KIN346 Lecture 18: Lesson 6 - Lipids
Document Summary
Involved in fatty acid transport (forms outer shell of chylomicrons and lipoproteins): egg yolks, soybeans, peanuts, sterols, small percentage (<2%, most famous: cholesterol, precursor to hormones (sex and cortisol), vitamin d, and bile acids. Which food has more fat? (per 100 grams) Fat: 49 g (3. 7 sat, 12 poly, 21 mono) Fat: 15 g (2. 1 sat, 1. 8 poly, 10 mono) Fat: 16g (6g sat, 0. 6 poly, 7 mono) Fat: 11 g (1. 4 sat, 0. 9 poly, 8 mono) Fat: 100 g (14 sat, 11 poly, 73 mono) Fat: 100 g (87 sat, 1. 8 poly, 6 mono) *high quality protein can be digested and broken down easily and contains the essential amino acids that we need to ingest and cannot produce oil = fat as liquid at room temperaturefatty acids: Example: butyric acid (4:0) provides the flavour in butter. Stearic acid 18:0, chocolate, meat fats, solid at room temperature. Longer chain = more solid at room temperature.
