5Lipids - I. Lipids (found in foods) II. Triglycerides...

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I. Lipids (found in foods) II. Triglycerides (most common food based lipid) 1. Structure – glycerol + 3 fatty acids 2. Roles a. Energy source b. Energy storage c. Protection/Insulation d. Dissolves nutrients e. Taste! (texture) 3. Triglycerides in our diet a. Fats/oils – butter, margarine, salad dressings, mayonnaise b. Animal foods – eggs, whole milk, meats, poultry skin c. “Hidden” fats – baked goods, cookies, chips, crackers d. Essential fatty acids 1) Omega 3 (linolenic) a)Flaxseed oil b)Soybean c)Canola oil d)Walnuts 2) Omega 6 (linoleic) a)Seeds b)Nuts c)Vegetable oils B. Fatty Acids 1. long chains of carbon atoms bound to each other as well as hydrogen 2. classified by length, saturation, and shape a. Chain length 1) Short chain – less than 6 carbons 2) Medium chain – 6 to 12 carbons 3) Long chain – >12 carbons b. Saturated vs. Unsaturated 1) Saturated with hydrogen 2) Unsaturated – double bond a)Monounsaturated – one double bond b)Polyunsaturated – multiple double bonds
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5Lipids - I. Lipids (found in foods) II. Triglycerides...

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