FOOD20003 Lecture 6: LIPIDS 2

• School: University of Melbourne
• Department: Food Science
• Course: FOOD20003
• Professor: ken Ng

Document Summary

* food sources cholesterol (animal sterol) and plant sterols. * role of sterols body compounds made cholesterol. * basic sterol structure 4 ring system with different sorts of double bonds and constituent attached to the rings and often have different head groups. * sterols - inserted in membrane (end aligning with fatty acid chains will be hydrophobic end and end pointing towards the aqueous system is hydrophilic end of the compound) * sterols play a role an important role in signalling, stability of a cellular membrane, how things can enter and leave cells & resistance. * cholesterol has only animal source (can check for adulteration of food/water) * serious health consequences of having too much. * cholesterol can be reduced by reducing intake of animal fats, by consuming plant sterols and by eating fibre (cholesterol will stick to dietary fibre and will be unavailable for uptake and will be passed out)