Omega-3 and Omega-6 are the most important substances related to unsaturated fatty acids (see above), which can only be consumed by dogs and cats through food.
Active fatty acids begin to act immediately when they enter the body, but their inactive forms still need to be activated with the help of special enzymes. In dogs and cats, these enzymes are produced very weakly, so it is better if active forms of EFAs are added to ready-made diets for them.
Active forms of Omega-3 are found in cod liver and fish oil obtained from it, as well as in fish oil from cold-water fish (especially salmon) and egg yolks. Inactive Omega-3 acids are found in plant products, especially in flaxseed and hemp oil.
Borage oil is rich in active Omega-6, and there are many inactive Omega-6 acids in other vegetable oils, for example, sunflower and corn oil. Fresh virgin oils, which were stored in a dark room and in the cold, are richest in high-quality and effective Omega-6 and Omega-3 acids. But usually manufacturers of ready-made food do not indicate such nuances in the composition of their products.
If there is a lack of fish oils in the diet, part of the alpha-linolenic Omega-3 acid can be converted in the animal’s body into two other Omega-3 acids: docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA). But it is much better when sources of each of these essential acids are present in the animal’s diet in proper quantities.
The balance between different types of Omega fatty acids is extremely important. The strong predominance of Omega-6 promotes the development of chronic inflammatory reactions. This is because Omega-6 fatty acids are precursors to both “good” (anti-inflammatory) and “bad” (promoting inflammation) substances, while Omega-3 fatty acids act only as “good” (anti-inflammatory) substances. processes.
The words “good” and “bad” are put in quotation marks because certain inflammatory processes should normally occur in the body of both animals and humans (for example, in case of skin damage, inflammation is part of the normal recovery process). Most recommendations lean towards the following Omega-6/Omega-3 ratio - from 10/1 to 5/1. Therefore, it is very important that the manufacturer indicates in the feed the amount of fatty acids contained in the feed or added additionally.
In general, EFAs are necessary for dogs and cats, as they improve the cellular composition of fats and tissues in which fats are included, and serve as intermediaries in many biochemical processes in the body. Omega acids affect growth processes, energy production, strengthening of cell membranes, hematopoietic functions, skin condition and processes associated with inflammation.
There are special substances in the body called eicosanoids that control the hormonal system. Eicosanoids include prostaglandins, lipoxins, thromboxanes, and leukotrienes. Many eicosanoids are formed in the body during complex chemical reactions from EFAs.
Omega-3 fatty acids are essential elements for the proper functioning of brain activity, for the transmission of nerve impulses and the implementation of visual functions, as well as in the formation of brain and nerve tissues and during the learning process in growing young animals.
With a lack of Omega fatty acids, animals may experience slow growth and development, skin ulcers and hemorrhages, dry skin and hair loss, decreased immunity, impaired vision and nerve conduction.
Polyunsaturated fatty acids (PUFA) (English) polyunsaturated fatty acids(PUFAs)) are fatty acids whose molecules have at least two double and/or triple carbon-carbon bonds. They play a significant role in the physiology of humans and animals.
Essential polyunsaturated fatty acids
Polyunsaturated fatty acids, necessary for the normal functioning of the body, but not synthesized by it, are called essential. Polyunsaturated fatty acids essential for humans and animals include alpha-linolenic acid containing 18 carbon atoms in a molecule with three double bonds (omega-3; 18:3ω3) and linoleic acid with two double bonds (omega-6; 18:2ω6). Humans and animals can only obtain these acids from food.Linoleic and alpha-linolenic acids themselves do not play a significant role in the human body. 50-70% of linoleic and alpha-linolenic acids received from food are “burned” to meet the body’s energy needs in the first day after consumption. It is believed that linoleic and alpha-linolenic acids accumulate in the skin and promote normal skin function by preventing excess water loss and also increase desquamation to reduce excess pigmentation caused by ultraviolet radiation.
