BPK 110 Study Guide - Final Guide: Dietary Fiber, Portal Vein, Phospholipid

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Main dietary lipid; makes up most of lipids in foods and bodies. Structure: 3 fatty acids (lipid molecules) + 3 glycerol (hydrophobic molecules, fa: diff. length, saturation, geometric organization = do diff things! Two other types of lipids: phospholipids and sterols, present in body in smaller amts. No double bond; saturated w/ hydrogen atoms. Long-chain sfa: animal products, risk of cvd; increased levels of ldl ( bad cholesterol, absorbed thru portal vein > lymph. Mid-chain sfa: 6-12 carbons, tropical oils, healthier, relatively water soluble, quickly digested > blood stream (not lymp) > bypass peripheral fat tissue , less likely stored; used for fuel more quickly than long-chain sfa. Short-chain sfa: <6 carbons, healthier, made when dietary fibre fermented in colon, colonic health; reduce cvd risk. Monounsaturated: single double bond, +ve effect on ldl (but new research questions this) Polyunsaturated: linoleic acid (omega-6) and alpha-linolenic acid (omega-3) Humans can"t synthesize double-bond fas in omega-6/-3; so linoleic and a-linolenic are essential.

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