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Biol 203 > chapter 5: lipids > Flashcards

chapter 5: lipids Flashcards

1
Q

types of lipids

A

Fatty acids

triglycerides (3 fatty acids)

Phospholipids (2 fatty acids)

Cholesterol (no fatty acids)

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2
Q

why are lipids necessary?

A
  1. lipids enhance flavor
  2. enhance intestinal absorption of fat-soluble vitamins and phytochemical

–> we need at least 20g of fat to properly absorb fat soluble vitamins

  1. contribute to satiety (that feeling of fullness)
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3
Q

satiety

A

the feeling of fullness that occurs after a meal and inhibits eating until the next meal

–> determines how much time passes between meals

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4
Q

what type of tissue is fat

A

fat is a type of connective tissue that supports other tissues

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5
Q

what does visceral fat protect?

A

abdominal organs

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6
Q

what does subcutaneous fat do?

A

located below surface of the skin

helps maintain body heat and cushion body

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7
Q

true or false

fat provides a lot of energy

A

true

–> they provide two as much as carbs or proteins

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8
Q

only form of energy that is stored for prolonged periods of time

A

lipids

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9
Q

main source of energy when we are at rest

A

lipids

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10
Q

downside of fat storage

A

we can store an unlimited amount

can get fat cells to 1000 their original size

basically, we can get fat afff

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11
Q

basic building block of all acids

A

fatty acids

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12
Q

only fat molecule with no fatty acid

A

cholesterol

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13
Q

short chain fatty acids

A

2 to 4 carbons long

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14
Q

medium chain fatty acids

A

6 to 12 carbons long

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15
Q

long chain fatty acids

A

14 to 24 carbons long

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16
Q

fatty acid composition

A

chain of carbon atoms, bonded to hydrogen atoms

Contain a Methyl group, CH3 at the beginning

there is the acid end (COOH at the end)

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17
Q

why do some fatty acids have a bent chain?

A

because of double bonds

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18
Q

saturated acids

A

fatty acids with no double bonds

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19
Q

unsaturated acids

A

fatty acids with at least one double bond

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20
Q

monounsaturated fatty acid

A

fatty acids with one double bond

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21
Q

polyunsaturated fatty acid

A

fatty acids with more than one double bond

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22
Q

Omega-6 FA

18,2,w6

A

fatty acid with 18 carbon molecules and two double bonds

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23
Q

Omega-9 FA

18,1,w9

A

fatty acid with 18 carbon molecules and one double bond

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24
Q

which fatty acid is essential and we struggle to get in our diet?

A

omega 3

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25
Q

which fatty acid is essential and we easily get with our diet?

A

Omega-6

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26
Q

Fat cell – Adipose cell

A

Protects viscera and bones from breaking when we fall

Fat, like blood, is a type of connective tissue that supports other tissues

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27
Q

what does our body do with omega 6?

A

Our cells convert linoleic acid and Omega-6 to Arachidonic acid

–>necessary for synthesis of cell membrane

–> becomes a part of the phospholipids in cell membrane

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28
Q

omega 3

A

required in small amounts and few foods can supply it

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29
Q

three types of acids in omega 3 and the foods that we can get them from

A
  1. Lonolenic acid – walnuts

–> If your body has enough of this it can synthesize the other two

  1. DHA (Docosahexaenoic Acid) - fish and shellfish
  2. EPA (Eicosapentaenoic Acid) - fish and shellfish
30
Q

DHA (Docosahexaenoic Acid)

A

Abundant in brain tissue

Essential for dev of the brain

Maintenance of normal brain functioning

Improves learning ability

Deficit is associated with impaired learning

31
Q

EPA (Eicosapentaenoic Acid)

A

Lower blood pressure

Reduce blood clot formation

Protects against irregular heartbeat

Reduces inflammation

Reduce CVD

32
Q

Trans fatty acids (TFA)

A

Can kill you

H atoms on either sides of the double bond on opposite sides of the chain

trans fats are manmade through a process of hydrogenation

–> unsaturated fatty acids are bombarded with H atoms

the carbon chain isn’t bent

–> fatty acids go from a Cis to a Trans configuration

–> the result is unsaturated FAs behaving like saturated FAs

Trans-fats are more resistant to rancidity, products made with trans fats have a longer shelf life (but contribute to coronary heart disease)

33
Q

Cis-fatty acids

A

H atoms on either side of the double bond on same side of the chain

it makes the carbon chain bend

34
Q

Most common lipid found in food

A

Triglycerides

35
Q

Triglycerides

A

95% of fat we eat is in the form of triglycerides

99% of the fat in our bodies is stored in triglycerides

can have varying amounts of saturated, monounsaturated and polyunsaturated fatty acid chains but usually one predominates

36
Q

Polyunsaturated fatty acids (PUFA) (omega 3 and 6)

A

acids with double bonds

Promote health when not deep fried

–> Oils with high amounts of PUFA turn rancid when deep fried (Rancid fat is unhealthy and has potential to damage DNA)

37
Q

Polyunsaturated fatty acids (PUFA) when exposed to high heat

A

the double bonds in the fatty acid break

H atom is lost and the carbon atom now has an incomplete valence shell

–> Creating a free radical: atom with an incomplete valence shell

38
Q

why are PUFAS more sensitive to heat?

