The Lipids.pptVIP

The Lipids Chapter 5 Fats in Food Provide essential fatty acids (EFA) Provide concentrated food energy Carry fat soluble vitamins Provide raw materials for synthesis Stimulate appetite, provide satiety The Lipids: There are three classes of lipids Triglyceride Phospholipid Sterol 1. Triglycerides 3 Fatty acids + 1 glycerol Combined together via a condensation reaction. Fatty Acids A component part of the triglyceride. A chain of Carbon atoms with Hydrogen attached: Has an Acid Group (COOH) at one end Has a Methyl Group (CH3) at the other end Found in most lipids in the body and in food. Saturated Fatty Acids Bonds between the Carbon atoms are single bonds. In other words: All of the Carbon atoms are “Saturated” with Hydrogen atoms. Sources: Animal fats. Usually solid at room temperature: butter, lard, etc. Unsaturated Fatty Acids Has at least one double bond between carbons. Are usually liquid at room temperature. Polyunsaturated: (many saturated) TWO or MORE carbon-carbon double bonds. Ex: Corn, soybean, safflower oils Monounsaturated: has ONE carbon-carbon double bond Ex: Canola oil, olive oil Essential Fatty Acids Must be supplied by the diet. Examples: (alpha-linolenic) Omega-3 fatty acid (linolenic) Omega-6 fatty acids Important for immune response, vision, cell structure, etc. Fatty Acids Saturation… Adds firmness- Saturated fats are more firm; solid at room temperature. Influences stability- polyunsaturated FA’s will go rancid (oxidation) more readily. Saturation: Hydrogenation Hydrogenation- Saturating a compound by adding Hydrogen atoms. Conversion of a polyunsaturated oil into solid margarine or shortening. Prolongs shelf-life, alters texture. Produces trans-fatty acids. Example: Margarine Saturation: Trans-fatty acids Trans-fatty acids- A result of hydrogenation. A change in shape from the “cis” form to the “trans” form. Behave more like saturated fats in the body A diet high in trans-fats has been linked to heart dise