The nomenclature and grouping of the fatty acids is based on the number of carbon atoms (the majority have even number of carbon atoms) and number of double bonds they possess.
While it does not provide energy, cholesterol plays a central role in many metabolic processes including the synthesis of vitamin D, bile acids and several hormones ( Present Knowledge in Nutrition 2012, EFSA 2010 ). As for cholesterol, it is a sterol that, due to its physicochemical properties, is also included in dietary fats. Phospholipids have important roles in the body such as structural components of cell membranes and lipoprotein particles. Triglycerides are molecules composed of three fatty acids attached to a glycerol backbone. In EU legislation ( EU 2011) fats are referred to as total lipids including phospholipids.ĭietary fats consist mainly of triglycerides (triacylglycerols), mono- and diacylglycerols, phospholipids and lipids such as cholesterol) ( Present Knowledge in Nutrition 2012, EFSA 2010 ). Dietary fats (or dietary lipids) are important dietary components that constitute a major energy source (supplying 9 kcal/g) for the human organism and are involved in many vital processes.They are critical components of cell membranes, carriers for nutrients such as fat soluble vitamins, precursors of bioactive compounds, while fats and Fatty acids (components of fats) can also influence gene expression.
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