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