LIFESCI 2N03 Lecture Notes - Lecture 6: Polyunsaturated Fatty Acid, Essential Fatty Acid, Linseed Oil
2 Feb 2016
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Document Summary
Broad range of organic molecules that dissolve easily in organic solvents, but much. Both classifications have different degrees of solubility. Main classes of lipids: triglycerides (also called triacylglyerols) (98% of all lipids from a dietary perspective, phospholipids, sterols. Quick facts: triglycerides storage form of fatty acids. Largest category, makes up most of the lipids. Plant and animal origin animal based food provides a greater quantity of tg. We can get a lot of energy out of fatty acids. If we store triglyceride we can get a lot of energy. To convert one thing to another we require an action of the enzyme lipase. Makes up approximately 2% of all dietary lipids. Involved in fatty acid transport (forms outer shell of chylomicrons (type of lipoprotein) and lipoproteins): when we consume fat. We break it all up just so our intestinal cells can make chylomicrons: sterols.
