NSC 170C1 Lecture Notes - Lecture 17: Rancidification, Cardiovascular Disease, Choline
29 Sep 2016
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Carbohydrate and fat knowledge (for discussion on friday) Double bonds: caused fatty acids to be liquid at room temperature. Chain length: shorter fatty acid makes it more towards the liquid side. Essential fatty acids: essential fatty acids. Omega-3 fatty acid (double bond is on 3rd carbon) Omega-6 fatty acid (double bond is on 6th carbon) Trans fats: in the food industry, they are manufactured and not natural, naturally occurring (milk, milk products, butter, and meat, processed foods, creates solid from unsaturated fats, problem: leads to cardiovascular disease, hydrogenation. Conversion of cis fatty acid into trans fatty acid. Cell membrane, vitamin d, hormones, and bile: dietary sources. Lipid digestion: digestion in the small intestine. Very little digestion occurs for fat until it enters the small intestine: liver/gallbladder. Chylomicrons- made in small intestines, deliver tf to cells. Very low density lipoproteins (vldl)- made in liver, deliver tg to cells. Low density lipoprotein (ldl)- vldl turns into ldl when most of.
