Ch 5 A Closer Look: Types and Functions of Lipids

Lipids are a large group of substances that are _____________ in water.

insoluble

Lipids that comprise about 95% of the fat you eat

triglycerides

Lipids that have both a hydrophobic end and a hydrophilic end

phospholipids

Lipids that are not essential in the diet but are used in the structure of every cell membrane

sterols

butter

saturated fat

olive oil

monounsaturated fat

corn oil

polyunsaturated fat

Saturated fats have a _______ potential for spoiling when exposed to oxygen or heated

low

unsaturated fats have a __________ potential for spoiling when exposed to oxygen or heated due to their chemical structure.

high

Which fatty acid contains its first double bond on the third omega carbon?

Polyunsaturated fatty acid, Omega-3 fatty acid

Omega-6 fatty acids are:

Help to regulate the constriction of blood vessels

Known as linoleic acid

Omega-6

Main food sources include green leafy vegetables and some fatty fish

Omega-3

Generally consumed in excess in the human diet

Omega-6