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Nutrition Kin 1F03 > Ch 5: Lipids > Flashcards

Ch 5: Lipids Flashcards

1
Q

chem structure of fatty acids

A

organic acid
C chains w H attached
- carboxylic acid group
- methyl group

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2
Q

fatty acid chain length

A 
even # of C
18-C is most abundant found in food
Long 12-24 C
Medium 6-10 C
Short less than 6 C
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3
Q

degree of unsaturation of fatty acids

A

amt of double bonds present

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4
Q

unsaturated fatty acids

A

monounsaturated- 1 double bond (point of unsaturation)

polyunsaturated- 2+ double bonds

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5
Q

saturated fatty acids

A

no double bonds b/w carbons

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6
Q

naming polyunsaturated fatty acids

A
  • from first unit of unsaturation from methyl end

- omega number for monounsaturated FAs

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7
Q

triglycerides chemical structure

A

glycerol backbone w 3 fatty acids

- very few fatty acids are free in the body, most are part of triglycerides

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8
Q

how are triglycerides formed?

A

condensation reactions

- produce water from H and hydroxyl (OH-)

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9
Q

factors contributing to functional properties of triglycerides

A

chain length
degree of saturation
position of double bonds

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10
Q

properties of saturated triglycerides ex

A

the more saturated TG, the more solid at room temp it is

ex. animal fat

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11
Q

coconut and palm oil structures

A

firmer than most veg oils but still softer than animals fats
- bc of shorter chain length
8-14C
palm oil almost 50/50 saturated to polyunsaturated

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12
Q

shorter chain length = ?

A

softer at room temp

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13
Q

saturation of triglycerides provides __?

A

stability
unsaturated fatty acids oxidize more easily, causes spoiling
– manufactures place their products in air tight containers, add antioxidants, or hydrogenate their products to prevent spoiling

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14
Q

hydrogenation

A

H atoms added to unsaturated fatty acids

  • makes liquid fat more solid at room temp.
  • increases the shelf life of food
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15
Q

Trans - fatty acids

A

from partially hydrogenated, rather than completely hydrogenated fatty acids

  • behave like saturated fats in the body
    • cis bonds are not as negative healthwise as trans fatty acids
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16
Q

Phospholipids

plus ex.

A

act as emulsifier
- fatty acid portion makes fat soluble
- phosphate portion makes water soluble
ex. our cell membranes, allows water & fat soluble vit & hormones to pass through
ex 2. lipoproteins in our blood, transport fats through bloodstream

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17
Q

emulsifier

A
  • a substance w both water-soluble and fat-soluble portions

- promotes the mixing of oils and fats in watery solutions

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18
Q

Lecithin

A

supplementation is problematic bc our liver makes all the lecithin that we need, therefore it is not an essential nutrient

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19
Q

micelle

A

emulsified fat

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20
Q

sterols

A

have multi ring structure

ex. cholesterol

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21
Q

cholesterol

A
  • from animal prod. only
  • made by liver, 800-1500mg/day
  • used to make bile acids, sex and adrenal hormones, vitD
  • procides structural support for our cell membranes
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22
Q

plant sterols

A

shown to decrease cholesterol levels and inhibit cholesterol absorption
- thus has been added to food such as margarine in an effort to decrease blood cholesterol

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23
Q

emulsification of fat

A

occurs in sm intestine

bile emulsifies fat, breaks down into fat droplets (micelles) that repel one another

24
Q

enterophatic circulation

A

bile in GI tract has 2 possible fates:

  • reabsorbed by sm intestine and sent back to liver to be recycled
  • excreted (absorbed by soluble fibres) , may lower cholesterol levels
25
Q

lipid digestion in the mouth

A
  • body temp causes fat to become more fluid

- salivary glands produce lingual lipase that hydrolyzes fats

26
Q

lipid digestion in the stomach

A

constant churning muscular action of stomach causes fats to be dispersed into smaller fat droplets to be exposed to gastric lipase

27
Q

lipid digestion in small intestine

A
  • when fat enters, it stimulates the release of cholecystokinin (CCK) which causes the gallbladder to release bile
  • bile acids pair up w amino acids to emulsify fat
    • amino end attracts water and sterol end attracts fat, this draws fat into lumen (water-based) and allows pancreatic and intestinal lipases to further digest fat droplets
28
Q

end products of lipid digestion

A
  • monoglycerides
  • some fatty acids
  • very little glycerol
29
Q

triglyceride digestion

A
  • pancreatic and intestinal lipases hydrolyze each fatty acid on the TG
    gives 2 free fatty acids and a monoglyceride
30
Q

phospholipid digestion

A

2 fatty acids and a phospholipid component are absorbed

31
Q

sterol digestion

A
  • absorbed as is

EXCEPT when fatty acid is attached then is need to be hydrolyzed first and both components can be absorbed

