BIOLOGY 105 Lecture Notes - Lecture 6: Unsaturated Fat, Sterol, Olestra
Document Summary
Lipids (aka fats) have four major categories: fatty acids, triglycerides, sterols (cholesterol is the main dietary sterol, phospholipids. Saturated fatty acids (solid at room temperature: fully hydrogenated, food sources. Monounsaturated fatty acids (liquid at room temperature: less hydrogen atoms and one double bond, food sources. Olives, avocados, and some nuts, like peanuts and almonds. Polyunsaturated fatty acids (liquid at room temperature: more than one double bond, food sources. Triglycerides: a three-carbon molecule with three fatty acids attached. Phospholipids: a three-carbon glycerol molecule with two fatty acids and a phosphate group on the third carbon. Sterols: complex lipids with four carbon rings and a hydrocarbon side chain, cholesterol is produced by the liver in amounts to meet our body"s needs. Small intestine: bile is made in the liver and released into the small intestine. It emulsifies the fat globules, which helps the pancreatic lipases attach to the fats and break them down: pancreatic lipase.
