Foods and Nutrition 1030E Lecture Notes - Lecture 5: Olive Oil, Mediterranean Diet, Coconut Oil
Document Summary
Glycerol backbone attached to 3 fatty acid chains - saturated or unsaturated. Because the lengths and how saturated vs. unsaturated. Could have all 3 of the same fatty acids ( although not found in nature) , but all depends o. Cooh at one end ( carboxyl- condensation reaction) binds to glycerol. 18 c chain is the most abundant in food. Long chain= all the fat we eat ( 12~24 c ) Medium chain= very common in food, but rare ( 6~12 c) Short chain= very rare in food ( commonly in fermented food); however, our. Poly-unsaturated: 2+ double bonds, missing 2 hydrogens per bond. Takes double bonds and heated at certain temperature. Not the same length ds on the fat comes from our bacteria in our gut makes them ( < 6 c) Diagram of saturated and unsaturated fatty acid= shape number of double bo. Omega number= where the first double bond is.