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NBCD > Chapter 4: Lipids > Flashcards

Chapter 4: Lipids Flashcards

1
Q

lipids contain?

A

carbon, hydrogen, oxygen

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2
Q

*it has less/more oxygen in proportion with carbon and hydrogen

A

less

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3
Q

neutral fats

A

simple lipids

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4
Q

neutral fats with some other components

A

compound lipids

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5
Q

neutral fats containing phosphoric acid and nitrogenous base

ex: sphingomyelin, lecithin, and cephalin

A

phospholipid

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6
Q

are composed of fatty acid, nitrogen, and carbohydrate

ex: cerebrosides and gangliosides in the brain tissue

A

glycolipids

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7
Q

glycolipids

refers to complexes of lipid with protein

lipid + protein

A

lipoprotein

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8
Q

glycolipids

pertain to carbohydrate-containing lipids

cho + lipid

A

mucolipids

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9
Q

acids that occur in a natural triglyceride

A

fatty acids

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10
Q

lipid substances that contain sterols

exL cholesterol, steroid hormones, vitamin d, and bile salts

A

steroids

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11
Q

structure of lipids

A

3 fatty acids attached to a (1) glycerol molecule

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12
Q

fatty acids: classification -

degree of saturation is composed of

A

saturated and unsaturated fatty acids

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13
Q

no double bonds

each carbon atom has 2 hydrogen atom attached to it

A

saturated fatty acid

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14
Q

2 prevalent saturated fatty acids that can be seen in animal fats, butter, cheese, coconut oil, and chocolate

A

palmitic and stearic

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15
Q

has 1 double bond

A

monounsaturated fatty acids

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16
Q

has more than 2 double bonds

A

polyunsaturated fatty acids

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17
Q

refers to fatty acids with double bond

some carbon atoms are bound to a single hydrogen atom

A

unsaturated fatty acids

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18
Q

unsaturated fatty acids (4)

A

oleic, linoleic, linolenic, arachidonic acids

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19
Q

pertains to fatty acids with one double bond

ex: oleic acid

A

monounsaturated fatty acids

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20
Q

are fatty acids with 2 or more double bond

ex: linoleic acid

A

polyunsaturated fatty acids

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21
Q

fatty acids: chain length -

fatty acids composed of four or less carbon atoms

ex: acetate, butyrate, and propionate

A

short chain

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22
Q

fatty acids: chain length -

fatty acids composed of 6-12 carbons

do not need special transport system

ex: caproic, caprylic, capric, and lauric to the liver and into the mitochondria for oxidation

A

medium chain

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23
Q

fatty acids: chain length -

composed of 14 carbons or more and needs transporters to enter the mitochondrium

ex: pamitic, mystiric, and stearic acids

A

long chain

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24
Q

fatty acids: essentiality

classifies into

A

linoleic and linolenic

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25
Q

fatty acids: essentiality

omega 6

A

linoleic

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26
Q

fatty acids: essentiality

omega 3

A

linolenic

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27
Q

fatty acids: essentiality

fatty acid is a derivative of arachidonic fatty acid

promotes arterial dilatation and contractility of the heart

A

linoleic

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28
Q

fatty acids: essentiality

fatty acid is a derivative of eicosanoids like the eicosapentanoic acid (epa) and docosahexanoic acid (dha)

promotes growth and development, and modulates clotting and blood pressure

A

linolenic

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29
Q

are derivatives of the 20 carbon

includes thromboxane and leukotrienes

A

eicosanoids

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30
Q

contains 20 carbons with 5 double bonds

A

eicosapentanoic acid (epa)

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31
Q

contains 20 carbons with 6 double bonds

A

docosahexanoic acid (dha)

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32
Q

properties of fats

effects of heat include formation of a pungent odor and _____ formation upon exposure to excessive heat

A

acrolein

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33
Q

properties of fats

refers to the unpleasant change in colors, tastes, and odors due to the oxidation of fats and formation of acrolein

A

rancidity

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34
Q

a by-product of oxidative process (rancidity), is responsible for this rancid taste

A

butyric acid

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35
Q

formation of insoluble soaps in the intestinal tract

A

saponification

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36
Q

refers to the process of adding hydrogen to double bonds to increase the degree of saturation