The main role of linoleic and alpha-linolenic acids in the human body is that they can be biochemical precursors of physiologically significant long-chain polyunsaturated fatty acids with 20 or 22 carbon atoms. These are the so-called partially essential PUFAs: arachidonic acid having 4 double bonds (omega-6; 20:4ω6), five double bonds - eicosapentaenoic acid (omega-3; 20:5ω3) and six double bonds - docosahexaenoic acid (omega-3; 22: 6ω3) acids.
Of course, fats can also be divided into animals And vegetable.
Another division of fats is the division into replaceable and irreplaceable fats.
As the name already implies, essential fats are those that can be independently synthesized in the body from other fats and elements, but essential fats, alas, are not. Well, our body doesn’t know how to produce them from what it has at hand. Therefore, essential fats must come to us from the outside, with food. So, essential fatty acids include only two fatty acids: linoleic And linolenic, of which three more are synthesized in our body. From linoleic acid there is arachidonic acid, and from linolenic acid there are eicosapentaenoic and docosahexaenoic acids, which have very strong and diverse biological properties.
Well, there are only two essential acids - you say - and then you think, you can probably do without them!
In principle, yes, it is possible. But is it okay that the skin will become dry, its elasticity will decrease and in the future this will lead to premature aging? Is it okay that your nails will become thinner, your hair will become dull and split, and dandruff will appear? Is it okay that atherosclerosis and various inflammations will develop? Is it okay that diseases of the musculoskeletal system may begin to develop: osteochondrosis, radiculitis, rheumatism? Is it okay that the regulation of fat metabolism and blood supply can be disrupted? If these consequences do not frighten you, then go ahead!
Even the main locations of these polyunsaturated fatty acids in our body indicate their important role in its normal functioning: most of them are found in the liver, brain, heart and gonads. Accordingly, if there is insufficient intake from food, their content will decrease, first of all, in these organs. Another confirmation of the importance and necessity of polyunsaturated fatty acids is their high content in the human embryo, in the body of newborns, as well as in breast milk. Of course, in our tissues there is a significant supply of these polyunsaturated fatty acids, which allows them to carry out their normal transformations for quite a long time in conditions of insufficient fat intake from food, but this does not mean at all that we need to stop taking them.
By the way, these essential fatty acids: linoleic and linolenic, together with arachidonic acid, belonging to the omega-3 and omega-6 classes are also called vitaminF. Here!
Accordingly, the recommended intake of this vitamin into our body is approximately 1% of the total calorie content of the entire daily diet. Or about 10% of total fat in the daily diet. Well, in general, the amount of fat in a person’s diet should not exceed 30% of daily calories. For example, with a daily caloric intake of 3000 calories, the fat requirement will be about 90g.
By the way, since we started talking about the required amount of fat in the body, scientists recommend the following proportions based on the ratio of fatty acids:
60% monounsaturated, 10% polyunsaturated and 30% saturated.
This proportion is achieved by the ratio of vegetable and animal fats in the proportion 30% plant and 70% animal, or if more convenient, then 1/3 plant and 2/3 animal.
I'm sure you're already scratching your head, wondering if I was wrong, like, how can it be - 30% saturated fatty acids and 70% animal fat, because saturated acids are animal fat?!
Oh, there are a few things here:
First, let me remind you that animal fats consist not only of saturated fatty acids, but also
Secondly, there is another “classification” of fats, classification according to the degree of digestibility. And there are only three such degrees.
Essential fatty acids - These are acids that are not synthesized by the human body, but enter it with food. Essential acids are:
Linoleic C 17 H 31 COOH (2 double bonds), C 2 18;
Linolenic C 17 H 29 COOH (3 double bonds), C 3 18;
Arachidonic C 19 H 31 COOH (4 double bonds), C 4 20
These acids are vitamin F (fat) and are part of vegetable oils.
Simple lipids (multicomponent)
Simple lipids- esters of alcohols and higher fatty acids. These include triacylglycerides (fats), waxes, sterols and sterides.
Waxes
Waxes- esters of higher fatty acids and primary monohydric high-molecular alcohols. Waxes are chemically low-active and resistant to bacteria. Enzymes do not break them down.
