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Lipids
| Question | Answer |
|---|---|
| Sterols | type of lipid found in plants and animals |
| structure of unsaturated fatty acids | contains carbons not saturated with H |
| what causes things to go rancid? | oxygen damage |
| what mostly contains saturated fatty acids? | animal fats tropical oils |
| structure of saturated fatty acids | carbons in a chain bound to 3 H |
| characteristic of long-chain fatty acids | solid at room temperature |
| characteristics of medium-chain fatty acids | -solid when chilled -liquid at room temp |
| # of C in a medium-chain fatty acid | 8-12 C |
| short-chain fatty acids remain what state at room temp? | liquid |
| carbon chains of fatty acids vary in length from ___ to ___. | a few to 20 or more |
| # of C in short-chain fatty acids | 4-7 C |
| Diglyceride | 2 fatty acids attached to the glycerol |
| monoglyceride | one fatty acid attached to the glycerol |
| structure of triglycerides | 3 fatty acids attached to glycerol molecule |
| typical american diet contains ___% from fat? | 34% |
| calories per gram of fat | 9 calories |
| lipid | chemical term for fat |
| phospholipids and membranes | form lipid bilayer in membranes, helping to regulate what can pass into and out of the cell |
| what are phosphoglycerides used for? | emulsifiers |
| what is the major class of phospholipids? | phosphoglycerides (ex. lecithin) |
| structure of phospholipids | lipids attached to a phosphate group |
| what evidence has been found about trans fats? | they raise blood cholesterol levels and increase the risk of heart disease |
| hydrogenation | addition of a hydrogen which causes some double bonds to become saturated -this creates trans fats |
| essential fatty acids and type of fatty acid | omega-3 & 6 -unsaturated |
| Do sterols dissolve in water? | No |
| Cholesterol is a type of ___ found only where? | sterol; animals |
| Where is 90% of cholesterol found in the body? | cell membranes |
| Plant sterols help reduce what? | cholesterol levels |
| lipoproteins | transport particles for water-insoluble lipids |
| How are lipoproteins created? | combination of water-insoluble lipids, phospholipids, and proteins |
| What do lipoproteins carry? | triglycerides, cholesterol, fat-soluble vitamins |
| Where do lipoproteins travel? | from the small intestine and takes stored lipids from the liver |
| chylomicrons | combination of diet-derived triglycerides, cholesterol, and phospholipids, with small amount of protein |
| What do chylomicrons transport? | long chain fatty acids |
| Where do chylomicrons go? | to the lymphatic system and into the blood stream without passing through the liver |
| What do chylomicrons deliver? | triglycerides to the body's cells |
| What is the importance of the liver to lipids? | the liver is the major lipid producing organ |
| very low density lipoproteins (VLDLs) | triglycerides produced in the liver that are incorporated into entities |
| What is the purpose of VLDLs? | transports lipids out of the liver and delivers them to cells in the body |
| lipoprotein lipase | enzyme that removes triglycerides from VLDLs |
| intermediate-density lipoproteins (IDLs) | created from lipoprotein lipase removing triglycerides from VLDLs |
| low-density lipoproteins (LDLs) | the remainder of IDLs that are not returned to the liver |
| What do LDLs contain? | less triglycerides and more cholesterol than VLDLS |
| What is the purpose of LDLs? | deliver cholesterol to the cells |
| Blood levels and LDLs | if the amount of LDL cholesterol in the blood exceeds the amount that can be used by the cells, it results in a high level of LDLs |
| What serum levels have been associated with increased risk for heart disease? | high levels of serum LDLs |
| What is really hard for most cells to break down? | cholesterol |
| How is cholesterol eliminated from the body? | it is returned back to the liver so it can be eliminated |
| high-density lipoproteins (HDLs) | performs a reverse cholesterol transport |
| Blood levels and HDLs | help to prevent cholesterol from depositing in the artery walls |
| What serum levels have been associated with decreased risk for heart disease? | high serum levels of HDLs |
| What is the classification of most lipids in the body and where are they stored? | triglycerides; adipose tissue |
| Purpose of adipose tissue | body shape provide stored energy insulate body protect internal organs from shock |
| What is used to lubricate body surfaces, like the mucus membranes? | lipids |
| What is used to make several hormones, like sex hormones and cortisol? | cholesterol |
| What helps to regulate blood pressure and clotting? | polyunsaturated fatty acids |
