CHEMICAL COMPOSITION OF CEREAL GRAINS AND THEIR IMPORTANCE AS A SOURCE OF ESSENTIAL FATTY ACIDS

Askarova Khurshida Ekram kizi

Authors

Askarova Khurshida Ekram kizi Tashkent Institute of Chemical Technology Faculty of Food and Winemaking Technologies 1st year master's student in the field of Food Technology (in the field of technology of oil and fat products)

Keywords:

cereal germ, chemical composition, essential fatty acids, linoleic acid, linolenic acid, biologically active substances, food technology, functional products, healthy nutrition.

Abstract

This article scientifically discusses the chemical composition of cereal grains and their importance as a source of essential fatty acids. Cereal grains are rich in proteins, vitamins (especially group E and B), minerals and biologically active compounds, and have important nutritional value for the human body. In particular, essential fatty acids such as linoleic and linolenic acids are not synthesized in the body and must be obtained from external sources. The results of the study show that the use of cereal grains is of great importance in preventing cardiovascular diseases, strengthening the immune system and improving metabolic processes. At the same time, the prospects for the production of functional food products based on cereal germs are also substantiated.

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