BPK 110 Lecture Notes - Lecture 5: Saturated Fat, Red Blood Cell, Trans Fat
12 Apr 2016
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Chapter 5 - lipids: fats, phospholipids & sterols. Triglycerides and fatty acids: glycerol backbone + 3 fatty acids, saturated fatty acids sfa. No carbon double bonds, most saturated with hydrogen. Long chain sfa: in animal foods, increase cvd risk. Medium chain sfa: in tropical oils, easy to digest/absorb: unsaturated fatty acids. Yes carbon double bonds, less room for hydrogen. Polyunsaturated pufas: 2 + double bonds, essential fatty acids efa. * fatty acid must be taken from diet, body cannot produce: efa. * important for growth, skin, red blood cell structure . * longer chain omega-6 & omega-3 form eicosanoids (regulatory molecules) * dry scaly skin, poor healing, impaired vision, infant growth failure : cis fas. Hydrogen on same side of double bond: trans fas. Hydrogen on opposite sides of double bond. * high level of ldl (bad) cholesterol, low level of hdl (good) cholesterol. Phospholipids: present in small amounts in food, emulsi ers.
