NUTR 125 Chapter Notes - Chapter 5: Energy Density, Peanut Oil, Adipose Tissue
Document Summary
How do fatty acids, triglycerides, and cholesterol differ in their structure?- How are the different fatty acids categorized? portal vein and to liver. Triglycerides- 3 fatty acids attached to a glycerol. Fatty acids- chain of carbon atoms with an acid group at one end. Cholesterol- multiple chemical rings (like steroid hormones) Short chain- remain liquid at cold temperatures- water-soluble and pass directly to. Medium chain- solidify when chilled but liquid at room temp- water-soluble and. Unsaturated fatty acid- carbons not saturated with hydrogens. Essential fatty acids ex: omega-3, omega-6 sources of omega-3 fatty acids and two that are sources of cholesterol. Monounsaturated- olive oil, canola oil, peanut oil. From a trans fat? bonds)-most animal fats and tropical oils-contribute to heart disease. Saturated fat- contain carbons in a chain saturated with hydrogens (no double. Monounsaturated- olive, sesame, corn oils, healthiest for daily use, liquid at room. Polyunsaturated- hydrocarbon chain contains two or more carbon-carbon double.
