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Nutrition Ch.5
Lipids
| Question | Answer |
|---|---|
| Triglycerides | Made of one molecule of glycerol with 3 fatty acids attached; provide energy, shock absorption, and warmth; carry fat soluble vitamins |
| Fatty Acids | Long chains of carbon and hydrogen with an acid group on the end. Saturated and Unsaturated. |
| Saturated | All single bonds between carbons, simulate cholesterol production in the liver, solid at room temperature |
| Unsaturated | Double bonds, lower cholesterol, usually liquid at room temperature |
| Hydrogenation | Adding Hydrogens to double or triple bonds |
| Cis | Identical atoms are on the same side of a double bond, make its look bent |
| Trans | Identical atoms are on the same side of a double bond, make its look straight |
| Arachidonic Acid | An omega-6 fatty acid with 20 carbons and 4 double bonds; help maintain the structure and function of cell membrane |
| Docosahexanoic Acid | An omega-3 fatty acid with 22 carbons and 6 double bonds; required in the retina and cerebrum |
| Eicosanoids | Fatty acid derivative that regulate blood pressure, blood clotting, blood lipids and immune systems |
| Phospholipids | Triglycerol with a phosphate group attached |
| Sterols | Multiple rings lipids, used to make bile, sex hormones, adrenal hormones, and vitamin D |
| Atherosclerosis | The build up of lipids on the inner wall of arteries, take years to occur |
| Hydrophobic | Water repelling |
| Hydrophilic | Water soluble (attracts water) |
| Digestion of lipids | The steroid side of bile binds to the lipids that is flowing on top of chyme. Then the amino acid side of bile mixes with the water bringing the lipids with it. Next the enzyme Lipase breaks down the lipids |
| Absorption of Lipids | The lipids joins into clusters called micelles, then proteins are added. Next, the cluster enters the lymphatic system to get broken down as it travels. |
| Lipoproteins | Clusters of lipids and proteins. 4 types: Chylomicron, VLDL, LDL, and HDL |
| Chylomicron | 95% Lipids |
| VLDL: Very Low Density Lipoprotein | 90% Lipids/ 10% Proteins |
| LDL: Low Density Lipoprotein | 80% Lipids/ 20% Proteins |
| HDL: High Density Lipoprotein | 50% Lipids/ 50% Proteins |
| Lipoprotein Lipase | An enzyme on the surface of an adipose cell, breaks lipids from lipoproteins and pass them thru into the cell |
| Hormone Sensitive Lipase | Located inside adipose cells, breaks down the lipids and releases them so other cells can use them |
| Hazards of fish oil | Absorbs some vitamins and take them out of circulation; May contain toxin as the oil come from fish liver; Contain high amount of vitamins A & D which can be toxic; High calories, and Expensive |
| Recommend Fat Intake | 15 to 30% of daily calories |
| Calorie Reduced Fat substitutes | Made of proteins and carbohydratesm considered to be GRAS (Generally Recognized As Safe). Ex. Simplesse and Maltodextrin |
| Simplesse | Egg and milk protein that blended into tiny spires that simulate the creamy of fat, non heat resistant, found in ice cream |
| Maltodextrin | Made of carbohydrate that taste like butter |
| Calorie Free Fat substitutes | Not digested or absorbed. Major example: Olestra |
| Olestra | Made of sucrose + 6 to 8 fatty acids, can be heated, does interfere with vitamin E and K |
Created by:
Futuredoctor09
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