General wax formula: R 1 - O - CO - R 2,
where R 1 O - is the remainder of a high molecular weight monohydric primary alcohol; R 2 CO is a fatty acid residue, predominantly with an even number of C atoms.
Beeswax contains alcohols with 24-34 C atoms (myricyl alcohol C 30 H 61 OH), acids CH 3 (CH 2) n COOH, where n = 22-32, and palmitic acid (C 30 H 61 - O - CO - C 15 H 31).
Waxes form a protective lubricant on the skin, fur, feathers, leaves and fruits, and are found in the exoskeleton of insects.
Spermaceti.
Spermaceti wax is isolated from the sperm whale brain
(C 15 H 31 - C - O - C 16 H 33) - cetyl alcohol ester (C 16 H 33 OH) and
palmitic acid (C 15 H 31 COOH).
Raw spermaceti, obtained from the head sperm cushion of sperm whales (or other toothed whales), consists of white, scaly crystals of spermaceti and spermaceti oil (spermole).
Spermol is a liquid wax, a light yellow oily liquid, a mixture of liquid esters containing oleic acid C 17 H 33 COOH, oleic alcohol C 18 H 35.
The sperm mole formula is C 17 H 33 CO - O - C 18 H 35.
The melting point of liquid spermaceti is 42...47 0 C, spermaceti oil - 5...6 0 C. Spermaceti oil contains more unsaturated fatty acids (iodine number 50-92) than spermaceti (iodine number 3-10). Spermaceti is used in medicine as a component of ointments that have a healing effect.
Sterols and steroids.
Sterols (sterols)- high molecular weight polycyclic alcohols, unsaponifiable fraction of lipids. Representatives: cholesterol, oxycholesterol, dehydrocholesterol, 7-dehydrocholesterol, ergosterol.
The structure of sterols is based on a ring containing fully hydrogenated phenanthrene (three cyclohexane rings) and cyclopentane. Steroids - esters of sterols - are the saponified fraction. Steroids are biologically active substances whose structure is based on sterols.
Cholesterol - (Greek - сhole - bile) was first isolated from gallstones in the seventeenth century. Cholesterol is found in nervous tissue, brain, and liver.
CH 3 CH - CH 2 - CH 2 - CH 2 - CH
Cholesterol is a precursor of biologically active compounds (steroids: bile acids, steroid hormones, vitamins D), a bioisolator that protects the structures of nerve cells from the electrical charge of nerve impulses. Cholesterol in the body is found in free (90%) form and in the form of esters. It has endo- and exogenous nature.
Fats (TAGs, triacylglycerides)
TAG - esters of glycerol and higher fatty acids, are the saponified fraction.
General TAG formula:
CH 2 - O - CO - R 1
CH - O - CO - R 2
CH 2 - O - CO - R 3,
where R 1, R 2, R 3 are residues of saturated and unsaturated fatty acids.
Depending on the composition of fatty acids, TAGs can be simple (have the same fatty acids) or mixed (different fatty acids). Fats are divided into solid and liquid. Solid fats contain saturated carboxylic acids, these include animal fats. Liquid fats contain unsaturated acids, these include vegetable oils, fish fat. Fish oils are characterized by polyene fatty acids, which have a linear chain and contain 4-6 double bonds.
Low-vitamin fish oil - fat in which the vitamin A content is less than 2000 IU per 1 g. High-vitamin fats - fats in which the vitamin A content exceeds 2000 IU per 1 g, vitamin A concentrates - fats in which the vitamin A content is >10 4 IU in 1 year
The high biological value of fish oil is determined by the fact that fish oil contains:
Biologically active polyene fatty acids (docosahexaenoic acid, eicosapentaenoic acid). Polyenoic acids reduce the risk of thrombosis and atherosclerosis;
Vitamin A;
Vitamin D;
Vitamin E;
Microelement selenium.
Complex lipids (lipoids)
Complex lipids include phospholipids, glycolipids, and lipoproteins.
