Introduction
Fats play a role in many different places throughout the body. For example, they are the main component of every cell membrane, are part of many proteins and, in the form of triglycerides, are one of the main sources of nutrition in the human body. A triglyceride consists of a glycerol molecule to which three fatty acids are attached, which can be unsaturated or saturated.
Fats with unsaturated fatty acids are considered healthier. Excess fat is also stored in so-called fat cells in the form of triglycerides. Compared to carbohydrates and proteins, fats are more energy-rich, the so-called caloric value is more than twice as high ( twice as many kilocalories). They are therefore particularly nutritious, so it is advisable to use them sparingly.
Task of fats in the human body
Fats are much more nutritious than other components of our food. For comparison: While carbohydrates and proteins only provide 4 kilocalories per gram, one gram of fat contains 9 kilocalories. It is therefore the most efficient energy source for the human body.
Most fats can be produced by the body itself, but some essential fatty acids must be actively supplied with food. In food, fats also serve as carrier substances: The essential vitamins A, D, E and K are not water-soluble but fat-soluble, unlike the B vitamins. It is therefore necessary to consume them together with fats, otherwise they are hardly or not at all absorbed in the intestine.
Energy that is not directly needed by the body is stored mainly in the form of fats, which are stored in the specially formed fatty tissue. What some people are rather burdened with nowadays was a decisive advantage in times when there was not always enough to eat: This fat can be mobilized again in “bad times”. A distinction is made between white and brown adipose tissue: White adipose tissue has above all the storage function already mentioned, and it also serves to cushion sensitive organs such as the heart and nerve cords.
In the form of subcutaneous adipose tissue, it plays an important role in thermal insulation. In small amounts, this fatty tissue can be found almost everywhere in the body and acts as a “gap filler”. Brown adipose tissue plays a rather minor role in adults, but is essential for small children: it is able to generate heat in a targeted manner through chemical processes and thus prevent cooling.
Fats are involved in the formation of cells and cell membranes and form the basis for the synthesis of numerous hormones. So-called phosphoglycerides, due to their amphiphilic properties (they consist of a water-soluble and a fat-soluble part) are incorporated into the cell membrane and form its main component. Fats are also strong flavor carriers: foods that contain a lot of fat usually taste more intense and therefore better for most people. This is because flavor and aroma substances are often also fat-soluble and therefore require the fats contained in the food as carriers in order to reach the taste buds in the tongue.
