The effect of saturated & unsaturated fats' chemical structures on LDL

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    Organic chemistry
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SUMMARY

The discussion centers on the impact of saturated and unsaturated fats' chemical structures on LDL (low-density lipoprotein) levels. Participants express uncertainty regarding the specific mechanisms involved, particularly the role of carboxylic acids in potential reactions that may lead to complex formations such as dimers or trimers. The need for expert insights is emphasized, indicating that while the topic is complex, it is not insurmountable for further exploration.

PREREQUISITES
  • Understanding of lipid chemistry, specifically fatty acid structures
  • Knowledge of LDL and its role in cholesterol transport
  • Familiarity with chemical reactions involving carboxylic acids
  • Basic grasp of biochemistry principles related to lipids
NEXT STEPS
  • Research the chemical structure of saturated vs. unsaturated fatty acids
  • Explore the biochemical pathways of LDL metabolism
  • Investigate the role of carboxylic acids in lipid chemistry
  • Review studies on the effects of dietary fats on LDL levels
USEFUL FOR

Nutritionists, biochemists, health professionals, and anyone interested in the relationship between dietary fats and cardiovascular health.

Saba
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Homework Statement
Hi, I'm writing a research investigation on the effect of saturated & unsaturated fat's chemical structure on LDL (low-density lipoprotein) cholesterol levels for my chemistry paper. In all my research I have yet failed to understand how the CHEMICAL STRUCTURE of these fats leads to an increase in LDL cholesterol level (from a chemistry point of view). Does the chemical shape (straight chain in saturated fats or the kinks in monounsaturated fats) affect cholesterol levels? or is it pure biology?

Thank you!
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That's a really good question. be certain to write a summary here when you figure it out ! I feel certain the answer, while unknown to me, is not that difficult. Wet stuff.......
 
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I am very uneducated on this topic but i think it might be due to the carboxylic acid on the end which might be reacting with something to form a complex or dimer,trimer etc but i really am not sure . I would like a expert to weigh in here
 
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