NDS 225 1st Edition Lecture 6LipidsLipid Digestion - Do not readily dissolve in water Types of Lipids ** 9 calories per gram - triglycerides- phospholipids- sterols (Cholesterol)Fats (solids) Triglycerides- most common form of fats and oils we eat - 3 fatty acids attached to glycerol backbone Fatty Acids ( a methyl end and an acid end)- found in our body and foods- Saturated fatty acids- solid form at room temperature : butter - Has 0 double bonds **straight chain- Unsaturated fatty acids- liquid form (usually) olive oil- Has 1 or more double bond- Fats are composed of both saturated and unsaturated Most harmful to health is Trans FatEssential Fatt Acids: can’t make them we have to eat them - Omega-3 fatty acids- nuts - Omega-6 fatty acids - meats oils-Phospholipids- help us maneuver fat part and water part so we get the proper nutrition Sterols- multi ring structure- does not dissolve in water- no backboneLipid Digestion - Fats are hydrophobic (afraid of water, dont mix)- digestive enzymes are hydrophilic (mix with water)- Goal of fat digestion (fig. 5-10) - dismantle triglycerides- monoglycerides, fatty acids, and glycerol Starts in the stomach - gastric lipase- breaks down lipids- activated by acids- Digestion in the small intestine - primary site of fat digestion - hormone chloecystokinin (CCK) - stimulates release of pancreatic lipase- Bile! made in the liver, stored in Gallbladder- emulsifies digested fat Absorption - short-medium -chain (<12 C) fatty acids- are water soluble- enter the portal system - Long-chain fatty acids reform Carry Fat in the Bloodstream - water (blood) and oil (fat) Transportation of Synthesized LipidsMade primarily by the Liver- LDL (dont want a lot of)- HDL (happy, do good things for