NUTR 251 Lecture Notes - Lecture 2: Lipoprotein, Digestion, Enzyme
Document Summary
2) fatty acids: vary in composition from one fat to another: saturated fats: 1] have 2 hydrogen atoms attached to each carbon in the chain. 2] saturated fats increase the risk of heart disease. 3] examples: [second worst] animal fats (from meat and dairy), tropical oils (coconut, palm, palm kernel oils, [worst] hydrogenated vegetable oils: monounsaturated fats: best fats to eat. 2] examples: olive oil, nuts/nut oils and butters, canola oil, avocado: poly/unsaturated fats: 1] lacks many hydrogen atoms so it requires a lot of double bonds. 3] examples: all other vegetables oils: hydrogenation. 1) commercial process that adds hydrogen atoms to a poly/unsaturated fat and then becomes a saturated fat. 2) makes fat more solid at room temperature and resembles the more expensive animal fats. 3) food industry hydrogenates liquid fat to decrease spoilage which increases shelf life. 1) only found in dietary animal fats and is internally synthesized.
