NTR 306 Chapter Notes - Chapter 5: Saturated Fat, Trans Fat, Nutrition Facts Label
Document Summary
Triglycerides: most common form in body and food, make up 95% of lipids in foods, consists of 3 fatty acids attached to a glycerol molecule, saturated fats. Typically found in animal products: unsaturated fats. Trans (a kind of saturated fat: has a bent double bond, the worse kind of fats, 0. 5g of serving will be counted as 0g on a nutrition label. Cis: has a straight double bond. Sterols: cholesterol (made in liver, multiple ring structures, decreases motility. Fatty acids building blocks for triglycerides and phospholipids. Chains: short chain = 2-4 carbons, medium chain = 6-10 carbons, long chain = 12+ carbons. Length: most common fatty acid 12-24 carbons, foods with long chain = solid at room temp, foods with short chain = liquid at room temp, can have a mix of fatty acids with different lengths. Long-chained fatty acids dominate: more saturated more stability! Chapter 5: the lipids triglycerides, phospholipids and sterols.
