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NTR 306 (22)
Chapter 5

NTR 306 Chapter 5 Notes.docx

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NTR 306
Deanna Staskel

Chapter 5: The Lipids – Triglycerides, Phospholipids and Sterols 3 kinds of lipids (fats):  Triglycerides o Most common form in body and food o Make up 95% of lipids in foods o Consists of 3 fatty acids attached to a glycerol molecule o Its length determine how it’s absorbed o Saturated fats  Solid at room temp  Typically found in animal products o Unsaturated fats  Liquid at room temp  Oil, nuts, seeds  “healthy fats”  Contains double bonds  Trans (a kind of saturated fat) o Has a bent double bond o The worse kind of fats o 0.5g of serving will be counted as 0g on a nutrition label  Cis o Has a straight double bond o  Phospholipids  Sterols o Cholesterol (made in liver) o Multiple ring structures o Decreases motility Fatty acids – building blocks for triglycerides and phospholipids  Chains of carbon and hydrogen  9 kcal/g  20 different fatty acids  Chains: o Short chain = 2-4 carbons o Medium chain = 6-10 carbons o Long chain = 12+ carbons  Length: o Most common fatty acid 12-24 carbons o Foods with long chain = solid at room temp o Foods with short chain = liquid at room temp o Can have a mix of fatty acids with different lengths  Long-chained fatty acids dominate o More saturated more stability! Chapter 5: The Lipids – Trig
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