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FSCN 1112 > Chapter 6 - Lipids > Flashcards

Chapter 6 - Lipids Flashcards

1
Q

What are the 3 types of fats?

A

Triglycerides, phospholipids, and sterols

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2
Q

What are the 3 fats composed of?

A

Carbon, Hydrogen, and Oxygen

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3
Q

Do the fats dissolve in water?

A

No, they dissolve in organic solvents

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4
Q

Triglyceride

A

Most common form of lipid in the body and in food; composed of 3 fatty acids bonded to the alcohol glycerol

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5
Q

Esterification

A

Process of attaching fatty acids to a glycerol molecule, creating an ester bond and releasing water.
Removing a fatty acid is called de-esterifcation and reattaching a fatty acid is re-esterification

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6
Q

Ester

A

Organic compound that has an O•C group attached to a carbonyl group; product of a reaction between a carboxylic acid and an alcohol; the formation of triglycerides involves forming ester bonds.

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7
Q

Free Fatty Acids

A

Fatty acid that isn’t attached to a glycerol molecule

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8
Q

Diglyceride

A

Breakdown product of a triglyceride; consists of 2 fatty acids bonded to a glycerol backbone

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9
Q

Long Chain Fatty Acid

A

Fatty acid containing 12 or more carbons.

This fatty acid takes the longest to digest and is transported via the lymphatic system

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10
Q

Where are long chain fatty acids found?

A

In fats from beef, pork, and lamb; most plant oils

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11
Q

Medium Chain Fatty Acid

A

Fatty acid with 6 to 10 carbons.

Digested rapidly, like glucose; transported via circulatory system.

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12
Q

Where are medium chain fatty acids found?

A

In coconut and palm kernel oils

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13
Q

Short Chain Fatty Acid

A

Fatty acid with less than 6 carbons

Digests rapidly; transported via circulatory system

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14
Q

Where are short chain fatty acids found?

A

In dairy products (butter, whole milk)

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15
Q

Saturated Fattty Acid (SFA)

A

Fatty acid with no carbon-carbon double bonds

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16
Q

Monounsaturated Fatty Acid (MUFA)

A

Fatty acid with one carbon-carbon double bond

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17
Q

Polyunsaturated Fatty Acid (PUFA)

A

Fatty acid with two or more carbon-carbon double bonds

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18
Q

What is the maximum number of bonds a carbon atom can form?

A

4

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19
Q

What is the maximum number of bonds an oxygen atom can form?

A

2

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20
Q

What is the maximum number of bonds a hydrogen atom can form?

A

1

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21
Q

Fatty Acid

A

Chain of carbons chemically bonded together and surrounded by hydrogen molecules. These hydrocarbons are found in lipids and contain a caarboxyl (acid) group and a methyl group.

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22
Q

Hydrogenation

A

Addition of hydrogen to some carbon-carbon double bounds, producing some trans fatty acids. This process is used to convert liquid oils into more solid fats.

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23
Q

Both ways of naming fatty acids are based on what?

A

The number of carbons and double bond locations

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24
Q

Omega (w or n) Naming System

A

Indicates where the first double bond closest to the methyl (omega) end of the chain occurs

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25
Q

Delta (▲) Naming System

A

Described fatty acids in relation to the carboxyl end of the carbon chain and indicates the location of all double bonds

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26
Q

Essential Fatty Acids (EFAs)

A

Fatty acids that must be supplied by the diet to maintain health.
Currently, only linoleic acid and alpha-linoleic acid are classified as EFAs.

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27
Q

Where does the double bond occur on omega-3?

A

after the 3rd carbon from the methyl end

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28
Q

Where does the double bond occur on omega-6?

A

after the 6th carbon from the methyl end

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29
Q

Eicosanoids

A

Hormone-like compounds synthesized from polyunsaturated fatty acids, such as omega-3s and omega-6s

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30
Q

Prostaglandins

A

Potent eicosanoid compounds that produce diverse effects in the body

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31
Q

What are some fat replacements?

