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37 Cards in this Set
- Front
- Back
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Triglycerides |
3 Fatty Acids + Glycerol Have a mix of fatty acids. Determines if a fat will be liquid, semi-liquid, or solid at room temperature. |
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Functions of Fat |
1. Fat is 9 cal/g 2. Main form of long-term energy storage 3. Protects organs from shock with fat pads. 4. Keeps body warm (temperature) with fat under skin. 5. Form major material of cell membranes 6. Transport of fat-soluble vitamins. |
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Types of Fat? |
1. Triglycerides 2. Phospholipids 3. Sterols (Cholesterol) |
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Phospholipids |
2 Fatty Acids + Glycerol + a P(hosphorus) molecule in place of one of the fatty acids. -Soluble in fat + water - Phosphorus soluble in water (so... -Fatty Acid is soluble in fat -Phospholipids bind together in a strong double layer to form membranes of cells. Emulsifiers -Can mix with fat and water! |
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Sterols |
Rings of Carbon atoms + side chains of carbon + hydrogen + oxygen.
NO glycerol or fatty acids but still considered a fat.
CHOLESTEROL |
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Sterols - Cholesterol |
serves as the precursor for making bile = important for fat digestion.
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Precursor |
A chemical that is transformed into another compound, a chemical reaction, and therefore precedes that compound in a synthetic way. |
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Emulsion |
Any colloidal suspension of a liquid in another liquid. |
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Bile |
An emulsifier made by the liver from cholesterol and stored in the gallbladder. -Emulsifies fat so enzymes in watery fluids may contact it and split the fatty acids from their glycerol for absorption from a meal. |
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Cholesterol |
- Made naturally by the body (so... - Not an essential nutrient - Found in all cell membranes - Provides no calories. |
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Fat Digestion/Absorption |
Mouth (only some digestion- Lipase) Food encounters the enzymes of saliva Stomach (little digestion occurs) Fat separates from the watery components and floats as a layer on the top. Small Intestine (Digestion occurs here) 1. Bile emulsifies the fat, More fat is exposed to enzymes 2. Enzymes digest them, 3. the Intestinal cells absorb them. |
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Saturated Fatty Acids |
Whether or not a fatty acids chain is holding all the H atoms that it can hold. H H - C - H H * Most stable ** Long-chain fatty acids = solid |
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Types of Unsaturated Fatty Acids? |
1. Monounsaturated Fatty Acids
2. Polyunsaturated Fatty Acids |
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Monounsaturated Fatty Acids |
Contain one point of unsaturation (missing a hydrogen atom).
* Unstable. ** Short-chain fatty acids = softer and melt easily @ low temp. Liquid. |
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Polyunsaturated Fatty Acids |
Contains two or more points of unsaturation. |
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Lipoproteins |
The transport vehicles for lipids. * Chylomicrons are formed first. - These transport lipids to the liver after absorption through the intestinal wall. A. Intestinal wall -> B. Liver |
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Types of Lipoproteins |
1. VLDL 2. LDL 3. HDL |
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VLDL |
- Triglyceride-rich (2/3) - Carries Triglyceride from A. Liver -> B. body cells.
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LDL |
-Carries Cholesterol from A. Liver -> B. Body Tissues. -Made from VLDL -AKA "Bad Cholesterol" |
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HDL |
-Carries Cholesterol from A. Body cells -> B. Liver. -Liver disposes of cholesterol. -AKA "Good Cholesterol." |
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Lipoproteins & Heart Disease Risk |
1. Elevated LDL blood = + <3 disease 2. Elevated HDL blood = - <3 disease Lowering LDL * Reduce fat intake ** Especially sat. fat and trans fat. |
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Fat Intake Recommendations |
Choose a diet that... 1. 20-35% of calories from fat 2. below 7% sat. fat intake 3. below 1% trans fat intake 4. ++Mono. or Polyunsat. fats -- sat. fat and trans fat. 5. Increase fiber intake |
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Trans Fat (Hydrogenation) |
The process of adding a H atom to unsaturated fatty acids to change the consistency of the fat from a liquid to a solid.
Why? Fat becomes more resistant to oxidation and rancidity (spoiling). ($$$ cheaper)
Unwanted result: production of trans fat
- Unusual unsaturated fatty acids. - Not made by the body. - Secondary effect to the process of hydrogenation. |
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Oleic Acid |
a cis unsaturated fatty acid making up 55-80% of olive oil.
** Cis molecule is bent *** TRANS FAT ***
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Elaidic Acid |
The principal trans unsaturated fatty acid often found in partially hydrogenated vegetable oils.
** Trans molecule is straight. *** TRANS FAT *** |
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What are the essential Polyunsaturated Fatty Acids? |
1. Linoleic Acid ( Omega-6)
2. Linolenic Acid (Omega-3)
*Necessary to make Elcosanoids |
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Elcosanoids |
Muscle relaxation and contraction (i.e., heart muscle) Blood Pressure regulator Response to injury and infection -Fever, inflammation (high quantity of omega- 6). |
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Omega-3 |
1. Help reduce inflammation (caused by trans fat joint pain) by supporting the immune system. 2. May lower risk of <3 disease and atherosclerosis. 3. Increase HDL |
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Omega-6 |
1. Induce inflammation |
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Linoleic Acid |
An Omega-6 fatty acid Can be used to produce other omega-6 fatty acids. -Arachidonic acid |
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Linolenic Acid |
An Omega-3 fatty acid Can be used to produce other omega-3 fatty acids. - Eicosapentaenoic Acid (EPA) - Docosahexaenoic Acid (DHA) |
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How do you know if a food contains “trans fats”? |
If hydrogenated or partially hydrogenated oils are listed early on the list and before polyunsaturated or monounsaturated oils, you know the product contains lots of trans fat. |
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Foods High in Sat. & Trans Fat? |
Saturated Fat - Milk/Cheese/Butter -Pork/beef/lamb * Animal Fat Trans Fat - Baked goods - Fried foods *Hydrogenated vegetable Oils |
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Lecithin |
The body makes all it needs.
Ability to lower blood cholesterol.
*Phospholipids.
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What are some ways to lower LDL & increase HDL? |
Reduce Fat intake -Sat. and Trans Fats.
Exercise - Increase HDL concentration - Improves blood circulation - Increases the efficiency of the heart. |
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Where is omega-3 found? |
EPA: Fish, fish oils, marine sources. DHA: Fish, fish oils, egg/dairy products. ALA (Alpha-linolenic acid): Flax-seed, canola oil, English walnuts, specialty eggs. |
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Where is omega-6 found? |
Soybean oil because found in all sorts of processed foods. |
