LIFESCI 2N03 Study Guide - Final Guide: Coronary Artery Disease, Blood Vessel, Monocyte
10 Nov 2017
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The chemistry of fat fat refers to class of nutrients known as lipids lipid = triglycerides (fats and oils), phospholipids and sterols. 95% of lipids in foods are fats and oils. Phospholipid ex. lecithin (emulsi er) - dissolves in fat and water. 3 double bonds = polyunsaturated: location of double bonds. Omega system denotes chain length, number of double bonds and position of double bonds counted from methyl end (omega end) of carbon chain takes into account that double bonds are separated by 3 carbons. Saturated fatty acids coconut oil butter beef fat palm oil lard chicken fat. Monounsaturated fatty acids olive oil canola oil peanut oil. Polyunsaturated fatty acids - rich in omega 6 sa ower oil sun ower oil corn oil soybean oil walnut oil cottonseed oil. Polyunsaturated fatty acids - rich in omega 3. *review this if less than 0. 2-0. 5g of trans fat per serving, then doesn"t have to be listed on nutrition label!!
