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73 Cards in this Set
- Front
- Back
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What are lipids |
Class of molecules that are insoluble in water |
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What are the 3 types? |
Triglycerides, phospholipids and sterols |
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What are triglycerides composed of? |
3 fatty acids and 1 glycerol |
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What is a fatty acid |
Long chains of carbon atoms surrounded by hydrogen |
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What is glycerin |
A 1 carbon alcohol that is the backbone of a triglyceride |
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How can fatty acids differ |
-Length- s <6, m 6-12, l >14 -Level of saturation(how many carbon atoms surround it) -shape |
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What is a saturated fatty acid |
Have a hydrogen atom surrounding every carbon- no double bond |
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What is a saturated fatty acid |
Have a hydrogen atom surrounding every carbon- no double bond |
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Monounsaturated fatty acid |
Lack hydrogen atoms in one region- have one double bond |
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Saturated fatty acid |
Have a hydrogen atom surrounding every carbon- no double bond
Solid at room temperature |
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Monounsaturated fatty acid |
Lack hydrogen atoms in one region- have one double bond
-liquid at room temperature |
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Polyunsaturated fatty acid |
Lack hydrogen atoms in multiple locations- 2 or more double bonds
-liquid at room temperature |
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Note |
Each double Bond losses two hydrogen atoms |
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Major sources of dietary fat |
-butter -milk, whole -beef -egg -chicken/turkey/tuna/fish -nuts -oils |
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Shape of a triglyceride |
Determined by saturation of carbon chains -packed tightly> solid @ room temp |
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Shape of a triglyceride |
Determined by saturation of carbon chains -packed tightly> solid @ room temp |
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Unsaturated fatty acids |
Liquid at room temperature -predominant in plants |
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2 exceptions of where triglycerides are predominant |
Coconut oil/ palm kernel oil |
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2 exceptions of where triglycerides are predominant |
Coconut oil/ palm kernel oil |
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Different positions of hydrogen atoms |
Cis: same side of carbon chain Trans:opposite sides of the chain |
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Hydrogenation |
The addition of hydrogen atoms to unsaturated fatty acids |
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Hydrogenation |
The addition of hydrogen atoms to unsaturated fatty acids |
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What does hydrogenation do |
-Converts liquid fats to semisolid/solid form(creating margarine from plant oil) -creates trans fatty acids "Hydrogenated oil" |
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Trans fats(trans double bonds- both sides) |
Artificially made |
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Trans fats(trans double bonds- both sides) |
Artificially made |
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What does triglycerides do to health |
Changes cell membrane -saturated/trans fat lowers good cholesterol + raises bad -Jan 2006- trans fat required on food label |
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Trans fats(trans double bonds- both sides) |
Artificially made |
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What does triglycerides do to health |
Changes cell membrane -saturated/trans fat lowers good cholesterol + raises bad -Jan 2006- trans fat required on food label |
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Naturally occurring trans fats |
can be good for heart and behave like polyunsaturated fats |
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Phospholipids |
Composed of-glycerine backbone and 2 fatty acids(phosphate) -solvable -manufactured in body=not required -important component of cell membrane |
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Sterols |
Lipids containing multiple rings of carbon atoms |
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Sterols |
Lipids containing multiple rings of carbon atoms |
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What do sterols do? |
-Essential components of cell mem. & hormones -manufactured in our body -cholesterol is a sterol |
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How do we break down fats |
-Not digested or absorbed easily because they are insoluble -begins in small intestine |
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Digestion of fats |
-Stomach-into droplets -gall bladder-contracts with CCK and secretin from duodenal mucosal cells(bile) Then to small intestine |
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Digestion of fats |
-Stomach-into droplets -gall bladder-contracts with CCK and secretin from duodenal mucosal cells(bile) Then to small intestine |
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Fat breakdown in small intestine |
