NUTR.2060 Lecture Notes - Lecture 6: Cholesteryl Ester, Low-Density Lipoprotein, Dietary Reference Intake
23 Feb 2017
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Types of lipids: triglycerides (fat molecules) 3 fatty acids: saturated fatty acids (sfas, unsaturated fatty acids. Bonding of fatty acids to glycerol: de-esteri cation. Results in free fatty acids: re-esterifcation. Reattaching fatty acids to glycerol: diglycerides. Two fatty acids bonded to glycerol: monoglycerides. Hydrocarbon chain with carboxylic acid group on carbon #1. Methyl group on the last carbon (omega) Long chain fatty acids: 6-12 carbons. Short chain fatty acids: less than 6 carbons. Saturated fatty acids (sfa: no double bonds. Cis monounsaturated fatty acids (mufa: one cis double bond. Cis polyunsaturated fatty acids (pufa: two or more cis double bonds. Trans fatty acids (trans: 1 or more double bond(s) is (are) structured differently. The carbon chain shape varies with saturation: mufas and pufas. Bent carbon chains at cis double bonds: trans and sfas. Straight/linear carbon chain: hydrogenation (full or partial) Adding hydrogen atoms to make an unsaturated fatty acid partially or fully saturated.
