NUTR 1010 Study Guide - Midterm Guide: Dementia, Cafestol, Starch
30 Jan 2018
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Document Summary
What are lipids: large class of organic molecules. Triglycerides: we eat triglycerides and store our body fat as triglycerides, made of, 1 glycerol back bone, 3 fatty acids, long hydrophobic chains of carbon and hydrogen. Fatty acids: different fatty acids give triglycerides different physical properties, fatty acids can be different, lengths, saturation and shape. Short chain fatty acids: fewer than 8 carbon atoms. Medium chain fatty acids: 8-12 carbon atoms. Long chain fatty acids: 12 or more carbons. Fatty acid length affects: how it is digested and metabolized. Saturation = no double bonds: most common = palmitic acid and stearic acid found in animal foods like meat and dairy. Unsaturated = 1 or more double bonds: monosaturated = 1 double bond, polyunsaturated = 2 or more double bonds. Saturation affects: properties at room temperature (solid vs liquid, how they are processed in the body, the effect on metabolism of nutrients.
