NUTR 1010 Lecture Notes - Lecture 11: Short-Chain Fatty Acid, Lipid Bilayer, Methyl Group
3 Feb 2017
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Document Summary
Lipids contribute to texture, taste, flavor and aroma of foods. 1 g of lipid yields 9 kcal of energy. Large group of molecules that are not soluble in water (hydrophobic) Polarity, whether they have a charge or not. Usually what we"re talking about when we say fat . Eat triglycerides and store our body fat as tri"s. Different fatty acids give triglycerides physical properties. How it is digested and metabolized in the body. Most common palmitic and stearic aci, which are found only in animals foods like meat and dairy. Polyunsaturated (pufa) = 2 or more double bonds. How they are processed in the body. Soybean oil, safflower, corn oil, fish, nuts and seeds (plant based) Most common is linoleic acid found in corn, safflower and soybean oils. The bond is a carbon-carbon bond of the fatty acid (double bond) This last bond affects how your body uses the fat.
