PHYSCI 5 Lecture Notes - Lecture 5: Omega-3 Fatty Acid, Low-Density Lipoprotein, Digestion

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15 Sep 2016
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PHYSCI 5 Full Course Notes
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PHYSCI 5 Full Course Notes
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Quantity and quality is a major key when consuming any type of lipids. There are types of lipids that are good, bad, and shall be eaten with caution. 1g = 9cal gaining a lot of calories when you eat lipid. Saturated- comes from if the carbon has enough to cover its bonds. Linear- straight, having a bigger surface area to connect. This results to them being solid in room temperature. The health benefit of a triglyceride depends the most on its quality of fatty acids. Depends on the length of the chemical structure. We cant make omega 3 and 6, only 9 and so on inside the liver. Omegas are very hard to really consume bc there"s no pure omega 3 in one food item, it tends to be in a combo. Fun fact: farm salmon doesn"t have any omega 3 in it, you should buy wild caught salmon. Behaves like saturated fat even though it is unsaturated.

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