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Unformatted text preview: -Macromolecules Carbohydrates-Monosaccharides (Glucose, Fructose)-Disaccharides (Sucrose, Lacrase)-Polysaccharides (Cellulose, Starch, Glycogen) Cellulose—bulk of what we consider dietary fiber-rates of cholesterol levels and cardiovascular disease-Lack of dietary fiber—higher rate of colon cancer When fat is in diet—rate of food movement decreases CW-Dietary Fiber Lipids-Fats & Oils Triglycerides-3 carbon backbone-Fatty-acid side chains (Use and Know Lipids, pg. 56-57 until Phospholipids) “Fats”-saturated fatty acids-no double or triple bonds in between carbons-animals—majority are saturated-Van der Wals interactions “Oils”-unsaturated fatty acids-from plants-limited Van der Waals interactions Hydrogenation-partially or fully saturated-trans-fats—straighter—more Van der Waals—act more like saturated--higher incidence of heart disease with trans-fats--unsaturated fats go bad faster...
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This note was uploaded on 04/06/2010 for the course BIO 01-119-10 taught by Professor D'arville during the Fall '09 term at Rutgers.
- Fall '09