Dietary Lipids Flashcards

1
Q

Functions of Lipids

A

Important dietary component
Source of energy 9 kcal
Promote absorption of fat soluble vitamins ADEK
Building of steroid hormones
Structural components of bio membranes
Thermal insulators
Non polar are electrical insulators
Provide shape and contour to body
Act as metabolic regulators

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2
Q

Fatty Acid General Formula

A

R-(CH2)n- COOH

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3
Q

How many carbons in a common sat fat

A

16-18 carbons
Between 14 and 24 is the range

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4
Q

LDL

A

Bad cholesterol
Low density lipoprotein
Can lead to blockages in arteries

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5
Q

Which fat is less vulnerable to rancidity and why?

A

Sat fat due to no double bonds

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6
Q

Degree of saturation makes a lipid more ………. To ………..

A

Vulnerable to peroxidation

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7
Q

Cis and trans fat are determined by

A

The geometry of the radical around the axis of the double bond

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8
Q

Cis fat

A

On same side

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9
Q

Trans fat

A

On opposite sides

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10
Q

Hydrogenation

A

Hardening of unsaturated fat turning it from cis to trans
Hardening in the process

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11
Q

Branches chain fatty acids are found in

A

Bacteria and animals
Not plants

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12
Q

Unsaturated branch chain found in

A

Marine animals

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13
Q

Branch is a …….. group

A

Methyl

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14
Q

Function of branch chain FA

A

Increase fluidity of lipids in membranes

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15
Q

Essential Fatty Acids

A

Alpha linoleic acid - omega 3
Linoleic acid - omega 6

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16
Q

What is converted from alphalinoleic acid?

A

Eicosapentaenoic acid (EPA) and Docosahexaenoic Acid (DHA)

17
Q

EPA Functions

A

Prevents blood clotting
Reduces triglyceride levels
Reduces pain and swelling

18
Q

DHA Functions

A

Essential for growth and development of infant brain
Maintains regular brain function in adults

19
Q

Sources of Omega 3

A

Salmon
Blue fish
Walnuts
Flaxseeds

20
Q

Function of Essential Fatty Acids

A

Make up bio membranes
Needed for brain growth and development
Important in infant development
Prevent adult eye degeneration and dry eye syndrome
Lower LDL, increase HDL

21
Q

Triglyceride

A

A glycerol molecule esterified with three fatty acids

22
Q

Ranges of Triglyceride

A

Optimal below 100
Normal below 150
Borderline high 150-199
High 200-499
As stated by the national cholesterol education program

23
Q

Function of triglyceride

A

Increase palatability
Source of energy
Key part in membranes
Provide protection against shock
Provide insulation

24
Q

Phospholipids

A

Phospholipid acid residue
Nitrogen containing base and other substances
Diglyceride
Phosphate group
Simple organic molecule eg chlorine

25
Q

Amphipathic

A

Having a polar head (hydrophilic and non polar tails (hydrophobic)

26
Q

Functions of phospholipids

A

Components of cell membranes, mitochondrial membranes and lipoproteins
Participate in lipid absorption
Important in blood coagulation
Required for enzyme action
Do factor for enzymatic action

27
Q

Cholesterol formula

A

C27H45OH

28
Q

Function of cholesterol

A

Major constituent of plasma membrane
Precursor of all steroids in the body such as sex hormones, vitamin D and bile acids

29
Q

Hyperlipidemia

A

The heterogenous group of disorders caused by an excess amount of lipids in the blood stream

30
Q

HDL

A

Bad cholesterol
High density lipoprotein
Creates a protective film on arteries preventing blockages

31
Q

Primary hyperlipidemia

A

Genetically based

32
Q

Secondary hyperlipidemia

A

May result from diseases such as HBP, diabetes, Cushing syndrome and liver disease
Major modifiable risk factor for CVD

33
Q

Cushing syndrome

A

Where the body makes too much cortisol over a long period of time

34
Q

Atherosclerosis

A

A disease where plaque builds up in the arteries causing blockages

35
Q

Plaque in heart

A

Made up of fat, cholesterol, calcium and other blood substances
Hardens and narrows arteries - increased blood pressure
If plaque ruptures can cause heart attack/stroke

36
Q

Transient Ischemic Attacks

A

Short ruptures of plaque in brain that don’t have a lasting effect