CHAPTER 1 Fundamental Concepts in Fat for Fitness Professionals LESSON 2 Triglycerides

The length of the chain also alters some of the physical properties of the fat. The following table illustrates some differences
between the three lengths of the FA chains (Table: Differences Between Short, Medium and Long-Chain Fatty Acids).

Table: Differences Between Short, Medium, and Long-Chain Fatty Acids

Short Medium Long

Availability Small amounts in foods; formed by More available than short-chain Very common
bacteria in the large intestine fatty acids

Sources Assorted plant and animal sources Predominantly coconut and Assorted plant and animal
palm oil, and in dairy sources

Absorption Easily (does not require bile) Easily (does not require bile) Harder (requires bile)

Transportation Directly to liver via hepatic portal – Directly to liver via hepatic portal Via lymphatic system to liver
burned as energy – burned as energy – stored in body

Energy yield 6.8 - 9.0 kcal per gram 6.8 - 9.0 kcal per gram 9.0 kcal per gram

Examples Butyric acid (butterfat) Caprylic and lauric acids Palmitic and linoleic acids
(coconut/palm oil) (animal and vegetable oil)

Triglyceride Structure
Chemically speaking, carbon can form or share four bonds. Within the carbon backbone, one option is to share a single bond
with another carbon on each side, leaving two remaining bonds that are shared with hydrogen (Figure: The Structure of a
Triglyceride).

FIGURE The Structure of a Triglyceride