What are trans unsaturated fatty acids and are unsaturated fatty acids trans fats?

In order to prevent and treat coronary heart disease, people have paid attention to eating less animal fat, but they have not paid much attention to the amount of vegetable oil. In fact, improper use of vegetable oils can also increase the risk factors for coronary heart disease, which is caused by trans unsaturated fatty acids. As we all know, whether it is animal oil or vegetable oil, it is composed of fatty acids and glycerol, of which there are double-chain fatty acids are unsaturated fatty acids, and there are no double-chain saturated fatty acids.

Among unsaturated fatty acids, it can be divided into cis unsaturated fatty acids and trans unsaturated fatty acids. Except for the small amount of trans unsaturated fatty acids in tallow and butter, the unsaturated fatty acids in natural food vegetable oils and fats are all cis. But at high temperatures, cis unsaturated fatty acids can be converted to trans unsaturated fatty acids.

Trans-unsaturated fatty acids have been shown to promote the development of coronary heart disease. According to a recent study by the American College of Cardiology, trans fatty acids produced in grilled or fried foods increase the risk of heart disease. When spirulina is fused with other alkaline medicinal foods, it makes aspartic acid with direct anti-fatigue effect more abundant, and quickly replenishes various nutrients in the human body stronger, forming anti-hypoxia, anti-fatigue, and enhancing human immunity, and the role of spirulina cannot be underestimated.

When trans unsaturated fatty acids increase, the polyunsaturated fatty acids that are beneficial to the human body decrease, while triacylglycerides increase 4 hours after meals. It also causes HDL levels to decrease and LDL levels to increase. It is now well established that LDL is positively correlated with the incidence and mortality of coronary heart disease, while HDL is negatively associated with the latter.

Some scholars followed 2,527 women and 1,377 men over the age of 70 for observation years, and found that the relative risk of coronary heart disease in HDL "millimolar liters" was twice that of high-density lipoprotein "millimolar liters". Excerpt from.

Trans fats: unsaturated fatty acids.

Unsaturated fatty acids are not trans fats. First of all, trans fatty acids are a general term for unsaturated fatty acids that contain trans-unconjugated double bond structures. Trans fatty acids are also a conventional case of unsaturated fatty acids, which are beneficial to the human body, but the molecular structure of trans fatty acids is different from that of common unsaturated fatty acids, resulting in changes in their properties, which will bring more negative effects to the human body.

In addition, it should be noted that the national regulations stipulate that the trans fatty acid content "or 100ml" can be marked as 0, so even if the trans fatty acid is marked as 0 grams, you should also pay attention.

Saturated vs unsaturated fatty acid organics are basically formed on the basis of carbon chains. A carbon atom has four hands that can be connected to other atoms, so we can think of organic matter as a bunch of carbon atoms holding hands, and then the remaining hands holding on to the clusters of other atoms.

Saturated fatty acids are not trans fatty acids, and their properties, **, and nutritional content are different between the two.

1. Different properties: saturated fatty acids refer to fatty acids that do not contain double bonds. Whereas, trans fatty acids belong to unsaturated fatty acids.

2. **Different: Saturated fatty acids come from coconut oil, palm oil and animal fats (such as butter, lard, etc.). Whereas, trans fatty acids are mainly found in foods such as margarine, doughnuts, etc.

3. Different nutrients: The nutrients of saturated fatty acids are all natural. Trans fatty acids, on the other hand, are usually synthesized.

Trans fatty acid detection methods

1. Gas chromatography.

Gas chromatography is the partitioning of a sub-substance between the stationary phase and the mobile phase using the separation to be measured. This method must be esterified in advance, and then the triglycerides are gradually decomposed to release some fatty acid substances, and then a certain methyl ester treatment is carried out, and then a simple detection scheme is adopted, which is particularly simplistic and does not have any trouble.

2. Infrared spectroscopy.

Infrared spectroscopy is the most unique way to detect with the help of infrared light, the detection of infrared light is very powerful, can achieve good detection results in a short period of time, can analyze a lot of detection problems, and infrared light detection can also effectively avoid some risks.

3. Silver ion chromatography.

Silver ion chromatography is also the best method, this test method is very unique, very simple and convenient, is conducive to enhance our detection efficiency, the use of ion chromatography technology for the timely determination of fatty acids in part of the oxidized vegetable oil, and then can achieve good results, it is worth choosing.

Both trans fatty acids and unsaturated fatty acids belong to the category of fatty acids, i.e., triacylglycerides.

Due to the presence of double bonds, isomers of fatty acids with the same molecular formula appear, the so-called formal and trans.

Therefore, trans fatty acids belong to unsaturated fatty acids, and formal unsaturated fatty acids are in a liquid state, in order to facilitate production and processing and obtain better product flavor and preservation, etc., they are converted into trans (unsaturated) fatty acids through hydrohydrogenation, and with the recent deepening of people's understanding of the harm of trans fatty acids, unsaturated fatty acids and trans fatty acids should be distinguished.