-bile enters from gall bladder -breaks to smaller pieces -pancreas enzyme breaks triglyceride into separate fatty acids and mono. -fat enters mucosal cell as a micelle(fatty acissC mono, phospholipid, sterol) |
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Fats in the mucosal cells |
-form try glycerin when they reattach to mono -small amount if protein added to lipids, forms chylomicron |
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Fats in the mucosal cells |
-form try glycerin when they reattach to mono -small amount if protein added to lipids, forms chylomicron |
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Chylomicron |
-soluble in water -made by cell lining small intestine -move absorbed fats from small intestine(through lymphatic to blood) -s & m absorbed faster |
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When chylomicron hits the cell |
-Triglycerides are disassembled by lipoprotein lipase into fatty acids and mono glycerine before they can pass cell membrane - enter the cell and reform triglyceride(for energy, make compounds, stored in liver/muscle) |
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When chylomicron hits the cell |
-Triglycerides are disassembled by lipoprotein lipase into fatty acids and mono glycerine before they can pass cell membrane - enter the cell and reform triglyceride(for energy, make compounds, stored in liver/muscle) |
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Role of fat-energy |
37 kj /9 kcal -energy at rest -during exercise -Energy storage |
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When chylomicron hits the cell |
-Triglycerides are disassembled by lipoprotein lipase into fatty acids and mono glycerine before they can pass cell membrane - enter the cell and reform triglyceride(for energy, make compounds, stored in liver/muscle) |
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Role of fat-energy |
37 kj /9 kcal -energy at rest -during exercise -Energy storage |
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Fat soluble vitamins |
Vit A,D,E,K are soluble in fat; required for transport
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When chylomicron hits the cell |
-Triglycerides are disassembled by lipoprotein lipase into fatty acids and mono glycerine before they can pass cell membrane - enter the cell and reform triglyceride(for energy, make compounds, stored in liver/muscle) |
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Role of fat-energy |
37 kj /9 kcal -energy at rest -during exercise -Energy storage |
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Fat soluble vitamins |
Vit A,D,E,K are soluble in fat; required for transport
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Why do we need fat |
-Cell mem. Structure -nerve cell transmissions -protection of organs -heat -flavour and texture to food -more energy dense
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Linoleum acid(omega 6) essential fatty acid |
-Found in vegetables and nut oil -makes arachidonic acid for blood clotting and blood pressure |
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Alpha linolenic acid (omega 3) |
Dark green, fish/fish oil, flax and flaxseed -converted to EPA and DHA for inflammation, blood clotting and bp |
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How much fat should we eat |
20-35% of calories from fat -active ppl need more calories from carbs.. 20-25% |
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Beneficial fats |
Flaxseed/oil, salmon/sardine oil, herring, anchovies, nuts, |
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DRI for li ilic acid |
14-17 g/day for men 11--12 for women |
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DRI for li ilic acid |
14-17 g/day for men 11--12 for women |
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DRI for alpha linolenic acid |
1.6 g for men 1.1 for women |
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CVD |
Dysfunctional heart/blood vessels - CAD -stroke -hypertension |
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Atherosclerosis |
Artery walls build with lipid or scar tissues impairing blood flow (hardening of walls) |
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high HDL |
Cholesterol are associated with decrease risk of heart disease |
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High LDL |
Cholesterol increase risk of heart disease |
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High LDL |
Cholesterol increase risk of heart disease |
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VLDL |
primary transporter of triglycerides in the blood |
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Vitamin A |
Normal vision |
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Vitamin A |
Normal vision |
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vitamin D |
Regulates blood calcium and phosphorus |
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Vitamin A |
Normal vision |
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vitamin D |
Regulates blood calcium and phosphorus |
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Vitamin E |
Antioxidant/blood thinner |
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Vitamin A |
Normal vision |
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vitamin D |
Regulates blood calcium and phosphorus |
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Vitamin E |
Antioxidant/blood thinner |
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Vitamin k |
Blood clotting |
