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Aerobic
Pyruvic Acid CO2 + H20 + 32ATP
Metabolism
Molecules of Food: Lipids and Fats
Fats: Large biological molecules, diverse
compositions, insoluble in water (i.e. non-polar in
nature)
Types:
– Fatty acids (assimilable form)
– Triglycerides (in blood)
– Phospholipids (cell membranes)
– Sterols (e.g. cholesterol)
Roles:
– Source of energy (during sustained activity)
– Structure of cell membrane
Free Fatty Acids (one chain)
• Saturated
• Unsaturated (e.g. Omega-3, Omega-6)
Fatty Acids
• Long-chain fatty acids (12+ carbons) are abundant
in meats and fish
• Short-chain fatty acids (12 carbons or less) are
abundant in dairy products
• Cold-water fish are rich in essential omega fatty
acids
• Unsaturated fatty acids, when cooked, change
conformation to a “trans” shape (which tend to
accumulate in blood vessels)
• Unsaturated fats are more prone to react with
oxygen, causing rancidity (common in stored fish)
Triglycerides
Phospholipids
• Phospholipids are “modified” triglycerides
where one fatty acid chain is replaced by a
phosphate group
• Soluble in water
• Important in cell membrane
Phospholipids
Sterols
Carbohydrates 4 58
Proteins 4 10