Depending on the length of the chain of carbon atoms, fatty acids (FAs) are divided into the following three groups: short-chain (with <6 carbon atoms), medium-chain (with 6–12 carbon atoms) and long-chain (containing >12 carbon atoms).
Short-chain FAs are synthesized by intestinal bacteria as a result of fermentation of dietary fiber. Sources will be cereals, vegetables and fruits.
Medium-chain fatty acids are present in coconut and palm kernel oils, as well as in breast milk.
Long-chain fatty acids are the most common: olive and soybean oils, fatty fish, nuts, meat, avocados.
Why is it important to consume MCFA?
MCFAs (or MCFAs) are absorbed more quickly from the intestine directly into the liver via the portal vein compared to long-chain fatty acids, which are absorbed primarily through the lymphatic duct and peripheral circulation. As a result, metabolism accelerates and the level of consumption of energy accumulated by the body increases.
In the review published in JFF, you can find many references to research on the use of SCSF (increasing immunity, reducing the risk of diabetes, Alzheimer’s, cancer, epilepsy, obesity, etc.)