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

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The discussion centers around the impact of saturated and unsaturated fats' chemical structures on LDL levels. Participants express uncertainty about the specific mechanisms involved, with one suggesting that the carboxylic acid group may play a role in forming complexes. There is a call for expert input to clarify these chemical interactions. Overall, the conversation highlights a lack of understanding regarding how these fat types influence LDL. Expert insights are sought to provide clarity on this complex topic.
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.......
 
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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