NUTR 1010 Lecture Notes - Lecture 4: Corn Oil, Phospholipid, Triglyceride

• School: University of Guelph
• Department: Nutrition
• Course: NUTR 1010
• Professor: Michelle Marcinow

Document Summary

Organic molecule that are insoluble in water. 3 types of lipids: triglycerides, phospholipids, sterols. A molecule made up of 3 fatty acids attached to a three-carbon glycerol backbone. Makes up 95% of dietary and body fat. Made ofo 1 glycerol molecule glycerol backbone : with 3 fatty acids. Different fatty acids give triglycerides different properties. Acids because contain an acid group at the end of the chain (harmless) Refers to the carbon being saturated with hydrogen. Saturated fatty acid (sfa) no double bonds (animal foods) Unsaturated fatty acid = 1 or more double bonds. Monounsaturated fatty acid (mufa) = 1 double bond ex. Polyunsaturated fatty acid (pufa) = 2 or more double bonds ex. How they are processed in the body. The bond closest to the end of the fatty acid. This last bond affects how your body uses the fat. Omega-3 fatty acid = double bond at the 3rd carbon from the end.