NTDT200 Lecture Notes - Lecture 11: Shock Absorber, Sterol, Triglyceride
5 Apr 2018
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Poor health: too much fat, too little fat, too much of some kinds of fat. Lipid classes: fatty acids, triglycerides, sterols, phospholipids. Adipose tissue stores body fat: cushions and protects internal organs (heart, kidneys) Saturated fatty acid: fully hydrogenated, solid (fat) at room temperature, food sources. Less hydrogen atoms and one double bond or point of unsaturation. Food sources: olives, canola oil, avocados, and some nuts, like peanuts and almonds. More than one point of unsaturation or more than one double bond. Food sources: most vegetable oils (corn, sa ower, sesame, soybean) Triglycerides (most abundant fat in the body and foods) most common type of fat: a three-carbon glycerol molecule with three fatty acids attached. Sterol: complex lipid with four carbon rings and a hydrocarbon side chain, cholesterol is produced by the liver in amounts to meet our body"s needs. Approximately 75% of cholesterol in blood is made in our body. Only found in foods of animal origin.
