Analysis of Fatty Acids in Functional Foods with Emphasis on ω3 Fatty Acids and Conjugated Linoleic Acid

Fatty acids are ubiquitous molecules in biological systems. They occur as components of lipids, notably, phospholipids and glycolipids in membranes and triacylglycerols in seed oils of plants, oily fish, and adipose tissue (fat) in animals. They are present in appreciable quantities in many foodstuffs, and although there has been a great deal of concern over the consumption of too much fat, it has to be remembered that fatty acids are essential to our well-being.