Lecture on Fats and Oils

Study flashcards covering key concepts related to fats and oils, their biochemical properties, health consequences, sources, and regulations.

Macronutrients

Nutrients required in large amounts, including fats, proteins, and carbohydrates.

Triglycerides

The most common type of fat in the body, composed of three fatty acids attached to glycerol.

Saturated fats

Fats that have fatty acid chains with no double bonds and are solid at room temperature.

Unsaturated fats

Fats that contain at least one double bond in their fatty acid chains and are liquid at room temperature.

Essential fatty acids

Fatty acids that must be obtained from the diet because the body cannot synthesize them.

Omega-3 and Omega-6 fatty acids

Types of essential fatty acids important for metabolic processes, found in foods like fish and flaxseed.

Hydrogenated oils

Unsaturated vegetable oils altered to have higher flash points through the addition of hydrogen.

Trans fats

Fats formed when hydrogen is added to oils, associated with increased risk of heart disease.

Atherosclerosis

A condition characterized by fatty deposits in the arteries that can lead to heart disease.

Biodiesel

A renewable energy source produced from vegetable oils that can replace conventional diesel.