A

due to their multiple double bonds in the Cis configuration

39
Q

Phospholipids

A

Compund similar to a triglyceride but having a phosphate group (containing salt) and choline (or another nitrogen containing compound) instead of the fatty acids

–> 2 fatty acids

they have partial solubility

–> partly responsible for creation of life because they make up the cell membrane of all living organisms

40
Q

the fatty acids of Phospholipids

A

diglycerides

–> attached to a glycerol mol

41
Q

Most common phospholipid

A

Lecithin

42
Q

lipid bi-layer

A

2 layers of phospholipids

–> face outwards towards the water to form Hydrogen bonds in and out of the cell

–> hydrophobic tails shy away intermingling and forming lipid bilayer

43
Q

Arachidonic acid (Omega-6 fatty acid)

A

what is present in the body’s lipid bilayer

44
Q

Diglycerides

A

Partly soluble

act as emulsifiers

45
Q

emulsifiers

A

allow non-polar molecules, like lipids, to mix together with polar molecules without splitting

46
Q

Cholesterol

A

found in animal kingdom (not in plant based)

–> eggs, dairy, meat, fish and poultry

not an essential nutrient, liver can synthesize it

lacks fatty acids and does not prod energy

47
Q

cholesterol positive functions in the body

A
  1. Cell membrane are stubbed with cholesterol
  2. Necessary for synthesis of estrogen and testosterone
  3. Vitamin D synthesis
  4. Bile contains cholesterol and is crucial to digestion of lipids
48
Q

role of the oral cavity with fats

A

warmth of your mouth melts some fat along with lingual lipase before reaching the stomach

49
Q

role of the stomach with fats

A

they encounter gastric lipase

–> These two enzymes pull some of the fatty acids away from the triglycerides

50
Q

role of the small intestine with fats

A

Bulk of chem digestion of lipids

–> done with accessory organs (liver, gallbladder, pancreas)

51
Q

how do accessory organs know of the arrival of lipids?

A

Hormones

–> Epithelial cells in small intestine release hormones into blood stream via blood capillaries

52
Q

role of the gallbladder with fats

A

squirts bile into the small intestine

53
Q

role of bile with fats

A

Contains cholesterol, salts and lecithin

Breaks down the large lipid globules into smaller bits called micelles

Pancreatic lipase released into duodenum, breaks down the triglycerides into free fatty acids and monoglycerides

54
Q

Absorption of shorts and medium chain fatty acids

A

cross into the epithelial cells

go out the other end

enter the blood capillary and bee line the liver, just like carbs

55
Q

Lipoproteins

A

Contain: protein, triglycerides, cholesterol, phospholipids

Non-polar

Shell made of phospholipids facing outwards allowing lipoproteins to dissolve in water

56
Q

4 types of lipoproteins

A
  1. Chylomicrons
  2. VLDL (Very low density lipoproteins)
  3. LDL (low density lipoprotein)
  4. HDL (high density lipoprotein)
57
Q

Chylomicrons

A

transport dietary triglycerides and contain mostly triglycerides

58
Q

VLDL (Very low density lipoproteins)

A

product of the liver

liver converts extra glucose to fatty acids packing them into VLDL for delivery to fat cells

mostly triglycerides but when they unload the triglycerides they are cholesterol rich leftovers called LDLs

59
Q

LDL (low density lipoprotein)

A

mainly cholesterol and deliver cholesterol to cells (bad cholesterol)

60
Q

HDL (high density lipoprotein)

A

synthesized in the liver

scavenge for cholesterol from dead and dying cells and return to the liver

Mainly protein (good cholesterol)

61
Q

Cardiovascular disease (CVD)

A

Disease of the heart or blood vessels

CVD responsible for 25% of deaths in Canada, costs Canadian econ more than $18 bil/year

62
Q

most common Cardiovascular disease (CVD)

A

Coronary heart disease

63
Q

Path leading to CVD begins where?

A

with inflammation of the arterial wall

–> Excess LDL cholesterol or excess glucose cause irritation of blood vessels increasing the permeability of the arteries and elicits an inflammatory response from the immune system

–> cells fromimmune sys rush over to repair and pick up LDL cholesterol and harden in arteries (plaque) and they narrow

64
Q

Heart attack

A

the death of cardiac muscle tissues resulting from blockage of one or more coronary arteries (which supply blood to cardiac muscles)

–> If there is build up in the artery, nutrients like oxygen are prevented from reaching the muscle cells that make up the heart tissue, cells die causing the heart to stop and gynopctorus is caused by partial blockage of the coronary arteries and results in chest pains

65
Q

Stroke

A

death of nervous tissue in the brain, usually from rupture or blockage of arteries in the head

66
Q

Reducing risks of CVD

A
  1. Increase soluble fiber intake
  2. Limit fat intake to AMDR (20-35% of cals should come from lipids)
  3. Increase omega-3 fatty acid intake
67
Q

effects of an increase in soluble fiber intake to reduce risks of CVD

A

magic goo caries bile (which has cholesterol) for elimination to the large intestine

–> evacuates cholesterol

68
Q

effects of an increase in soluble omega-3 fatty acid intake to reduce risks of CVD

A

Anti-inflammatory effect

69
Q

trans fat not made by man

A

butter

70
Q

a free radical (effect of deep frying)

A

atoms with incomplete valence shell

frying lipid created rancid lipids, which are free radicals

this is bad

71
Q

the most common phospholipid

A

lecithin

72
Q

key cholesterol functions

A

vitamin d synthesis

bile contains cholesterol, which is crucial for the digestion of lipids

Biol 203 (12 decks)

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