KIN346 Lecture Notes - Lecture 14: Hydrogenation, Jejunum, Nutrient
15 Nov 2016
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Document Summary
Not all made up of all the same fas. Needs to bind to a blood protein. Commonly consumed foods in terms of macronutrient content. Hydrocarbon chain (organic molecule, 4 - 24 carbons) Beta oxidation of fa lots of atp. Lots of fat storage = subcutaneous and visceral fat (enters the portal, fatty liver) Improves bioavailability and transport of other fat soluble nutrients. Vitamin a, d, e, k (need fa to absorb) Fat that reaches temperature (this is what we smell. 6th carbon = you get a db. Because of this, it is referred to as omega 6 fa. Having 2h beside each other = repelling effect (cis) Rare in nature, mostly in processing (hydrogenated oil) Turning unsaturated into saturated to make the spreads solid. Consumption of trans fa will increase ldl concentration (bad cholesterol) Liver cells will transform it into derivatives. Transform into desaturase (it will desaturated it ad add double bonds) Pro-inflammatory fa which triggers inflammatory response in tissues.
