HUMNNTR 2210 Chapter Notes - Chapter 5: Very Low-Density Lipoprotein, Dietary Reference Intake, Low-Density Lipoprotein
24 Sep 2016
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Document Summary
Lipids are a group of compounds that do not dissolve in water. Fatty acids are the simplest form of lipid: three fatty acids on each triglyceride. Triglyceride: most common type of lipid found in the body and foods. Phospholipids and sterols are two other classes of lipids in food and our bodies. Amount of carbon double bonds in the carbon chain: saturated fatty acids: 0, monounsaturated fatty acids: 1, polyunsaturated fatty acids: 2 or more. Omega-3 polyunsaturated fatty acid: alpha-linolenic acid, omega-3 fatty acid reduces blood clotting, blood pressure, and inflammatory responses in the body. Omega-6 polyunsaturated fatty acid: linoleic acid, omega-6 tends to increase blood clotting. Triglyceride is the major form of fat in food and the body: allows for efficient energy storage, protects certain organs, transports fat-soluble vitamins, and helps insulate the body. Foods rich in fat include salad oils, butter, margarine, and mayonnaise.
