'Linoleic acid' diaporamas de présentation

Chapter Twelve

Chapter Twelve. Nutrition Basics. Nutrients. Essential nutrients = substances the body must get from food because it cannot manufacture them at all or fast enough to meet its needs : . Proteins Carbohydrates Fats Vitamins Minerals Water. Energy from Food.

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DIETARY SUPPLEMENT HEALTH AND EDUCATION ACT OF 1994

DIETARY SUPPLEMENT HEALTH AND EDUCATION ACT OF 1994. DEFINITION OF DIETARY SUPPLEMENT

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Chapter 20 Engineering Plant Quality and Proteins

Chapter 20 Engineering Plant Quality and Proteins. ??? (Wei-Ming Leu) wmleu@nchu.edu.tw 22840328, ext. 767. ????????? , 704 ?. Modification of plant nutritional content Amino acids Lipids Vitamins Iron Phosphorus Modification of food plant taste and appearance

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Chapter 5 The Lipids:

Chapter 5 The Lipids:. Triglycerides Phospholipids Sterols. Objectives for Chapter 5. Discuss synthesis, structures, classification, function and metabolism of lipids Identify the dietary sources of the different types of lipids Discuss the role of lipoprotein in transport of lipids

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Chap. 5: Lipids

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Lipid Biochemistry

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LIPID DIGESTION

LIPID DIGESTION. References Church: 298-312 Jenkins et al. 2008. JAS 86:397-412 French et al. 2000. JAS 78:2849-2855 McGuire and McGuire. 2000. JAS 77:1-af-8-af. Lipids in ruminant diets Usually a low percentage of the diet, 1-4% of the DM Amounts have been increasing Lipids in feeds

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Nutrition Basics

Nutrition Basics . Chapter 9. Nutritional Requirements: Components of A Healthy Diet. 45 Essential nutrients Proteins, Fats, Carbohydrates, Vitamins, Minerals and Water. Macronutrients Micronutrients Fuel Potential. Kilocalories (kcalorie).

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3. LIPIDS

Medical Biochemistry Molecular Principles of Structural Organization of Cells. 3. LIPIDS. LIPIDS. Organic compounds of biological nature Due to the predominence of hydrocarbon chains in their structure (-CH 2 -CH 2 -CH 2 -), they have a hydrophobic nature which explains why

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LIPIDS

LIPIDS. DR. SYED QAMAR ALAM. LIPIDS. DEFINITION CLASSIFICATION (STRUCTURAL AND FUNCTIONAL) FUNCTIONS OF DIETARY LIPIDS CHEMICAL NATURE OF FATTY ACIDS NOMENCLATURE Saturated Fatty acids Unsaturated Fatty acids Positional and geometric isomerism - Essential Fatty acids. DEFINITION.

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Lipid Use and Metabolic Disorders

Lipid Use and Metabolic Disorders. Fatty Acid Profile. Major fatty acids in feed fats C16:0 Palmitic acid C16:1 Palmitoleic acid C18:0 Stearic acid C18:1 Oleic acid C18:2 Linoleic acid C18:3 Linole n ic acid Unsaturated:saturated ratio = C16:1 + C18:1 + C18:2 + C18:3 C16:0 + C18:0.

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Polyunsaturated fatty acids come in two classes:

The Beneficial Effects of Long-Chain, Polyunsaturated n-3 Fish Oil Fatty Acids on the Cardiovascular System Alexander Leaf, M. D. Jackson Professor of Clinical Medicine, Emeritus Harvard Medical School, Boston 02114, USA.

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Fats and Oils

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PREPARATION OF ACIDS

PREPARATION OF ACIDS. CARBONYLATION OF ORGANOMETALLICS. Hydrolysis of RCN. RCOO-. - NH 3 (smell). RCOOH. (no smell ). EXAMPLE. a-hydroxy acid. CO2. a -hydroxy acid. REACTION OF ACIDS. NUCLEOPHILIC ACYL SUBSTITUTION. Have not we seen this before?. Boring, boring, boring.

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The Chemistry of Fats: All fat is not created equal!

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Breast Milk Composition

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nutrients

nutrients. carbohydrates. What it does It is any of a class of organic compounds composed of carbon, hydrogen, and oxygen. It includes starches and sugars that are produced in green plants by photosynthesis. It's also an important source of food for animals and people. Types Monosaccharides

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