Humans are exposed to various external environmental factors. Food intake is one of the most influential factors impacting daily lifestyle. Omega-3 (ω-3) and omega-6 (ω-6) polyunsaturated fatty acids (PUFAs) are nowadays desirable components of oils with unique dietary and functional properties. Their therapeutic and health-promoting effects have already been established in chronic inflammatory and autoimmune diseases. The application of ω-3 and ω-6 PUFAs in most common skin diseases has been examined in numerous studies, but their results and conclusions were mostly opposing and inconclusive. Combined ω-6, gamma-linolenic acid (GLA), and ω-3 long-chain PUFAs supplementation exhibit the highest potential in diminishing inflammatory processes, which could be beneficial for managing inflammatory skin diseases, such as atopic dermatitis, psoriasis, and acne.   (Anamaria Balić, 2020)                                                                                                                    

Dietary and topical supplementation with essential fatty acids can profoundly affect the skin's fatty acid composition and eicosanoid milieu. As a result, adding various essential fatty acids-rich oils can modulate the inflammatory response in the skin's dermal and epidermal layers. Supplementation with n-3 fatty acids exerts protection from photodamage and photoaging. There is some evidence that n-3 supplementation adversely affects wound healing, but further research is necessary to address this question. n-6 fatty acids are required for skin barrier function and structural integrity. Supplementation with n-6 fatty acids alleviates symptoms associated with skin sensitivity and inflammatory skin disorders. Supplementation with specific EFAs can alter the corresponding metabolites, significantly influencing skin function and appearance. (Angelo, 2012)

Hair loss (alopecia) can affect the scalp of the entire body, and it can be temporary or permanent. It can result from heredity, hormonal changes, medical conditions or a normal part of ageing, seasonality & friction also. Anyone can lose hair on their head, but it is more common in men. Baldness typically refers to excessive hair loss from the scalp. Hereditary hair loss with age is the most common cause of baldness.

Severe alopecia is less common than mild alopecia. The research examined the efficacy of polyunsaturated fatty acids (PUFAs) as a treatment for mild alopecia (<30% hair loss). Treatment with Polyunsaturated fatty acids have been shown to improve skin and hair conditions. They promoted wound healing, reduced skin dryness and pruritus and dermatitis. (A.F. Hamel, 2017 )

According to the Research, Dogs fed a high PUFAs diet showed improved hair coat quality and higher hair coat condition scores. In humans, PUFA supplements reduce the signs of photoaging of the skin. Mildly alopecic monkeys receiving PUFA supplements would show hair regrowth and reduced skin-related behaviours (e.g., scratching and self-grooming). (A.F. Hamel, 2017 )

A Study showed that after 6-month supplementation of female pattern hair loss with omega 3&6 and antioxidants, it acts efficiently against hair loss in improving hair density and reducing the telogen percentage and the proportion of miniaturised anagen hair. Objectively measured improvements were confirmed by the subjects' perception of efficacy. (Caroline Le Floc'h 1, 2015)

Free fatty acids (FFA) are lipid species released from the adipose tissue and several cell types upon lipolysis. Apart from their classical roles in energy supply or as structural components, FFA is emerging as active players in several biological processes. (Javier Rodríguez-Carrio, 2017)

Free fatty acids are organised into three broad categories concerning their saturation degree: (1) monounsaturated, (2) polyunsaturated, and (3) saturated. Monounsaturated free fatty acids, such as oleic acid and palmitoleic acid, and polyunsaturated free fatty acids, including linoleic acid (LA) and arachidonic acid, together are classified as essential free fatty acids—the body does not synthesise these fats. Instead, it must be obtained from the foods we eat. On the other hand, saturated free fatty acids (such as lauric acid and stearic acid) are easily made by the body and, thus, do not need to be consumed). Therefore, the body must discriminate between free fatty acids to detect and consume unsaturated, essential free fatty acids. (Contreras., 2010)

Fat is the most efficient way for living organisms to store excess energy. It provides more than twice as much energy as carbohydrates or protein. 9 kilocalories(kcal) per gram for fat versus 4 kcal per gram for carbohydrates and protein. Fat also excludes water, which can account for much of the mass of stored glycogen, the major starch and storage form of glucose in the human body. Fat can be formed from carbohydrates or protein, but glucose, the life-sustaining sugar in our circulation, cannot be formed from fat. Although many body organs can utilise fat for energy, the brain gets energy almost exclusively from glucose. 

