NSD 225 Lecture Notes - Lecture 6: Pancreatic Lipase Family, Hydrophile, Buttero
4 Nov 2015
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Lipids digestion and absorption: do not readily dissolve in water, types of lipids, triglycerides, phospholipids, sterols (cholesterol, fats (solid) and oils (liquid) Triglycerides: 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. Omega-3 fatty acid (alpha-linolenic acid: 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)
