Chapter 6 - Lipids Flashcards
process of attaching fatty acids to a glycerol molecule, creating an ester bond and releasing water
esterification
major form of lipid in the body and in food –> composed of 3 fatty acids bonded to a glycerol
triglyceride
fatty acids that contain 12 or more carbons
long-chain fatty acids
fatty acid that contains 6 to 10 carbons
medium chain fatty acid
fatty acid that contains fewer than 6 carbon atoms
short chain fatty acids
fatty acid containing no carbon-carbon double bonds
saturated fatty acid
fatty acid containing 1 carbon-carbon double bond
monounsaturated fatty acid
fatty acid containing 2 or more carbon-carbon double bonds
polyunsaturated fatty acid
example of trans fatty acid
margarine, shortenings, and deep fat-fried foods
addition of hydrogen to some carbon-carbon double bonds and producing some trans fatty acids
hydrogenation
converts liquid oils into more solid fats
hydrogenation
fatty acids that must be supplied by the diet to maintain health
essential fatty acids
essential fatty acids
omega 3 and omega 6
food source that has the most saturated fatty acids
coconut oil
function of triglycerids
- provide a concentrated source of energy
- insulate and cushion vital organs
- help transport essential nutrients in the bloodstream
makes phospholipids soluble in water and fat
phosphate
hydrophilic part of phosphate
head
hydrophobic part of phopholipid
fatty acid tail
2 functions of phospholipids
- as a cell membrane component
- emulsifier
compound that can suspend fat in water by isolating individual fat droplets using a shell of water molecules or other substances to prevent fat form coalescing
emulsifier
a type of steroid
sterol
how our bodies use cholesterol
to make sex hormones, the active form of vitamin D, and adrenal hormones –> also used to make bile
cholesterol is found in foods of ____ origin
animal
% fat of calories (DRI)
20-35%
