BPK 110 Lecture 5: Fat, Phospholipids, and Sterols
7 Apr 2017
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Document Summary
Made of glycerol backbone and three fatty acids: fatty acids differ in length, degree of saturation (# of hydrogen atoms attached to fa), and geometric organization. No double bond = most saturated w/ hydrogens = saturated fatty acids (sfa) Longer chain sfa: most common in animal products, high consumption = increased risk of cardiovascular disease, absorbed thru portal vein > lymphatic system (less likely stored) Medium chain sfa: 6-12 carbons, found in tropical oils, may be associated w/ improved body composition. Short chain sfa: <6 carbons, produced when dietary fibre is fermented in colon, may promote colonic health, reduce cvd risk. Med. and short chain absorbed thru portal vein only. One (mono) or more (poly) double bonds. Liquid @ room temp; most common in plants, fish: one double bond, + effect on ldl cholesterol. Polyunsaturated fas: 2+ double bonds, essential fa: first double bond before position 9 (ex. omega-3 or -6)
