NUTR 1010 Lecture Notes - Lecture 21: Lipoprotein, Micelle, Cell Membrane
16 Mar 2016
School
Department
Course
Professor
Document Summary
You absorb it better when you eat it with fat. It"s absorbed in the intestines with fat in micelles. Your body stores vitamin e in fat cells (adipose tissues) Works in lipid environments: cell membrane phospholipids, stored triglycerides and other fatty tissues, lipoproteins. Some fatty acids are oxidized more easily than others. The more double bonds, the easier the oxidation reactions (pufas are trouble) Why: saturated fats/trans fats have a longer shelf life, old fish smell bad, frying in oil with high heat can smell bed. The more vitamin e you need to protect those fats from oxidation. Luckily, the foods that contain pufa also contain vitamin e. Food sources of pufa have tons of vitamin e. Keep oils in a dark, cool place. Uncooked oils contain most vitamin e (salad dressings, margarine) Deep frying in oil kills almost all of the vitamin e. Uncommon and only happens with supplements, not with food.
