carboxylic (carboxyl group) aliphatic (straight-chained chemical structure)

Chap 6: Fats Flashcards by Emille White

Sources of Fat

Dairy, Meat, Eggs (Satura./Unsatur, Lipoprotein, and triglycerides)
Oils, Cakes, Pastries, Plants
(nuts, cereal grains, and fruit(avocado))

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Functions of Fat

9 kcal
Enhances palatability (aroma, texture & mouthfeel)
Aids in fat-soluble vitamin absorption
Hormone precursors
Provides insulation from cold
Protects body organs
Energy reserve

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Why are fats more calories

C bonded to H (lipids)
* Compared to Carbs (C bonded to O)

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Types of Fat (3)

Triacylglycerols
Phospholipids
Glycolipids

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Triacylglycerols (triglycerides)

Principal dietary lipids stored in fats stored in fats stores in body consisting of fatty acids
* Saturated and unsaturated
*Glycerol

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Phospholipids contains

phosphoric acid

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Glycolipids

contains 1-4 linked monosaccharide residues beyond by glycosyl linkage to lipid
* Diacylglycerol or Sphingosine

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Fatty acids and derivatives

Triglycerides (3 fatty acids)
Diglycerides (2 fatty acids)
Monoglycerides (1 fatty acid)

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Cholesterol

waxy substance found in blood

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Lipoprotein

group of soluble proteins that combine with and transport fat in the blood

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HDL

High-density lipoprotein (Good)
(Contains higher amounts of protein)
*Pickup cholesterol for removal or recycling

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LDL

Low-density lipoprotein (Bad)
(Contains higher amounts of lipid)
*Deliver cholesterol to cells

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VLDL

Very-low-density lipoproteins (Bad)
*Delivers triglycerides to cells

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Fatty Acids contain

carboxylic (carboxyl group)
aliphatic (straight-chained chemical structure)

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Most naturally occurring fatty acids

have a chain of an even number of carbon atoms (12-28)
(Important sources of fuel * when metabolized yield large quantities of ATP)

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SCFA

Short-chain fatty acids
FA with tails of fewer than 6 carbons (e.g. butyric acid)

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MCFA

Medium-chain fatty acid
FA with tails of 6-12 carbons (e.g. capric acid)

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LCFA

Long-chain fatty acids
FA tails with 13-21 carbons (e.g. arachidic acid)

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VLCFA

Very long chain fatty acid
FA tails with longer than 22 carbons (e.g. cerotic acid)

MCT
(Source & Trending)

Medium-Chain Triglycerides
(tails 6-12 carbons)
* Coconut
*Keto diet (high fat & low carb diet)

MCT promotes

the release of leptin & may induce thermogenesis

Saturated Fatty Acids

No double bonds
Fully saturated with H
Cause the level of LDL cholesterol in the blood to rise
Solid at room temp
Ex. butter, cocoa butter, palm/coconut oil, etc.

Unsaturated Fatty Acids

Fatty acids in which some of the hydrogen atoms in each molecule has been replaced by double bonds
Liquid at room temp
Unstable - more susceptible to oxidation
Monounsaturated (olive oil)
Polyunsaturated (nuts, fish)

Monounsaturated Fat

-one free carbon-hydrogen bond
-Lower LDL & Raise HDL
-Considered “healthy” fats
-Olive oil & Canola oil
-Liquid at room temperature

Polyunsaturated Fat

-Many free carbon-hydrogen bonds -Lower LDL & does NOT affect HDL -Considered "healthy" but not as healthy as monounsaturated -Liquid at room temperature -vegetable oils, avocados, nuts, seeds & many fish

Trans Fats

-one or more double bonds in trans instead of cis -naturally occurring (gut of animals -synthetic (hydrogenation process) - increased LDL

Example of Saturated (acid)

Stearic acid (found in butter)

Example of Unsaturated (acid)

Linoleic acid (found in vegetable oil

Example of Trans (acid)

trans-linoleic acid (found in some margarine)

Essential Fatty Acids

CANNOT be synthesized -cell membrane components -strengthen immune cells -lubricate joints -insulate body against heat loss -prevent skin from drying -provide energy

Example of essential fatty acid

Polyunsaturated fats

Most important Omegas

Omega 3/ Omega 6

Which omega is non-essential?

Omega 9

What are the two ends of a double bond?

Carboxyl (left) & Me thyl (right)

What are the two ends of a double bond?

Carboxyl (left) & Me thyl (right)

Omegas start counting on which end?

Methyl

Essential Fatty Acids: Food Sources

Fish oil, nuts and seeds

Omega 3 acids

(ALA) (EPA) (DHA)

Plant sources of omega 3

-Flax seed, walnut -(ALA): can be converted into EPA and DHA

Omega 6 acids

(LA) (GLA) (AA)-converted to inflammatory compounds

Ratio of omegas

Ideal ratio- 4:1 western diet ration- 12:1 - 25:1

Fat Recommended Intake

-should be reduced to 30-35% -increased unsaturated fats -decrease saturated fats to 10%

consequences of increased fat intake

-obesity -heart disease -metabolic syndrome -cancer -diabetes -high blood pressure

Digestion of fat

-Lipase -Emulsification -Bile salt -phospholipid -micelle -enterocyte -reformed triglyceride -chylomicron

Lipids are

hydrophobic