NTRI 2000 Chapter 5: NTRI Ch. 5
Document Summary
5 the lipids: fats, oils, phospholipids, and sterols: three classes of lipids, triglycerides (fats and oils) (95% of lipids, phospholipids, sterols (cholesterol, storage forms (2 storage systems: fat and glycogen, adipose tissue (fat cells) Lots of energy in small cells: need fat to absorb the fat-soluble nutrients. Longer chains: animal species (solid fats in meats: saturated vs unsaturated fatty acids. Saturated: completely filled with hydrogen: not good for you, unsaturated: missing some hydrogen, monounsaturated: one space with missing hydrogen, polyunsaturated: two or more spaces with missing hydrogen (more unsaturated than monounsaturated) The more unsaturated a fatty acid, the more liquid it will be at room temp. the more saturated, the more solid it will be at room temp. Softer fats are generally healthier: phospholipids, glycerol, two fatty acids, and a phosphate group. Soluble in water and fat: part of bile (emulsifier, part of cell membrane, sterols, rings of carbon, cholesterol stores in the body.
