Triglycerides are made up of fatty acids and glycerol. (monoglyceride is 1 FA + glycerol) diglyceride is 2FA + glycerol) and triglyceride are 3 FA + glycerol). Fatty acids are acids because they have an acid group at the end of their carbon chain. Fatty acids can be longer or shorter chains of carbon which influences their saturation. Short chain fatty acids contain less that 6 carbon atoms. Medium chained 6-10 carbon atoms and Long chain fatty acids contain 12 or more. Fatty acids in food influence the composition of fats in the body.
Picture of types of Fatty acid links ( may need to draw if cannot find)
Saturated and unsaturated fats: fatty acid chains consist of carbon molecules single bonded together with hydrogen atoms filling any available bonds. If all the carbon atoms are bonded with either other carbon atoms or hydrogen atoms, the fatty acid is called saturated, meaning there are no bonds available. If a hydrogen is missing from a carbon atom creating a double bone somewhere on the fatty acid link, the fatty acid is called “unsaturated”. If only one hydrogen is missing, the fatty acid is called a monounsaturated fatty acid. If this more than one hydrogen missing on a fatty acid chain, it is called a polyunsaturated fatty acid. A common example of a polyunsaturated fatty acid is Omega 3. Saturated fast tend to be solids at room temperature whereas unsaturated fat tend to be liquid. It is recommend that fewer calories of the diet should come from saturated fats.
Trans Fatty Acids: a trans fatty acid occurs when hydrogen atoms are added through a process known as hydrogenation to unsaturated fatty acids making them into saturated fatty acids. They are called trans fatty acid because during the hydrogenation process, the available link becomes twisted and the hydrogen molecules ends up on the opposite (transposed) side of the chain. Trans fatty acid have different properties than the unsaturated fatty acids they are derived from. A common example is a hydrogenated margarine or cooking oil.
Essential Fatty Acids: Dietary fat provides the two essential unsaturated fatty acids that the body must obtain from dietary intake as is cannot produce them itself. The two essential fatty acids are linoleic acid (Omega 6 FA) and alpha-linolenic acid (Omega 3 FA). Linoleic acid is converted to arachidonic acid which is used in important body functions such as blood clotting, blood pressure and anti inflammatory responses. Alpha-linolenic is a plant based fatty acid found in leafy greens and fish oils. The body can convert alpha-linolenic into two other omega 3 FA, EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid) but is very efficient in doing so, therefore the body relies on the diet to supply these essential fatty acids. The body used EPA to produce signaling molecules used to reduce inflammation. DHA is a component of the retina of the eye and skin and important in brain development in children and brain health in adults. Omega 3 fatty acids are important in heart, brain function and as anti- inflammatory agents.