Phospholipids- these are lipids whose molecules consist of residues of alcohols, carboxylic acids, phosphoric acid and nitrogenous bases. The main component of cell membranes. Contained in nervous tissue, the brain, they are necessary for the normal functioning of the central nervous system.
Phospholipids are divided into glycerophosphatides (phosphoglycerides) and sphingophosphatides.
Phosphoglycerides are phospholipids whose molecules include alcohol - glycerol.
General formula: CH 2 - OCOR
CH 2 - O - P - O - X,
where R, R 1 are fatty acid residues; X - polar radical (nitrogen bases, amino acids).
If there is no esterifying radical, the compound is called phosphatidic acid:
CH 2 - O - CO - R
Phosphatidic acids are key intermediates in the biosynthesis of all classes of phospholipids in the body.
Representatives of glycerophosphatides are cephalin and lecithin.
Kephalin (phosphatidylethanolamine)
CH 2 - O - P - O - CH 2 CH 2 NH 2
Participates in the visual act and activation of thrombokinase.
Lecithin (phosphatidylcholine)
CH 2 - O - P - O - CH 2 CH 2 N + (CH 3) 3
The most common component of most animal cell membranes (brain, adrenal glands, red blood cells).
Phosphoplasmalogens- phosphorus-containing plasmalogens. Plasmalogens are part of the membranes of cells of the brain, spinal cord, and heart muscle. Thus, phospholipids make up 25-30% of the dry mass of the brain, of which plasmalogens account for 50-90%. Plasmalogens are present in various types protozoa, marine land invertebrates, fish, microorganisms, plants.
Plasmalogens are glycerides containing the group - C = C -
General formula
CH 2 - O - C = C - R
CH 2 - O - COR¢¢
Sphingolipids- esters of the aliphatic amino alcohol sphygosine.
Sphingommelinae- phosphorus-containing sphingolipids - found in the brain and nervous tissue.
Glycolipids- complexes of lipids with carbohydrates (carbohydrates - hexosamines and sialic acids). Glycolipids are divided into cerebrosides and gangliosides. Glycolipids are part of brain tissue and nerve fibers.
Lipoproteins- these are complexes of lipids with proteins. In structure, these are spherical particles, the outer shell of which is formed by proteins, and the inner part is formed by lipids. The function of lipoproteins is the transport of lipids through the blood. Depending on the amount of protein and lipids, lipoproteins are divided into chylomicrons, low-density lipoproteins (LDL) and high-density lipoproteins (HDL).
Chylomicrons- the largest of lipoproteins - contain 98-99% lipids and 1-2% protein. Formed in the cells of the intestinal mucosa, they ensure the transport of lipids from the intestine to the lymph, and then to the blood.
This topic, to be honest, is not particularly interesting to me. Because I believe: if you eat right, without denying yourself any type of food, then you have no reason to think about necessary or irreplaceable nutrients.
But for general development you should know what it is essential fatty acids.
As we already do, by excluding “bad” fats from our diet, we have a decrease in the amount of necessary hormones, enzymes and other compounds necessary for proper functioning. The consequence is a sharp deterioration in health, since the synthesis of most of these substances in the body takes in fats, which must come from food. That's why we talk about fats.
When we talk about fats, we mean fatty acids, which are the main participants in the above-mentioned synthesis.
The fat molecule consists of two parts - the “head” and the “tail”. The “head” determines the function of a given fat in the body, and the “tail” consists of long fatty acid molecules. Fats differ, in fact, by their “heads”. And tails, consisting of fatty acids, are a universal building material and, often, the same fatty acids can be found in different fats (performing different functions in the body).
Fatty acids There are a huge number of these, and almost all of them are interchangeable. The body synthesizes most of them itself, but there are also irreplaceable ones that the body must receive from food. At the same time, the body does not care at all what fatty acids we saturate it with.
An imbalance of fats is the cause of many diseases.
A very simplified system for dividing types of fats: saturated (lots of hydrogen in the molecule) and unsaturated (little hydrogen).
Unsaturated fatty acids are divided into monounsaturated and polyunsaturated.
