ESS 3 Lecture Notes - Lecture 8: Low-Density Lipoprotein, Cholesterol, Lipoprotein
7 Mar 2018
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Document Summary
Include fatty acids, triglycerides, sterols, and phospholipids made up of carbon, hydrogen, and oxygen generally insoluble in water. Fats supply a concentrated source of energy and fat soluble nutrients. Essential fatty acids (linoleic acid and alpha-linolenic acid) Fat-soluble vitamins a, d, e, and k (know for final not midterm) Lipids have important roles in the body and food. It is the primary source of the body"s energy reserves (stored in adipose tissue) The adipose tissue cushions, protects, and insulates the body"s organs. Fats contribute to the sensation of feeling full. Fats are absorbed over a longer period of time. Fats increase the flavor and palatability of foods. Fats contribute to the texture and aroma of foods. The four primary classes of lipids are diverse in structure and. Consist of a chain of carbon atoms with hydrogen atoms attached to each carbon. Determines their function and role in health and disease.
