#polyunsaturated fat

Une brève liste de bons aliments gras

Habituellement, les gens considèrent tous les types de graisses comme mauvais. Bien que les graisses saturées et les graisses trans soient malsaines et présentent un risque pour la santé, les graisses monoinsaturées et polyinsaturées sont bonnes pour votre corps. Ces bonnes graisses sont nécessaires au bon fonctionnement du système nerveux, à l’absorption des vitamines, au maintien des cellules…

27 Cooking Oil Fat Profiles

Lipids: Triglycerides

characteristics:

 - One of the two main forms of Lipids.

 - Formed from three fatty acids and a single glycerol molecule. 

 - The R-group of a fatty acid refers to the long chain in the centre. This can be either saturated or unsaturated and varies. 

example: https://en.wikipedia.org/wiki/Fatty_acid

 - fatty acids bind with glycerol molecules, via condensation reaction forming an ester bond and then a triglyceride. 

 - Form fats in plants and animals

 - insoluble in water, but soluble in other lipids and organic solvents (ethanol) 

have many uses in the body:

 - Energy storage: stores double the energy of a carbohydrate. 

- Heat Insulation: e.g. whales & seals have blubber. 

- Also assists with buoyancy: e.g. larger aquatic animals and aquatic micro-organisms produce oil droplets. 

 - Shock absorption: forms a protective layer around your kidneys.

 - Digestion of triglycerides produces fatty acids. 

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Saturated bonds: All the available carbon bonds on the fatty acid are “Saturated” with Hydrogen atoms. These are generally thought to be more unhealthy an associated with higher calorie diets and diseases. Such as cardiovascular diseases and diabetes. Have a higher melting point and are more likely to be solid at room temperature. 

Unsaturated bonds: have double bonds between some of the carbon atoms, reducing the number of places where hydrogen atoms can bond to carbon atoms. Have a lower melting point and are moor likely to be liquid and room temperature.