Fatty acid
Malonyl-CoA is then involved in a repeating series of reactions that lengthens the growing fatty acid chain by two carbons at a time. Almost all natural fatty acids, therefore, have even numbers of carbon atoms. When synthesis is complete the free fatty acids are nearly always combined with glycerol (three fatty acids to one glycerol molecule) to form triglycerides, the main storage form of fatty acids, and thus of energy in animals. However, fatty acids are also important components of the phospholipids that form the phospholipid bilayers out of which all the membranes of the cell are constructed (the cell wall, and the membranes that enclose all the organelles within the cells, such as the nucleus, the mitochondria, endoplasmic reticulum, and the Golgi apparatus).
Cat food
One group of fatty acids that is particularly important for gastrointestinal (GI) health is the essential fatty acid (EFA) group. All EFAs are polyunsaturated (they have more than one double bond in their fatty acid chain). EFAs are important to have in the diet in adequate amounts, especially for the cat, as since they are essential (meaning the body produces little to none so it must be included in the diet) and cats have very low activity or simply lack the digestive enzymes to generate the EFAs that are important in mediating the inflammatory response. EFAs also vary in size, have many different functions and can also be further divided into other categories, two of which are very important for GI health: the omega-6 and omega-3 fatty acids (the omega in the name denotes the position of the first double bond in a fatty acid counting from the methyl end). These fatty acids are most effective when present in adequate and appropriate balanced ratios dependent upon stage of life and production of the animal. One very important function of EFAs is the production of eicosanoids (molecules that are important in immune and inflammatory regulation). 
Eicosanoids are like hormones and act in a local fashion with short lives. 
Different EFAs have different effects on the inflammatory response. 
Omega-6 fatty acids at high levels can suppress the functions of the immune system (large part of which is located in the GIT) and promote inflammation, platelet aggregation and hypersensitive reactions like allergies. 
Omega-3 fatty acids act in the opposite direction of omega-6 fatty acids by: promoting anti-inflammation and depressing aggregation and immunosuppression. 
Ratio of omega-6 to omega-3 fatty acids can be changed using diet, optimal ratio of omega-6 to omega-3 fatty acids is considered to be within the range of 5:1 to 10:1. 
The right ratio (different for everyone as everyone is unique) helps reduce inflammation and mediate immune responses as both omega fatty acids utilize the same enzymes in their metabolic journey. 
Some sources of omega-6 fatty acids include: corn oil, sunflower oil and soybean oil. 
Some sources of omega-3 fatty acids include: cold-water fish oil, flaxseed, canola oil and soybean oil.