NHM 101 Lecture Notes - Lecture 5: Trans Fat, Very Low-Density Lipoprotein, Cholecystokinin
23 Feb 2017
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Identify which fats support health and which impair it. Types of lipids: triglycerides (fats and oils, most common type of lipid, phospholipids, sterol (cholesterol) Structure of fatty acids: saturated fatty acid. At least one double bond: monosaturated fatty acid. Ex; oleic acid in canola and olive oil: polyunsaturated fatty acid. Name fatty acids by location of double bond. Omega number position of double bond closest to the methyl group (ch3: omega-3-fatty acid. Closest double bond 3 carbons from methyl group: omega-6 fatty acid. Closest double bond 6 carbons from methyl group. Essential fatty acids - (cannot be made by the body: linoleic acid, and omega-6 fatty acid. Makes arachidonic acid (in omega 6 family: linolenic acid, and omega 3 fatty acid. Supplied by dark green vegetables, vegetable oils, and flaxseed. Makes eicosapentaenoic acid (epa) and docosahexaenoic acid (dha) but only in small amounts. Food sources include fatty, cold water fish, shellfish, and human milk.
