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FSCN 1112 > Chapter 6 > Flashcards

Chapter 6 Flashcards

1
Q

Types of lipids

A

Triglycerides
Phospholipids
Sterol

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2
Q

Most abundant lipids in all foods?

A

Triglycerides

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3
Q

Triglyceride TAG comprised of:

A

Glycerol

3 Fatty Acids

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4
Q

What is the joining of 3 fatty acids to a glycerol unit via ester bonds called?

A

Esterfication

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5
Q

The release of fatty acids (de-esterfication

A

Lipolysis or triglyceride hydrolysis

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6
Q

Reattching a fatty acid

A

Re-esterfication

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7
Q

How many carbons are on a long chain of fatty acids?

A

12+ (most common in diet and body?

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8
Q

How many carbons are on a medium chain of fatty acids?

A

6-10

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9
Q

How many carbons are on a short chain of fatty acids

A

<6

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10
Q

How many double bonded carbons are in saturated fatty acids?

A

0

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11
Q

How many double bonded carbons are in monounsaturated fatty acids?

A

1

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12
Q

How many double bonded carbons are in polyunsaturated fatty acids?

A

2+

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13
Q

Shape (isomerization) of cis fatty acid

A

bent carbon chain

most fatty acids

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14
Q

Shape (isomerization) of trans fatty acids

A

straight carbon chain

hydrogenated oil and fats from ruminants

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15
Q

adding hydrogen to make an unsaturated fat more saturated and can yield trans fatty acids

A

Hydrogenation

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16
Q

3 factors that make a fat more solid

A

longer chain length
more saturation
more trans bonds

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17
Q

Omega system (n sometimes or w thing)

A

position of double bond cloest to methyl end

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18
Q

Fats replacements

A

water, protein or carbs
engineered fats are not digested/stored
(olestra and salatrim)

19
Q

Functions of triglycerides in our body

A 
insulation
compact energy storage
fat-soluable vitamin absorption
transport and metabolism
provide essential fatty acids
20
Q

structure of sterols

A

ring (no fatty acids)

21
Q

Functions of sterols in our body

A

steroid hormone
bile
cell membranes
chylomicrons

22
Q

Sources of sterol

A

synthesized in body

Food: animal origin

23
Q

Lipase is secreted, little to no fat is digested

A

Fat digestion: Mouth

24
Q

Lipase is secreted, little fat is absorbed

A

Fat digestion: stomach

25
Q

Produces bile, which is stored and released by the gallbladder into the small intestine. Fats is emulsified

A

Fat digestion in the liver

26
Q

Secretes lipase, phospholipase, and cholesterol estrase into bile duct which empties into small intestine

A

Fat digestion: Pancreas
pancreatic lipase digests triglycerides
phospholipase digests phospholipids
cholestrol estrase digests sterols

27
Q

Fat is digested and absorbed in the duodenum and jejunum, bile is absorbed in ileum

A

Fat digestion: Small intestine

28
Q

less than 5% of fat passes through and is excreted

A

Fat digestion: Large intestine

29
Q

Fat is transported in blood as:

A

Lipoproteins
mix of lipids and proteins
allows hydrophobic fats to travel through hydrophyllic blood

30
Q

Core of lipoprotein

A

usual TAG of cholesterol esters

31
Q

Shell of lipoprotein

A

protein phospholipids and cholesterol

32
Q

VLDL (primary component, function)

A

triglycerides

carried lipids from liver into cells

33
Q

LDL (primary component, function)

A

Cholesterol

carries cholesterol made by liver and others into cells (BAD)

34
Q

HDL (primary component, function)

A

Protein

helps remove cholesterol from cells and excretes it (GOOD)

35
Q

chylomicron (primary component, function

A

triglyerides

carries dietary fats from small intestine to cells

36
Q

Cholesterol uptake via receptors

A

LDL is taken out of blood by cells with LDL receptors (B-100), then broken down to free cholestrol and protein

37
Q

Cholesterol uptake via scavengers (white blood cells)

A

oxidized LDL is engulfed and digested by scavenger white bloods cells embedded in blood vessels
leads to plaque formation and CVD

38
Q

Cholesterol uptake via HDL

A

transports cholesterol and other lipoproteins for transport back to the liver

39
Q

What types of fatty acids are americans getting the most of?

A

omega-6 (soybean oil, corn oil)

40
Q

What type of fatty acid do americans need more of?

A

omega-3 (fish oils, flax, walnuts)

41
Q

Health concerns regarding imbalance of omega-6 and omega-3

A

too high a o-6:o-3 ratio may be bad especially for inflammation

42
Q

Health concerns regarding intake of rancid fats

A

Oxidization of unsaturated fats

Inhibit by anti-oxidents

43
Q

Health concerns regarding diets high in total fat

A

increase risk of many disease

44
Q

Development of cardio vascular disease

A

antherosclerotic plaque forms
REsult: stroke
Risk factors: genetics, LDL’s, smoking,etc

FSCN 1112 (14 decks)

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