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Lipids/fats (Facts (When unsaturated oils are exposed to air, they oxidize…
Lipids/fats
Facts
When unsaturated oils are exposed to air, they oxidize and rancidity occur , unpleasant odor and flavor compounds are formed
This is avoided by adding hydrogen (hydrogenation), making them saturated.
To achieve this, unsaturated oils are heated, and this weakens the double bonds,
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They may also be formed by overheating vegetable oils, such as when potatoes are prepared French fries, toasted quesadillas, etc.
Formation
Lipids include a variety of esters: all fats and oils are composed by esters of fatty
acids with glycerol.
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Mainly contain: carbon, hydrogen and oxygen, but they may also contain
phosphorus and nitrogen.
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Origin
Animal fats
butter, fat pig, turtle and fish oils, etc.
Vegetable fats
oil of olive, corn, cotton, Palm, coconut, etc.
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Functions
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They are supported in cells fat-soluble substances as: vitamins: A, D, E and K.
They are necessary for the protection of vital organs, like the heart.
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Represent a concentrated energy source,
Taking into account that each gram generates 9 kcal.
Types
Fatty acids are: C, H, and O (less oxygen than carbs) ; they contain the carboxyl group (-COOH), in one of its ends and iswhat gives it its acidity..
They Differ among themselves by the quantity of carbon and hydrogen containing and the type of links between them:
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Diet
Fats that should be consumed are: mono-unsaturated and Poli-unsaturated..
Both can help lower bad cholesterol (LDL) and reduce the risk of cardiovascular problems.
Poli-unsaturated fats, that our body requires, but cannot produce by itself are:
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Saturated fats raise bad cholesterol in the blood. They are in
red meat, dairy, coconut and palm oil.
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