The mixture of hexa-, hepta- and octaesters of sucrose, known as “olestra”, has been studied for more than 20 .. Zaher, F.A. Grasas y Aceites , 41, Colecalciferol Olestra, aceites minerales, orlistat y los secuestrantes de ácidos biliares (p. ej. colestiramina, colestipol) pueden alterar la absorción de la. Olestra is the nastiest shit. It’s basically an indigestible fatty/oily compound. the reason it gives you anal leakage is bc you basically have this.
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Triglycerides are the main constituents of vegetable oils and animal fats. Triglycerides have lower densities afeite water they float on waterand at normal room temperatures may be solid or liquid.
When solid, they are called “fats” or “butters” and when liquid they are called “oils”. A triglyceridealso called triacylglycerol TAGis a chemical compound formed from one molecule of glycerol and three fatty acids. Glycerol is a trihydric alcohol containing three -OH hydroxyl groups that can combine with up to three fatty acids to form monoglycerides, diglycerides, and triglycerides. Fatty acids may combine with any of the three hydroxyl groups to create a wide diversity of compounds.
Monoglycerides, diglycerides, and triglycerides are classified as esters which are compounds created by the reaction between acids and alcohols that release water H 2 O as a by-product.
The triglyceride structural formula on the left is typical of olive oil. It consists of two radicals of oleic acid and one of palmitic acid attached to glycerol the vertical carbon chain.
The small squares represent the fatty acid components of the glyceride molecules. The picture on the right shows the three-dimensional molecular structure of tristearin, a triglyceride with three stearic acid radicals.
Oxygen atoms are shown in red, carbon atoms as dark gray, and hydrogen atoms as blue. Tristearin is found as a minor component in many natural fats. Soap is made traditionally by heating an alkali like sodium hydroxide NaOH with animal fat. The chemical reaction hydrolysis produces glycerol and soap, which consists of the sodium salts of the fatty acids, e.
A diglycerideor diacylglycerol DAGoestra two fatty acid radicals and exists in the 1,2 aveite and the 1,3 form depending on how the fatty acids are oletra to the glycerol molecule. A monoglycerideor monoacylglycerol MAGhas only one fatty acid radical per molecule of glycerol.
The fatty acid may be attached to carbon 1 or 2 of the glycerol molecule. All esters of glycerol and fatty acids are metabolized in the same way.
Monoglycerides, diglycerides, and triglycerides all have 9 Calories per gram, but some nutrition labels hide the calories of mono- and diglycerides under the contention that “fat” consists only of triglycerides. Artificial fats and fat substitutes have become more common as manufacturers target people who through misinformation have acquired aversions to fats or who would like to diet without reducing food intake.
Olestra is an artificial fat created ollestra sucrose a carbohydrate and up to eight fatty acids. In the olestra chemical structure, sucrose takes the place of glycerol. The olestra molecule is too large to be metabolized and passes through the body unchanged, but because it acts as a lipid, it can cause depletion of fat-soluble vitamins. Polyglycerol fatty acid esters glyceran fatty acid esters are mixtures loestra the esters of fatty acids with polyglycerol. Polyglycerol esters of fatty acids are almost completely metabolized like fats, so they are not calorie-free.
The polymerized glycerol moiety is not digested and is excreted primarily in the urine. The main purpose of these compounds is to create products that are dw “fat free” and whose calories and fatty acid compositions are not reported on the Nutrition Facts of food labels.
Fatty acid compositions depend on the sources of the oils. Not shown in this table: Palm olein is the liquid fraction obtained by the fractionation of palm oil after crystallization at controlled temperatures. Human se fatusually found in oleetra abdomen of men and around the thighs and hips of women, has a composition similar to lard. What are the triglyceride profiles of these fats and oils? The percentages in the table above reflect the overall proportions of the fatty acid radicals in the triglycerides.
If we had 33 representative triglyceride molecules containing 99 fatty acid radicals, the number of each fatty acid radical in these 33 molecules would be olfstra to its percentage in the table. For example, 33 representative molecules of lard triglycerides would contain, on average, 26 radicals of palmitic acid C These fatty acid radicals would be distributed randomly among the 33 triglyceride molecules.
The typical lard triglyceride molecule would have one or two radicals of oleic acid and one radical of palmitic acid. Frequently, there would be triglycerides with one radical each of oleic, palmitic, and stearic acids. Only rarely would one encounter triglycerides with only palmitic and stearic acid radicals. This profile was constructed using a random distribution of the appropriate percentages of the fatty acids in 33 representative triglyceride molecules.
Red is used for saturatedgreen for xeand blue for polyunsaturated fatty acids. Although the composition of the individual triglyceride molecules may vary, the relative proportion of fatty acids remains constant.
The profiles for canola oil or olive oil would be mostly green and blue with very little red, whereas the profile for coconut oil would be mostly red. Oleic Acid Glycerol or Glycerin.
R represents fatty acids. Click here for more information on “Fat Free” margarine labeling.
Percent by weight of total fatty acids. Oil or Fat Unsat. Where percentages vary, average values are used.
Fats, Oils, Fatty Acids, Triglycerides – Chemical Structure (Page 2 of 3)
Triglyceride profile for lard. Each square represents the fatty acid components of a representative triglyceride molecule.
Hydrogenated fats and fat metabolism.