CHEM 101B Lecture Notes - Lecture 6: Arteriosclerosis, Lacteal, Trans Fat
8 Jun 2016
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Document Summary
Lipids-class of organic nutrients that generally don"t dissolve in water (water- insoluble) o. Provide and store energy: maintain cell membranes, avocados, olive, peanut, and coconut oils. Polyunsaturated fatty acid- fatty acid that has two or more double bonds within the carbon chain o. All foods have a combination of these three fatty acids. If a molecule has double bonds (unsaturated), it will have kinks, making it less stackable and less dense, making it a liquid oil. Insulation against cold temps acid: regulate blood pressure and inflammation, docosahexaenoic acid (dha, eicosapentaenoic acid (epa, cushion against bumps and blows. Type of lipid, comprise about 95% of lipids in body and food. Composed of three fatty acid molecules attached to a glycerol backbone molecule. Saturated fatty acid- fatty acid that only has single bonds holding each carbon in the carbon chain together: animal fats, plant oils (coconut, palm, palm kernel)
