Ch 5 - Fats Flashcards
Lipids
Organic substances that insoluble in water; include: triglycerides, phospholipids, and sterols.
Triglyceride
A molecule consisting of 3 fatty acids attached to a 3-carbon glycerol backbone.
Fatty acids
Long chains of carbon atoms bound to each other as well as to hydrogen atoms. Short <6C; medium 6-12; long >13.
Glycerol
An alcohol composer of 3 carbon atoms; the backbone of a triglyceride molecule.
Saturated fatty acid (SFA)
Have hydrogen atoms surrounding every carbon in the chain; don’t have double bonds. Solid at room temp. Coconut oil, animal fats, butter
Monounsaturated fatty acid (MUFA)
A fatty acids that has 2 carbons in the chain bound to each other with one double bond (lack hydrogen atoms in 1 region); MUFAs are liquid at room temp.
Polyunsaturated fatty acid (PUFA)
A fatty acids that have 2/more double bonds in the chain (lack hydrogen atoms in multiple locations) ; PUFAs liquid at room temp.
CIS&TRANS.
Hydrogenation
addition of hydrogen atoms to unsaturated fatty acids making them more saturated and more solid at room temp.
Essential fatty acids (EFAs)
Fatty acids that must be consumed in the diet because they cannot be made by our body.
(9th carbon for the omega end)
Linoleic acids
An essential fatty acid found in vegetable and nut oils; one of the omega-6 fatty acids.
Alpha-linolenic acid (ALA)
An essential fatty acid found in leafy green vegetables, flaxseed oil, soy oil, and other plant foods; an omega-3 fatty acid.
Eicosapentaenoic acid (EPA)
An omega-3 fatty acid from marine foods and as a metabolic derivative of alpha-linolenic acids.
Docosahexaenoic acid (DHA)
An omega-3 fatty acid from marine foods and as a metabolic derivative of alpha-linoleic acid.
Phospholipid
A type of lipid in which a fatty acid is combined with another compound that contains phosphate; soluble in water.
Sterols
A type of lipid found in foods and the body that has a ring structure; cholesterol is the most common sterol in our diets.
Lipoprotein
A spherical compound in which fat clusters in the center and phospholipids and proteins form the outside of the sphere.
Chylomicron
A lipoprotein produced in the enterocyte; transports dietary fat out of the intestinal tract.
Lipoprotein lipase (LPL)
An enzyme that sits on the outside of cells and breaks apart triglycerides, so their fatty acids can be removed and taken up by the cell.
Visible fat
Clearly present/visible in food; butter, margarine, cream, salad dressings, chicken skin, untrimmed fat on meat.
Hidden fats
Not apparent in foods; baker, diary, fried foods.
Cardiovascular disease (CVD)
dysfunction of the heart and blood vessels, can result in heart attack or stroke.
Atherosclerosis
A condition characterized by accumulation of cholesterol-rich plaque on artery walls; conditions build up to degree that they impair blood flow.
Hypertension
Chronic, above average blood pressure levels, systolic over 140, or diastolic over 90.
Very-low-density lipoprotein (VLDL)
A lipoprotein made in the liver and intestine that functions to transport lipids, especially triglycerides, to the tissues of the body.
Low-density lipoproteins (LDLs)
A lipoprotein formed in the blood from VLDLs that transports cholesterol to the cell of the body; often called “bad cholesterol”.
High-density lipoprotein (HDL)
A lipoprotein made in the liver and released into the blood. HDLs function to transport cholesterol from the tissues back to the liver; often felled “good cholesterol”.
DASH diet
The diet developed in response to research into hypertension funded by the National Institutes of Health : DASH stand for “Dietary approaches to Stop Hypertension”.
