Health the basics rebecca donatelle pdf

This article is about the type of nutrient in food. This article has multiple health the basics rebecca donatelle pdf. Unsourced material may be challenged and removed. A space-filling model of an unsaturated triglyceride.

Note the three fatty acid chains attached to the central glycerol portion of the molecule. Composition of fats from various foods, as percentage of their total fat. Fat is an important foodstuff for many forms of life, and fats serve both structural and metabolic functions. Some fatty acids that are set free by the digestion of fats are called essential because they cannot be synthesized in the body from simpler constituents. Other lipids needed by the body can be synthesized from these and other fats. Fats and oils are categorized according to the number and bonding of the carbon atoms in the aliphatic chain. This end is called the omega end or the n-end.

3rd carbon from that end is the first double bonded carbon in the chain counting from that end. Unsaturated fats can be altered by reaction with hydrogen effected by a catalyst. Saturated fats can stack themselves in a closely packed arrangement, so they can solidify easily and are typically solid at room temperature. Olive and linseed oils on the other hand are unsaturated and liquid. Fats serve both as energy sources for the body, and as stores for energy in excess of what the body needs immediately.

Example of a natural triglyceride with three different fatty acids. There are many different kinds of fats, but each is a variation on the same chemical structure. The properties of any specific fat molecule depend on the particular fatty acids that constitute it. The more carbon atoms there are in any fatty acid, the longer its chain will be. Stearic acid is a saturated fatty acid found in animal fats and is the intended product in full hydrogenation.

Fatty acid chains may also differ by length, often categorized as short to very long. 26-carbon long-chain saturated fatty acid. Most fats found in food, whether vegetable or animal, are made up of medium to long-chain fatty acids, usually of equal or nearly equal length. Many cell types can use either glucose or fatty acids for this energy. In particular, heart and skeletal muscle prefer fatty acids. Despite long-standing assertions to the contrary, fatty acids can also be used as a source of fuel for brain cells.

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