NUTR 1010 Study Guide - Midterm Guide: Omega-3 Fatty Acid, Palm Kernel Oil, Coconut Oil
30 Jan 2018
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Document Summary
Lipid contributes to texture, taste, flavor and aroma. Eat triglycerides and store our body fat as triglycerides. Made of: 1 gly(cid:272)erol (cid:373)ole(cid:272)ule (cid:862)(cid:271)a(cid:272)k-(cid:271)o(cid:374)e(cid:863, 3 fatty acids, long hydrophobic chains of carbon and hydrogen. Different fatty acids give triglycerides different physical properties. Fatty acids can be different: lengths, saturation, shapes. Short chain fatty acids: fewer than 8 carbon atoms. Medium chain fatty acids: 8-12 carbons. Long chain fatty acids: 12 or more carbons. How it is digested and metabolized in the body. Most common = palmitic acid and stearic acid, which are found in animal foods like meat and dairy. Unsaturated fa = 1 or more double bonds. How they are processed in the body. Animal fats, tropical oils i. e. palm oil, palm kernel oil and coconut oil. Soybean oil, safflower, corn oil, fish, nuts and seeds. The bond is a carbon-carbon bond: the omega end, this last bond affects how your body uses the fat.
