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Nutrition > Chapter 5 Lipids > Flashcards

Chapter 5 Lipids Flashcards

1
Q

what elements are lipids made out of? *

A

C, H, O (same as carbs but different structure/function) & sometimes P

same elements as carbs which is why both give energy

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2
Q

are fats soluble in water?

A

no hydrophobic

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3
Q

4 main types of lipids and its functions (2, 1, 1, 2) Can glycerol be metablized? What part of the triglyceride can be metabolized?

A
  1. triglyceride (fats)
    - FA provides & store energy. some glycerol can also be metabolized)
    - insulation (& protect organs)
    - 1g is 9 cal
  2. phospholipids
    - cell membrane
  3. steroids
    - cholesterol (derived from triglycerides) precursor to steroid/hormones
  4. eicosanoids
    - pro/anti-inflammatory
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4
Q

what are the monomers of triglycerides

A

3 fatty acids (monomer) + glycerol

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5
Q

structure of phospholipids (2)

What are the hydrophobic/hydrophilic hybrid phospholipids called?

A
  • 2 fatty acid and a phosphate (replace one FA)
  • phosphate: hydrophilic head
  • FA: hydrophobic tail

-amphipillic

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6
Q

3 lipid functions *

A
  1. energy
  2. signaling molecules
  3. structural component

get more energy from fat than carbs! more energy per grams because every part of triglycerides can be used as energy

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7
Q

5 examples of fat signaling molecules

A
  • fat-soluble vitamins (ADEK)
  • phytochemical
  • leptin: released from adipose tissue to let your body know you’re full
  • sex hormones
  • neurotransmitters: acetylcholine
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8
Q

What is an example of a neurotransmitter and what is its functions? (3)

A
  • acetyl choline
  • tells skeletal muscle what do to
  • contraction/movement
  • heart to relax

neurotransmitters are cell signaling molecules derived from lipids

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9
Q

Vitamin A function

A

vision

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10
Q

vitamin d (3)

A
  • calcium absorption
  • bone building
  • muscle contraction
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11
Q

vitamin E (2)

A
  • anti-oxidants

- protects cell from mutation

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12
Q

Vitamin K (2)

A
  • blood clotting
  • maintains viscosity of blood
  • without it bleed out
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13
Q

lipids as structural components (4)

A
  1. membrane contains lipids
  2. bile & vitamin D: derived from cholesterol
  3. Myelin Sheath
  4. blanket over the organs
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14
Q

What is myelin sheath, and what do they do?

A
  • fat that protects neurons

- speeds up transmission

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15
Q

how are fats useful in food? (4)

A
  1. concentrated calorie source (lots of energy in small packages
  2. fat-soluble nutrients (vitamins & essential FA)
  3. sensory qualities (aroma, flavors tenderness - marbled fat in beef. less marbling = more protein)
  4. satiety (slows down food movement)
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16
Q

structure of FA

A

carboxyl group and methyl group

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17
Q

Saturated fat has a ___ number of H atoms. Hydrogen atoms keep saturated fat as ______. What is hydrogenation? to what?

A
  • max number H atoms
  • H atoms keeps it solid
  • hydrogenation overwhelms unsaturated fat with H to increase shelf life
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18
Q

What do unsaturated fat have? What are the two types? What is its structure and why is it beneficial? Where is it found and what is its solid state? What is its downside? What happens to it with increase in number of double bonds? (6)

A
  • has double bonds
  • polyunsaturated (1+ db) & monounsaturated (1 db)
  • db produces a kink. the more kinks the better/healthier because allows fat to become compact and transported in the body
  • less stable, degrades more quickly
  • more unsaturated more liquid (melting point decreases), softer is healthier
  • plant/fish fats (corn oil, olive oils, cod liver oil)
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19
Q

structure of FA (2)

A
  • carboxyl end of group has C db to O and OH

- methyl group at other end CH3

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20
Q

FA nomenclature

A
  • methyl group (CH3) is the omega end

- carboxyl group (COOH) is the delta end

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21
Q
A

Linoleic 18:2, w-6

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22
Q

Fat name 18:2, w-6

A

18: number of C
2: number db
6: where db begins

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23
Q

What type of unsaturated fat is this? Where are the H atoms?

True or false
Is is the only type of unsaturated fat found in nature

A
  • cis FA
  • H on same side of db
  • only type unsaturated fat that exist in nature
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24
Q

What type of unsaturated fat is this? What does it look like? Hence they have ___. Is this found in nature? What is good about them? What is bad about them?

