HSS 2342 Lecture Notes - Lecture 13: Trans Fat, Lipid Bilayer, Sterol

• School: University of Ottawa
• Department: Health Sciences
• Course: HSS 2342
• Professor: Keir J Menzies

Document Summary

Less stable (spoil faster) because they oxidize faster: e. g. , vegetable oils. Can hydrogenate, put in airtight containers or add antioxidants stop from spoiling. Hydrogenation: h atoms added to unsaturated fatty acids, makes liquid fat more solid at room temperature. Soluble in fat (fatty acid) and water (phosphate) Major fu(cid:374)(cid:272)tio(cid:374) = e(cid:373)ulsifier (cid:894)(cid:272)a(cid:374) use for (cid:373)aki(cid:374)g (cid:373)ayo(cid:374)(cid:374)aise, or (cid:374)aturally i(cid:374) eggs a(cid:374)d our (cid:271)odies (cid:895) Helps vitamins and hormones pass through cell membranes (phospholipid bilayer!) or for fats to be transported in our blood. Plant sterols (no cholesterol in plants: when we eat plant sterols they help inhibit our cholesterol absorption therefore lower cholesterol in blood, phospholipids and sterols make up 5% of the lipids. Because fats are hydrophobic and digestive enzymes are hydrophilic, the challenge is keeping fats mixed with water in the gi tract so that they can becomes digested. Need bile (made from cholesterol) to pair with amino acids in order to emulsify fat.