Matsayin ilimin kwayar halitta a jikin mutum

Oleic acid yana daya daga cikin mafi yawan amfani mai amfani, wanda ba tare da wani tsari na al'ada ba a jikin mutum ba zai faru ba. Bugu da ƙari, acidic acid yana dauke da man zaitun, wanda shine ainihin dalilin da ya sa ake darajar su, cewa kwayoyin kwayoyi suna shawo kan jiki. A cikin wannan littafin, bari muyi magana game da rawar da kwayoyin zazzabi a jikin mutum.

Matsayin da kwayoyi masu guba ga jikin mutum.

Mene ne albarkatun mai? Wannan shi ne carboxylic acid daga abun da ke ciki na kayan lambu da ƙwayoyin dabba. Suna yin aikin makamashi, domin tare da nakasawar acid a cikin jiki, an gina makamashi, da kuma aikin filastik, saboda acid ya shiga aikin gina jiki, wanda ya zama kwarangwal na shuke-shuke da dabbobin dabba. Babu shakka duk mai guba an raba shi cikin unsaturated da cikakken. Ƙari mai amfani da acid acid wanda ba shi da amfani, domin sun hada da abubuwa masu amfani da kwayoyin halitta na prostaglandins kuma suna taka muhimmiyar rawa a cikin metabolism.

Ana hada hako mai ƙananan cikin hanta, a cikin ganuwar hanji, a cikin kwakwalwa da kayan kyakoki, a cikin kasusuwan kasusuwa da sauran kyallen. Fatty acid ya kasance wani ɓangare na mafi yawan nau'in lipids: phosphatides, glycerides, waxes, cholesterol, da sauran abubuwa da suke daukar wani ɓangare na aiki a metabolism.

Abin da ake kira oleic acid? Matsayin acid a jikin mutum.

Aiki na acid shine mafi yawan kitsin acid wanda aka samu wanda ya kasance mai ƙyama, wanda shine ɓangare na kitsen (lipids) wanda ke shiga cikin gyaran ƙwayoyin, kuma ya ƙayyade dukiyar da wadannan kwayoyin suka fi girma. Tsarin maye gurbin kwayoyin maiiki a lipids wanda ke kunshe da kwayoyin halitta tare da wasu albarkatun mai mai zurfi yana bunkasa siffar halitta na membranes, wanda ake kira permeability. Kasancewa da yawa irin albarkatun irin wannan a cikin kitsen kayan abinci na jiki yana ba da kariya ga lipids daga hadawan abu da iskar shaka da ƙananan antioxidants.

Oleic acid, a bisa mahimmanci, shine maye gurbin fatty acid wanda za'a iya hada shi, alal misali, a cikin sel a cikin hanta. Amma acidic acid, tare da wannan duka, daya daga cikin mafi yawan kwayoyin da aka samo a fatsun abinci. Oleic acid yana taka muhimmiyar rawa a cin abinci na mutane. Fats, wanda abun ciki na acidic acid ya karu, suna da ƙari sosai. A magani, har ma an yi amfani da shiri na magani, a kan abin da maikin acid shine linetol.

A cikin masana'antu, ana amfani da acidic acid a matsayin tushen dashi don samar da kayan ado, gwaninta, kayan shafawa, kayan shafawa, paints. Ana amfani da ita azaman abubuwa na filastik a kayan turare, da salts - a cikin detergents.

Wannan acid shine tushen makamashi ga jiki, kamar sauran fatty acid. Ana samar da makamashi ta hanyar oxidation na acid fatty acids bayan da suka rabu da kwayoyin lipid a ƙarƙashin aikin juyayi. Ana kiran wadannan sunadarai ne ta hanyar enzyme ta musamman da ake kira oxygenase, wanda yake a cikin kyakyawa da hanta.

Ana samun albarkatun Oleic daga man zaitun a lokacin da ake kira crystallization bayan fashewar lipids. Ƙididdigar yawaitaccen ƙima da ƙwararrakin ƙwayar maganin maganin acid shine ana aiwatar da shi ta hanyar chromatography na gas-liquid.

Darajar oleic acid a cikin abinci mai gina jiki.

A cikin kitsen dabba, acidic acid yana da kimanin kashi 40 cikin dari na adadin dukkanin acid, kuma a kusan dukkanin kayan mai kayan lambu - about 30%. Kyauta mai yawan gaske a cikin albarkatun mai, man zaitun da man fetur.

Oleic acid yana iya canzawa, duk da cewa a cikin abincin ɗan adam abin da ake ganin ya zama abun da ya fi dacewa, wanda yake kusa da abubuwan da ke cikin ajiyar tsuntsaye. Wannan shine abin da ya hana ya buƙata sake gina gwargwadon ruwa mai guba wanda ya shiga cikin abinci, wanda ke nufin cewa babu wani abu marar amfani da albarkatun da makamashi a jikin mutum.

Amfani mafi kyau na maganin mai maigida tare da abinci yana samuwa ta hanyar lura da tsarin da aka saba da abincin abincin daidai, bisa ga abin da a cikin abincin mutum shine kashi biyu cikin uku na ƙwayoyin dabbobi dole ne dabba, da kuma na uku na asali. A wannan yanayin, cin abinci zai ƙunshi kimanin kashi 40% na acidic acid. Bayan zafi na maganin mai da ke da albarkatun mai, an rage su da rashin ƙarfi fiye da sauran man. Wannan shine dalili don amfani da mai a cikin frying wasu samfurori daga masara, dankali, da dai sauransu, da kuma zuba kayan abinci gwangwani.

Bayan da aka samar da man fetur, an samar da magungunan trans-oleic don samar da asali ga margarin. Wannan isomer, kamar dai kwayoyin acid ne, jikin mutum yana jin dadinsa, amma ba haka ba a cikin ɗakin mai.

Oleic acid yana da mahimmanci don dacewa da ƙwayar cuta.