A
  • trans FA
  • looks like saturated fat, similar health effects
  • not found in nature, chemically altered
  • more stable
  • greater risk of clogging arteries
25
Q

effect of oxygen on unsaturated fats (3)

A
  • oxygen damages unsaturated oils so want to make them saturated/more resistant to O2
  • bacteria also loves O2
  • O2 attacks H in cis configuration
26
Q

4 main functions of triglycerides

A

energy, insulation, protection, structure

27
Q

Structure of triglycerides

A

-3 FA tails + glycerol (3C and alcohol/OH)

28
Q

what is the most common type of lipid found in the body? What are they commonly called?

A
  • triglycerides

- called “fats” - solid or liquid at room temp

29
Q

regulation of triglycerides - lipogenesis. Excess fat is stored as ___ in ___.

A
  • “genesis” = creation
  • excess fat stored as triglyceride in adipocyte (some stored in skeletal muscle & liver (hepatocyte))
  • dehydration synthesis, release 3 H2O (3 FA)
  • OH on carboxyl of FA interacts with OH of glycerol
30
Q

regulation of triglycerides - What is lipolysis? Which organs prefer use of the products of lipolysis? (3)

A
  • breakdown of stored triglycerides into FA & glycerol (monomers)
  • hydration reaction (need 3 H2O)
  • FA & glycerol used to make energy
  • preferred energy source for liver, heart, and muscles
31
Q

Which stages do monomers of triglycerides, glycerol and FA, go into in cellular respiration?

A
  • glycerol goes into glycolysis
  • FA goes through beta oxidation, releasing 2 C at a time (called acetic acid). Then acetic acid makes acetyl coA in creb cycle as a part of cellular respiration.
32
Q

phospholipid functions (3)

A
  1. main component of membranes (phospholipid bilayer)
    - held together by hydrophilic/hydrophobic interactions and H bonding
  2. emulsifier: soluble in water & fat (ex. soaps, bile)
  3. Liposome (man made lipid bilayers) spontaneously forms in water/saline
    - used for antimicrobial/antiviral drug delivery. coated with fat to passively cross membranes. Can also target cancer cells
33
Q

What are steroids and what are their functions (4)?

A

-large fat molecules made of 4 interlocking hydrocarbon rings

  1. cell membranes
  2. hormones
  3. regulate metabolism & immune function
  4. contribute to homeostasis
34
Q

where is cholesterol made? what are they derived from?

A
  • liver

- derived from triglycerides

35
Q

where do we ingest cholesterol?

A

-animal products such as eggs, meat, cheese

36
Q

what is cholesterol used to make (4)

A
  1. vitamin D
  2. hormones (estrogen & testosterone)
  3. bile salts (used for production of bile)
  4. cell membrane
37
Q

what are eicosanoids? What are they derived from?

A
  • fat signaling molec like hormones

- derived from unsaturated fatty acid (arachidonic acid)

38
Q

what is the most important eicosanoids? what 2 categories are they divided into? what kind of molecules are they? What are their functions? (4) What are everyday examples? (4)

A
  • prostaglandins
  • pro and anti inflammatory
  • signaling molecules
  • role in blood clotting, BP control, inflammation (tissue tear), and labor contractions
  • tylenol, aspirin, omega 3 and 6 all eicosanoids
39
Q

**process of digestion & absorption of lipids (11)

A

fat mainly is broken down into smaller droplets by bile in the SI. Emulsification also happens here and broken down into emulsion droplets. They droplets are broken down ito its monomers by pancreastic lipase.

  1. SOME (but not much) lingual lipase/salivary enzyme starts chemical breakdown in the mouth
  2. bolus travels through the esophagus and into the stomach
  3. SOME Gastric lipase chemical breakdown in stomach
  4. Fat in SI still large. bile (made of bile salts derived from cholesterol) breaks down fat into smaller pieces. Emulsification happens. Bile breaks down fat into fat droplets/emulsion droplets
  5. Pancreatic lipase (made in pancreas) breaks down the fat droplets into its monomer, FA/glycerides.
  6. The broken down monomers and bile acid forms the micelle. fats terrible at transporting but micelle allows for transportation to the apical surface of the SI
  7. fat passive transported into the cell of the GI tract
  8. FA recombined in cell to form chylomicrons
  9. Chylomicron enters the lymphatic system,
  10. then into the bloodstream,
  11. then to the liver
40
Q

What happens when you remove the gallbladder?

A
  • bile stored in gallbladder but made in liver so can survive without it
  • just have to watch fat intake
41
Q

Why are cardiovascular diseases associated with fat?

A

the chylomicrons are first absorbed into the lymphatic system which goes through the heart before the liver

42
Q

what happens with lipids in a fed and fasting state?

A
  • fed: triglycerides stored in adipose tissue

- fasting: lipolysis of triglycerides

43
Q

what is the relationship between bile and fiber? (2)

A
  • fiber binds to bile (cholesterol) to be eliminated from SI

- high fiber diet reduces cholesterol

44
Q

what is the healthy range of overall fat intake (DRI)? What is the percentage for saturated and trans unsaturated fat?

