INTE 398 Lecture Notes - Lecture 5: Micelle, Health Canada, Very Low-Density Lipoprotein

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Positive connotations of fat until the 1950s, but since then it has become synonymous with cardiovascular disease. Ode to lipids in food and in the body. Why necessary: cooking and eating (enhances flavor and palatability, increase intestinal absorption of sat-soluble vitamins and phytochemicals (need at least 20g of fat, contributes to feelings of satiety (fullness) Fatty acids a chain of hydrogen atoms and carbon atoms. Triglycerides made up of 3 fatty acids. Phospholipids made up of 2 fatty acids. Length: contain a methyl and acid group at either end, short: 2 to 4 carbons long, medium: 6 to 12 carbons long, long: 14 to 24 carbons long. Shape: can be straight or bent (double bonds = saturated with hydrogen atoms) Saturation level determines the shape and behavior of the lipid. Oil = a lipid that is liquid at room temperature predominantly composed of unsaturated fatty acids. Carbon atoms of methyl group omega end.

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