NSD 115 Lecture Notes - Lecture 2: Red Meat, Hypertension, Monounsaturated Fat

• School: Syracuse University
• Department: Nutrition Science & Dietetics
• Course: NSD 115
• Professor: C.Charles

Document Summary

Good sources of fats -- tree nuts, avocados, coconut oil, walnut oil, flaxseeds and flaxseed oils, grass-fed beef and dairy, wild-caught fish. In plants: plant sterols, help form the cell membrane of plants. In animals: cholesterol (found in animal products, made in the liver, therefore it is nonessential, used to make, cell membranes, myelin sheaths, vitamin d, bile acids, cortisol, testosterone, estrogen. Lipid digestion: fats are hydrophobic (afraid of water so do(cid:374)"t (cid:373)ix (cid:449)ith (cid:449)ater, digestive enzymes are hydrophilic (mix well with water) Goal of fat digestion: dismantle (take apart) triglycerides, monoglycerides, fatty acids, and glycerol backbone. Digestion of fat in the stomach: gastric lipase, activated by an acidic environment, acts on triglycerides containing short- and medium-chain fatty acids. Digestion of fat in the small intestine: primary site of fat digestion, bile acid released -- emulsifies digested fat, pancreatic lipase enzyme used to break down fats, fat is broken down, to monoglycerides and fatty acids.