Fatty Acid Esters of Hydroxy Fatty Acids are compounds formed by the esterification of fatty acids and hydroxy fatty acids.
Fatty acids are organic compounds consisting of a hydrocarbon chain with a carboxyl group at one end.
These compounds have various applications, such as in cosmetics, food, and pharmaceuticals.
Fatty acids are carboxylic acids with long hydrocarbon chains. (palmitic acid, stearic acid, and oleic acid).
Hydroxy fatty acids are fatty acids that contain one or more hydroxyl (-OH) groups (ricinoleic acid from castor oil) and 12-hydroxystearic acid).
Fatty acid esters of hydroxy fatty acids (FAHFAs) are a class of complex lipids characterized by an ester bond linking a fatty acid (FA) to a hydroxy fatty acid (HFA).
These molecules have diverse biological activities, including anti-inflammatory, antidiabetic, and antioxidant properties.
The presence of the hydroxy group can affect their physical and chemical properties, making them useful in various biological processes and industrial applications.
Some potential health implications of hydroxy fatty acids include:
Anti-inflammatory effects: Hydroxy fatty acids, particularly those derived from omega-3 fatty acids, have been found to possess anti-inflammatory properties.
They can modulate the immune response and help reduce inflammation in the body.
Chronic inflammation is associated with various health conditions, such as cardiovascular disease, arthritis, and certain types of cancer.
They also play important roles in cell signaling, inflammation, and as precursors for the production of hormones and bioactive lipid mediators.
Hydroxy fatty acids can be used as building blocks for the production of biodegradable polymers, surfactants, and emulsifiers.
These esters can help stabilize emulsions, making them useful in formulations for creams and lotions.
They can provide lubrication properties,in cosmetic and industrial applications.
These esters may be incorporated into biodegradable materials, contributing to sustainable.
Such esters can be synthesized through conventional esterification methods, typically involving the reaction of a fatty acid with a hydroxy fatty acid in the presence of catalysts.
Some hydroxy fatty acids, such as hydroxyeicosapentaenoic acids derived from omega-3 fatty acids, have been shown to have beneficial effects on cardiovascular function: reduce blood pressure, decrease plaque formation in arteries, and improve overall heart health.
Hydroxy fatty acids have moisturizing and hydrating properties, which can benefit skin health.
They can help improve skin barrier function, reduce dryness and flakiness, and enhance the overall appearance and texture of the
Hydroxy fatty acids might also play a role in maintaining a healthy gut microbiota.
Certain hydroxy fatty acids, such as hydroxy palmitoleic acid produced by gut bacteria, can influence the composition of the gut microbiota, providing potential benefits for digestion, nutrient absorption, and overall gut health.
Fatty acid esters of hydroxy fatty acids (FAHFAs) are a group of fatty acids with potential anti-inflammatory and anti-diabetic effects.
Fatty Acid Esters of Hydroxy Fatty Acids (FAHFAs) Are Associated With Diet, BMI, and Age
Omnivores had substantially higher FAHFA levels than vegetarians/vegans.
Significant differences in some FAHFA levels were found between adolescents and adults or elderly, while no differences between sexes and between diabetic and non-diabetic individuals are detected.
FAHFA serum levels are strongly affected by high SFA intake and reduced in severe obesity.
Age also may influence FAHFA levels, whereas there is no detectable relation with sex and diabetic status.
The principal physiological role of FAHFAs is as an energy source, are essential as components of cell membranes and as precursors of signaling molecules.
Some lipids serve as bioactive mediators regulating various biological effects after binding to specific receptors.
FAHFAs have been detected in different foods, either from plants and from animal sources.
Levels of FAHFAs in serum and adipose tissue are mainly derived from the endogenous synthesis in adipocytes.
The impact of diet on FAHFA serum levels is unknown.
These bioactive lipids might have potent anti-inflammatory properties,
mediate anti-diabetic effects by stimulating insulin secretion and increasing insulin-stimulated glucose uptake into the adipocyte.
FAHFAs as natural-occurring, bioactive lipids may have some potential for new treatment strategies in the context of metabolic and inflammatory diseases.
FAHFAs can be categorized based on the position of the ester bond, leading to two main superfamilies: omega-FAHFAs and in-chain branched FAHFAs.
The levels of all different FAHFAs measured do not differ between diabetic and non-diabetic adult individuals.
There is significantly lower levels of all FAHFAs analyzed in the vegetarian group than in a omnivore group.
FAHFA concentrations in serum increases significantly after 1 week of overfeeding.
Sex is not seem to be related to FAHFA levels.
Higher levels of most FAHFAs in adults (40–65y) exist compared to adolescents (18–25y), but levels were lower again in the oldest cohort (75–85y).
Morbidly obese patients hav lower FAHFA levels in blood compared to the non-obese control patients.
A significant decrease in body weight at 6 months after bariatric surgery did not significantly alter serum FAHFA levels.
Ther are ssignificant differences for some but not all FAHFAs in human plasma between lean and obese/overweight subjects.
Overweight/obese subjects showed increased levels of those FAHFAs compared to lean subjects.
BMI has an impact on FAHFA levels, and this impact seems tissue-specific and isomer-specific.
FAHFA-TGs can serve as a depot for FAHFAs in adipocytes.
Palmitic acid esters of hydroxystearic acid (PAHSA) have been potent anti-diabetic effects, related to enhanced insulin secretion,
There is a significantly lower levels of FAHFAs in subjects eating a plant-based diet (vegetarian/vegan) compared to omnivores, despite the appraisal of plant-based diets as being protective against the development of diabetes.
It cannot be assumed that low FAHFA levels are an independent risk factor to develop type 2 diabetes despite the slightly significant difference in age between vegetarians and omnivores.
Lower FAHFA levels in vegetarians/vegans appears controversial due to the suggested anti-inflammatory nature of a plant based diet:
which could be attributed to the low fat content of the diet.
In a group of young men undergoing overfeeding for 1 week there is a significant increase in FAHFA levels compared to baseline, despite unaltered insulin sensitivity measured by the euglycemic hyperinsulinemic clamp technique.
FAHFAs have been found in different foods.
Subjects ingesting liposomal oat oil rich in linoleic acid esters of hydroxy linoleic acids have markedly elevated serum LAHLA levels compared to controls.
Animal products, such as beef and egg, seem to contain more FAHFAs compared to plant products, which would explain our finding of higher FAHFA levels in omnivores compared to vegetarians.
FAHFAs can also be synthesized endogenously in adipose tissue via esterification of hydroxy fatty acids with fatty acids.
Levels of FAHFAs in serum and adipose tissue mainly reflect endogenous synthesis rather than dietary intake, as isomer distribution in the diet differs from isomer distribution in serum and tissue.
Serum FAHFA levels may be regulated via the synthesis and breakdown of FAHFA-TGs in adipocytes.
The fat content and fatty acid composition of an ovo-lacto-vegetarian or vegan diet, however, differs from that of a diet containing fish and meat, as vegetarians/vegans have lower intakes of total fat and saturated fatty acids and a higher n6:n3 fatty acid ratio.
The differences in amount and type of fatty acids that are taken up and deposited in adipocytes may influence the endogenous synthesis of FAHFAs.
Vegans have a relatively high intake of linoleic acid.
Linoleic acid can also be incorporated in FAHFAs, like linoleic acid-hydroxy linoleic acid.
The intake of a surplus of 1,000 kcal, mainly containing high amounts of saturated fatty acids, resulted in a marked increase in circulating FAHFAs.