饱和脂肪酸分类与生理功能

Classification and physiological function of saturated fatty acids

膳食中的总饱和脂肪酸含量与人体血清中HDL-C呈正相关,增加膳食中总脂和饱和脂肪的含量不仅会增加LDL-C含量,也会增加HDL-C的含量。而丁酸是挥发性饱和脂肪酸,主要作用是供应能量,同时有调节免疫应答和炎症反应,抑制肿瘤生长,促进细胞分化和凋亡作用;月桂酸对各种微生物如细菌、酵母、真菌以及包被的病毒等有抑制作用;肉豆蔻酸与血清高胆固醇息息相关,并可能是造成冠心病的最主要因素;棕榈酸能降低血清中胆固醇的含量;硬脂酸部分地降低了胆固醇的溶解,同时可能会对胆酸的生成进行调节,从而降低血清和肝脏中胆固醇含量。因而,对饱和脂肪酸的组成进行细分,并对其在体内的生理作用进行系统、科学的评估对进一步深入研究饱和脂肪酸具有重要意义。

Total saturated fatty acids concentration in diet correlates with serum HDL - C positively; increasing dietary fat and saturated fat not only increase LDL - C content, but also increase HDL - C content. Whereas, butyric acid is one kind of saturated volatile fatty acids served as a source of energy,it exhibits contradictory and paradoxical behavior as well as a modulator of the immune response and inflammation and an agent of inhibiting anti - tumor growth, promoting differentiation and apoptosis ; lauric acid has adverse effects on various microorganisms, including bacteria, yeast, fungi, and enveloped viruses ; myristic acid is one of the major saturated fatty acids,it has associated with high serum cholesterol and is an increased risk of coronary artery disease; while palmitic acid lowers serum cholesterol;stearic acid reduces serum and liver cholesterol via reducing cholesterol solubility and altering the synthesize of bile acids. Thus, it is necessary to subdivide composition of saturated fatty acid, and evaluate the physiological function of saturated fatty acids in diet systematically and scientifically.