A

hydrogenation

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37
Q

hydrogenation - structure of cis and trans fatty acids

are hydrogens next to the double bond wherein hydrogen atoms are on the same side of the carbon chain

found in most fats

A

cis fatty acids

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38
Q

hydrogenation - structure of cis and trans fatty acids

refer to hydrogens next to the double bond wherein hydrogen atoms are on the opposite side of the carbon chain

ex: milk and butter, may behave like saturated fatty acid

A

trans fatty acids

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39
Q

hydrogenation - types

cis to trans form

ex: vegetable oil spreadable

A

partial hydrogenation

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40
Q

hydrogenation - types

make pie crust flaky and puddings creamy

A

complete hydrogenation

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41
Q

process of dispersing fat globules onto another liquid to become miscible

A

emulsification

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42
Q

fats - function

storage form of energy, 1 g of fat provides # kcal and # kJ

A

9 kcal or 37.8 kJ

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43
Q

fats - function

transporter of fat

soluble vitamins

A

a, d, e, k

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44
Q

fats - function

sources of essential fatty acids

A

linoleic and linolenic acids

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45
Q

fats - function

thermal insulation

this maintains body temperature within the normal range for necessity of life

A

adipose tissue or body fat

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46
Q

normal body temp (C/F)

A

37-37.5 C
98.6 F

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47
Q

important constituent of tissue structure

T/F essential precursor substances - lipids serves as components of materials required for metabolic functions and tissue integrity

A

T

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48
Q

important constituent of tissue structure

survival - females need _____%, males need _____%

A

12%; 3%

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49
Q

important constituent of tissue structure

T/F reproduction - amount of fats in the body dictate the success of ovulation, pregnancy, and lactation

A

T

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50
Q

important constituent of tissue structure

membrane function - component of membrane _____ of cells; can regulate the conformation of proteins and thereby regulate the membrane-barrier function

A

lipid bilayers

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51
Q

important constituent of tissue structure

serves as precursors of eicosanoids - _____ and other lipid substances; these are substances with hormone-like effects that exert a profound influence on many cellular reactions

A

prostaglandins

52
Q

important constituent of tissue structure

sterols - like _____ aid emulsification of fats

A

bile acids

53
Q

important constituent of tissue structure

sterols - _____ as precursor of vitamin d

A

cholesterol

54
Q

fats - steps of digestive process

  1. bulk of chemical digestion of fat takes place in?
A

small intestine

55
Q

fats - steps of digestive process

  1. the presence of fat stimulates secretion of the hormone _____ that contracts the gall bladder to release _____
A

cholecystokinin; bile salts

56
Q

fats - steps of digestive process

  1. bile salts make fat increased area for the action of _____

the protein _____ enables the reaction to take place

A

lipase; colipase

57
Q

fats - steps of digestive process

  1. _____ that are released into the small intestine contain the enzyme pancreatic lipase or steapsin (which breaks down triglycerides into its component glycerol and fatty acids), cholesterol esterase (forms cholesterol esters by attaching free cholesterol to fatty acids, needed for the absorption of cholesterol), and intestinal lecithinase that breaks down lecithin
A

pancreatic secretions

58
Q

fats - steps of digestive process

  1. pancreatic secretions that are released into the small intestine contain the enzyme _____ or _____ (which breaks down triglycerides into its component glycerol and fatty acids), cholesterol esterase (forms cholesterol esters by attaching free cholesterol to fatty acids, needed for the absorption of cholesterol), and intestinal lecithinase that breaks down lecithin
A

pancreatic lipase or steapsin

59
Q

fats - steps of digestive process

  1. pancreatic secretions that are released into the small intestine contain the enzyme pancreatic lipase or steapsin (which breaks down triglycerides into its component glycerol and fatty acids), _____ (forms cholesterol esters by attaching free cholesterol to fatty acids, needed for the absorption of cholesterol), and intestinal lecithinase that breaks down lecithin
A

cholesterol esterase

60
Q

fats - steps of digestive process

4.. pancreatic secretions that are released into the small intestine contain the enzyme pancreatic lipase or steapsin (which breaks down triglycerides into its component glycerol and fatty acids), cholesterol esterase (forms cholesterol esters by attaching free cholesterol to fatty acids, needed for the absorption of cholesterol), and _____ that breaks down lecithin

