Foods and Nutrition 1021 Lecture Notes - Lecture 5: Chylomicron, Ketone Bodies, Cholecystokinin

• School: Western University
• Department: Foods and Nutrition
• Course: Foods and Nutrition 1021
• Professor: Jennifer Broxterman

Document Summary

Chapter 5a: the lipids- fats, oils, phospholipids and sterols. Most are a mixture of safa, mufa, pufa. Fats: lipids that are solid at room temperature. Oils: lipids that are liquid at room temperature. Three classes of lipids in food & the human body. Chief form of fat in foods & human body (95%) 3 units of fatty acids attached to 1 unit of glycerol. Fatty acids differ in chain length & in degree of saturation. Contain 1 point of unsaturation: may help to lower ldl cholesterol, does not lower hdl cholesterol ( good cholesterol ) Polyunsaturated fa & health (omega 3s: omega-3: linolenic acid, pufa functions inside the body, examples: canola oil, olive oil, & peanut oils. Contain 2 or more points of unsaturation: essential fatty acids (efas): omega-3 and omega-6. Eicosanoids: biologically active; have hormone-like functions, for e. g. muscle relaxation or contraction, blood vessel dilation or constriction, blood clot formation, blood lipid regulation, immune response.