Rasvhapped

Rasvhapped, known in English as fatty acids, are carboxylic acids with long hydrophobic hydrocarbon chains. Most fatty acids have an even number of carbon atoms, typically between 12 and 24, and they occur largely as components of triglycerides and phospholipids in organisms. They can be saturated (no double bonds), monounsaturated (one double bond), or polyunsaturated (two or more double bonds). Naturally occurring fatty acids are predominantly cis isomers; trans fats may be produced industrially through partial hydrogenation.

Fatty acids are named by their chain length and degree of unsaturation (for example C18:0 is stearic acid, C18:1 is oleic acid, C18:2 linoleic acid). Omega nomenclature describes the position of the first double bond from the methyl end (omega-3, omega-6). Humans require certain polyunsaturated fatty acids that cannot be synthesized de novo, notably linoleic acid (n-6) and alpha-linolenic acid (n-3); from these, longer-chain derivatives such as arachidonic acid, EPA, and DHA can be produced in limited amounts.

Biological roles include energy storage via triglycerides, insulation and padding, structural components of cell membranes as phospholipids, and precursors to signaling molecules (eicosanoids). They are metabolized by beta-oxidation in mitochondria, generating acetyl-CoA, NADH, and FADH2.

Dietary sources include plant oils (such as olive, sunflower, and soybean), nuts and seeds, fatty fish, and animal fats. The physical state of fatty acids depends on chain length and saturation: saturated fats are typically solid at room temperature, while unsaturated fats are liquids.