A
  • 20 to 30% of daily energy
  • saturated fat: less than 10% (of the 20 to 30%)
  • trans unsaturated fat: low as possible, 1%
45
Q

which disease is associated with fat? which is associated with which disease? which are due to?

A

cardiovascular disease, obesity (due to refined carbs, trans/saturated fats)

46
Q

What happens to fat droplets as it gets closer to becoming HDL? Which enzyme is responsible?

A
  • stripped of fat by lipoprotein lipase each step of the way as going from fat droplets to HDL
  • increase in protein to lipid ratio
  1. fat droplets stripped of fat to make chylomicrons
  2. VLDL (very low density lipoprotein) released out of liver and into the blood stream. fat broken down by lipoprotein lipase to convert to IDL (intermediate density lipoprotein)
  3. IDL returns back to liver and converted intto LDL (low density lipoprotein)
  4. LDL taken to tissues where they bind to receptors where can used as energy
  5. HDL (high density lipoproteins)

-HDL about 50% protein 50% lipid

47
Q

Is HDL a good cholesterol? Why? Where is it released from? Where is it taken?

A
  • yes

- released from liver and scavages excess/free floating fat and takes it to the liver to get rid of

48
Q

LDL vs HDL

Which one is smaller? Which one has more protein density than lipid density? What do they do? Do we want high or low levels of it?

A
  • HDL smaller than LDL
  • HDL higher density (more protein, less lipid) than LDL (less protein, more lipid)
  • HDL scavages and gets rid of unnecessary fat, LDL serves body with energy
  • want high levels of HDL and low level of LDL
49
Q

What is the role of LDL in cancer/heart disease?

A
  • high levels of LDL means extra fat floating around that can be attacked by free radicals that mutate DNA and cause cancer
  • fats like unsat/trans fat blocks LDL receptors, causing LDL to freely circulate the blood until it starts to stick to the artery walls
50
Q

cholesterol values

A
  • want HDL cholesterol to be high but others low level
  • males hard to achieve 60mg/dl but females can
  • borderline means being at high risk
51
Q

What does food cholesterol have to do wih blood cholesterol? (2) What truly affects high cholesterol levels?

A
  • the more triglycerides (sat/trans fat) in diet, the more cholesterol produced in the liver -> dont just look at cholesterol label!
  • food cholesterol have very little effect in blood cholesterol
  • rather, genetics plays a role in elevated cholesterol, high bp
52
Q

How do you combat high LDL and low HDL?

A

High LDL
-trim sat/trans fat from diet

Low HDL
-physical activity

53
Q

What are the two essential FA and what are their functions?

A
  • Linoleic (omega 6) & linolenic (omega 3) acids

- cell signaling (eicosanoids)

54
Q

What is omega 6 FA? Where do we get them? What is its chemical process? Why do we need them (2)? What does too much of it do?

A
  • linoleic acid
  • vegetable oils, nuts, grain-fed meats
  • converted into gamma-linoleic acid then arachidonic acid then pro-inflammatory molecule
  • need them for inflammation (tissue repair), fighting infections
  • dont want too much because form blood clots
55
Q

What is omega 3 FA? What is its chemical process? What is its function? (5) Where can they be found? (3)

A
  • linolenic acid
  • alpha linolenic acid converted into EPA (eicosapentaenoic acid) & DHA (docosahexanoic acid)
  • anti-inflammotory, formation of cell membranes (growth), vision, reduction heart disease, prevention cancer
  • flax seeds, fish, green vegetables
56
Q

What is the recommended consumption of essential fat (2)? Instead of consuming more healthy fat, you should ___. What do we want to look out for? (4)

A
  • essential fat: few teaspoons of raw oil per day and 2 servings of seafood per week
  • replace fats instead of adding fat
  • look out for invisible fats (majority of fats!) in pasteries, processed food, etc
  • choose low fat meats: ground turkey/chicken instead of beef
  • watch out for commercial processing that adds solid fats in meat
  • think about fat in meat, dairy (skim v whole milk), grain products
57
Q

What can you do about the consumption of fat? (6)

A
  • read ingredient list
  • be smart on choices (margarine vs unsaturated oils)
  • look for fat replacers and artificial fats (olestra)
  • revamp recipes
  • avoid fast foods
  • change eating habit
58
Q

What is olestera? Where can they be found? What is bad about them? What do they resemble?

A
  • fat replacers
  • in “fat-free” chips
  • can cause GI issues since so big that cannot be absorbed so want out of the body
  • like alcohol sugars

Nutrition (13 decks)

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