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UC NUTR 1030 - Triglycerides, Lipids, Fatty acids
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NUTR 1030 1st Edition Lecture 8Outline of Last Lecture I. Carbohydrate recommendationsII. Review CHO functionsIII. Digestion/Absorption of carbohydratesIV. Insulin vs. GlucagonV. Glycemic index and loadVI. CHO-related diseases and health concernsVII. Sugar AlcoholsOutline of Current Lecture I. Explain the basic structure of triglyceridesII. Describe the functions of lipidsIII. Identify food sources of lipidsIV. Identify and explain essential fatty acidsCurrent LectureOverview of Lipids:- Energy-dense (9kcal/gram)- Not water solubleTypes of Lipids:- Triglycerides- Phospholipids- Sterols (cholesterol)These notes represent a detailed interpretation of the professor’s lecture. GradeBuddy is best used as a supplement to your own notes, not as a substitute.Triglycerides:Most common lipid in foods and body- Main form of lipids- >95% of lipids we eat and >95% stored in body- Composed of glycerol and fatty acidsTriglycerides include fats and oils:- Fats: solid at room temp.- Oils: liquid at room temp.The specific type of fatty acids a triglyceride contains determines if it is a fat or an oilTriglyceride Functions:- Provide energy- Provide compact energy source- Insulate and protect the body- Aid fat soluble vitamin absorption and transport- Essential fatty acid functionsTriglyceride Structure:Esterification- Joining 3 fatty acids to a glycerol unitDe-esterification- Release of fatty acids- results in free fatty acidsDiglyceride- When one fatty acid is lostMonoglyceride- When two fatty acids are lostRe-esterification- Reattaching a fatty acidFatty acids are carbon chains of varied length:- Long chain fatty acids- 12 or more carbons- Medium chain fatty acids- 6-10 carbons- Short chain fatty acids- less than 6 carbonsFatty acids vary in saturation:- Saturated fatty acids (SFA)- no double bonds- Monounsaturated fatty acids (MUFA)- one double bond- Polyunsaturated fatty acids- many double bonds (more than one)The Carbon Chain Shape Varies with Saturation:Unsaturated cis fatty acids- Bent (kinked) carbon chain- Typically liquid at room temperatureTrans and saturated fatty acids- Straight carbon chain- Typically solid at room temperatureHydrogenation- Adding hydrogen to make an unsaturated fat more saturated: results in trans fatty acidsNaming Fatty Acids:Omega system- indicates first double bond closest to omega (methyl) end of carbon chainDelta system- starts with the carboxyl end to indicate location for all double bondsEssential Fatty Acids:Omega-3 Fatty Acid (alpha-linolenic acid)- Found in fish, also found in canola or soybean oil- Metabolized to form eicosanoids- Long-chained (EPA and DHA) primarily from fish oil- Recommend intake of ~2 servings of fish per weekOmega-6 Fatty Acid (Linoleic acid)- Found in vegetable oils- Only need ~1 tablespoon a day (recommended 2-4 tablespoon)- Arachidonic acid can be made from omega-6- Metabolized to form eicosanoidsFood Sources of Triglycerides:Animal fats- Fat content of meat depends on the animal and cutVegetable oils- All have the same amount of fat and calories, fatty acid composition depends on sourceDairy- Higher fat: whole milk, cheese, but low-fat products are available (skim milk)Grains- Naturally low in fat, except when fat is added (pastries, etc)Fruits and Vegetables- Low in fat (exceptions: avocados, coconuts, olives)Nuts- High in fat, calorie dense, but also nutrient


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UC NUTR 1030 - Triglycerides, Lipids, Fatty acids

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Pages: 4
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