Foods and Nutrition 1021 Lecture Notes - Lecture 5: Cardiovascular Disease, Anti-Inflammatory, Butters Stotch

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Chapter 5: the lipids fats, oils, phospholipids, & sterols. The lipids: fats, oils, phospholipids, & sterols: lipids: organic (carbon-containing) compounds. Most are a mixture of safa, mufa, pufa(omega 3: fats: lipids that are solid at room temperature, oils: lipids that are liquid at room temperature, three classes of lipids in food & the human body. Triglycerides (body fat cell), phospholipids (cell member), sterols (hormones) 3 types of fatty acids suturated: has 2 h. Contain 1 point of unsaturation: may help to lower ldl cholesterol, does not lower hdl cholesterol ( good cholesterol , fairly resistant to damaging oxidation (cant stay at high temp, examples: canola oil, olive oil, & peanut oils. Contain 2 or more points of unsaturation: essential fatty acids (efas): omega-3 and omega- 6 (have to get from food, 1 to 1 ratio, provide raw materials for eicosanoids.

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