NUTR331 Lecture Notes - Lecture 6: Polyunsaturated Fat, Saturated Fat, Corn Oil
Document Summary
3 kinds of dietary lipids are: phospholipid, main constituent of the cell membrane, hydrolyzed by stomach enzyme, synthesized on as need basis as they are not a main nutrient, emulsifier to make fat soluble in liquid. Longer the chain softer or more liquefied is the oil. Shorter the fatty acid chain the harder is the fat( ie: butter) Livers have special receptors to remove ldl from blood to control cholesterol: high density lipoprotein- work opposite of ldl by taking the cholesterol back to the liver from tissues and cells around for recycling and removal of cholesterol. Imp for removing cholesterol: cholesterol can only leave the body as cholesterol or bile acid. Two are well-known exceptions that are essential: linoleic acid and linolenic acid. Linolenic acid is the parent fatty acid of the omega-3 series. Linolenic acid has distinct nutritional functions, and serves as the precursor for two other fatty acids in this series: epa and dha.