NUSC 1165 Chapter Notes - Chapter 5: Palm Kernel Oil, Trans Fat, Coconut Oil
21 Jun 2019
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Chapter 5 - lipids: triglycerides, phospholipids, and cholesterol. Lipids, the chemical term for what we commonly call fats, make foods appealing by contributing to their texture, flavor, and aroma. The majority of the lipids in our food and in our bodies, and what the term fat typically refers to, are triglycerides. Each triglyceride includes three fatty acids, determine the physical properties and health effects of the triglycerides we consume. Phospholipids and sterols are two other types of lipids that are important in nutrition, their structure affect their function in the body and the properties they give to food. Triglycerides, also known as triacylglycerols, consist of a backbone of glycerol with three fatty acids attached. If only one fatty acid is attached to the glycerol, the molecule is called a monoglyceride or monoacylglycerol, and when two fatty acids are attached, it is a diglyceride or diacylglycerol.
