NTDT200 Lecture Notes - Lecture 3: High-Density Lipoprotein, Lipoprotein Lipase, Walnut Oil

• School: University of Delaware
• Department: Nutrition and Dietetics
• Course: NTDT200
• Professor: Leefeldt Anja

Document Summary

Medium chain faty acids (mcfa): 6-10 c. Monounsaturated faty acid (mufa): has one double bond. Polyunsaturated faty acid (pufa): has many double bonds. Glycerol + 3 faty acids triglyceride + water molecules. More double bonds oxidizes (spoils) more rapidly. Coconut oil, buter, beef and chicken fat, lard, palm oil high in saturated fats. Olive oil, peanut oil, canola oil highest in mufa. Sunlower oil, corn oil, soybean oil, and walnut oil higher in pufa. Polyunsaturated faty acid hydrogenated (saturated) faty acid. Small amounts in dairy & beef but mostly ater parial hydrogenaion trans-faty acid. Help fat-soluble substances pass in and out of cells. Sterols similar in structure to cholesterol interfere with cholesterol absorpion. Cholesterol, esp. in meats, eggs, and seafood, poultry and dairy products. Staring material for many substances: bile acids, vitamin d. Fat enters si cck released gallbladder releases bile. Some bile trapped by dietary iber in large intesine excreted.