Fat is often thought to be synonymous with lipids, but fats are technically considered triglycerides, and in some circles, only those triglycerides solidify at room temperature. Lipid refers to oily or fatty biological substances that are not soluble in water but dissolve in other solvents, such as chloroform, alcohol, or hexane. The term lipid encompasses fatty acids, triglycerides, phospholipids, the fat-soluble vitamins (A, D, E, K), steroids (cholesterol and many of its metabolic products), and a variety of less commonly discussed biological materials such as terpenes. Triglycerides that remain liquid at room temperature are considered oils, although a substance need not be a triglyceride to be classified as an oil. (The Fats of Life Essential Fatty Acids in Health and Disease, 2010)      

The simplest lipids are fatty acids. Fatty acids are typically components of other classes of lipids, mainly triglycerides, phospholipids and cholesteryl esters. As the simplest unit, fatty acids, 0,l can be transferred between or removed from these other lipids, a process fundamental to a wide range of metabolic actions and physiological functions. Fatty acids are the main components of fats and many other substances. There are four different fatty acids. Each contains eighteen carbon atoms, but they differ in whether they have carbon-to-carbon double bonds (cis or trans). Types of Fats, especially essential fatty acids, are required for brain development in the fetus, the newborn and children and are necessary for maintaining proper brain function in adults. (The Fats of Life Essential Fatty Acids in Health and Disease, 2010)(The Fats of Life Essential Fatty Acids in Health and Disease, 2010)

1.      Which fatty acids are good?

Omega 3 and omega 6 fatty acids are “essential fatty acids”, meaning the body cannot synthesise them. Instead, we must include them in our diet or supplements to meet our body’s demands. (Asif, 2011)

2. Which fatty acid is bad for health?

“Bad” fats are trans fats — which increase disease risk, even when eaten in small quantities. Foods containing trans fats are processed foods made with trans-fat from partially hydrogenated oil. Fortunately, trans fats have been eliminated from many of these foods.

3. Which fatty acid is present in coconut oil?

50% of the fats in coconut oil are medium-chain fatty acids, such as lauric acid (12:0). Coconut oil is the highest natural source of lauric acid. Lauric acid and its derivative monolaurin constitute around 50% of coconut fat-derived lipids.

4. Which fatty acid is liquid at room temperature?

Foods with high saturated fatty acids tend to be solid at room temperature. Examples are fats in chocolate (stearic acid, an eighteen-carbon saturated fatty acid, a primary component) and meat. Foods rich in unsaturated fatty acids, such as olive oil (oleic acid, an eighteen-carbon unsaturated fatty acid, is a significant component), tend to be liquid at room temperature. Flaxseed oil is rich in alpha-linolenic acid, an unsaturated fatty acid that becomes a thin liquid at room temperature.

5. Which fatty acid is unsaturated?

Unsaturated fatty acids contain one or more double bonds indicating they can absorb additional hydrogen atoms. Unsaturated fatty acids may occur in cis or trans configuration. They may also be categorised into monounsaturated fatty acids and polyunsaturated fatty acids.

Examples of unsaturated fats are myristoleic acid, palmitoleic acid, sapienic acid, oleic acid, elaidic acid, vaccenic acid, linoleic acid, linoelaidic acid, alpha-linolenic acid, arachidonic acid, erucic acid, docosahexaenoic acid, and eicosapentaenoic acid.

In humans, the recommended consumption is not more than 30% of the total calories per day. Some dietary sources of unsaturated fats are fish oils, walnuts, flax, avocado, and olive oil.

6. Which fatty acids are polyunsaturated?

Polyunsaturated fatty acids are dietary fatty acids. These are healthy fatty acids, along with monounsaturated fatty acids. Polyunsaturated fatty acids are found in plant and animal foods, such as salmon, vegetable oils, and nuts and seeds. Eating moderate amounts of polyunsaturated (and monounsaturated) fatty acids instead of saturated and trans fats can benefit health since saturated and trans fatty acids can increase the risk for heart disease and other health problems. Polyunsaturated fatty acids include omega-3 and omega-6. The body needs essential fatty acids for brain function and cell growth. Our bodies do not make essential fatty acids, so we must get them from food.

7. Which fatty acids are saturated?

The term saturated indicates that the maximum possible number of hydrogen atoms are bonded to each carbon in the molecule. Many saturated fatty acids have a trivial or common name and a chemically descriptive systematic name. Systematic names are based on numbering the carbon atoms, beginning with the acidic carbon. Although the chains are usually between 12 and 24 carbons long, several shorter-chain fatty acids are biochemically essential. For instance, butyric acid (C₄) and caproic acid (C₆) are lipids found in milk. Palm kernel oil, an essential dietary source of fat in some regions of the world, is rich in fatty acids that contain 8 and 10 carbons (C₈ and C₁₀).

