Fats are composed of long chains of carbon and hydrogen and they are divided as saturated and unsaturated structurally. When saturated fatty acids are packed solid by carbonic and hydrogenic chains, in unsaturated fatty acids, some hydrogen particles are left out in the chain and carbon particles establish double bonds with each other instead. (Refer to following diagram)

Unsaturated fatty acids can be further divided into Monounsaturated Fatty Acids and Polyunsaturated Fatty Acids by double bonding and they each have distinctive traits and functions.

In its nature, fats are more reluctant to increasing number of double bonding and do not get solidified at low temperature. Because of this nature, saturated fatty acids become solid easily at room temperature, and monounsaturated fatty acids turn into solid at a temperature below zero, although they stay as liquid state at room temperature. Unlike these, polyunsaturated fatty acids maintain its fluidic structure even at a temperature below zero.

As their traits and functions differ, saturated and unsaturated fatty acids are dissimilar in their fountainhead. Saturated fatty acids are found in meat and are known as sources of obesity and other health threatening problems. Olive oils and other oils contain monounsaturated fatty acids and these are called Omega-9.

Polyunsaturated fatty acids are separated into Omega-6 and Omega-3 and the numbers are decided by the location of the carbon chains where the first double bonding occurs from the end of the methyl. For example, Omega-3’s 3 is derived from the first occurrence of double bonding at the 3rd chain from the methyl end. Omega-6 and Omega-3 are vital to our body, but because our body cannot produce them, consumption through food is needed and for that reason, they are referred as EFA (Essential Fatty Acids). Omega-6 is easily found in vegetable oils like corn and canola oils and fish, seals, whales, other aquatic animals and specific vegetables contain Omega-3.

Omega-3 found in vegetables has ALA structure and Omega-3 from aquatic animals has EPA, DHA, and DPA structures. ALA sometimes are converted into EPA, DHA, and DPA through several biochemical reactions and the converting rate is 10% for adults and the conversion is very rare for children and elders. Omega-3’s efficacy, which was discovered through various researches, means EPA, DHA and DPA from aquatic animal extracts. There is an artificial fat called Trans Fat. Trans fats are also known as Botanical Oil and these fats are made by inserting high temperatured hydrogen gas into the vegetable oils to solidify them. Although trans fats are unsaturated, it functions similar to saturated fats such as elevating cholesterol. The problem is that these trans fats are effortlessly found in instant foods and fast-food restaurants.