FATS Flashcards
are the most abundat lipids in nature. They provide energy for living organisms, insulate body organs, and transport
fats and oils
Is used when discussing metabolim of fats in the body wheareas the term fats is used the fatty component if foods and diet
Lipid
simple lipids
fats and oils
waxes
compound lipids
phospolipids
glycolipids
aminolipids
sulpholipids
lipoproteins
derived lipids
strerols ( cholesterol, phytosterol)
FATTY ACIDS(SFA
MUFA
PUFA)
Arecalled triglycerides or triglycerols because they are esters composed of three fatty acid units joined to glycerol, a trihydroxy alcohol
fats and oils
a triglyceride is called a fat if it is a solid at
25 deree celsius
are a subset of a class of nutrients called lipids, which also include phospolipids and sterols
fats
fat helps the body absorb vitamin, these vitamins are fat soluble, which means they can only absorbed with the help of fats
A
D
E
k
fat provides essential fatty acids, part of the chemical structure of fats. There are three essential fatty acids that must come from the diet
linoleic
linolenic
arachidonic acids
fat provides the feelingof fullness when eating
satiety
these are esters of fatty acids with various alcohols, they are usually further classified according to the nature of the alcohols
simple lipids
these are esters of fatty acids containing groups other than, and in addition, to an alcohol and fatty acids, phosporous, carbohydrate or protein
compound lipids
these are substances liberated during hydrolosis of simple and compound lipids which still retain the properties of lipids
derived lipids
These are esters of fatty acids and glycerol, a form in which lipids are present in food. At room temperature, oils are liquids and fats are solids.
Fats and oils
These are esters of fatty acids with long chain aliphatic alcohols or with cyclic alcohols. These may be subdivided into true waxes, cholesterol esters,
vitamin A and its carotenoid esters and Vitamin D esters.
Waxes
contain a phosphoric acid in addition to the alcohol and fatty acids and a nitrogenous base.
Eg: lecithin, cephalin, sphingomyelin
Phospholipids
contain a fatty acid, carbohydrate and a nitrogenous base, can be
subclassified into cerebrosides and gangliosides.
Glycolipids
are macromolecular
complex of lipids with proteins. These compounds are found in mammalian plasma bound with proteins.
Lipoprotein
There are four types of lipoproteins, they are:
- chylomicrons, ii)
- very low density lipoprotein
(VLDL) - low-density lipoprotein
(LDL) iv) - high-density
lipoproteins (HDL)
are solid alcohols and form esters with fatty acids. In nature they occur in the free state in the form of esters.
Sterols
is a complex type of lipid that is regularly synthesized by and stored in the liver. It is present in all animal products.
Cholesterol
Based on their origin sterols are classified as
cholesterol (animal origin) and phytosterol (in plants).
Fatty acids can be classified into three broad classes according to the degree of unsaturation
- i. saturated fatty acids (SFA) have no double bonds,
- ii. monounsaturated fatty acids (MUFA)
have one double bond - iii. polyunsaturated fatty acids (PUFA)
have two or more double bonds.
The orientation of hydrogen atoms around the double bond distinguishes cis fatty acids from trans fatty acids. Most unsaturated fatty acids found in nature have double bonds in the cis configuration.
Trans fatty acid
are those that are unable to absorb more hydrogen, usually stiff, hard fats. They are further classified into four subclasses according to their chain length.
Saturated fatty acids
Fatty acids with from 3 - 7 carbon atoms. Sources: Dairy fat Butter)
Short - chain fatty acids
Fatty acids with from 8 - 13 carbon atoms. Sources: dairy fat, coconut and palm kernel oils
Medium - chain fatty acids
Fatty acids with from 14 - 20 carbon atoms. Sources: most fats and oils
Long - chain fatty acids
Fatty acids with twenty - one or more carbon atoms. Sources: peanut oil
Very - long-chain fatty acids
The unsaturated fatty acids are further classified into three sub - groups according their chain lengths.
Short Chain Unsaturated fatty acids
Long Chain Unsaturated fatt acids
Very long Chain Unsaturated fatty acids
Fatty acids with 19 or fewer carbon atoms.
Short - chain unsaturated fatty acids
Fatty acids with 20 - 24
carbon atoms.
Long - chain unsaturated fatty acids:
Fatty acids with 25 or more carbon atoms.
Very - long - chain unsaturated fatty acids
is the most common
MUFA and it is present in considerable quantities in both
animal and plant sources.
Oleic acid
can be divided into 12 families, ranging from double bonds located at the n-1 position to the n-12 position.
PUFA
are the simple PUFA, which attain major proportions in most vegetable oils.
Linoleic (w-6) and a-linolenic (w-3) acids
are the most important n-3 fatty acids in human nutrition. EPA and DHA are components of marine lipids.
Eiocosapentaenoic acid (EPA) and
docosahexaenoic acid DHA)
Fat for Healthy Adults above 19 years old (PDRI)
15-30%
cholesterol removes the lipids from the tissues and transports it back to liver for disposal. Hence, it is termed as ‘good cholesterol.
High Density Lipoprotein
has the highest cholesterol fraction, favors lipid deposition in tissues including blood vessels and hence termed ‘bad’ cholesterol.
LDL lower density lipoprotein
Total fat intake for adults ages 20 and older should comprise, of less of total calorie intake for the prevention of unhealthy weight gain, and the type of fat consumed should be mostly unsaturated fatty acids.
30%
