Chapter 5 - Chapter 5 Fats Oils and Lipids Fat/Lipid...

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Chapter 5 Fats, Oils, and Lipids Fat /Lipid - Adipocytes: unlimited storage - 9 cal/g energy dense - Comes from: Oils Meat Dairy Butter Cheese Avocado Nuts/seeds - Good in moderation - 20 – 35% AMDR - Unsaturated are healthier fats - Saturated: unhealthy, artery clogging (fried, processed food) Lipids : category of compounds containing carbon, hydrogen, and oxygen that are hydrophobic (insoluble in water) Fat is the common name for just one type of lipid, known as a triglyceride - Fats serve multiple functions in foods: Give flaky texture to baked food Make meats tender Provide flavor and aromas Fats and other lipids perform important function in the body: - Energy storage - Insulation - Transport of proteins in blood - Cell membrane structure Three types of lipids found in foods and in your body: - Triglycerides (fats), phospholipids, and sterols Saturated fats : no double bonds, solid at room temperature, rigid structure, can pack together tightly (causes clogging) Unsaturated : not bonded with hydrogen, liquid at room temperature Fatty acids : chain of carbon and hydrogen atoms with acid group (COOH at one end)
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- Over 20 different fatty acids Phospholipids : have glycerol backbone but two fatty acids and a phosphorus group - Phosphorus containing head is hydrophilic - Fatty acid tail is hydrophilic - Because the phosphorus containing head is polar, it attracts charged particles, such as water located both outside and inside your cells - Its fatty acid-containing tail is nonpolar, so it mingles and lines up with other nonpolar molecules Sterols : comprised mainly of four connecting rings of carbon and hydrogen Fat Digestion Mouth: chewing, lingual lipase Stomach: gastric lipase: diglyceride and one fatty acid Small intestine: - Bile acids: emulsify fat -
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