Linoleic acid (linoleic acid); It is an omega-6 multiple unsaturated fatty acids in a wide variety of foods, especially in seed and seed oil.
Linoleic acid, the main component of vegetable oils made of seed plants, is an important source of calorie in many processed foods.
And like other fatty acids, it contributes to the sensory properties of foods by carrying aroma compounds and changing tissues.
Linoleic acid is a liquid, colorless or light straw color and unpleasant or slight pain at room temperature.
Molecularly unstable and tends to be oxidized to by -products during storage and heating, and the taste of pain increases when oxidized.
Linoleic acid, an omega-6 fatty acid, is one of the two main fatty acids (EFA) formed by diet. In other words, the body cannot produce it from other compounds in foods.
Another name of the linoleic acid is C18: 2 or C18: 2n6 due to its chemical structure containing 18 carbon atoms and two pairs of bonds.
It is called multiple unsaturated fatty acids because it contains multiple double bonds. In contrast, monounsaturated fatty acids (usually found in olive oil) have only one pair of bonds.
https://egepazarindan.com/oleik-asit-nler-bulunur-faydalari- nler/ linoleic acid is good or bad? Low amounts of linoleic acid in low amounts of survival are required, but research associates higher intake with health problems such as inflammation, heart disease, cancer, dementia and other neurological disorders, diabetes and obesity.
Today, an average person consumes more linoleic acids than any time in history. This is because most people do not consume vegetable oils or seed oils containing high linoleic acid.
So, why is this a problem?
Since an omega-6 is multiple unsaturated fatty acids, linoleic acid is unstable due to its nature. It is more easily oxidized than most other oils. This is valid in the body after eating as well as during storage, shipping and cooking.
Since the body includes it directly into the cell membranes, excess linoleic acid accumulates biologically in the cells over time, causing instability and inflammation at the cellular level.
Finally, excessive linoleic acid consumption also creates an imbalance between Omega-6 and Omega-3 fats in the body. And moreover, it consumes anti-inflammatory omega-3s in tissues.
Researchers think that people naturally evolve to consume evenly from these oils. Today, however, many people consume 20 times more Omega-6 than Omega-3 oils.
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