INTE 398 Lecture Notes - Lecture 5: Micelle, Health Canada, Very Low-Density Lipoprotein
Document Summary
Positive connotations of fat until the 1950s, but since then it has become synonymous with cardiovascular disease. Ode to lipids in food and in the body. Why necessary: cooking and eating (enhances flavor and palatability, increase intestinal absorption of sat-soluble vitamins and phytochemicals (need at least 20g of fat, contributes to feelings of satiety (fullness) Fatty acids a chain of hydrogen atoms and carbon atoms. Triglycerides made up of 3 fatty acids. Phospholipids made up of 2 fatty acids. Length: contain a methyl and acid group at either end, short: 2 to 4 carbons long, medium: 6 to 12 carbons long, long: 14 to 24 carbons long. Shape: can be straight or bent (double bonds = saturated with hydrogen atoms) Saturation level determines the shape and behavior of the lipid. Oil = a lipid that is liquid at room temperature predominantly composed of unsaturated fatty acids. Carbon atoms of methyl group omega end.