This week (19th Oct–24th October) is Real Time Chem Week (if that means nothing to you,check out their FAQ page here!). As part of it, we’re featuring the RTC Week competition-winning entries of five different chemists here on Compound Interest, with a different feature every day this week. Today’s feature takes a look at how deuterating fatty acids we normally consume in our diet could provide possible treatments for Parkinson’s and other nervous system diseases.
Fat is an important nutrient in our diets, but there’s a lot of talk of different types of fats, and whether these types are beneficial or harmful to our health. These different fat classifications have their roots in chemistry – and chemistry can also help explain their effects. This graphic takes a look at the different classifications, their sources, and briefly about how they act in our body.
