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28 Cards in this Set
- Front
- Back
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Lipids Functions =
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9 kcal/g
major storage form of energy insulation protection transport fat soluble vitamins satiety |
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Triglycerides
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major lipid in body
glycerol molecule with 3 fatty acids attached |
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Fatty Acid Structures=
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2-22 carbons long.
short chain (liquid) medium chain long chain |
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Saturated Fatty Acid=
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no double bonds, rigid structure, solid at room temp
increases heart disease in meat, cheese, lard, whole milk |
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Monounsaturated Fatty Acid=
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\one double bond
decreases heart disease Mediterranean diet - olive oil food sources=walnuts, almonds, olives, avacados. |
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Linoleic Acid
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18 carbon essential fatty acid
omega 6=from omega end, carbon #6 has double bond food sources=all veggie oils |
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Alpha Linolenic Acid
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18 carbon essential fatty acid
omega 3=from omega end, carbon#3 has double bond food sources=soybean, canola flax seed oils |
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Deficiency in essential fatty acids results in:
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flaky itchy skin
decreased immune function decreased fertility |
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Once your body has Alpha Linolenic Acid....
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it can make DHA and EPA (not essential) but found in fish and seafood
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Health benefits of EPA and DHA
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added to infant formula for development of brain and retinal development
-reduces heart attack BUT...excess may cause hemorrhaging |
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Rancidity
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when fats with double bonds go bad because oxygen attacks the double carbon bonds, smells and tastes bad, limits shelf life
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Rancidity led to....
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hydrogenation = addition of hydrogen to double carbon bond.
Solidify an oil (no more double bonds=saturated fat) increases shelf life |
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Trans Fatty Acids
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when hydrogens end up on opposite sides instead of same side during hydrogenation (called partial hydrogenation)
not natural, only in ruminants |
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Food sources of trans fatty acids=
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margarine, fried foods, commercial baked products.
dairy and meat products produce natural trans fatty acids |
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what fat increase risk for heart disease=
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saturated fatty acids
trans fatty acids |
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what fats decrease risk for heart disease=
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monounsaturated fats
polyunsaturated fats |
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phosholipids functions=
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part of your cell membrane, help lipid transport
emulsifier = allows oils to mix with water (LECITHIN) mayo and salad dressing |
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Sterols
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Cholesterol- only found in animal products
functions: made in liver, made into bile, can make vit D and hormones 80% of cholesterol in blood is from the liver, 20% comes from diet |
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Digestion of Lipids=
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mouth=lingual lipase removes a fatty acid from triglycerol.
stomach=gastric lipase removes another fatty acid from triglycerol small intestines= triggers CCK hormone to cause gallbladder to release bile-->emulsifies the lipid (then called Micelle = emulsified lipid) CCK also causes pancreatic lipase to attach to micelle and remove last fatty acid from triglycerol molecule |
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Absorption of lipid=
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villi absorb it into your enterocytes
long chain fatty acid to get to blood=go through lymph system which is filled with water so lipid forms CHYLOMICRONS and goes to main artery for circulation short and medium chain fatty acids can be absorbed straight into blood |
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Lipoproteins=
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body produced lipid transport
made in the liver packaged as VLDL (very low density lipoproteins) after phospholipids are used outside cell, triglyceride taken into the tissue all that's left in cholesterol = LDL |
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LDL
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bad! brings cholesterol to your tissues and vessels. Liver made lipids
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HDL
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good! brings back cholesterol to the liver which can make useful things or get rid of it. Picks up lipids from tissue
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Atherosclerosis
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clogged arteries from cholesterol.
high total cholesterol high LDL low HDL |
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Things that increase LDL
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saturated fatty acids
trans fatty acids (decreases HDL) |
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Things that decrease LDL
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polyunsaturated fatty acids
monounsaturated fatty acids (increases HDL) |
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Fat Substitutes=
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sucrose and fatty acids
not absorbed, goes straight to waste=diarrhea olestra but remember you need fat for fat soluble vitamins |
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Fat Daily Values=
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no more than
30% fat as energy 10% saturated fats 300mg/day cholesterol remember cholesterol free =<2mg/serving and fat free=<0.5g/serving |
