Fatty acids are long tails of hydrocarbons with methyl end and a carboxyl acid end. Subscribe to Nourishable at    / nourishable  

This video is part 2 of the Lipid Foundations module within a lecture series on the nutrition science of macronutrients.


Lipid Foundations Lecture playlist:    • Lipid Foundations  

Macronutrients Lecture playlist:    • Macronutrients Lectures  

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Video Production by Robbie Hyde
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Opening Motion Graphics by Jay Purugganan https://www.c9studio.com/WP/

The information in this video is not intended or implied to be a substitute for professional medical advice, diagnosis or treatment. All content, including text, graphics, images and information, contained on or available through this video is for general information purposes only.

References
Chapter 6 Lipids in Wardlaw’s Perspectives in Nutrition, 2019 (Editors: Byrd-Bredbenner, Moe, Berning and Kelley, 11th edition)
Chapter 4 - Lipids, Sterols, and their Metabolites in Modern Nutrition in Health and Disease, 2014 (Editors: Ross, Caballero, Cousins, Tucker and Ziegler; 11 edition)

Images
Pexels Polina Tankilevitch https://www.pexels.com/@polina-tankil...

Fatty acids are hydrocarbon chains with an even number of carbons. One end is the methyl end, with a carbon and three hydrogens. The other end is the carboxyl end, or acid end, composed of a carbon with a double bond to an oxygen and single bond to a hydroxyl group. The hydrocarbon chain can be fully saturated with all single bonds, or unsaturated with one or more double bonds. Saturated fatty acids pack very tightly so that foods with a high saturated fat content will be solid at room temperature. Unsaturated fatty acids pack less tightly and are liquid at room temperature. Unsaturated fatty acids with one double bond are monosaturated fatty acids, or MUFA, whereas two or more double bonds make polyunsaturated fatty acids or PUFAs.