FATS IN WHEAT GRAIN

Abstract

This review article explores the nutritional aspects of fats, with a particular emphasis on their impact on human health. It delves into the distinction between "bad fats" such as cholesterol, saturated fats, and trans unsaturated fats, and "good fats" like polyunsaturated fatty acids, omega-3 and omega-6 fatty acids, and monounsaturated fatty acids. The research extends to examining the lipid composition of wheat, specifically focusing on non-polar lipids and polar lipids. The presence of fatty acids, sterols, and terpenes, including their potential health benefits, is thoroughly investigated. The study also addresses concerns about the changing varieties of rice and discusses the lack of scientific evidence supporting claims that wheat consumption leads to various health issues. Finally, the study concludes that, based on scientific information, consuming whole grains, including wheat, is generally safe and healthy for most individuals.