Agriculture Reference
In-Depth Information
6
Lipids
1
Duane E. Ullrey
contents
Abstract .................................................................................................................... 89
Adiposity to Essentiality .......................................................................................... 90
Lipid Functions ........................................................................................................ 90
Energy Reserve ................................................................................................... 90
Thermogenesis .................................................................................................... 91
Cell Membrane Structure and Function .............................................................. 91
Nutrient Transport ............................................................................................... 91
Hormonal Activity............................................................................................... 91
Digestion and Absorption.................................................................................... 91
Fatty Acids ............................................................................................................... 92
Classification ....................................................................................................... 92
Saturated......................................................................................................... 92
Monounsaturated ............................................................................................ 92
Polyunsaturated .............................................................................................. 92
Trans
Isomers ................................................................................................. 92
Essential Fatty Acids ........................................................................................... 93
Linoleic Acid .................................................................................................. 93
α-Linolenic Acid ............................................................................................ 93
Food Sources ....................................................................................................... 93
Estimated Adequate Intake.................................................................................. 94
Total Fat.......................................................................................................... 94
Essential Fatty Acids ...................................................................................... 94
Conclusions and Study Topics ................................................................................. 94
Note.......................................................................................................................... 94
Bibliography ............................................................................................................ 94
AbstRAct
A brief review of the nature of lipids, their historical uses, and early studies of their
chemistry and essentiality is followed by a discussion of their structural and func-
tional roles and their digestion and absorption. Fatty acids are classified as satu-
rated, monounsaturated, or polyunsaturated, and
trans
fatty acids are characterized.
Essential fatty acids are described, and potential food sources are listed, along with
estimated human adequate intakes of lipids and essential fatty acids.
89
