Lect4.Lipids - Lipids 5 pounds of grapes = 1 chocolate...

Info iconThis preview shows pages 1–15. Sign up to view the full content.

View Full Document Right Arrow Icon
Lipids 5 pounds of grapes = 1 chocolate chip (0.70 g. of fat)
Background image of page 1

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full DocumentRight Arrow Icon
Where’s the  fat? Average male has 15% of body weight as fat Average female has 25% of body weight as fat
Background image of page 2
Lipids In Food Plant sources contribute about 34% to daily lipid intake • Animal sources about 66%
Background image of page 3

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full DocumentRight Arrow Icon
Nature of Lipids Same structural elements as CHO except that the linking of the specific atoms is different • The H to O 2 ratio is typically 18.3:1 (remember CHO is 2:1) Lipids found in both plants and animals Three kinds of lipids Lipids are generally greasy to touch and insoluble in water
Background image of page 4
Simple Fats Called Neutral Fats Triglycerides (most plentiful fat in the body). Composed of two different clusters of atoms Glycerol (3 carbon sugar) +3 Fatty Acids Glycerol + 3 FFA TG + H 2 O Kinds of Lipids 4-24 Carbon atoms
Background image of page 5

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full DocumentRight Arrow Icon
Triglycerides (simple fat) See video: http://nutrition.jbpub.com/resources/animations.cfm#
Background image of page 6
Average TG of Common Foods
Background image of page 7

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full DocumentRight Arrow Icon
TG Formation TG Synthesis Esterification Increases following a meal because: Increased blood levels of fatty acids and glucose from food absorption High levels of insulin which facilitates TG synthesis Note H 2 O
Background image of page 8
Lipolysis (in adipocytes or other cells) predominates with: Low-to-moderate exercise Low-kCal dieting or fasting Cold stress Prolonged exercise that depletes glycogen TG Breakdown - (Lipolysis)
Background image of page 9

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full DocumentRight Arrow Icon
Fat Digestion & Absorption
Background image of page 10
Fatty Acids Saturated Unsaturated Essential
Background image of page 11

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full DocumentRight Arrow Icon
Saturated Fatty Acid A saturated fatty acid contains only single bonds between C atoms; all remaining bonds attach to hydrogen The fatty acid molecule holds as many H + atoms as possible - thus the term saturated
Background image of page 12
Found primarily in animal products including beef, lamb, port, and chicken, egg yolk, cream, milk butter, cheese, coconut and palm oil, vegetable shortening, and hydrogenated butter Saturated Fatty Acids
Background image of page 13

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full DocumentRight Arrow Icon
Contain one or more double bonds along the main C chain - the fatty acid is unsaturated with respect to H + Mono-unsaturated : 1 double bond (olive, canola, and peanut oil) Poly-unsaturated : 2 or more double bonds (safflower, subflower, soybean, corn oil) Unsaturated Fatty Acids
Background image of page 14
Image of page 15
This is the end of the preview. Sign up to access the rest of the document.

This note was uploaded on 02/08/2011 for the course MOVESCI 241 taught by Professor Katch during the Winter '10 term at University of Michigan.

Page1 / 56

Lect4.Lipids - Lipids 5 pounds of grapes = 1 chocolate...

This preview shows document pages 1 - 15. Sign up to view the full document.

View Full Document Right Arrow Icon
Ask a homework question - tutors are online