Nutrition Chapter 5: Lipids

A diverse group of organic substances that are insoluble in water; lipids include triglycerides, phospholipids, and sterols

A molecules consisting of three fatty acids attached to three-carbon glycerol backbone

Long chains of carbon atoms bound to each other as well as to hydrogen atoms

An alchohol composed of three carbon atoms; it is the backbone of a triglyceride molecule

Short: fatty acid fewer than 6 carbon atoms lengthmedium: 6-12 carbon atoms in lengthlong: 14 or more carbon atoms in length

Fatty acids that have no carbons joined together with a double bond; these types of fatty acids are generally solid at room temperature

Fatty acids with 2 carbons in chain bound with double bond; generally liquid at room temperature

More than one double bond in chain; generally liquid at room temperature

The process of adding hydrogen to unsaturated fatty acids, making them more saturated and thereby more solid at room temperature

Type of lipid with glycerol backbone attached to 2 fatty acids and another compound that contains phosphate; unlike other lipids, they are soluble in water

Type of lipid found in food and in body that has a ring structure, cholesterol is most common sterol that occurs in our diets. Plant sterols block the absorption of cholesterol

Spherical compound made up of bile and phospholipids; traps and transports free fatty acids, monoglycerides, and free cholesterol to the mucosal cells lining the small intestine

Spherical compound in which fat clusters into the centre and phosopholipids and proteins form the outisde of the sphere.

A lipoprotein produced in the mucosal cells lining the intestine; transports dietary fat from a meal out of the intestinal tract into the lymphatic system

An enzyme that sits on the outside of cells and breaks apart triglycerides so that their fatty acids can be removed and taken up by the cell