Volantino

LET’S EAT WELL 7 LIPIDS (FATS) Lipids are the “fats” in food. Lipids have important functions: for example, they act as carriers of molecules, especially of “fat-soluble” vitamins which dissolve only in fats. Depending on their chemical composition, fats can be classified as saturated, mono-unsaturated or poly-unsaturated. Foods primarily made of saturated fatty acids are solid or semisolid at room temperature (e.g. butter), while those of monounsaturated or unsaturated fatty acids are liquid at room temperature (e.g. olive oil). VITAMINS Vitamins are essential substances, as they have specific roles in ensuring the good functioning of the body, and must be introduced through the diet. They are named with letters and are divided into: • Fat-soluble vitamins (A, D, E, K): their absorption depends on the presence of a fat (e.g. olive oil) and the body can store them. • Water-soluble vitamins (C and B group): their absorption depends on the presence of water. As the body is unable to store them they need to be introduced regularly to avoid deficiencies. MINERALS Minerals are essential substances present both in plant-based and animal-based food. Minerals take part in various physiological functions and must be introduced through food because the body is unable to produce them. POLYPHENOLS Polyphenols are bioactive compounds of plant origin and are not essential during growth and development. Some of the positive effects that plant foods have against chronic diseases are dependent on polyphenols and their antioxidant abilities. LEGENDA