32
Q

lipid transport

A 
by way of lipoproteins, 4 types:
chylomicrons
Very Low Density Lipoprotein
Low Density Lipoprotein
High Density Lipoprotein
33
Q

Absorption of lipids

A

the larger the molecule, the harder it is to absorb
- monoglycerides and long chain fatty acids are broken down by bile into micelles to be able to diffuse easily across cell membrane

34
Q

lipoproetin lipase

A
  • enzyme activated in response to insulin
  • hydrolyzes triglycerides, allowing components to move into cell
  • located on an endothelial cell lining capillaries around adipose, muscle and heart
35
Q

chylomicrons

A
  • largest, least dense
  • transport diet-derived lipids to the body for immediate use
  • as tissues (muscle, adipose) remove triglycerides, chylomicron becomes known as chylomicron remnant (now smaller and more dense)
  • liver collects remnants, breaks down and recycles
36
Q

VLDL

A
  • made from chylomicron remnants
  • travel in blood to tissues where they lose TG (deliver to body tissues)
  • as lipids are removed from VLDL, it becomes dense and full of cholesterol, smaller = LDL
37
Q

LDL

A

transport cholesterol to body cells or returns to liver to be removed from circulation
- (bad) cholesterol

38
Q

HDL

A
  • smallest, most dense
  • formed by liver cells, pick up cholesterol from the body cells and brings it back to the liver for excretion
  • anti-inflammatory properties
  • (good) cholesterol
39
Q

inflammation

A

fat that has oxidized,

oxidized fat sticks better to artery walls

40
Q

factors that lower LDL/raise HDL

A
  • weight control
  • mono- or polyunsaturated fats in diet rather than saturated
  • soluble dietary fibres
  • phytochemicals
  • moderate alcohol consumption
  • physical activity
  • medication can lower LDL but does not increase HDL
41
Q

health effects of lipids

hint: think cholesterol

A

heart disease

  • major risk factor is elevated blood cholesterol
    • this is bc it accumulates in arteries, restricts bloodflow and can lead to heart attack or stroke
  • over 40% of canadians ages 20-75 have unhealthy blood cholesterol levels
42
Q

the process of atherosclerosis

A

see notes this is quite a lot

43
Q

RDA and UL for fat

A

no RDA or UL for fat

- the general public does not know the difference bw good and bad fats, risks restricting good fats

44
Q

role of triglycerides in the body

A

provide energy (9kcal/g)
unlimited storage form of energy
Adipose tissue:
- stores fat, serve as insulation, shock absorption, cell membrane structures, secrets hormones
adipokines: regulate energy balance, feelings of satiety

45
Q

essential fatty acids in the body

A

linoleic acid - omega 6
linolenic acid - omega 3
eicosanoids - made from n-6 and n-3

46
Q

linoleic acid

A

omega 6
component of membrane phospholipids
make arachidonic acid

47
Q

linolenic acid

A

omega 3
component of membrane phospholipids
make EPA and DHA

48
Q

eicosanoids

A
  • made from n-6 and n-3
  • hormone like inflammatory mediating compounds
  • if made w n-6 are inflammatory, n-3 are anti-inflammatory
49
Q

olive oil

A

positive impacts on vascular system, healthy arteries
- in countries where olive oil consumption in increased they have lower BP, lower rates of heart disease, lower LDL oxidation, etc

50
Q

nuts

A
  • energy dense, high in fat, healthy fat
  • mono and polyunsaturated fats
  • fibre, protein and more stuff
  • contain plant sterols
  • phytochemicals that act as antioxidants
51
Q

the Mediterranean diet

A

lowers risk of developing chronic diseases

  • high in fat but lower in saturated and trans fats
  • rich in monounsaturated fat
  • rich in complex CHO and fibre
  • nutrients and phytochemicals from fresh fruits, veg
52
Q

fish

A

contain EPA and DHA (long chain fats) that benefit heart

  • reduce blood TG
  • prevent blood clots
  • decrease BP
  • defend against inflammation
53
Q

our high omega 6/ omega 3 ratio

A

not good, bc they compete for the same biosynthetic enzymes and we consume a lot more omega 6

  • high consumption of omega 6 (meats) leads to obesity
  • should increase omega 3 consumption (oils like flax, chia) and oils high in monounsaturated fats (olive, sunflower)
54
Q

insulin

A

released from beta cells of pancreas

- causes glucose from the blood and moves it into cells or skeletal muscle

55
Q

glucagon

A

released when the glucose is gone
released from the alpha cells of the pancreas
- causes glucose to be released from cells of the liver into the blood

Nutrition Kin 1F03 (6 decks)

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