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Nutrition and Health Week 5 Lecture Notes

by: Jacqueline Tkachuk

Nutrition and Health Week 5 Lecture Notes 11:709:255

Marketplace > Rutgers University > Nutritional Science > 11:709:255 > Nutrition and Health Week 5 Lecture Notes
Jacqueline Tkachuk

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Lipids, classification and structure of lipids, basic lipid digestion
Nutrition & Health
Dr. Miller
Class Notes
Lipids, digestion, nutrition, health
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This 3 page Class Notes was uploaded by Jacqueline Tkachuk on Friday October 14, 2016. The Class Notes belongs to 11:709:255 at Rutgers University taught by Dr. Miller in Fall 2016. Since its upload, it has received 3 views. For similar materials see Nutrition & Health in Nutritional Science at Rutgers University.

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Date Created: 10/14/16
Week 5 Lecture 8 October 7, 2016 I. Lipids a. Fatty acids b. Triglycerides c. Sterols d. Phospholipids A. Structure of Fatty acids -omega end: methyl group (C with three H attached) -Alpha end: carboxylic acid (COOH) -come in different lengths a. short chain (less than 8 Carbons) b. medium chain (8 carbons) c. long chain (16 carbons) !. Short Chain -low melting point -soluble in H2O 2. Medium Chain -higher than short chain -partially soluble in H2O 3. Long Chain -higher than medium chain -insoluble in H2O B. Saturated -typically solid at room temperature -can stack them together C. Monounsaturated -double bond means there are 2 less hydrogens=where unsaturated comes from -has one unit of unsaturation -in between solid and liquid at room temperature -good fat D. Polyunsaturated -2 or more of these units of unsaturation of hydrogens attached to carbon -typically liquid at room temperature -do not stack readily -good fat Ex: vegetable oil E. Cis vs Trans Fatty Acids 1. Cis fatty acid -a double bond between Carbons where the two hydrogens are on the same molecule 2. Trans -the two hydrogens are on opposite sides of the carbon chain -prevents it from having a kink in it F. Designation of Fatty Acids -omega-6 fatty acids are counted from omega end -alpha designation -counted from alpha end -locations and formation of double bonds, # of carbons, # of double bonds G. Names and Sources -Know last five fatty acids 1.linoleic acid 2.linolenic acid 3. arachidonic acid 4. EPA 5. DHA H. Essential Fatty Acids -linoleic acid -linolenic acid I. Phospholipids -Glycerol backbone -phosphate head: hydrophilic portion -towards inside our outer portion of membrane of a cell -2 fatty acids: hydrophobic portion -if they are saturated fats, the inner membrane will be more solid making it harder for the cell to perform its job -if there are polyunsaturated, it is easier for proteins to move around J. Sterols -four different rings -3 rings have 6 sides, and one ring has 5 sides a. cholesterol -short chain hydrocarbons, hydroxyl group, CH3 b. cholesterol ester -chemical modification -instead of OH group, you have COO II. Lipid Digestion -mouth: -lingual lipase cutting off one of the fatty acids leaving a diglyceride -stomach -gastric lipase III. Phospholipid and Cholesteryl Ester Digestion


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