HPED 2507 Lecture 20: 6 Lipids
28 Oct 2018
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Document Summary
Lipids: a family of organic compounds soluble in organic solvents but not in water: triglycerides (95%, phospholipids, sterols. Storage of lipids is limited in most body cells adipose expand almost indefinitely. Fats (nutrient) in the body: energy 9kcal/grams, key structural component of cell membranes, padding and insulation. Fats in food: fat-soluble nutrients, essential fatty acids - linoleic acid & -linolenic acid, vitamins a, d, e, k, increase the flavor and palatability of foods, contribute to satiety (fuller, triglyceride. Triglycerides (98%) dietary and store: monounsaturated, polyunsaturated. Triglycerides are used by cells for energy formation and tissue maintenance. Saturated fatty acids have every bond of carbon holding hydrogen solid at room temperature. Vegetable and fish oils liquid at room temperature. Polyunsaturated if two or more bonds unsaturated. Affect: muscle contraction and relaxation, blood vessel dilation and constriction, blood clot formation. Linoleic acid: essential fatty acid: family omega-6: Required for: growth, maintenance of healthy, normal functioning of the reproductive system, blood lipid regulation.
