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18 Cards in this Set
- Front
- Back
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lipids |
a group of organic molecules, most of which do not dissolve in water. They include fatty acids, triglycerides, phospholipids, and sterols. |
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What makes up most of our fat intake? |
Meat & alternatives and dairy & alternatives make up almost half of our daily fat intake. (31.6% and 17.9% respectively.) |
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Triglycerides (triacylgylcerols) |
the major form of lipid in food and in the body. They consist of 3 fatty acids attached to a glycerol molecule. |
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Fatty Acids |
organic molecules made up of a chain of carbons linked to hydrogen atoms with an acid group at one end. |
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Phospholipids |
types of lipids containing phosphorus. The most common are phosphoglycerides, which are composed of a glycerol backbone with two fatty acids and a phosphatic group attached. |
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Sterols |
types of lipids with a structure composed of multiple chemical rings. |
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How are triglycerides formed? |
formed when 3 fatty acids bind to a molecule of glycerol. As each bond is formed, a hydrogen atom (H) from the glycerol and a hydroxyl group (OH-) form the acid end of the fatty acid combine to form a molecule of water. (H20) |
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Short Chain fatty acids |
range form 4-7 carbons in length and remain liquid at colder temps. (ex short chain fatty acids in whole milk stay liquid in the fridge) |
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Medium Chain fatty acids |
range from 8-12 carbons and solidify at fridge temp but stay liquid at room temp. (ex. coconut oil) |
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Long Chain fatty acids |
greater than 12 carbons. Usually remain solid at room temp. with melting points between 50 - 70C. (ex. beef fat) |
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Saturated Fatty Acids |
a fatty acid in which the carbon atoms are bound to as many hydrogens as possible (contains no carbon-carbon double bonds). Most common are palmitic acid (16 carbon) and stearic acid (18 carbon). Mostly found in animal foods. |
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Tropical Oils |
a term used in the popular press to refer to the saturated oils (coconut, palm, and palm kennel oils) that are derived from plants grown in tropical regions. |
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Unsaturated Fatty Acids |
contain some carbons that are not saturated with hydrogens. The carbons within the chain that are bound to only 1 hydrogen from carbon-carbon double bonds. |
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Monounsaturated fatty acid |
a fatty acid that contains one carbon-carbon double bond. Most common is oleic acid, which is prevalent in olive and canola oil. |
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Polyunsaturated fatty acid |
a fatty acid that contains two or more carbon-carbon bonds. Most common is linoleum acid, found in corn, safflower, and soybean oils. |
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Omega-3 fatty acids |
a fatty acid containing a carbon-carbon double bond between the third and fourth carbons from the omega end. Most common is alpha-linoleic acid found in vegetable oils, and eicosapentaenoic acid (EPA) and docosahexanoic (DHA) found in fish oils. |
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Omega-6 fatty acid |
a fatty acid containing a carbon-carbon double bond between the sixth and seventh carbons from the omega end. Most common is linoleic acid, found in corn and safflower oils, and arachidonic acid, found in meat and fish. |
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