营养chapter5.pptVIP

Chapter 5 The lipids Fats, Oils, Phospholipids, and Sterols Think about it How important is fat to the foods you think of as tasty? Can one have too little body fat? What is your take on the difference between fat and cholesterol? Introducing the Lipids The term lipids applies to a broad range of organic molecules that dissolve easily in organic solvents such as alcohol, ether, or acetone, but are much less soluble in water. Lipids generally are hydrophobic and lipophilic Hydrophilic, lipophobic Lipids in foods and the human body fall into three classes: Triglycerides, Phospholipids, Stero