NUTR 1010 Lecture Notes - Lecture 4: Low-Density Lipoprotein, Glycerol
Document Summary
Part of a larger group of substances called lipids: insoluble in water. Fat comes in different forms: triglycerides, phospholipids, sterols. 95% of dietary fat and body fat is made up of triglycerides (whether it"s the fat we eat butter/margarine or our body fat) (triglycerides is the majority of body fat) Triglycerides are made up of 3 fatty acids. 3 of them come out of glycerol backbone. Glycerol is the backbone to which fatty acids attach. Length refers to number of c in fatty acids attached to glycerol. 3 ways to classify the length to fatty acids: short-chain fatty acids: <6 carbon atoms, medium-chain: 6-12 carbon atoms, long-chain: >14 or over carbon atoms. In canada we consume too much saturated fats, we want to increase our consumption of monosaturated and polyunsaturated fats. Saturated fatty acid: no double bonds; all carbon atoms saturated with hydrogen, solid (butter, beef fat) or liquid (coconut oil, cream) at room temperature.