Chapter 17 NOR (1)

Chapter 17 NOR (1) - Chapter 17: Fatty Acid Catabolism Most...

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Unformatted text preview: Chapter 17: Fatty Acid Catabolism Most trans fats consumed today are industrially created by partially hydrogenating plant oils a process developed in the early 1900s and first commercialized as Crisco in 1911. These more saturated fats have a higher melting point , which makes them attractive for baking and extends their shelf-life . Unlike other dietary fats, trans fats are neither required nor beneficial for health and, in fact, the consumption of trans fats increases one's risk of coronary heart disease by raising levels of "bad" LDL cholesterol and lowering levels of "good" HDL cholesterol. Health authorities worldwide recommend that consumption of trans fat be reduced to trace amounts. Trans fats from partially hydrogenated oils are generally considered to be more of a health risk than naturally occurring oils. Knoop, oxidation of FA, metabolism studies using labeled biomolecules phenyl labeled FA odd = benzoic acid = hippuric even = phenylacetic acid = phenylaceturic acid Diet, cell storage, transported VLDL VHDL Centrifugation Chylomicrons (lipoprotein aggregates) Hydrolysis of Fats Yields Fatty Acids and Glycerol hydrolysis of triacylglycerols is catalyzed by lipases some lipases are regulated by hormones glucagon and epinephrine epinephrine means: we need energy now glucagon means: we are out of glucose Adipocytes Sterol esters Phospholipids Release under hormonal regulation Serum albumin FA carrier (60% of blood protein) Low glucose, glucagon, start cycle Glycerol backbone of triacylglycerols 5% of available energy in triacylglycerides FA oxidation occurs in...
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Chapter 17 NOR (1) - Chapter 17: Fatty Acid Catabolism Most...

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