8. Which fatty acids are essential?

The word “essential” best describes these fats because of the inability of the human organism to synthesise them, which means they can only be provided through dietary intake. The term essential fatty acids (EFAs) were formed and referred to two polyunsaturated fatty acids (PUFAs), linoleic acid (LA) and α-linolenic acid (ALA), initiating acids for the cascade of elongation to very long-chain PUFAs (more than 22 C-atoms). PUFAs are divided into two families, omega-3 (ω-3) and omega-6 (ω-6). ω-3 fatty acids.

9. Which fatty acid is found in fish?

Omega-3 fatty acids are found in foods, such as fish and flaxseed, and in dietary supplements, such as fish oil. The three main omega-3 fatty acids are alpha-linolenic acid (ALA), eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA).

10. Which fatty acids are monounsaturated?

Monounsaturated fatty acids (MUFA) include palmitic (C16:1), oleic (C18:1), elaidic (C18:1) and vacentic acids (C18:1). The most abundant MUFA in the diet is oleic acid (C18:1 n-9).

11. Which fatty acids are omega 3?

The three main omega-3 fatty acids are alpha-linolenic acid (ALA), eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA).

12. Which fatty acid is omega 6?

Omega-6 fatty acids can be found in sunflowers, soy, sesame, and corn oils. The average diet provides plenty of omega-6 fatty acids, so supplements are usually unnecessary.

13. What fatty acid is in olive oil?

Oleic acid is the preponderant Monounsaturated fatty acids component (55.00–83.00%). Other fatty acids (FA) in olive oil are linoleic acid (2.50 to 21.00%), palmitic acid (7.50 to 20.00%), and α-linolenic acid (≤1.00%). Palmitoleic acid (0.30–3.50%) and gadoleic acid (≤0.50%) are also present, albeit in smaller proportions.

14. What fatty acid is in butter?

The most abundant FA in butter was palmitic acid, followed by myristic, stearic and oleic acid, as described in American, Irish, and Polish butter.

15. What fatty acids are in fish?

Eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) come mainly from fish, sometimes called marine omega-3s.

16. What fatty acid is found in fish oils?

Omega-3 fatty acids (omega-3s) have a carbon–carbon double bond located three carbons from the methyl end of the chain. Omega-3s, sometimes called "n-3s," are present in foods such as flaxseed and fish and dietary supplements such as fish oil.

17. How many fatty acids are in a phospholipid?

Phospholipids contain glycerol, two fatty acids, phosphate and an essential component.

18. How many fatty acid chains are in steroids?

Steroids are lipids but do not contain fatty acids. Instead, they contain four hydrocarbon rings, and they are all derived from cholesterol.

19. Is fatty acid acidic?

 A fatty acid is a carboxylic acid with an aliphatic chain, either saturated or unsaturated.

20. Why are fatty acids essential?

Essential fatty acids are fatty acids the body cannot produce independently. They play a key role in various bodily functions, including heart health, cancer prevention, cognitive function, skin health, and obesity prevention.

21.  How many essential fatty acids per day?

The Nutrition Committee of the American Heart Association has recommended that no more than 30 per cent of a person's daily calories come from fat. Of that, less than 7 per cent of total calories should be from saturated fatty acids, and less than 1 per cent should be from trans-fatty acids.

22.  How is fatty acid transported to mitochondria for oxidation?

Inside the cell, fatty acids undergo vectorial acylation, a process catalysed by acyl-CoA synthases (ACS) that traps them in the cytoplasm as acyl-CoA thioesters. The acyl-CoA thioesters are then conveyed .

23. How many fatty acids are in the human body?

Cells’ outer membranes contain phospholipids. In each phospholipid, there are two types of fatty acids. Some of these fatty acids are 20 carbon PUFAs i.e., arachidonic acid (AA), eicosapentaenoic acid (EPA) or dihomo-gamma-linolenic acid (DGLA).

24. How is fatty acid converted to glucose?

Fatty acids and ketogenic amino acids cannot be used to synthesize glucose.

• Arild C Rustan, C. A. ( 2005, September). Fatty Acids: Structures and Properties. doi:DOI:10.1038/npg.els.0003894

• https://www.researchgate.net/profile/Christian-Drevon/publication/227992501_Fatty_Acids_Structures_and_Properties/links/00463535f28dab7e8a000000/Fatty-Acids-Structures-and-Properties.pdf

• Britannica, T. E. ( 2023, Apr 15). Fatty Acid Chemical compound. Retrieved from https://www.britannica.com/science/fatty-acid