CHAPTER 5 - CHAPTER 5 FATS OILS AND OTHER LIPIDS Dr...

Info iconThis preview shows page 1. Sign up to view the full content.

View Full Document Right Arrow Icon
This is the end of the preview. Sign up to access the rest of the document.

Unformatted text preview: CHAPTER 5: FATS, OILS, AND OTHER LIPIDS Dr. Olfert's Brief Topic Overview Lipids are a category of carbon, oxygen, and hydrogen compounds that are hydrophobic. There are three types of lipids: triglycerides, phospholipids, and sterols. Triglycerides are made up of three fatty acids connected to a glycerol backbone. They are the most prevalent type of fat found in foods and in your body. When all of the carbons on a fatty acid are bound with hydrogen, it is called a saturated fatty acid. A fatty acid that has one or more double bonds between carbons is an unsaturated fatty acid. Phospholipids are similar to triglycerides but they have two fatty acids and a phosphorus group connected to a glycerol backbone. Sterols are made up of four connecting rings of carbon and hydrogen. The majority of fat digestion occurs in the small intestine with the help of enzymes and emulsifying bile acids. Following absorption, short-chain fatty acids will enter the bloodstream and go directly to the liver. acids....
View Full Document

Ask a homework question - tutors are online