**Conflict of interest**

*Biochemistry and Health Benefits of Fatty Acids*

(valeric) acid, and hexanoic (caproic) acid. SCFAs are the primary end products of fermentation of nondigestible carbohydrates that become available to the gut microbiota [21]. SCFAs represent the major flow of carbon from the diet, through the gut microbiome to the host. It was discovered recently that SCFA appears to be the natural ligands for free fatty acid receptors 2 and 3 (FFAR 2/3), found on a wide range of cell types, including enteroendocrine and immune cells [22–24]. This

unearthing has led to renewed interest in the role of SCFA in human health.

SCFAs are mainly produced through saccharolytic fermentation of carbohydrates which are able to escape digestion and absorption in the small intestine [21, 25]. The pathways of SCFA production are well understood at present and have been recently described in detail recently by Flint et al. [26]. The major products formed as a result of the saccharolytic fermentation are formate, acetate, propionate, and butyrate. Lactate is also a major organic acid produced from the fermentation of selected often rapidly fermentable nondigestible carbohydrates [21]. Relatively minor amounts of branched-chain fatty acids are also produced in this biochemical pathway, mainly through the fermentation process of protein-derived branched-chain amino acids

Acetate is the most abundant SCFA in the colon and makes up more than half of the total SCFA detected in feces [29, 30]. The majority of acetate is produced by most of the enteric bacteria present in the gut as a result of carbohydrate fermentation [30]. In addition, approximately one-third of the colonic acetate has been detected to come from acetogenic bacteria, which are able to synthesize it from hydrogen and carbon dioxide or formic acid through the Wood-Ljungdahl pathway

It is evident from the insurmountable evidence on microbial interactions with dietary polysaccharides and the resulting SCFAs that these particular fatty acids are important energy and signaling molecules. It is becoming increasingly accepted that SCFA-producing bacteria have several beneficial effects on human health. However, it is still unclear whether beneficial effects are driven by the SCFAs per se or whether in combination with other metabolites produced from the gut bacteria [20]. It should be noted and understood in this instance that the gut microbiota produces many other classes of metabolites such as bile acids and amino acid derivatives, which may also have several essential signaling functions leading to

Fatty acids remain an important component in human nutrition with growing amounts of scientific studies focusing on elucidating its roles in the biochemical pathways as well as its benefits upon consumption. Out of all fatty acids, the two most important types, which have garnered much attention, are *trans*-fatty acids, which are primarily not recommended and have a zero tolerance level of presence in food, and SCFAs owing to their vitality in maintaining the gut microbiota. The knowledge of the role of fatty acids in determining health and nutritional wellbeing among global consumers has expanded dramatically in the past few decades. The role of fatty acids in neonatal and infant growth and development, health maintenance, the prevention of cardiovascular disease, diabetes, cancers, and agerelated functional decline is an aspect, which has been recognized by many experts; thus, despite several highlights of adverse effects of excessive fatty acid consumption, as a class of chemical components, fatty acids remain important to human health, and a complete elimination of fatty acids from the diet is definitely not considered as an intellectual recommendation. As briefly mentioned earlier, fatty

health and wellness of the human physiological systems.

**6**

[27, 28].

[25, 31].

**4. Conclusion(s)**

The author has no conflicts of interest to declare, financial or otherwise.
