NSC 310 Lecture Notes - Lecture 4: Canola, Olive Oil, Fish Oil
15 Nov 2017
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Document Summary
Triglycerides = dietary fat, glycerol backbone, 3 fatty acids. Carbon chain length (4-24 carbons in length) Contain only single bonds between carbon atoms. Two hydrogen missing=1 carbon to carbon double bond. Double bonds that remain change from cis to trans. Alters texture to make liquid vegetable oil more solid (shortening) Double bond closed to methyl group at 3rd carbon. Saturated fat tends to be solid at room temperature. Unsaturated fat tends to be liquid at room temperature. Eicosanoids derived from omega 6s more potent mediators of inflammation. Eicosanoids derived from omega 3s more beneficial (anti-inflammatory) Omega 6/omega 3 ratio--->may have important implications for the pathogens. Allow it to mix fat and water. Can serve as starting material for other compounds. The goal of lipid digestion is to break down lipids to absorbable components, mainly monoglycerides. Pancreatic and intestinal lipases remove fa until monoglyceride remains (or fatty acids + glycerol)
