Olıve Oıl and Other

Olıve Oıl and Other Vegetable Oıls

Egetable oils are derived from seeds and fruits of various plants. Each of these oils, which have significant structural differences, has the advantages and disadvantages of being fed. Thanks to sufficient information and conscious use, vegetable oils can be used in the most appropriate way.

plant-sterols know your oils
Olıve Oıl and Other Vegetable Oıls

The oils that are chemically classified under the lipid group form an important part of the cells in the human body. Subcutaneous fat tissue and fat tissue around the internal organs are the main tissues where fat is stored as a reserve energy source.

In the case where the energy requirement of the body can not be met with the food, the stored fat is dissolved from the places where they are present and mixed with the blood and carried to the place where the energy need is. Here too, various chemical processes provide the necessary energy to the tissue, resulting in oxidation. Energy deficit is long and fat texture gradually decreases.

Stored oils are formed by the conversion of substances such as sugar and starch into a series of biochemical reaction-ending oils that are taken directly from food, as well as from the needs of the body. The oils enter the body in two ways, “indirect” and “direct”. The oils taken in direct way mainly consist of liquid and solid oils which are added to the foods. Taking the oil indirectly takes place by eating various foods containing fat such as meat, cheese, salami, eggs.

The main functions of fat in the body are listed below:

Oil as energy source – Provides 9 calories of energy in 1 g body fat. This value is valid for both vegetable and animal oils. But olive oil and other herbal oils give 9 calories, butter and margarine, the chemical structure of pure oil in the rate of oil down to 80 percent of energy in grams of energy falls to 7.6 cal. Because oils are high calorie foods, other energy can meet mass consumption with less expenditure. When the energy consumption of the body increases, the calories that fat will give can only be met by consuming much more food. Fat as a basic nutrient in the lipid structure – There are no enzymes in the human body that produce a large part of amino acids and vitamins and some parts of fats from other substances. These are called basic nutrients because they can only be taken from the outside. Fatty acids have a different precaution. These substances are necessary in the growth and development of animals, in reproductive functions, in the maintenance of the integrity of cell membranes and in the fat metabolism. The lack of linoleic acid, which is indispensable among the essential fatty acids for suckling mothers, can lead to the slowing of development in the baby and the appearance of skin lesions of the urticaria type. In addition, in adults, linoleic acid should be taken to meet 1-2 percent of daily energy requirements.

Fat as a basic nutrient not found in the lipid structure – Buter, cheese, animal fats and especially fish oil, highly vitamin A and D vitamins in oil. Other oils also contain less soluble E and K vitamins.

The appetizing effect – low-fat foods have low appetite; They can not give the feeling of fullness that a fat-filled meal wakes up. Fat toughness is basically caused by reducing stomach contractions. However, as the contractions decrease, it becomes more difficult to digest foods. The appetizing effect of various foods is proportional to the amount of fat they contain. A fat rich meat is more delicious than a low fat fat. In addition, the good smells of liquid and fats that are added to foods during baking process also contribute to the appetizing effect of the food. The amount of total daily amount of fat taken with food, and the rate of taking this amount indirectly or directly, shows changes from the society according to the eating habits.

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