Fatty Acids

Question 1

Describe a short chain FA.

Answer 1

4-6 C long (butyric acid)

Question 2

Describe medium chain FA.

Answer 2

8-12 C long (lauric acid)

Question 3

Describe long chain FA.

Answer 3

14-24 C long (palmitic acid, essential FA)

Question 4

What happens to short and medium FA when transported to the blood?

Answer 4

they are free FA bound to albumin

Question 5

How do short and medium FA get transported into the mitochondria?

Answer 5

does not require L-carnitine

Question 6

How do long FA get transported into the mitochondria?

Answer 6

requires L-carnitine

Question 7

What happens to long FA when transported to the blood?

Answer 7

free FA bound to albumin

Question 8

What is the difference between saturated, monounsaturated fats and polyunsaturated fat?

Answer 8

saturated has no double bonds and is a fat when at room temp.

monounsaturated fats have 1 double bond and is an oil at room temp

polyunsaturated fats have more than 1 double bond and is an oil when at room temperature

Question 9

Where are saturated FA found?

Answer 9

dairy, animal products, coconut oil, palm oil, etc

Question 10

Where are monounsaturated fats found?

Answer 10

olive oil and other veggie oils

Question 11

Where are polyunsaturated fats found?

Answer 11

veggie oils and fish oils

Question 12

What is a structure that PUFAs have that MUFAs and SFAs don’t?

Answer 12

have a methylene interrupted, allows for a more flexible structure (conjugated bonds)

Question 13

What is the difference between cis and trans PUFAs?

Answer 13

Cis = can still rotate

Trans = stuck in a linear position

Question 14

When linoleic acid (omega 6s) gets turned into ARA, what increases or decreases that turnover?

Answer 14

increased with saturated fat
decreased with LCFA
decreased by 87% in obese patients

Question 15

What are the symptoms of omega-6 deficiency?

Answer 15

breakdown of epidermal barrier for water loss (scaly skin, extreme thirst), poor wound healing, impaired reproduction, eventual death

Question 16

Describe the path for Omega-3s.

Answer 16

alpha-linoleic acid–> EPA–> DHA

Question 17

How much of ALA is converted to EPA?

Answer 17

5-9%

Question 18

What decreases the change of ALA?

Answer 18

decreased with saturated fat and LCFA

decreased in 66% of obese patients

Question 19

What are the symptoms of omega-3 deficiency?

Answer 19

decreased viscual acuity and peripheral neuropathy (extremely rare)

Question 20

When ARA is broken down by the COX enzyme, what does it become?

Answer 20

2 series prostaglandins and thromboxanes

Question 21

What are prostaglandins and thromboxanes?

Answer 21

inflammatory, clotters

Question 22

When ARA is broekn down by LOX enzyme, what does it become?

Answer 22

4 series leukotriens

Question 23

What are leukotriens?

Answer 23

inflammatory

Question 24

When EPA is broken down by the COX enzyme, what does it become?

Answer 24

3 series prostaglandins and thromboxanes

Question 25

Do 3 series prostaglandins and thromboxanes have any effect?

Answer 25

little to none

Question 26

When EPA is broken down by the LOX enzyme, what does it become?

Answer 26

5 series leukotriene

Question 27

Do 5 series leukotrienes have an effect?

Answer 27

little to none

Question 28

What type of fat increases your risk of heart disease?

Answer 28

trans fats

Question 29

What type of fat decreases your risk of heart disease?

Answer 29

PUFAs

Question 30

What can you recommend for people at risk for CHD?

Answer 30

1. swap trans fats for MUFAs and PUFAs
2. swap saturated fat for PUFAs
3. DON’T swap UFA for carbs

Question 31

When are lipids used?

Answer 31

as energy during rest, energy during low-intensity exercise, energy stores, cell integrity

gives foods a creamy, moist texture, satiety and absorption of vitamins ADEK