HSS 2342 Lecture Notes - Lecture 5: Small Intestine, Choline, Chylomicron
3 Nov 2016
School
Department
Course
Professor
Document Summary
Made of oxygen carbon and hydrogen and supply more energy per gram than carbohydrates and sterols. Lipids compounds that include triglycerides (fats and oils), phospholipids, Fats lipids that are solid at room temperature. Oils lipids that are liquid at room temperature. Every triglycerides contains one molecule of glycerol and three fatty acids. Fatty acids may be saturated or unsaturated (mono or poly-unsaturated) Important in nutrition omega-3 and omega- fatty acids (polyunsaturated) Omega-3 and -6 are 18-carbon polyunsaturated and they are essential fatty acids. All fatty acids have carbon chain and hydrogen atom with an acid group at one end and a methyl at the other end. Differ in the number and location of the double bonds. Supplies vitamin a, d, e, and k. Carry fat-soluble vitamins alone with phytochemicals and assist in their absorption. Stimulate appetite and give feeling of satiety. Omega-6 linoleic acid: leafy vegetables, seeds, nuts, grains, vegetable oils, poultry fat.
