chapter5-1 - Whitney & Rolfes Understanding...

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Unformatted text preview: Whitney & Rolfes Understanding Nutrition, 12 th The Lipids: Triglycerides, The Lipids: Triglycerides, Phospholipids, and Sterols Phospholipids, and Sterols Chapter 5 Whitney & Rolfes Understanding Nutrition, 12 th Edition Introduction Introduction Poor health Too much fat Too little fat Too much of some kinds of fat Family of lipids Triglycerides Phospholipids Sterols Whitney & Rolfes Understanding Nutrition, 12 th Edition Chemists View of Fatty Acids Chemists View of Fatty Acids and Triglycerides and Triglycerides Energy provided per gram More carbons and hydrogens Preview of lipids Triglycerides: glycerol and 3 fatty acids Fatty acids: even number of carbons Fatty acids: saturated or unsaturated Omega-3 and omega-6 fatty acids Whitney & Rolfes Understanding Nutrition, 12 th Edition Chemists View of Fatty Acids Chemists View of Fatty Acids and Triglycerides and Triglycerides Fatty acids Organic acid Methyl group at one end; acid group at other end Usually even number of carbons 18-carbon fatty acids abundant in food Saturations Saturated full of hydrogens Unsaturated missing hydrogens Whitney & Rolfes Understanding Nutrition, 12 th Edition Chemists View of Fatty Acids Chemists View of Fatty Acids and Triglycerides and Triglycerides Fatty acids Location of double bonds Nearest the methyl end of the carbon chain Omega number Linolenic acid Monounsaturated fatty acids Omega-9 groups Whitney & Rolfes Understanding Nutrition, 12 th Edition Chemists View of Fatty Acids Chemists View of Fatty Acids and Triglycerides and Triglycerides Triglycerides Glycerol backbone Three fatty acids Formed via series of condensation reactions Usually contain mixture of fatty acids Whitney & Rolfes Understanding Nutrition, 12 th Edition Chemists View of Fatty Acids Chemists View of Fatty Acids and Triglycerides and Triglycerides Whitney & Rolfes Understanding Nutrition, 12 th Edition Chemists View of Fatty Acids Chemists View of Fatty Acids and Triglycerides and Triglycerides Whitney & Rolfes Understanding Nutrition, 12 th Edition Chemists View of Fatty Acids Chemists View of Fatty Acids and Triglycerides and Triglycerides Degree of unsaturation Firmness Polyunsaturated fats Saturated fats Length of carbon chain Stability Oxidation and spoilage of fats Whitney & Rolfes Understanding Nutrition, 12 th Edition Chemists View of Fatty Acids Chemists View of Fatty Acids and Triglycerides and Triglycerides Degree of unsaturation Hydrogenation Advantages Trans-fatty acids Configurations cis and trans Similarity to other types of fat Whitney & Rolfes Understanding Nutrition, 12...
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This note was uploaded on 04/01/2012 for the course BIOL 202 taught by Professor Buckley during the Spring '12 term at University of Massachusetts Boston.

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chapter5-1 - Whitney & Rolfes Understanding...

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