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3 types lipids
- Triglycerides
- Phospholipids
- Sterols
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Which end of FA do u start counting carbons to determine unsaturation? methyl (omega) or carboxylic acid (alpha)
omega (methyl end)
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FAs have ___ # carbon atoms
4-24
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# C atoms
Short chain:
Med chain:
Long chain:
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Monounsaturated FAs ratio
18:1
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Foods rich in MUFAs
- olive oil
- peanut oil
- canola oil
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Foods rich in PUFAs
- corn oil
- sunflower oil
- soy oil
- fish oil
- nuts, seeds
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Omega carbon is carbon in ____
methyl group
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Fats spoil via ___ which is accelerated by ___
- oxidation
- presence of dbs which are less stable than single
-
Causes of inhibition of oxidation of fats (4)
- limited air exposure
- cold temp
- antioxidants
- partial hydrogenation
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What happens to FA during hydrogenation? (2)
Double bonds are broken, and some are changed from cis to trans configuration
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Essential FAs have _____ before ___carbon
Nonessential FAs have ____ before ____carbon
- double bonds, 9th
- no double bonds, 9th
-
Omega 3 technical name & abbreviation
- alpha-linolenic acid
- C18:3
-
Omega 6 technical name and abbreviation
-
Removal of H to create a double bond (after existing dbs) during the synthesis of EFAs
Desaturation
-
Lengthening EFAs by adding 2 carbons during synthesis
Elongation
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Type of EFA which functions as local hormones which signal the immune system and various other processes
Eicosanoids
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3 types Eicosanoids
- Thromboxanes
- Prostaglandins
- Leukotrienes
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What are eicosanoids made from?
- Cell membrane lipids
- Arachadonic acid (AA) and Eicosapentanoic acid (EPA)
-
Type of fats which are mportant in cell signaling, gene expression
TGs
-
Structure of phospholipids
Glycerol + 2 FAs (hydrophobic end) + phosphate group (hydrophilic end)
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How do we get phospholipids?
They're synthesized in body from TGs (so are nonessential in diet)
-
An example of a ___ food additive is lecithin which functions as emulsifier
phospholipid
-
Why are emulsification properties of phospholipids important in body?
Important for cell memebranes & lipoproteins (useful b/c has both hydrophilic and lipophilic properties)
-
Where is cholesterol synthesized in body?
Liver (so nonessential)
-
How much cholesterol needed/dy?
800-1500 mg/dy
-
Cholesterol is precursor to vit ___, ___ hormones, and ___.
Vit D, sex hormones, bile (emulsifies dietary fat)
-
Lipids are digested:
In stomach by gastric ___
In small intestine by: ___-___; pancreatic ____
-
Describe structure of lipoprotein (3 main components)
- TGs and cholesterol in center
- Phospholipid shell
- Proteins on surface
-
Lipoproteins carry dietary lipids from ____ to ___ and then to ___ for excretion
-
4 types of lipoproteins
- chylomicrons
- very low density lipoproteins (VLDL)
- low density lipoproteins (LDL)
- high density lipoproteins (HDL)
-
Diff b/w LDL and HDL
- LDL: "delivery trucks" take chol TO cells
- HDL: "garbage trucks" take chol FROM cells to liver ("good")
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The only lipoprotein which takes chol to liver instead of to cells
HDL
-
___ and ___ carry mainly TGs while ___ and ___ carry mainly cholesterol
- Chylomicrons, VLDL
- LDL, HDL
-
After delivering TGs to cells, ___ shrink to become LDL
VLDL
-
Remnants of ___ are used to make VLDLs
chylomicrons
-
TG lipid panel
Low risk < ___ mg/dl
Mod risk: ___ to ___ mg/dl
High risk > ___ mg/dl
-
Chol Lipid Panel
Low risk < ___ mg/dl
Mod risk: ___ to ___ mg/dl
High risk > ___ mg/dl
-
LDL/HDL Lipid Panel
Low risk < ___
Mod risk: ___
High risk > ___
-
EFAs AI
Linoleic (om6): M, F=
Alpha-Linolenic (om3): M,F=
- M= 17 g/day; F=12 g/day
- M= 1.6 g/day; F= 1.1 g/day
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AMDR: ___ to ___ % of kcal
DV: ___ g/day
-
Saturated Fats
DV= ___ g/day
Dietary Guidelines: <___% of kcal
-
Unsaturated FAs
Om6
-AMDR= ___ to ___% of kcal
Om3
-AMDR= __ to __% of kcal
Remainder from ____
(Ideal ratio of Om6: Om3 is ___)
-
Cholesterol
DV= ___ mg/day
Dietary Guidelines: < ___ mg/day
-
Types of carbohydrate based fat substitutes
Gums, modified starches, dextrins, thickeners
-
Types of fat-based fat substitutes
Olestra (Olean) (but binds ot fat-sol vits and increases excretion)
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Disease in which plaque builds up inside blood vessels and what is the major form of this disease
- Cardiovascular disease (coronary heart disease)
- atherosclerosis
-
Foods which reduce risk of cardiovascular disease
- Fiber ("viscous type")
- B vitamins (folate, B6, B12)
- Antioxidants
- Soy protein
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Process of cancer cells multiplying and invading other tissues
Metastasis
-
Process of cancer (3 steps)
- Intitiation: mutations
- Promotion: high sat & trans fat promote cancer once started
- Progression: metastasis
-
Carcinogen formed from salt-cured meats
Nitrosamines
-
Carcinogen formed from charred meats
Benzo-a-pyrene
-
Anti-inflammatory, decrease autoimmune diseases, decrease rheumatoid arthritis, decrease metabolic syndromes
Omega 3 FAs
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