NSD 225 Lecture Notes - Lecture 6: Pancreatic Lipase Family, Canola, Flax
Document Summary
Types of lipids: triglycerides, phospholipids, sterols (cholesterol) Most common form of fats and oils. 3 fatty acids attached to a glycerol backbone. Fatty acids: found in our body and foods, saturated fatty acids no double bond. Butter: unsaturated fatty acids has double bond. Olive oil: fats are composed of both saturated and unsaturated, essential fatty acids: get it through your diet. Salmon, tuna, walnuts, flax seed, canola oil. Omega-6 fatty acid (linoleic acid: trans fat margarine. Margarine has more transfat which is more harmful to our body. Phospholipids: built on a glycerol backbone (glycerol backbone plus 2 fatty acids, contains phosphorus compound(s, synthesized by the body as needed, component of cell membranes, phospholipids emulsifiers (allow fat and water substance to mix together) Sterols: multi-ringed structure, no glycerol backbone, do not readily dissolve in water, cholesterol is a sterol (only found in animal products)