NUT 10 Lecture Notes - Lecture 13: Prostaglandin, Cholesterol, Essential Fatty Acid

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10 Aug 2018
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Provides 30-35% of total calories in diet. Energy source: fat consumption per year ~270,000 cal or 30,000 g of fat. Triglyceride: basic unit - chemical form in food fat & body fat. Fatty acid makes it solid or liquid. All fatty acids are long chains of carbon atoms (built 2 at a time) 2+ (but fewer than 6) c=c bond -> polyunsaturated. Common unsaturated fat (liquid @ room temp) 18:1 oleic acid, found on triglyceride of olive oil. Good sources: olive oil, canola oil, avocado. Good sources: vegetable oil - corn oil, sunflower oil, soybean oil, nuts. Good sources: fish (seafood), flaxseed oil/meal, walnuts. Highly liquid polyunsaturated fatty acids on triglycerides of fish oil. Omega = opposite end; ex: omega-9 has omega end on lift, 9c is where first double bond is. False: in a given food fat, the triglyceride contains exclusively one type of fatty acid. Fat in foods are mix of saturated, monounsaturated, polyunsaturated fat.

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