FAT AND THE BODY

The oils and fats differ technically, the former at room temperature remaining in a liquid state, and the latter in a solid state. In the composition of the oils and fats from foods we find the media popular fatty acids, which, above all, are the substances responsible for flavour, colour, texture, point of fusion and other properties of oils and fats. They are divided into saturated fatty acids, monounsaturated and polyunsaturated. In view of these substances, recurring in our food, our objective is to characterize olive oil as a lipid/oil and in it identify the saturated fatty acids, the monounsaturated and the polyunsaturated. Plus its benefits and risks for health.