A 
Protein (Dairy Lo)
Starch derivatives (Z-Trim)
Fiber (Maltrim, Stellar, Oatrim)
Engineered Fats
Water
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32
Q

Why are fat replacements rarely used?

A

Not very versatile or practical

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33
Q

What is the role of triglycerides?

A

concentrated source of energy
insulates and cushions vital organs
helps transport essential nutrients in blood stream

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34
Q

What is the main fuel course for all body cells except the nervous system and red blood cells?

A

Triglycerides

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35
Q

When you’re resting or doing light physical activity, what percentage of energy burnt is triglycerides?

36
Q

What is the main storage form of energy?

A

Triglycerides

37
Q

The fat cell is __% lipid and __% water and portein

38
Q

Visceral Fat

A

Fat that cushions organs, preventing jostling, injury

39
Q

What 3 things are important for cell wall structure by keeping the cell wall fluid and flexible?

A

EFAs, phospholipids, and cholesterol

40
Q

What are 5 roles of the eicosanoid?

A
  1. Regulates cell division rates
  2. Maintain normal kidney function and fluid balance
  3. Direct hormones to their target cells
  4. Regulate flow of substances into and out of cells
  5. Regulate ovulation, body temperature, immune system function, and hormone synthesis
41
Q

Phospholipids have the ________ compound, which allows fat to function in a watery environment without clumping together

42
Q

What are the two major roles of phospholipids?

A

cell membrane component, emulsifier

43
Q

Emulsifier

A

Compound that can suspend fat in water by isolating individual fat droplets using a shell of water molecules or other substances to prevent the fat from coalescing

44
Q

What are the two main emulsifiers?

A

Bile and lecithin

45
Q

What is essential to digest fat and transport it through the blood stream?

A

emulsifiers

46
Q

Phospholipids are used in foods as…

A

emulsifiers in food preparation and manufacturing

47
Q

Phospholipids are found in what?

A

Egg yolks, wheat germ, peanuts

48
Q

What do sterols do?

A

Synthesize many compounds

49
Q

Cholesterol

A
  • Forms cell membranes
  • Allows fat soluble substances in/out of cell
  • Forms shell covering chylomicrons (droplets that transport liquids)
  • Make bile to emulsify fats
50
Q

The body absorbs how much consumed cholesterol?

51
Q

Where is cholesterol found?

A

in foods of animal origin; however, 2/3 of our body’s cholesterol is synthesized by our bodies

52
Q

What sterols do plants make?

A

ergosterol (a form of vitamin D) and sitostanol (added to margarines)

53
Q

What is the RDA for fat?

A

There is no RDA for fat.

54
Q

What is the AMDR for total fat?

A

20-35% of calories

55
Q

You should consume more of this fat than any other kind of fat.

A

Unsaturated

56
Q

Mediterranean Diet

A

Most fats in this diet are monounsaturated fats.

This diet lowers rate of chronic diseases and is heart healthy.

57
Q

What is the AI for EFAs?

A

120 cal for women, 170 cal for men

58
Q

EFA deficiency leads to..

A

diarrhea, slowed growth, delayed healing of wounds and infections, and flaky, itchy skin

59
Q

What is the AI for linoleic acid?

A

14-17g/day for men, 11-12g/day for women

60
Q

What is the AI for alpha-linoleic acid?

A

1.6g/day for men, 1.1g/day for women

61
Q

Role of the mouth in fat digestion and absorption?

A

Lingual lipase is secreted.

Little to no fat is digested.

62
Q

Role of the stomach in fat digestion and absorption?

A

Gastric lipase is secreted.

Little fat is digested.

63
Q

Role of the liver in fat digestion and absorption?

A

The liver produces bile, which is stored and released by the gallbladder into the common bile duct, which empties into the small intestine.
Bile emulsifies fat.

64
Q

Role of the pancreas in fat digestion and absorption?

