Nutrition Chapter 5: Types and Functions of Lipids
polyunsaturated fat
corn oil
Lipids that contain a glycerol and three fatty acid tails
triglycerides
Saturated fat
butter
unsaturated fats have a _____ potential for spoiling when exposed to oxygen or heated due to their chemical structure
high
Lipids are a large group of substances that are _____ in water?
insoluble
Saturated fats have a _____ potential for spoiling when exposed to oxygen or heated
low
monounsaturated fat
olive oil
consumed in smaller quantities in the human diet
omega-3
includes the acids DHA and EPA
omega-3
known as alpha-linolenic acid
omega-3
known to exert strong anti-inflammatory properties in the human body
omega-3
main food sources include green leafy vegetables and some fatty fish
omega-3
essential fatty acids
omega-3 omega-6
which fatty acid contains its first double bond on the third omega carbon?
omega-3 omega-6 omega-15
help to regulate inflammatory processes
omega-3 fatty acids
generally consumed in excess in the human diet
omega-6
help to regulate the constriction of blood vessels
omega-6
higher ratio in avocado and soybean oil
omega-6
known as linoleic acid
omega-6
main food sources include vegetable and safflower oil
omega-6
which fatty acid contains its first double bond on the sixth omega carbon?
omega-6 omega-3
Lipids that have both a hydrophobic end and a hydrophilic end
phospholipids
Lipids made up of rigid carbon rings with no fatty acid tails
sterols
Lipids that are not essential in the diet but are used in the structure of every cell membrane
sterols
Lipids that comprise about 95% of the fat you eat
triglycerides