The most interesting thing about all this is that both saturated and unsaturated fats are found in the same foods. Only the percentage of their content differs. Animal fats are dominated by saturated fatty acids (60x40%), vegetable fats unsaturated fatty acids predominate, also 60x40%
Essential fatty acids are usually classified as: linoleic, linolenic And oleic, which are unsaturated. And they are “modestly” silent about acid arachidonic, which is found only in saturated fats.
You can, of course, decide that we are smarter than nature, that these acids are not so important, and we can do without them, but today's scientific research shows that we cannot do without what nature intended.
Without these acids, skin becomes dry and wrinkled, hair becomes dull and falls out, dandruff appears, nails become thin and brittle. Then inflammation, atherosclerosis, diseases of the musculoskeletal system develop, blood supply and fat metabolism are disrupted - simply, a person gets old. And these are not horror stories or scares - this is just what happens when a deficiency of essential fatty acids occurs in the human body.
So.
MONOUNSATURATED FATTY ACIDS (Omega 9) — oleic acid And palmitoleic acid.
These types of fatty acids are called cardioprotectors. When consumed regularly, they lower the level of “bad” cholesterol (low-density lipoproteins). Monounsaturated fats protect low-density cholesterol from oxidation, which has a very positive effect on health, since oxidized cholesterol more readily sticks together into clots and sticks to the walls of the arteries.
Monounsaturated fats an excellent preventive measure for diseases such as atherosclerosis, which in turn leads to strokes and heart attacks.
Recent scientific research has shown that oleic fatty acid, which is the main one in olive oil, prevents the deposition of fats and even promotes their binding and removal from the body, i.e. "burning" fat.
Monounsaturated fatty acids reduce the risk of developing diabetes, as they return the cells to the ability to properly “take” insulin (eliminate resistance), and also reduce the risk of developing breast cancer.
An excellent preventative against psoriasis and arthritis, due to its anti-inflammatory properties.
It’s interesting to know that scientists believe that a completely healthy (does such a thing still exist?) body produces perfectly on its own . And they are thinking about removing them from the list of irreplaceable ones.
Despite the fact that nutritionists and doctors consider monounsaturated fatty acids to be of secondary importance, they have another excellent property. They practically do not oxidize during storage and slight heating, unlike polyunsaturated fatty acids, which turn into carcinogens when heated and improperly stored. Although, olive oil It's still best to store in the refrigerator.
If, in order to lose weight, you are fond of “low-fat” salads, then you should start adding cold-pressed olive oil to them, because many vitamins and microelements are absorbed only with the help of fats.
Foods High in Oleic Acid
* Olive oil – 80%
* Fish oil – 70%
* Mustard oil – 50%
* Pork lard – 45%
* Butter – 40%
* Walnuts – 15%
* Salmon – 14%
* Flaxseed and hemp oil – 13%
* Avocado – 10%
* Flaxseed – 6%
* Trout – 4%
POLYUNSATURATED FATTY ACIDS — Arachidonic acid, linoleic acid (omega-6), alpha-linolenic acid (omega-3), eicosapentaenoic acid (EPA), docosahexaenoic acid (OHA), conjugated linoleic acid (CLA)
Scientists classify them as essential and believe that they cannot be synthesized by the body itself. EPA and OHA fatty acids from the omega-3 family are especially important. They are found in abundance in the meat of fatty fish from cold seas. Polyunsaturated fatty acids good for the prevention of heart disease, and just like monounsaturated ones, they accelerate fat loss. Moreover, regular intake of both fatty acids improves muscle growth and recovery. Improves skin elasticity and regeneration.
CLA fatty acid, which is found in beef and dairy products, is very healthy. However, this acid is contained only in the meat and milk of grass-fed animals; the milk and meat of cows that eat mixed feed practically do not contain it. This polyunsaturated fatty acid is especially good for those who play sports. CLA actively regulates body composition as it influences muscle growth. It also helps prevent cancer.
