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25 Cards in this Set
- Front
- Back
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Lipids |
Organic compounds that contain carbon, hydrogen, and oxygen. |
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3 classes of lipids |
1) Triglycerides 2) Phosphates 3) Sterols |
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Key Structure of lipids: |
Chains of carbon atoms Methyl (CH3) group (Omega end) Carboxyl (COOH) group at other end (alpha end) |
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3 characteristics of fatty acids that affect how they act in food |
Chain length Degrees of saturation (double bonds) If any double bonds, where the first double bond is located |
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Chain length: 1 Short chain- 2Medium chain- 3Long chain- |
1 Less than 6 carbons. Foods= dairy products & tropical oils 2 6-10 carbons. Foods= dairy products & tropical oils 12 or more carbons (most common in diet) foods: meat, fish, vegetables, oils. |
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2 Classifications: Saturated fatty acid Unsaturated fatty acid |
1) loaded with hydrogen atoms &only has single bonds between carbon atoms 2) lacks 2 or more hydrogen atoms 7 has at least one double bond between carbon atoms. |
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Classifications of unsaturated fatty acids |
Monounsaturated fatty acid (MUFA)--one double bond Polyunsaturated fatty acids--2 or more double bonds |
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Long chain saturated fatty acid Short chain saturated fatty acids Monounsaturated & polyunsaturated fatty acid |
stacks tightly, solid at room temperature (olive oil, sesame, soy, corn, sunflower soft or liquid at room temperature (tropical oils) don't stack compactly, liquid at room temperature (vegetable oils). |
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Bond Formation CIS Trans |
Hydrogens on the carbons joined by a double bond are on the same side-C chain is bent Hydrogens on the carbons joined by a double bond are on the opposite side. C chain is straighter H--H |
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Hydogenation |
Chemical process where hydrogens are added to mono or polyunsaturated fats to reduce number of double bonds. -liquids fats are changed saturated fats (more solid) -Resistant to oxidation |
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Omega 3 |
ALA EPA DHA |
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Omega 6 |
Linoleic Acid Arachidonic Acid |
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3 classes of Lipids |
1) Triglycerides 2) Phospholipids 3) Sterols |
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Triglycerides |
made up of 3 fatty acids bound to 1 glycerol -Fats and oils |
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Phospholipids |
Made up of 2 fatty acids and a phosphate bound to a glycerol act as emulsifiers make up cell membranes |
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Sterols |
-Hydro carbon ring structures -animal food products & found in plants -ex: cholesterol, bile acids, some hormones, vitamin D |
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Phospholipids |
2 fatty acids & 1 phosphate groups -phosphate group is hydrophilic (attracted to and dissolves in water) -Fatty acids groups are lipophilic (attracted to and soluble in fat) |
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Phospholipids as emulsifiers in foods |
- combines foods that wouldn't normally mix -increase dispersion and reduce fat separation -increase shelf-life -prolong flavor release |
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oij |
kjh |
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Digestion: Mouth: Stomach: |
Lingual lipase gastric lipase--works in acidic conditions |
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Digestion: Small Intestine: |
CCK--stimulates gall bladder to release bile -Acidic chyme releases secretin Hormone, travels to pancreas & releases pancreatic lipase -Intestinal lipase--released from villi -breaks down triglycerides and phospholipids |
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LDL |
l triglycerides are removed and broken down, composed primarily of cholesterol. |
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VLDL
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made by liver cells to transport lipids to various tissues in the body, composed of triglycerides |
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HDL |
transports cholesterol back to the liver from the cells, made of protein. |
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myocardial infarction Atherosclerosis |
heart attack narrowing of the arteries (plaque) |
