Nut 10 Midterm 2 Study Guide

Nut 10 Midterm 2 - Nut 10 Midterm 2 Study Guide I Fat a Triglyceride = Glycerol 3 Fatty acids i Main source b Good Sources oil red meat nuts animal

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Unformatted text preview: Nut 10 Midterm 2 Study Guide I. Fat a. Triglyceride = Glycerol + 3 Fatty acids i. Main source b. Good Sources: oil, red meat, nuts, animal products, butter, c. Functions i. Energy ii. Regulation 1. Essential fats: prostaglandins 2. Hormones iii. Structure 1. Insulation 2. Membrane structure 3. Protect organs d. Categories i. Saturated 1. No double bonds stacks easily solidify a. C16, C18 2. Palmitic, stearic 3. Sources: buter, beef, ii. Unsaturated 1. 1 or more double bonds kinks can’t stack more loose/fluid a. Mono or poly b. C18:1, C16:2, etc. 2. More unstable, spoils easily 3. Sources: vegetable oils, nuts, e. Essential fatty acids: EFA i. Body cannot make AND important for normal body function ii. Linoleic aka Omega-6 1. 18:2 unsaturated 2. Sources: corn oils, flower oils iii. Linolenic aka Omega-3 1. 18:3 2. Sources: fish, flax seed oil, walnuts f. Hydrogenation i. Adding hydrogens to double bonds of unsaturated fatty acids 1. Makes fat more saturated 2. Increase shelf life ii. Why? Unsaturated fats (liquid) are less stable and spoil faster 1. Hydrogenated fats are more stable iii. Sources: margarine iv. Decreases EFA content v. Makes fat more solid vi. Fats are more stable, more resistant to oxidation vii.Formation of trans fatty acid viii. Calorie content does NOT change g. Animal fats i. More saturated than unsaturated fats ii. Solid at room temperature iii. Poor source of EFA iv. Exceptions: fish oil 1. linolenic h. Vegetable fats i. More unsaturated fats ii. Liquid at room temperature iii. Good source of EFA iv. Exceptions: coconut and palm oil: have high saturated fats to deal with tropical i. Fat insolubility in water influences its: i. Digestion ii. Absorption iii. transport j. Fat Digestion i. Begins: small intestine ii. Bile emulsifies the TG forms micelle: absorbableii....
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This note was uploaded on 03/28/2010 for the course NUT NUT 10 taught by Professor Decker/scherr during the Winter '10 term at UC Davis.

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Nut 10 Midterm 2 - Nut 10 Midterm 2 Study Guide I Fat a Triglyceride = Glycerol 3 Fatty acids i Main source b Good Sources oil red meat nuts animal

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