Fatty Acids

Fatty acids are components of fats and oils. There are three groups of fatty acids based on their saturation: saturated fatty acids, monounsaturated fatty acids, polyunsaturated fatty acids. The essential fatty acids are polyunsaturated fatty acids. They cannot be made by the human body. According to their chemical composition, the essential fatty acids are divided into omega-3 and omega-6 fatty acids. Due to their partly opposite effects in the human body, the supply of linoleic acid (n-6) and alpha-linolenic acid (n-3) should be in a ratio of 5:1. Monounsaturated fatty acids, such as oleic acid, should make up the majority of dietary fats. The consumption of high-quality edible oils and fish is therefore advisable to cover the need for omega-3, with fish being the most importantrzug vor Speiseöl zu geben ist, weil der erwachsene Körper pflanzliche Fettsäuren nur ungenügend umwandeln kann, diese jedoch in Fischfleisch direkt zugänglich sind.