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NU FS 305 > Chapter 5 - Lipids > Flashcards

Chapter 5 - Lipids Flashcards

1
Q

What are the classes of lipids? (7)

A
  1. Fatty acids
  2. Triglycerides
  3. Phospholipids
  4. Sterols
  5. Fat soluble vitamins
  6. Wax
  7. Glycerophospholipids
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2
Q

What are triglycerides?

A

Glycerol + 3 fatty acids

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3
Q

What are phospholipids?

A

Glycerol + 2 fatty acids + phosphate group

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4
Q

What are the functions of lipids? (5)

A

SHIPS
* Storage and source of energy
* Hormonal roles
* Insulation
* Protection
* Structural components (cell membrane)

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5
Q

What is the components/structure of fatty acids?

A
  • Hydrocarbon chain
  • Non-polar
  • Omega carbon is the terminal carbon
  • COOH Carboxyl (acid end)
  • CH3 Methyl end
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6
Q

Common fatty acids have _ number of carbons

A

even

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7
Q

How many carbons are in a short chain fatty acid?

A

<6 carbons

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8
Q

How many carbons are in medium chain fatty acids?

A

6-10 carbons

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9
Q

How many carbons are in long chain fatty acids?

A

12-24 carbons

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10
Q

What does omega mean?

A

Omega-n refers to the number of the carbon with the first double bond from the methyl end

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11
Q

What is the difference between monounsaturated and polyunsaturated?

A

Mono has one double bond, while poly has >2

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12
Q

What is the result of oxidized fatty acids in foods?

A

off/rancid flavours and/or odours

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13
Q

What is the result of oxidized fatty acids in the body?

A

DNA, cellular damage, macromolecular damage

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14
Q

What fatty acids are most susceptible for oxidation?

A

Polyunsaturated fatty acids

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15
Q

Oxidation catalysts

A
  • Light
  • Heat
  • Iron
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16
Q

How are lipid radicals formed?

A

When hydroxyl radical attack PUFA
LH + OH —> L + H2O

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17
Q

How are lipid peroxyl radicals formed?

A

When lipid radicals react with oxygen

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18
Q

What does lipid peroxyl radicals do?

A

Abstract hydrogen atoms from other organic lipid compounds to form lipid peroxides and lipid radicals

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19
Q

How can you prevent oxidation of fatty acids in foods?

A
  • Minimize oxygen exposure
  • Add antioxidants
  • Blocking light exposure
  • Reducing stroage temperature
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20
Q

What reaction occurs to synthesize triglycerides?

A

Condensation

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21
Q

What type of bond is between glycerol and fatty acids?

A

Ester bond

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22
Q

How does chain length and # of double bonds affect fluidity?

A

The shorter the chain length, and the greater amount of double bonds = more fluid

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23
Q

How does chain length and # of double bonds affect stability?

A

The shorter the fatty acid, and the lower # of double bonds = more stable

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24
Q

What occurs in hydrogenation of triglycerides?

A

Adds hydrogen to unsaturated fatty acids

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25
Q

What is the bi-product of hydrogenation of triglycerides in foods?

A

Trans fatty acids
(also changes the cis arrangement of hydrogen to trans arrangement)

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26
Q

What does the trans fat on food labels mean?

what is the source of TFA

A

It includes both natural fats and industrial hydrogenated fats

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27
Q

Examples

Natural trans fatty acids

A
  • Trans vaccenic acid
  • Conjugated linoleic acid
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28
Q

What are the functions of phospholipids? (3)

A
  • Cell membrane structure
  • Intracellular messengers
  • Emulsifers in foods
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29
Q

Structure of sterols

A

4 ringed steroid nucleus
-3 rings cyclohexane
-1 ring cyclopentane

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30
Q

What are the sources of sterols?

A

Cell membranes of
Animals: Cholesterol
Plants: Phytosterols (sitosterol, stigmasterol)

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31
Q

How does cholesterol affect cell membrane fluidity?

A

High temp: acts to stabilize the cell membrane and increase its melting point
Low temp: nserts into phospholipids and prevents them from interfering with each other

32
Q

What is cholesterol a precursor for? (4)

A
  • Vitamin D
  • Androgens (testosterone and estrogen)
  • Corticosteroids (cortisol)
  • Bile acids
33
Q

How is cholesterol transported?

A

By lipoproteins (VLDL, LDL, CM, HDL)

34
Q

What are essential fatty acids?

A
  • Linoleic 18:2w6 (omega-6)
  • Linolenic 18:3w3 (omega-3)
35
Q

What are the functions of essential fatty acids?

A
  • Growth and development of braina nd retina
  • Prevention of atopic disease
36
Q

What are essential fatty acids a precursor for?

A

Inflammatory and cardiovascular modulators: eicosanoids

37
Q

How are eicosanoids synthesized?

A

Linoleic acid or linolenic acid turned into Arachidonic acid or Eicosapentaenoic acid; dioxygenases turn it into different eicosanoids

38
Q

What is the ideal Omega-6:omega-3 ratio?

