start an argument with food. The omega-3.
I think all of you have heard of these substances, but probably not many people know what they are actually
The omega-3 essential fatty acids are polyunsaturated.
This is the definition. Let's see various aspects.
All organic substances, that enter into the constitution of our bodies are made up of atoms of carbon (C), hydrogen (H) and oxygen (O) in different proportions between them.
fatty acids consist of long chains of carbon atoms with an overall structure of this type-CCCCCCC-. The carbon atoms are linked atoms of hydrogen and oxygen.
The hyphen between the carbon atoms indicates the type of bond between the atoms themselves. The bond may be single or double as in this case-CC = CC = CC-
When there are these double bonds of unsaturated fatty acid is spoken. Polyunsaturated fatty acids are more double bonds. So the
omega-3 polyunsaturated fatty acids because they are made up of long chains of carbon atoms and are more double bonds.
The term omega-3 is related to the fact that the first double bond is located on the third carbon atom start counting from the last (omega).
Because these fatty acids are important? Why are essential that is essential for the proper functioning of our body and why it can not be synthesized from it, so we have to introduce them with food.
Omega-3 are present in different types of fish and vegetable oil.
Exactly what is their importance?
A study on Greenland Eskimos showed a low incidence of cardiovascular disease, probably due to the high consumption of fish.
The omega-3 perform different functions, including protective action against these diseases because they contribute to "clean up" the arteries. Let's talk a moment
cholesterol. Cholesterol is a lipid molecule that plays important functions. It 'must, however, that the levels of cholesterol in the blood are to some extent because an excess predisposes to cardiovascular disease.
More than the total amount of cholesterol is important to monitor the various fractions. We can distinguish two major forms (there are others): HDL cholesterol (good) cholesterol and LDL (bad). The normal value nel sangue è considerato intorno ai 200 però è meglio avere un colesterolo a 240 con un buon livello di HDL che un colesterolo a 200 con un basso livello di HDL.
Ora vi spiego. Le LDL trasportano i lipidi nel sangue e li depositano negli organi e anche nelle pareti arteriose. L'eccesso a questo livello può provocare delle placche che possono alla fine ostruire un'arteria e quindi causare un infarto. Le HDL invece prelevano i lipidi dalle pareti arteriose e li trasportano al fegato. Quindi le "puliscono".
E' stato dimostrato che una corretta introduzione alimentare di omega-3 tende a mantenere un buon livello delle HDL che hanno una funzione ptotettiva.
Quindi è importante aumentare il consumo di pesce ad almeno 2-3 volte la settimana.
Come abbiamo detto gli omega-3 sono acidi grassi polinsaturi mentre i grassi di origine animale sono saturi. Anche i grassi e gli oli vegetali che vengono aggiunti ai prodotti industriali contengono molti grassi saturi. Infatti possono essere costituiti da composti ottenuti da olio di palma o di cocco che contengono una grossa quantità di grassi saturi.
E' calcolato che l'introduzione di acidi grassi saturi non deve superare il 10%.
C'è anche un'altra sostanza che può contribuire ad aumentare il colesterolo buono (HDL): il vino, in particolare il vino rosso.
E qui si aprirà certamente una diatriba. Consiglio il vino? Un eccesso di alcool può infatti proteggere le arterie but it destroys the liver.
But my personal opinion, a glass of wine a day I do not think that causes some kind of damage. Indeed it may also have a small protective effect. However, do not try to reduce cholesterol with wine.
So whereas at least 10% of saturated fatty acids and that we must introduce a glass of wine of good quality can have a protective effect from time to time concediamoci also the pleasure of a good steak with some excellent wine vintage.
I expect the storm to my words. In the meantime I wish you good appetite.
0 comments:
Post a Comment