NSC 170C1 Lecture Notes - Lecture 6: Hydrogenation, Palm Kernel Oil, Coconut Oil
29 Sep 2016
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Document Summary
Organic nutrients that don"t dissolve in water. Provide and store energy, maintain cell membranes. 95% of lipids in body and foods. Composed of three fatty acid molecules attached to glycerol (backbone) molecule. Saturated- when carbon atoms are completely filled with hydrogen atoms in a chain. Coconut oil, palm oil, palm kernel oil. Monounsaturated fatty acid- avocados, olives, peanuts, and canola oil. Polyunsaturated fatty acid- safflower, grapeseed, sunflower seeds, soybean oils. Body cannot make two polyunsaturated fatty acids. Cells use this to produce 3 other omega-3s. These regulate blood pressure and immune system"s inflammatory response. Body uses these to make several hormones. Partial hydrogenation- converts oils from naturally occurring. Unsaturated fatty acids into trans and saturated fatty acids. Dietary sources are only in animal foods and byproducts. Needed for normal functioning of nerve cells. What happens to the fat and cholesterol you eat. Small intestine is primary site for lipid digestion.
