NFS284H1 Lecture Notes - Lecture 10: Monounsaturated Fat, Dietary Fiber, Stanol Ester
20 Feb 2015
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Document Summary
Lipids: diverse class of molecules that do not dissolve in water: three types found in food: triglycerides, phospholipids, sterols. Triglycerides: major form of lipid in food and in the body, consists of 3 fatty acids (long chains of carbon atoms surrounded by hydrogen atoms: glycerol molecule: 3-carbon alcohol that is the backbone of a triglyceride. Fatty acids can differ in length, level of saturation, and shape: the shorter the chain, the more soluble they are in water, short chain = fewer than 6 carbon atoms, long chain = 14 carbon atoms or more. Saturated fatty acids have hydrogen atoms around every carbon in the chain. Monounsaturated fatty acids lack hydrogen atoms at one carbon; they have one double bond. Polyunsaturated fatty acids have > 1 double bond. The shape of a triglyceride is determined by the saturation of the carbon chains and by the type of double bond.
