1.5.1 Lipids

• Saturated F.A is a fatty acid that does not have a double bond on their tails. Since there is no double bonds bw carbons then the chain is fully hydrogenated
• *they are easier to stack on top of one another making them a solid in room temp

-creates a healthier fat

-this form results in folding back & kinking of the molecule into a u-like orientation

-creates a less healthier trans fat

-have the effect of extending the molecule into a linear shape similar to saturated F.A

Chain size, how many carbons are there

# of double bonds

• Position of first double bond
• *double bonds always separated by 3 so for this one it would be 3,6,9,12,15

• We do not have the capacity to synthesize it endogenously, omega 3 or omega 6 positions
• *that's why we need to get it through our diet

-anti-clotting

-cholesterol reducing effects

• -precursors to modulators of inflammation
• *eicosanoids

-fish/shellfish and some vegetable oils

-role in proinflammatory response

-vasoconstriction

-vegetable oils, wheat, poultry

-bile acids

-sex hormones

-adrenocortical hormones

-vitamin D

Begins in the mouth

Stereospecific cleaving the 3rd carbon on the triacylglycerol

Stomach

Same as lingual lipase so cleaves to only 3rd carbon on the triacylglycerol because it is stereospecific

• Small intestines
• *created by pancreas

Cleaves 1st and 3rd F.A leaving only monoacylglycerol and free F.A

Bile salts are amphipathic molecules so they arrange themselves around fat molecules which makes the fat bead up in small droplets. This leads to an increase of S.A for the pancreatic enzymes to attack the Micelles

Small intestine

We get around this problem by using bile. Bile has amphipathic nature that allows it to surround itself to fat molecules which will lead to the fat beading up into Michelle. Once the fat is turned into Micelles, pancreatic lipase is able to attack the Micelles due to the increased surface area exposed