Omega-9 – lower cholesterol and support the cardiovascular system

Omega-9 fatty acids are unsaturated acids in which the last double bond is at the ninth from the end of the carbon atom of the carbon chain. Omega-9 fatty acids are part of the fat in the form of acylglycerols.

TABLE OF CONTENTS

  1. Omega-9 – characteristics
  2. Omega-9 – construction
  3. Omega-9 – sources

Omega 3-6-9

  1. Omega-9 – characteristics

Omega-9 are unsaturated fatty acids that have a significant impact on human life – they are one of the basic building materials from which the body derives important structural components, necessary for the proper construction and operation of organs and tissues. For this reason, omega-9 fatty acids should be included in the diet of every human being.

As you know, the human body is not able to produce all unsaturated fatty acids on its own, which is why they should be supplied with food. It is worth noting, however, that omega-9, although they belong to this group, can be synthesized by the body under appropriate conditions.

Most people associate unsaturated fats with omega-3 and omega-6, or associate them with the abbreviation EFA, unfortunately, omega-9 acids are much less known.

  1. Omega-9 – construction

Fats are a wide group of natural compounds, among which one can distinguishsimple fats (e.g. waxes) and complex fats (e.g. phospholipids, lipoproteins).The chemical structure of the compound in question determines the membership in a particular group.

Unsaturated fatty acids have additional double bonds between certain carbon atoms, which in part translates into their properties and effects on the human body.

Omega-3 and omega-6 fatty acids are not able to produce themselves, which is why it is necessary to provide them with food. Omega-9 and omega-7 fatty acids, however, can be synthesized endogenously.

It is worth recalling that unsaturated fatty acids (NKT) are part of, among others,mitochondrial membranes, and their action covers the entire body.

In general, omega-9 fatty acids are monounsaturated fatty acids, conditionally included in the NNKT group (essential fatty acids). Omega-9 acids are involved in many biological processes taking place in the human body.

One of the acids belonging to the omega-9 family is oleic acid. Despite the fact that monounsaturated fatty acids classified as omega-9 can be produced by mammalian organisms, it is worth taking care of their permanent supplementation along with diet and supplements. This applies above all to the elderly, in which case the biological processes occur more slowly, and sometimes partially disappear. Omega-9 supplementation should be used by people struggling with problems related to fatty acid biosynthesis.

An interesting fact may be that just after the discovery of EFAs (1923), they began to be referred to as vitamin F. Currently, this name is only a historical term, because it was considered better to classify them as fatty acids.

  1. Omega-9 – sources

Omega-9 acids (in particular oleic acid) belong to the group of monounsaturated acids, which in practice means that they have only one double bond.

The natural source of omega-9 fatty acids is olive (preferably turbid, with sediment, rich in antioxidants), rapeseed oil, soybean oil, sesame oil and peanuts.

Omega-9 acids affect the human body on many levels, the key features include lowering total cholesterol and increasing the HDL fraction (omega-9 acids do not lower the concentration of LDL), active participation in cell structure, cardiovascular support, pressure optimization arterial blood, protection against cancer.

It is worth mentioning that in the Mediterranean countries, where the intake of omega-9 acids is very high, the number of people suffering from atherosclerosis and ischemic heart disease is small.

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