A

Secretes pancreatic lipase, phospholipace, and cholesterol esterase into the common bile duct, which empties into the small intestine.
Pancreatic lipase digests triglycerides.
Phospholipase digests phospholipids.
Cholesterol esterase digests cholesterol.

65
Q

Role of the small intestine in fat digestion and absorption?

A

MOST DIGESTION OCCURS HERE
Fat is digested and abosorbed in the duodenum and jejunum.
Bile is reabsorbed in the ileum.

66
Q

Role of the large intestine in fat digestion and absorption?

A

Less than 5% of fat passes through and is excreted.

67
Q

Micelle

A

Water-solublem spherical structure formed by lecithin and bile acids in which the hydrophobic parts face inward and the hydrophilic parts face outward.

68
Q

What percent of dietary fat is absorbed/

69
Q

What percent of bile is recycled?

A

98%, the rest is excrete in the feces

70
Q

Lipoprotein

A

Compound containing a core of lipids with a shell composed of protein, phospholipid, and cholesterol.
Shell lets it circulate in the blood.

71
Q

Chylomicron

A

Lipoprotein made of dietary fats surrounded by a shell of cholesterol, phospholipids, and protein.

72
Q

Apolipoprotein

A

Protein attached to the surface of alipoprotein or embedded in its outer shell.

73
Q

What does an apolipoprotein do?

A
  • turn on a lipid transfer enzyme
  • assist in binding a lipoprotein to a receptor on a cell surface
  • assist enzymes
74
Q

Chylomicrons and secreted by what?

A

Lacteals in the intestinal villi

75
Q

Antioxidant

A

Compound that protects other compounds, such as unsaturated fats, and body tissues from the damaging effects of oxygen.
anti = against
oxidant = oxygen

76
Q

Very-Low-Density Lipoprotein (VLDL)

A

Lipoprotein, created in the liver, that carries both cholesterol and lipids taken up from the blood stream by the liver and those are are newly synthesized by the liver.

77
Q

Intermediate-Density Lipoprotein (IDL)

A

Lipoprotein formed as triglyceries are released and make VLDLs more dense.

78
Q

Low-Density Lipoprotein (LDL)

A

Lipoprotein in the blood containing primarily cholesterol; elevated LDL cholesterol is strongly linked to cardiovascular diease (CVD) risk

79
Q

Receptor Pathway for Cholesterol Uptake

A

Process by which LDL is bound by cell receptors and incorporated into the cell.
Uses LDL receptor B-100.

80
Q

Scavenger Pathway for Cholesterol Uptake

A

Process by which LDL is taken up by scavenger cells embedded in the blood vessels. Basically, oxidized LDL is engulfed and digested.

81
Q

Over time, cholesterol-filled scavenger cells build up on the inner blood vessel walls, especially the arteries, developing what?

82
Q

Atherosclerosis

A

Build up of fatty material (plaque) in the arteries, including those surrounding the heart

83
Q

High-Density Lipoprotein (HDL)

A

Lipoprotein that picks up cholesterol from cells and transfers it in the blood stream to the liver. A low blood HDL value increases the risk of cardiovascular disease.
“Good” cholesterol

84
Q

Homocysteine

A

Amino acid no used in protein synthesis but, instead, produced during metabolism of the amino acid methionine.
Homocysteine is likely toxic to many cells, such as those lining the blood vessels.

85
Q

CVD Risk Factors

A
  • High fat diet
  • Age (65)
  • Gender (male)
  • Genetics
  • Race (African)
  • High LDL and total blood cholesterol levels
  • High blood triglyceride levels (hypertriglyceridemia)
  • Hypertension
  • Smoking
  • Physical inactivity
  • Obesity
  • Diabetes
  • Liver and kidney diseases
  • Low thyroid hormone levels
86
Q

Rancid fats have these two compounds which can damage our cells.

A

Peroxides and Aldehydes

87
Q

The FDA defines trans fat free as…

A

having less than 0.5g/serving of trans fats

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