At the same time, the Omega-6 family of fatty acids, when overdosed, is quite capable of acting exactly the opposite of their beneficial properties. For example, Omega-6 fatty acids improve blood clotting. But an “overdose” makes the blood very thick and there is a risk of blood clots. Inflammatory processes begin. An overdose of these fats leads to heart disease, arthritis, cancer and obesity. The worst part is that high consumption of Omega-b fats disrupts the optimal ratio of fats in the body. The optimal ratio of Omega-6 to Omega-3 for maintaining health is 3:1.
Omega-6 and Omega-3 are found in abundance in fatty and low-fat fish (herring, salmon, tuna, mackerel, mackerel and sardines). But canning these fish almost completely kills the amount of Omega-3 fats.
Flaxseed contains a large number of Omega-3 and Omega-6 in the correct ratio.
One teaspoon per day is enough to maintain the required level of these acids in the body.
To improve your health, you should maintain the correct balance when taking omega fats: 
Omega-3 fats(More!)
* Salmon, salmon, herring, sardines, mackerel, tuna, mackerel, trout
* Flaxseed and oil
* Walnuts
* Hemp and rapeseed oil
Omega-6 fats(Less!)
*Soybean oil, Sunflower oil, Corn oil, Peanut oil, Sesame oil, Cottonseed oil
The unique owner of arachidonic fatty acid is lard!
This polyunsaturated fatty acid is the only “food” for the heart muscle and contributes to its proper functioning. It is also part of cell membranes and regulates blood pressure.
SATURATED FATTY ACIDS — palmitic acid, stearic acid, lauric acid.
Saturated fatty acids are mostly found in products of animal origin. Palmitic acid is most abundant in animal meat. Stearic acid is found mainly in dairy products. We were constantly intimidated by horror films about the dangers of saturated fats, about the diseases and suffering we face when consuming this type of fat. But as we know from mine, this is all a myth. The vital necessity of saturated fats has already been 100% proven. We remember that it's all about excessive consumption and combination with large amounts of carbohydrates.
While there are few of them, saturated fatty acids very beneficial for the body. Moreover, reducing carbohydrate intake while increasing saturated fat intake leads to an increase in the level of “good” high-density cholesterol. Conversely, high carbohydrate intake immediately turns such fats into the worst enemy of health.
From plant sources rich in lauric fatty acid Coconut oil, A stearic - chocolate. These fatty acids have virtually no effect on blood cholesterol levels. But a small amount coconut oil improves the ratio of “bad” and “good” cholesterol, which, as you know, is an important condition for the health of our entire body.
In addition, lauric acid is a triglyceride, that is, a source of energy. And in combination with stearic acid (coconut + chocolate) we get the most useful antioxidants.
There are also margarines and spreads (vegetable oils that have been hardened by hydrogenation, i.e. forced saturation of vegetable fats with hydrogen).
The main thing we know about them is not to eat! They are extremely harmful to the body!
Everything can be medicine and everything can be poison. The correct amount and correct ratio of fats is the key to our health!
We already know that fat should not make up more than 30% of our diet. From this amount, all fatty acids should be distributed approximately equally. Saturated - 8-10%, monounsaturated - 10%, polyunsaturated -10-12%.
Of the total amount, 70% of fatty acids should be of animal origin and 30% of plant origin.
The conclusion from all this is:
You need to eat fatty sea fish 2-3 times a week.
In salads you should use extra virgin olive oil, sometimes adding small amounts of other healthy oils.
You should eat one handful of different nuts per day ( Walnut, almonds, cashews, Brazil nuts, macadamia, hazelnuts and pine nuts). It would be nice to add another teaspoon of flaxseed to this (it is especially useful for women).
Lard is very useful for those who care about their heart health. But not one kilogram at a time... You can eat 2-3 small pieces of lard a day! Without bread or one sandwich with black, yeast-free bread made from wholemeal flour. Scientists say that this particular combination in small quantities is very useful.
Two small pieces of dark (at least 75%) chocolate per day are very beneficial. You can add a small piece of coconut pulp to it.
And that’s all - we will be happy!
Yul Ivanchey
