HLTH 230 Lecture Notes - Lecture 4: Polyunsaturated Fat, Conjugated Linoleic Acid, Monounsaturated Fat
Document Summary
Fats are made from carbon, hydrogen, and oxy gen: poor health. Too much of certain kinds of fat. 3 fatty acids fatty acids can be 4 24 carbons long. 18 carbon fatty acids are most common in foods: phospholipids, sterols. Fats: lipids that are solid at room temperature. Oils: lipids that are liquid at room temperature. Saturated (stronger, need less bonds: carries maximum number of hydrogen atoms, composed of triglyercides, most fatty acids are saturated. Lacks hydrogen atoms: monounsaturated mono one double bond. Lacks hydrogen atoms: polyunsaturated more than 1 double bond. Fatt acids such as 0mega 3, 0mega 6. Has first double bond 3 carbons away from methyl end. Has first double bond 6 atoms away from methyl end. Fatty acid that"s lacks 4 or more hydrogen atoms. 2 or more double bonds between carbons. Fatty acids: organic acid chain of carbon atoms. Methyl group (ch3) ay the other end.