NUSCTX 10 Lecture Notes - Lecture 2: Beta-Carotene, Scientific Method, Trans Fat

• School: Berkeley
• Department: Nutritional Sciences And Toxicology
• Course: NUSCTX 10
• Professor: Marc Hellerstein

Document Summary

Any biological molecule that isn"t soluble in water. Lot of different forms in our diet that these nutrients can take. There is just as much complexity in lipids as in carbs. Will devote two whole lectures to lipids. Body stores energy in triglyceride in adipose tissue (in our fat depose) Foods high in saturated fatty acids cause disease. Saturated fats means that that particular lipid doesn"t contain double bonds (it is fully saturated) If it has a double bond, it is unsaturated. Huge different in physical properties between the two. Would like abundance supply of unsaturated fatty acids because it is preventative of disease. Red meat, chicken, fish, beans, nuts, legumes, dairy products. Very versatile but all share common property of being polymers of amino acids. Sequences of amino acids in a given polymer determines how protein folds in 3- dimensions in solution and its function.