NUTR 1010 Lecture Notes - Lecture 7: Green Tea, Low-Density Lipoprotein, Phospholipid
21 Apr 2016
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Document Summary
3 fatty acids attached to a 3-carbon glycerol backbone. Classified by their: length (# of carbon atoms, saturation (carbon saturated with hydrogen) Double bond is closest to the end of the fatty acid, the omega end. Polyunsaturated 2 or more db affects how your body uses the fat. Omega-3 db at the 3rd carbon from the end: shape (placement of hydrogen molecule) Cis = hydrogen on same side (most common) Trans = hydrogen on opposite sides (trans fats, most are hydrogenated) Hydrogenation adding h to pufa; makes fat more stable when heated and changes texture/state. Needed by the cell membrane for transporting fat in blood. Liver makes it, so too much risk of cvd. Stomach makes it into small droplets gastric lipase. Nutrients move through body via blood, which contains lots of water (water and fat don"t mix it will float) solution is lipoprotein.
