NUTR 1010 Lecture Notes - Lecture 10: Glycerol, Trans Fat, Safflower
26 May 2016
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Document Summary
Usually what we"re talking about when we say fat . Triglycerides: we eat triglycerides and store our body fat as triglycerides, made of. Can you remember talking about short chain fatty acids before: medium chain fatty acids. How it is digested and stored in the body. Its state before and when you eat it. Polyunsaturated (pufa) = 2 or more double bonds. How they are processed in the body. Saturated fats animal sources, tropical oils: monounsaturated fats olive oil, canola oil. Polyunsaturated fats soy, safflower, corn oil, fish, nuts and seeds. The closest bond to end of fatty acid chain. This last bond affects how your body uses the fat. Omega-3 fatty acids = double bond at the 3 rd and 4: omega-6 fatty acids = double bond at the 6 th and 7 th carbon from the end th carbon from the end. Cis = hydrogen molecules on the same side.