A

intestinal lecithinase

61
Q

fats - steps of digestive process

  1. end products of digestion are (4)
A

fatty acids, glycerol, monoglycerols, and diglycerols

62
Q

fat absorption - steps

a. formation of _____

A

micelles

63
Q

fat absorption

b. entry of micelles into the _____

A

brush border of the intestine

64
Q

fat absorption

c. release of _____

A

lipids

65
Q

fat absorption

d. reabsorption of _____ into the blood

A

bile

66
Q

fat absorption

e. resynthesis of _____

A

fatty acids

67
Q

fat absorption

f. absorption into the _____ system

A

lymphatic system

68
Q

fat absorption

g. formation of the _____ complex

A

lipoprotein

69
Q

it is recyclable; synthesized in the liver; stored in the gallbladder and reabsorbed in the blood if not excreted in the colon

A

bile

70
Q

bile is synthesized in the

A

liver

71
Q

bile is stored in the

A

gallbladder

72
Q

are the transport vehicles for lipids in the lymph or blood

A

lipoproteins

73
Q

lipoproteins classification based on its hydrated density

made up of triglycerides and transports lipids from the intestine to the liver

A

chylomicrons

74
Q

lipoproteins classification based on its hydrated density

is formed in the liver; largely made up of triglyceride

A

very low-density lipoprotein (VLDL)

75
Q

very low-density lipoprotein, low-density lipoprotein, and high-density lipoprotein is formed in the

A

liver

76
Q

lipoproteins classification based on its hydrated density

formed in the liver and is largely made out of cholesterol

A

low-density lipoprotein (LDL)

77
Q

very low-density lipoprotein is made up of

A

triglyceride

78
Q

low-density lipoprotein is made up of

A

cholesterol

79
Q

lipoproteins classification based on its hydrated density

refers to the intermediate between VLDL and LDL

A

intermediate-density lipoprotein (IDL)

80
Q

lipoproteins classification based on its hydrated density

is formed in the liver and made up of proteins

A

high-density lipoproteins (HDL)

81
Q

high-density lipoproteins is made up of

A

proteins

82
Q

VLDL, IDL, and LDL carry cholesterol TO the cells for _____

A

utilization

83
Q

HDL carries cholesterol FROM the cells to the liver for _____ for the body

A

breakdown and elimination

84
Q

accumulation of cellular cholesteryl esters is prevented by:

suppress the synthesis of LDL receptor, thus decreasing the rate of low-density accumulation by endocytosis

A

high intracellular levels of cholesterol

85
Q

accumulation of cellular cholesteryl esters is prevented by:

suppress the synthesis of LDL receptor, thus decreasing the rate of low-density accumulation by _____

A

endocytosis

86
Q

accumulation of cellular cholesteryl esters is prevented by:

inhibits the biosynthesis of cholesterol

A

excess intracellular cholesterol

87
Q

1 synthesis of triglycerides from the abundance of _____ and _____ takes place in the liver and adipose tissues with the aid of lipoprotein lipase and insulin

fat metabolism

A

glucose and fatty acids

88
Q

1 synthesis of triglycerides from the abundance of glucose and fatty acids takes place in the _____ and _____ with the aid of lipoprotein lipase and insulin

fat metabolism

A

liver and adipose tissues

89
Q

2 oxidation of fatty acids for energy using lipase of _____ and make fatty acids available sources of energy

fat metabolism

A

lipolysis

90
Q

1 synthesis of triglycerides from the abundance of glucose and fatty acids takes place in the liver and adipose tissues with the aid of _____ and _____