| What is the significance of essential fatty acids? | important for growth, skin integrity, fertility. and the structure/functions of cell membranes |
| eicosanoids | made from omega-3 and 6 fatty acids, they help to regulate blood clotting and pressure plus immune function |
| omega-3 scientific name | alpha-linolenic acid (18 C) |
| omega-6 scientific name | linoleic acid (18 C) |
| What happens if you have essential fatty acid deficiency? | dry, scaly skin, live abnormalities, poor wound healing, growth failure in infants and impaired hearing or vision |
| Most fatty acids contain how many carbons in a chain? | 18 |
| What can be used to form ATP? | fatty acids and glycerol |
| What begins the metabolic pathway to produce ATP? | beta oxidation |
| Fasting stores and lipids | breaks down glycogen, then when those stores are gone, breaks down protein (BAD) |
| Feasting stores and lipids | builds glycogen stores |
| Aterosclerosis | disease where lipids and fibrous materials are deposited in artery walls |
| Body and plaque buildup | if there is a plaque buildup, the body has to work harder and this often causes heart disease |
| How are blood lipid levels assessed? | by a blood panel and statistics |
| Dietary factors to reduce the risk of heart disease | polyunsaturated & monounsaturated fats plant foods B vitamins antioxidants moderate alcohol fiber |
| dietary factors that increase the risk of heart disease | cholesterol (connected to saturated fat) saturated fat trans fat sodium excess sugar excess energy |
| What has evidence to be a tumor promoter and initiator? | dietary fat |
| What is the max percentage that diet can decrease the risk of cancer? | 25% |
| How much of the diet came from fat in the 1970s? | 42% |
| Who has the highest fat diet? | infants |
| What are the nutrition facts labels based on? | 1968 RDAs |
| fat-free | contains less than 0.5g of fat per serving |
| low-fat | contains 3g or less of fat per serving |
| percent fat free | may be used to only describe foods that meet the definition of fat-free or low-fat |
| reduced or less fat | contains at least 25% less fat per serving of the original or reference product |
| saturated fat-free | contains less than 0.5g saturated fat and 0.5g trans fat per serving |
| low saturated fat | contains less than 1g of saturated per serving and contributes less than 15% kcals from saturated fat per serving |
| reduced or less saturated fat | contains at least 25% less saturated fat than regular or reference product |
| cholesterol-free | contains less than 2mg of cholesterol and 2g or less saturated fat per serving |
| low cholesterol | contains 20mg or less of cholesterol and 2g or less of saturated fat per serving |
| reduced or less cholesterol | contains at least 25% less cholesterol than the regular or reference product and 2g or less of saturated fat |
| lean | contains less than 10g of fat, 4.5g or less of saturated fat, and less than 95mg or less of cholesterol per serving and per 100g |
| extra lean | contains less than 5g of fat, less than 2g saturated fat, and less than 95mg of cholesterol per serving and per 100g |
| What comprises reduced-fat food? | fat removed, fat replaced or contains fats that cannot be digested or absorbed |
| What are fat substitutes based on? | carbohydrate-, protein-, or fat-based |
| What do fat substitutes do? | reduce the absorption of fat-sluble vitamins |
| What is an example of a fat substitute? | Olestra (sucrose polyester) |
| What can cholesterol be used to make? | vitamin D, hormones, bile acids |
| what percentage of what is digested/absorbed? | 95% (not dependent on how much you eat) |
| gastric lipase | acts on triglycerides containing short and medium chain fatty acids |
| where does gastric lipase work best? | acidic environments |
| What type of fatty acid chain is not affected by the stomach? | long chain fatty acids |
| Where does most digestion happen? | small intestine |
| where is the primary site of fat digestion? | small intestine |
| CCK and pancreas | stimulates pancreas to release pancreatic lipase |
| pancreatic colipase | released to help facilitate lipase enzyme action |
| CCK and gallbladder | stimulates the release of bile to help emulsify fats |
| What is fat broken down into? | monoglycerides and fatty acids |
| What is a big requirement for a fat to be absorbed by the body? | it must be completely broken down |
| What are some components used to replace fats? | water starch derivatives fiber protein engineered fats |
| What is the RDA for fat? | none |
| What is the AI for omega-3? | 1.6g/ day men 1.1g/ day women |
| What is the AI for omega-6? | 17g/ day men 12g/day women |
| myristic acid | 14:0 (coconut oil/ nuts/ animal plant fats) |
Created by:
starryeyes213
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