FSHN 150 1st Edition Lecture 15Outline of current lectureI. LipidsII. Fatty AcidsIII. Saturated Fatty Acid StructureIV. Chain length and SaturationV. Unsaturated fatsVI. Saturated FatVII. Omega 3 and 6 fatty acidsFats and lipidsA. Triglyceridei. three fatty acids and glycerolB. Phospholipidsi. two fatty acids and glycerol with H2OC. SterolsI. LipidsA. do not readily dissolve in waterB. fats are solid at room temperatureC. oils are liquid at room temperatureD. triglycerides are main form of lipids in food and body (storage)E. energy dense (9kcal/gm)II. Fatty acidsA. building blocks of lipids B. Saturated (solid)- no double bondsC. Unsaturated (liquid)- 1+ double bondsi. mono- 1 double bond(18:1)ii. poly- 2+ double bonds (18:2)III. Saturated Fatty Acid StructuresA. methyl group(omega end), acid group(alpha end) no double bondsIV. Chain length and saturation: fatty acid characteristicsA. long chain >12 carbons NEED BILEB. medium chain 6-10 carbons (palm oils) DON’T NEED BILE goes directly to liver for energy through portal veinC. short chains <6 carbons (milk) don’t need bileV. Unsaturated fatsA. fewer H atoms double bonds between carbonsB. usually liquidC. plant and fish sourcesD. more chemically active (goes rancid)E. types include monounsaturated fat(MUH)-1 double bondand polyunsaturated fat(PUF)- 2+ double bondsVI. Saturated Fat A. max # of hydrogen atomsB. usually solid at room tempi. Milk is an exception- short chained fatty acids make it stay liquidC. mostly from animal sources(meat and dairy)D. Exceptions- tropical oils(palm and coconut) very saturated- contains medium chained fatty acidsE. Increase LDL cholesterol BADVII. Omega 3 and 6 fatty acidsA. Polyunsaturated fatty acidsi. omega 3 family(alpha-liolenic acid) body makes DHA and EPA from theseii. omega 6 family(lionelic acid) body makes Arachidonic acid from theseiii. DHA is only found naturally in marine productsiv. We are eating way too much omega 6, not enough omega
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