fat metabolism

A

lipoprotein lipase and insulin

91
Q

3 synthesis of glucose from _____ if there is an inadequate glucose

fat metabolism

A

glycerol

92
Q

4 formation of _____ when glucose is lacking and there is a need for energy

fat metabolism

A

ketone bodies

93
Q

5 _____ substrate

fat metabolism

A

energy

94
Q

7 synthesis of _____ and _____

fat metabolism

A

bile and cholesterol

95
Q

8 synthesis of _____ and other biologically important substances

fat metabolism

A

steroid hormones

95
Q

6 synthesis of _____

fat metabolism

A

lipoproteins

96
Q

fats - recommended intake

should constitute _____ of the total requirement for all age groups

A

15-30%

97
Q

fats - recommended intake

for infants

A

30-40%

98
Q

fats - recommended intake

lower limit for adults is _____% to promote absorption of vitamin a

A

15%

99
Q

fats - recommended intake

recommended by most dietary guidelines as a preventive measure against the risk of cardiovascular and other degenerative disease

A

upper limit

100
Q

fats - recommended intake

pufa should constitute _____ of the total energy requirement

A

10%

101
Q

fats - recommended intake

mufa should constitute ____

A

10-15%

102
Q

fats - recommended intake

sfa should constitute

A

7-10%

103
Q

food sources

composed of

A

vegetable oils and animal fats

104
Q

food sources

almond, canola oil, cashews, olive oil, olives, peanut oil, etc.

A

vegetable oils

105
Q

food sources

animal meats, beef tallow, poultry, etc.

A

animal fats

106
Q

lipids - health effects

associated with cancer, but has no clear and direct relationship established.

some studies show that fats do not initiate cancer but may have a role in promotion of carcinogens

A

-

107
Q

lipids - health effects

cardiovascular diseases -

it have been implicated because of their susceptibility to oxidation

A

pufa

108
Q

lipids - health effects

cardiovascular diseases -

______ and _____ have been implicated because of their ability to cause hypercholesterolemia

A

sfa and cholesterol

109
Q

2 atherogenic factors

A

hypercholesterolemia and oxidation

110
Q

lipids - health effects

behave like saturated fatty acids

A

trans fats

111
Q

is the process of forming plaques in the intima layer of arteries

A

Atherogenesis

112
Q

increased levels of LDL, IDL, and VLDL and low levels of HDL characterize _____

A

cardiovascular disease

113
Q

good cholesterol

A

high density lipoprotein (HDL)

114
Q

bad cholesterol

A

low density lipoprotein (LDL)

115
Q

essential fatty acid deficiency

symptoms od deficiency in animals:
depressed growth, scaly dermatoses, and increased permeability of the skin, fatty liver, kidney damage, and impaired reproduction

A

linoleic acid (n-6 pufa)

116
Q

essential fatty acid deficiency - linolenic acid (n-3 pufa)

derivatives of linolenic acid (2) that have their own specialized distinct functions in the retina and central nervous system

A

eicosapantaenoic acid (epa) and docosahexanoic acid

117
Q

essential fatty acid deficiency - linolenic acid (n-3 pufa)

eicosapantaenoic acid (epa) and docosahexanoic acid have their own specialized distinct functions in the (2)

A

retina and central nervous system

118
Q

essential fatty acid deficiency

deficiency in the nerve tissue: altered retinal function, decreased visual activity, and impaired learning ability in animals

A

linolenic acid (n-3 pufa)

119
Q

ratio of omega 3: omega 6 fatty acids that may produce health benefits

A

1:5 or 1:10

120
Q

weight control - fats can easily cause weight gain due to

high kcal value

A

9 kcal/g

121
Q

weight control - fats can easily cause weight gain due to

low satiety - high fat intake causes a decrease of _____ that caused increased appetite and low acitivity

A

leptin level

122
Q

weight control - fats can easily cause weight gain due to

efficient metabolism - after weight loss, there is increased _____ that enables you to store more fats

A

lipoprotein lipase

123
Q

weight control - fats can easily cause weight gain due to

gallbladder disease - decreased fat intake may cause poor _____

A

gallbladder movement

124
Q

weight control - fats can easily cause weight gain due to

gallbladder disease - increased fat intake may increase _____

A

cholesterol deposition

125
Q

fat: issues

can cause gastrointestinal upsets, decal urgency, anal leakage, and displacement of fat-soluble vitamins (can be fat-based, synthetic, combination fat replacers)

ex: olestra and oatrim

A

fat replacers

126
Q
A

NBCD (20 decks)

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