latter - more fragile and subject to rancidity - include many fatty acids that are essential to vital functions of the body.

Its role in the body

Saturated fatty acids are exclusively energy sources. Short-chain saturated fatty acids (6- 10 carbon atoms) are a very good source of fast energy for sporting dogs, diabetic animals and newborn puppies. The function of polyunsaturated fatty acids is structural (in membranes or in blood lipoproteins); they include the omega 3 and omega 6 chemical series that have vital functions and cannot be synthesised by the body.

Natural sources

These are the same as for lipids: vegetable and animal oils and fats. 

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