Ch. 5 Lipids
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| What are Lipids? | show 🗑
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| show | Triglycerides, Phospholipids, and Sterols.
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| show | Carbon, Hydrogen, and Oxygen.
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| show | (TG) - Major type of fat in foods and body.
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| What are Triglycerides classified as in foods? | show 🗑
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| show | Solid at room temperature.
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| show | Liquid at room temperature.
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| What are Triglycerides comprised of? | show 🗑
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| show | 9 Kcal/gram.
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| show | Short, Medium, and Long.
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| show | Saturated, Monounsaturated, Polyunsaturated.
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| show | Location of double bonds.
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| show | Relatively rare, 4-6-9 C, milk fats, easy to digest.
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| show | Relatively rare, 10-12-14 C, milk fats, easy to digest.
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| What are long Fatty Acid Chain Lengths? | show 🗑
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| What are Saturated Fats? | show 🗑
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| show | Has at least one double bond between carbon atoms because hydrogen atoms are missing. Double bond is point of unsaturation, they are unstable. Liquid at room temperature.
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| What is Monounsaturated Fat? | show 🗑
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| show | PUFA - two or more double bonds.
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| What is Hydrogenation? | show 🗑
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| show | Change from CIS configuration to trans configuration.
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| show | First double bond three carbons away from methyl end.
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| show | First double bond six carbons away from methyl end.
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| What do Phospholipids consist of? | show 🗑
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| show | Soluble in water.
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| show | Soluble in fat.
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| show | Transport lipids across cell membranes, emulsifiers.
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| show | Lecithin - made by liver. Supplements increase energy intake and cause GI symptoms.
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| What are Sterols? | show 🗑
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| show | Cholesterol, several hormones, bile.
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| show | Exogens, and Endogenous.
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| What is Exogenous? | show 🗑
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| show | Made by the body.
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| What is the function of Sterols in the body? | show 🗑
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| What is Hydrophobic? | show 🗑
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| What is Hydrophilic? | show 🗑
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| show | Enzyme that digest fats.
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| show | Product of fat digestion. 1 glycerol with 1 fatty acid.
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| show | Lingual lipase acts on long chain fatty acids (LCFA), especially fatty acids of milk. Important to infants.
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| show | Churning action mixes fat with water and acid, gastric lipase hydrolyzes a small amount of fat.
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| How is Fat digested in the small intestine? | show 🗑
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| show | Monoglycerides, glycerol, fatty acid fragments.
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| What are the small molecules of lipid absorption that are absorbed directly into the bloodstream and diffuse into intestinal cells? | show 🗑
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| What are the large compound molecules? | show 🗑
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| How are the large compounds lipids absorbed? | show 🗑
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| show | Triglycerides, cholesterol, and phospholipids.
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| How are Lipoproteins transporter? | show 🗑
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| show | Inner core of hydrophobic lipids with outer shell of proteins and phospholipids.
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| What do Lipoproteins contain varying amounts of? | show 🗑
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| show | Made in the small intestine, transport dietary lipids (triglycerides) throughout the body via the lymph system. Cells remove the lipids as the chylomicron passes and gets smaller and smaller.
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| What organ collects the remnants of chylomicrons? | show 🗑
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| show | Very low density lipoprotein. Produced in the liver. Composed primarily of triglycerides. Transports the lipid that is stored or made in the liver (from fat, excess carbs or alcohol). Cells remove triglycerides, causing VLDL to shrink.
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| show | Proportion of lipids shift, density rises. Cholesterol rich lipoprotein becomes low density lipoprotein (LDL).
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| show | Low density lipoprotein, evolves from the VLDL. Transports lipids (triglycerides, cholesterol, and phospholipids) to the tissues. e.g. heart muscles, fat stores, mammary glands etc.
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| What are the uses for LDL? | show 🗑
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| What is HDL? | show 🗑
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| show | Provides essential fatty acids, provides more energy per gram then carbs or protein. Carries fat-soluble vitamins. Enhances the aroma and flavor of food. Contributes to satiety. Helps make food tender.
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| show | Serve as an energy reserve - triglycerides. Cushions for vital organs. Protects the body from temperature extremes. Carries fat soluble nutrients. Serves as raw materials for other molecules. Forms the major material of cell membranes.
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| What are Essential Fatty Acids? | show 🗑
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| Where are Essential Fatty Acids found? | show 🗑
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| show | Provide raw materials for regulatory substances, serve as structural parts of cell membranes, constitute a major part of lipids in the brain and nerves, essential to normal growth.
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| What is EFA Deficiency? | show 🗑
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| show | An omega-6 fatty acid, used to make other mega-6 fatty acids from linoleic fatty acid. Arachidonic acid.
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| What are the sources of Linoleic Fatty Acids? | show 🗑
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| show | An omega-3 fatty acid known as alpha-linolenic acid (ALA). Converted into eicosapentaenoic acid (EPA and docosahexaneic acid (DHA.
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| What are sources of EPA and DHA? | show 🗑
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| show | Oils (flaxseed, canola, walnut, wheat germ, soybean), nuts and seeds, soybeans.
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| show | Made from arachidonic acid (omega-6) or EPA (omega-3). Include prostaglandins, thromboxanes, leukotrienes.
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| What are the health benefits of Eicosanoids made from EPA? | show 🗑
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| show | 6:1.
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| What is the typical ratio of a U.S diet for omega-6 to omega-3? | show 🗑
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| What is the Paleolithic ratio of omega-6 to omega 3 fatty acids? | show 🗑
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| show | 60% of energy needs during rest, hormone sensitive lipase (HSL) helps stored TG to be released into bloodstream.
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| When do ketone bodies form? | show 🗑
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| show | If too much fat in diet, stored in adipose tissue. Enzyme lipoprotein lipase (LPL) captures circulating triglycerides from lipoproteins after a meal.
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| show | If too many overall calories, carbs and protein can be formed into triglycerides and stored as fat in adipose tissue.
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| What is the health effects of lipids? | show 🗑
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| What is the prevalence of Cardiovascular disease in America? | show 🗑
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| show | Increasing age, gender, heredity, smoking, high blood cholesterol, physical inactivity, obesity and overweight, diabetes mellitus.
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| What is the desirable level of total cholesterol? | show 🗑
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| What is the desirable LDL level? | show 🗑
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| show | > or = to 60 mg/dL.
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| show | <150 mg/dl.
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| show | Cheese, butter, full fat milk, beef, pork, lamb, ice cream, cakes, pies cookies.
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| show | Only in animal foods.
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| show | High in cholesterol, low in saturated fat.
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| show | No cholesterol, high in saturated fat.
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| show | Less than 30% of calories, DRI - 20 - 35%.
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| What is the recommened level intake of saturated fat? | show 🗑
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| What is Sucrose Polyester? | show 🗑
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| show | Diarrhea, inhibits absorption of EFA, vitamins A,D,E,K. Losses of beta-carotene and other phytochemicals.
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| show | Modified milk and egg proteins (may cause allergic reaction in some). Digested and absorbed as protein, 4kcal/gram. Only for use in chilled cold food (ice cream, frozen desserts). Breaks down with heat.
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