Lipids
Nutritional Sciences 370 with Robert Dale Lee at Central Michigan University
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By: Anonymous
Created: 2010-09-26
Size: 32 flashcards
Views: 6
Created: 2010-09-26
Size: 32 flashcards
Views: 6
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lipids
substances soluble in certain solvents such as benzene and chloroform
fatty acids
long chain of C atoms with an acid group (COOH) at one end and a methyl group (CH3) at the other end
used to form triglycerides and other important molecules in the body
used to form triglycerides and other important molecules in the body
Saturated fatty acids
single blonds within carbon chain
solid at room temp
raise blood cholesterol levels
resistant to rancidity/spoilage
sources: meat fats, milk/butter fats, veg. oil, tropical oils
solid at room temp
raise blood cholesterol levels
resistant to rancidity/spoilage
sources: meat fats, milk/butter fats, veg. oil, tropical oils
monounsaturated fatty acids
one double bond within carbon chain
liquid at room temp
lower blood cholesterol levels unless trans fat
less resistant to rancidity than SFAs
sources: olive oil, canola oil, peanut oil, soft tub margarine
liquid at room temp
lower blood cholesterol levels unless trans fat
less resistant to rancidity than SFAs
sources: olive oil, canola oil, peanut oil, soft tub margarine
Polyunsaturated fatty acids
two or more double bonds in carbon chain
liquid at room temp
lower blood cholesterol levels unless they are trans fats
prone to rancidity/spoilage
sources: veg. oils, some fish oils
liquid at room temp
lower blood cholesterol levels unless they are trans fats
prone to rancidity/spoilage
sources: veg. oils, some fish oils
Omega 3 fatty acids
the first double bond follows the third carbon atom
lower risk of coronary heart disease (CHD)
found in fish (salmon) and flax seed oil
lower risk of coronary heart disease (CHD)
found in fish (salmon) and flax seed oil
Omega 6 fatty acids
the first double bond follows the sixth carbon atom
Essential fatty acids
required by the body for health which the body is not able to synthesize and must obtain from the food that is eaten
linoleic acid (18:2)
linolenic acid (18:3)
arachadonic acid (20:4)
linoleic acid (18:2)
linolenic acid (18:3)
arachadonic acid (20:4)
Triglycerides
three fatty acids bonded to a glycerol molecule
serve as a storage form of fat in plants and animals
95% lipids in the body occur as triglycerides meaning "fat"
serve as a storage form of fat in plants and animals
95% lipids in the body occur as triglycerides meaning "fat"
Monoglycerides
single fatty acid bonded to a glycerol molecule
often used as emulsifiers in processed foods
promotes the mixing of water and fat
often used as emulsifiers in processed foods
promotes the mixing of water and fat
Diglycerides
two fatty acids bonded to a glycerol molecule
Phospholipids
two fatty acids and one phosphate-containing group bonded to a glycerol molecule
play an important structural role in cell membranes and lipoproteins
play an important structural role in cell membranes and lipoproteins
trans fatty acids
the two hydrogen atoms are on opposite sides of the molecule
increase LDL-C (bad cholesterol)
decrease HDL-C
increase lipoprotein
increase CHD risk
found in hydrogenated vegetable oils
increase LDL-C (bad cholesterol)
decrease HDL-C
increase lipoprotein
increase CHD risk
found in hydrogenated vegetable oils
cis fatty acids
the two hydrogen atoms are on the same side of the molecule
found in naturally-occurring vegetable oils
found in naturally-occurring vegetable oils
Sterols
found in plants and animals
most common is cholesterol: only in animal originated foods and synthesized by the liver
cholesterol necessary for synthesis of:
vitamin D, sex hormones, adrenal hormones, bile acids
most common is cholesterol: only in animal originated foods and synthesized by the liver
cholesterol necessary for synthesis of:
vitamin D, sex hormones, adrenal hormones, bile acids
Lipids
source of energy
provide essential fatty acids
aid absorption of fat-soluble vitamins
increase satiety by slowing emptying of stomach
taste good
act as structural components for cell membranes, nervous system tissue, and adipose tissue
provide essential fatty acids
aid absorption of fat-soluble vitamins
increase satiety by slowing emptying of stomach
taste good
act as structural components for cell membranes, nervous system tissue, and adipose tissue
Adipose tissue
specialized cells in the body where triglycerides are stored
provides thermal insulation
provides mechanical protection
important for reproductive function in females
provides form and shape for the body
provides thermal insulation
provides mechanical protection
important for reproductive function in females
provides form and shape for the body
hydrogenation
the process of adding hydrogen atoms to a fatty acid and converting its double bonds into single bonds
rancidity
spoilage of a fat due to its oxidation
prevented by adding to fats or foods containing fats certain antioxidants
prevented by adding to fats or foods containing fats certain antioxidants
dietary cholesterol
found in the food that people eat (mg)
egg yolk, butter, high-butterfat dairy products
#1 factor affecting cholesterol: increasing saturated fat intake
egg yolk, butter, high-butterfat dairy products
#1 factor affecting cholesterol: increasing saturated fat intake
serum or blood cholesterol
cholesterol found in the blood stream (mg/dL)
heredity is the most important determinant
heredity is the most important determinant
lipoproteins
complex spherical particles found in the blood that are composed of lipids and protein
carry fat soluble substances in blood which is mainly water
blood levels are related to CHD risk
carry fat soluble substances in blood which is mainly water
blood levels are related to CHD risk
LDL
carries most of the cholesterol in blood
blood levels directly related to CHD risk
blood levels directly related to CHD risk
HDL
carries some of the cholesterol in blood
inversely related to CHD rish
inversely related to CHD rish
total cholesterol for adults (mg/dL)
< 200 mg/dL = desirable
200 - 239 = borderline high
240 mg/dL = high
200 - 239 = borderline high
240 mg/dL = high
HDL cholesterol for adults
<40 mg/dL = low HDL undesirable
60 and above = high HDL desirable
60 and above = high HDL desirable
Total cholesterol for children and adolescents
<170 mg/dL = desirable
170 - 199 = borderline high
200 and above = high
170 - 199 = borderline high
200 and above = high
factors to raise HDL
smoking cessation
physical activity
weight loss
physical activity
weight loss
Total serum cholesterol levels 1960 - 2006
have decreased throughout the years
Dyslipidemia
high total cholesterol
high LDL-L
low HDL-L
high triglyceride
high LDL-L
low HDL-L
high triglyceride
Unsaturated:Saturated Fat Ratio
favorable ratio is > 2.0
Olestra
non-digestible
sucrose polyester
a sucrose molecule with a varying number of fatty acids attached to it
sucrose polyester
a sucrose molecule with a varying number of fatty acids attached to it
About this deck
By: Anonymous
Created: 2010-09-26
Size: 32 flashcards
Views: 6
Created: 2010-09-26
Size: 32 flashcards
Views: 6
About StudyBlue
STUDYBLUE makes things that make you better at school.
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Things like personalized quizzes and friendly reminders about when (and what) to study next.
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“I have used this website for three exams, and I see a huge difference in my test results.”
Naj
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