2. Bioactive Lipids

The health benefits of lipids are usually due to content and type of unsaturated fatty acids present in the food. However, saturated fatty acids such as butyric acid and the medium-chain forms (capric and caprylic acids) can enhance gut health and reduce adipose tissue weight, respectively. Oleic acid, a monounsaturated fatty acid, has been found to reduce plasma cholesterol by modulating synthesis of low-density lipoproteins. Oleic acid has also been suggested to have a potential role in reducing the pathological intensity of Alzheimer’s disease by decreasing β-amyloid formation. Polyunsaturated fatty acids belong to two main classes, the omega-3 and omega-6. Omega-3 fatty acids are believed to have anti-inflammatory properties, while the omega-6 type has proinflammatory properties. Increased dietary consumption of omega-3 fatty acids enhances cardiovascular health by maintaining fluidity of cell membranes for essential and regular intercellular communications. Omega-3 fatty acids have also been implicated in attenuation of the progression of other chronic diseases such as cancer, kidney malfunction, obesity, and diabetes mainly through their impact on cell signaling pathways. For example, eicosapentaenoic acid (an omega-3 fatty acid) has anti-obesity effects because it can activate adenosine monophosphate-activated protein kinase, which in turn regulates mitochondria expression of carnitine palmitoyl transferase 1, the enzyme that enhances availability of fatty acids for oxidation. Some of the omega fatty acids, especially linoleic acid, are also bioactive when the double bonds are in the conjugated form; disease amelioration by conjugated linoleic acid has been demonstrated.