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by: Myrissa Webb

Lipids ntri 2000

Myrissa Webb
GPA 4.0

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About this Document

Lecture on 9/29/16
Dr. Kevin W Huggins
Class Notes
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This 2 page Class Notes was uploaded by Myrissa Webb on Thursday September 29, 2016. The Class Notes belongs to ntri 2000 at Auburn University taught by Dr. Kevin W Huggins in Fall 2016. Since its upload, it has received 6 views.


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Date Created: 09/29/16
Lipids Unsaturated fatty acids  Contains at least 1 double bond  Monounsaturated  1 double bond  Canola, peanut, and olive oil (high in MONO)  Polyunsaturated  2 or more double bonds  Corn, soybeans, sunflower, safflower oils (high in POLY)  Liquid at room temperature Trans fat  Not good for you  Found in some dairy products, but they are so small and not too bad they are not a big deal Triglycerides  Most common form of fats and oils  3 fatty acids attached to a glycerol (3 fatty acids to 1 glycerol) Phospholipids  Built on a glycerol backbone  2 fatty acids + phosphorous group  Cell membrane Your cells are made up of phospholipid. You need a lot and you cant eat that much so your body makes it.  Fat digestion  Lecithin is a phospholipid Sterols  Does not have a glycerol backbone Cholesterol is a sterol   Found in animal products  Not everything you hear about cholesterol is bad  Functions of Cholesterol  Cell membrane  Sex hormones, vitamin D, and bile  Only liver can eliminate from the body  Can be made by the body  You have a lot of cholesterol in your brain  We don’t absorb all the cholesterol we eat  Somewhat based on what we eat and somewhat on genetics Fats and Oils in food  Fat is hidden in some foods  Fat in food provides  Satiety -They started adding salt and sugar instead  Flavor  Texture  Wise use of reduced-fat foods  Engineered fat: OLESTRA  Cant be digested  Binds fat-soluble vitamins  Pringles was the first food to have this in it  People started complaining to PG and the FDA made them put a warning label on it: "Olestra may cause abdominal cramping and loose stools. Olestra inhibits the absorption of some vitamins and other nutrients. Vitamins A, D, E, and K have been added."  Fat rancidity limits shelf-life of foods  Double bonds of unsaturated fats break down  Saturated and trans fat are less susceptible Hydrogenation  Slide  Process used to solidify an oil (semi-solid state)  Increases trans fatty acid content Trans Fats  Trans fatty acids  All your doing is flipping some of the hydrogens across from each other (Cis form to Trans form)  Hydrogens are positioned on opposite sides  Chain becomes a straight  Negative health effects  Increased blood cholesterol  Increased heart disease  Increased inflammation  Obesity and disease?


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