A

2-4:1

39
Q

What is the omega-6:omega-3 ratio found in Western diet?

A

5-6-10:1

40
Q

What does lingul/gastral lipase do?

A

Hydrolyzes medium chain fatty acids or fatty acids at sn-3 on glycerol

41
Q

What does pacreatic lipase/co-lipase do?

A

Hydrolyze fatty acids at position sn-1, sn-3

42
Q

How are lipids absorbed? (3)

A
  1. Passive diffusion
  2. Micelle diffusion
  3. Carrier mediated transporters on the brush border membrane
43
Q

When does gastrin release?

A

When food bolus enters the stomach; releases HCl from parietal cells in the stomach

44
Q

When does secretin release?

A

When chyme enters duodenum; targets the pancreas to release neutralizing HCO3 + digestive enzymes

45
Q

When does CCK release?

A

When lipids or protein enter the duodenum; targets the gall bladder or pancrease to release bile, or digestive enzymes

46
Q

When does gastric-inhibitory peptide release?

A

When glucose/lipid enters the duodenum; targets B-cells in the pancreas which causes insulin secretion

47
Q

What is enterohepatic circulation?

A

The movement of bile acid molecules from the liver to the small intestine and back to the liver

48
Q

Where does cholesterol synthesis occur?

A

In intestinal cells

49
Q

Which foods have cholesterol?

A

Only foods of animal origin contain significant cholesterol

50
Q

What is the most common form of CVD?

A

Coronary heart disease

51
Q

How does corornary heart disease develop?

A

Atheroschlerosis in the coronary arteries

52
Q

What are the risk factors of atherosclerotic plaques?

A
  • Raise blood pressure
  • Abnormal blood clotting
  • Heart attacks
  • Strokes
53
Q

What are the recommendations for preventing or treating CVD?

A
  • Dietary interventions
  • Quitting smoking
  • Engaging in regular physical activity
54
Q

How does atherosclerosis develop?

A

LDL/CM-remnants (chylomicrons) considered atherogenic, and deposit cholesterol in artery walls

55
Q

How do blood clots develop in CVD?

A

Platelets cover the damaged area and form a clot

56
Q

What are platelets are under control of?

A

Eicosanoids, made from omega-3 and omega-6 fatty acids

57
Q

Define

Thrombosis

A

a blood clot that sticks to an artery and grows large enough to restrict or close off a blood vessel

58
Q

Define

Embolism

A

When a blood clot breaks free, travels, and lodges in a small artery and shuts off blood flow to tissues

59
Q

What are the unmodifiable risk factors for CVD?

A
  • Increasing age
  • Male
  • Family history of premature heart disease
60
Q

What are the modifiable risk factors for CVD?

A
  • High LDL
  • Low HDL
  • Hypertension
  • Diabetes
  • Obesity
  • Physical inactivity
  • Cigarette smoking
  • High SF diet, low in vegetables and whole grains
61
Q

What are the risk factors for metabolic syndrome?

A
  • Abdominal obesity
  • High TG
  • Low HDL
  • High blood pressure
  • High fasting glucose
62
Q

What type of omega FA synthesis promotes the production of pro-inflammatory eicosanoids?

A

Omega-6

63
Q

What type of omega FA synthesis promotes the production of lower bio-activity eicosanoids?

A

Omega-3

64
Q

What is the daily recommendation for cholesterol?

A

<300mg/day

65
Q

How much cholesterol is in an egg?

A

200mg

66
Q

How does dietary fat increase Asthma/IBD/Rheumatoid Arthritis risk?

A
  • Eicosanoid dysregulation and inflammation
  • n-3 PUFA beneficial in decreasung risk
67
Q

How does dietary fat increase Alzheimer’s risk?

A
  • Total fat, SFA, industrial TFA, cholesterol has an increased risk due to neuron function
  • n-3 PUFA beneficial in decreasing
68
Q

ADMR Fat

A

20-35%

69
Q

Daily recommendations for SFA and TFA

A

<10% of energy intake (20g)

70
Q

What is the AI for n-6 EFA?

A
  • Female: 12g
  • Men: 17g
71
Q

What is the AI for n-3 EFA?

A
  • Female: 1.1g
  • Male: 1.6g
72
Q

Food sources of n-3 EFA

A
  • Flax seeds
  • Chia seeds
  • Salmon
  • Walnuts
  • Tofu
  • Canola
  • Oysters
73
Q

Food source of n-6 EFA

A
  • Walnuts
  • Safflower oil
  • Hemp seeds
  • Peanut butter
  • Eggs
  • Almonds
74
Q

What is the recommendation for fish consumption?

A

2 servings of fatty fish/week

75
Q

What fish are high risk for toxicity?

A
  • Fresh/frozen tuna
  • Shark
  • Swordfish
  • Marlin
  • Orange rough
  • Escolar

NU FS 305 (13 decks)

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