HNF 150 Lecture Notes - Lecture 7: Myocardial Infarction, Thrombus, Embolus

• School: MSU
• Department: Human Nutrition and Foods
• Course: HNF 150
• Professor: Alaimo Katherine

Document Summary

Texture: triglycerides three fatty acids and a glycerol backbone, formation of triglycerides: Fat stored in adipose tissues: differ by (2): Animal sources: most are saturated fatty acids. Lecture notes: monounsaturated sources: olive oil, canola oil, polyunsaturated sources: corn oil, soybean oil, safflower oil, sunflower oil. Shorter chain and unsaturated lipids = oil like at room temperature; softer. Longer chain and saturated lipids = firm at room temperature. Hydrogenation = inject hydrogen into the fat to saturate the fat (turn double bonds to single bonds) Even though it is saturated it is rigid at room temp. Food sources: look in ingredients for partial hydrogenated oils. Sources: seeds, nuts, grains, vegetables oils (corn, cottonseed, safflower, sesame, soybean, sunflower), poultry fat. Lecture notes: humans can synthesize a wide variety of fatty acids, but we cannot make these two. Linoleic acid and alpha-linoleic acid must be obtained from food: omega-6 and omega-3 compete for the same metabolic enzymes that convert them to needed compounds.