FNH 250 Lecture Notes - Lecture 7: Canola, Linseed Oil, Avocado Oil

• School: UBC
• Department: Food, Nutrition and Health
• Course: FNH 250
• Professor: Gail Hammond

Document Summary

Nomenclature: c18:1 -9 (18 carbons in length, one double bond situated on the 9th carbon from the methyl end) Linoleic acid (c18:2 -6) first double bond is on the 6th carbon from the methyl end; second one is 3 carbons from the first one ie. 9th carbon from the methyl end. Two essential fatty acids -linolenic acid and linoleic acid (both are under the pufa category) Omega-3 is not a single fatty acid (only one is essential) Rich sources of oleic acid: olive oil, canola oil, avocado oil, peanut oil, almond oil, sunflower oil. We try to replace some of the saturated fat with unsaturated. Monosaturated fa liquid at room temperature; semi-solid at cooler temperatures (in the fridge) Polyunsaturated fa liquid at room and cooler temperatures. We want to increase our intake of omega-3 relative to omega-6 because we tend to get more of omega-6 in our diet.