NUTR 1000 Lecture Notes - Lecture 5: Triglyceride, Glycerol, Cholesterol
3 Nov 2016
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Document Summary
One common property, lipids do not readily dissolve in water. Should compromise 20-35% of a(cid:374) adult"s caloric intake. Fats (solid) and oils (liquid: 9kcal/g. In triglycerides, composed of 3 fatty acids bonded to glycerol, an alcohol. Saturated fatty acids, higher in animal fats: solid at room temp. Unsaturated, higher in plant foods: liquid at room temp. Fatty acids always hanging off of glycerol. Must be supplied by the diet to maintain health. September 21 2016 chapter 5 nutrtion notes: helps form cell membrane, produce eicosanoids, which are involved in practically all important functions of the body. Recommended intake of 2 servings per week. Omega -6 fatty acids (pufa) polyunsaturated fatty acids. Dha, epa, omega -3: decrease blood clots, reduce heart attack, decrease inflammation, excess may cause hemorrhagic stroke. Most common form of fats and oils. 3 fatty acids attached to a glycerol. Found in body & synthesized when needed.
