Ch 8: Fats Flashcards
Functions of Fats
Source of Energy
Metabolism of Fat Soluble Vitamins
Obtaining Essential Fatty Acids
Structure of Lipids
Repeating units of Fatty Acids
Comprised of hydrogen, carbons, and oxygen
Types of Lipids
Simple Lipids (Fatty Acids)
Compound Lipids (Phospholipids)
Derived Lipids (Cholesterol)
Fatty Acids
Organic Compounds with Long Hydrocarbon Chains that are Saturated or Unsaturated
At one end of the hydrocarbon chain is a carboxyl group (COOH). This carboxyl group is what makes a fatty acid an acid (carboxylic acid).
Phospholipids
Comprised of 2 Fatty Acids, a Phosphate Group and a Glycerol Molecule (form Cell Membrane)
Head is Water Soluble (Hydrophilic)
Tail is Hydrophobic (Not Water Soluble)
Saturated Fats
Fatty Acids with a Maximum number of Hydrogen molecules and contain only Single bonds between their Carbon atoms
Examples of Saturated Fats
Animal Fat, Palm Oil and Coconut Oil, Grains based desserts, Lard
Unsaturated
Fatty Acids that have one or more double bonds between the Carbon atoms in the Carbon chain
Prone to Oxidative Damage
Hydrogenation
Process of forcing Hydrogen into Vegetable Oil to create a Semi-Solid or Solid Saturated Fat
Oxidative Damage
Imbalance of Free Radicals and Antioxidants
Free Radicals have an uneven number of electrons which makes them more likely to react
Monosaturated Fatty Acids (MUFAs)
Unsaturated fats that have one unsaturated carbon molecule (two hydrogen atoms instead of four) or one double bond
Polysaturated Fatty Acids (PUFAs)
Unsaturated fats that have two or more double bonds between carbon molecules.
Trans Fats
An artificial fatty acid that occurs when hydrogen is added to liquid vegetable oils (unsaturated fat) to make them more solid (saturated fat) and have a more stable shelf life.
Primary source of trans fat is partially hydrogenated oils (PHOs) such as margarine and vegetable shortening, as well as fried foods such as French fries, doughnuts, fried chicken, baked goods, snacks, and nondairy coffee creamer.
Sources of MUFAs
Oil Oil, Nuts (Almonds, Cashews and Pecans), Canola Oil, Avocados, Olives and Nut Butters
Polyunsaturated Fats (PUFAs)
Unsaturated Fats that have 2 or more double bonds between Carbon molecules
Examples of PUFAs
Walnuts, sunflower seeds, flax oil, Salmon and corn, soybean and safflower oil,
Low-Density Lipoprotein (LDL)
Transmits cholesterol from the Liver to the Cells
Triglycerides (TG)
Primary storage and transportable form of fats in the body, composed of three fatty acids bound to a Glycerol backbone
Composes most of Adipose Tissue
Transports food in the bloodstream