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Biol 203 > Lesson 5: Lipids > Flashcards

Lesson 5: Lipids Flashcards

1
Q

What are the 4 types of lipids?

A

Fatty Acids
Triglycerides
Phospholipids
Cholesterol

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2
Q

Why are lipids necessary?

A

Enhance flavor
Increase intestinal absorption of fat-soluble vitamins and phytochemicals
Contribute to satiety

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3
Q

Which fat protects the abdominal organs?

A

Visceral fat

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4
Q

Which fat helps maintain body heat and cushions the body?

A

Subcutaneous fat

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5
Q

Which fat increases the chances of cardiovascular disease?

A

Visceral fat

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6
Q

True or False: Fat provides more than twice the energy of carbs and protein

A

True

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7
Q

True or false: Lipids are the main source of energy when we are at rest

A

True

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8
Q

Do we store energy mostly as fat or glycogen?

A

Fat

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9
Q

What is the downside of energy storage as fat?

A

We can store an unlimited amount

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10
Q

Which lipid is the basic building block of most lipids and is composed of a chain of carbon atoms attached to hydrogen atoms?

A

Fatty acids

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11
Q

Which lipid is made up of 3 fatty acids?

A

Triglycerides

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12
Q

Which lipid is made up of 2 fatty acids?

A

Phospholipid

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13
Q

Which lipid contains no fatty acids and is not used as a source of energy?

A

Cholesterol

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14
Q

What does each fatty acid contain?

A

a methyl group at one end

Acid group at another end

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15
Q

Length of short chain FA

A

2-4 carbons long

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16
Q

Length of medium chain FA

A

6-12 carbons long

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17
Q

Length of long chain FA

A

14-24 carbons long

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18
Q

Do saturated fatty acids contain double bonds?

A

No

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19
Q

Do unsaturated fatty acids contain double bonds?

A

Yes

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20
Q

What does the double bond cause?

A

A kink in the chain

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21
Q

What do we called an FA with one double bond within carbon chain?

A

monounsaturated fatty acid

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22
Q

What do we called an FA with two or more double bonds within carbon chain?

A

polyunsaturated fatty acid

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23
Q

What determines the shape of a fatty acid?

A

Saturation

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24
Q

What does saturation also determine?

A

Behavior of the lipid

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25
Q

Are saturated FAs liquid or solid at room temperature?

A

Solid (ex: butter)

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26
Q

Are unsaturated FAs liquid or solid at room temperature?

A

Liquid (ex: oil)

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27
Q

Are omega 3 and 6 essential nutrients?

A

Yes our body cannot synthesize them so they need to be supplied by the diet.

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28
Q

What kind of fatty acid is linoleic acid?

A

Omega 6

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29
Q

What kind of fatty acid is linolenic acid?

A

Omega 3

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30
Q

What are the two other omega 3 fatty acids that can be synthesized from linolenic acid?

A

DHA (docosahexaenoic acid)

EPA (eicosapentaenoic acid)

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31
Q

In what foods are DHA and EPA rich in?

A

Fish oils and shellfish

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32
Q

Which omega 3 is essential for the development of the brain and improves learning?

A

DHA

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33
Q

Which omega 3 lowers blood pressure, reduces clot formation and reduces inflammation?

A

EPA

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34
Q

What two shapes can unsaturated fatty acids come in?

A

Cis fatty acid

Trans fatty acid

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35
Q

What is a cis fatty acid?

A

If H atoms next to a double bond are on the same side of the chain

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36
Q

What is a trans fatty acid?

A

If H atoms are on opposite sides of the chain

37
Q

Through what process do unsaturated FAs go from cis-shape to trans-shape?

A

Hydrogenation

38
Q

Products made with _________ have a longer shelf life.

A

Trans fats

39
Q

Which is the most common lipid found in our food?

A

Triglycerides

40
Q

What are triglycerides composed of?

A

3 fatty acids + 1 glycerol molecule

41
Q

True or False: FA of triglycerides can be either monounsaturated or polyunsaturated?

A

False. They can also be saturated

42
Q

What happens to oils with high amounts of PUFA when deep fried?

A

Turn rancid

43
Q

Under prolonged exposure to high heat, what happens to the double bonds in the fatty acid?

A

they break

44
Q

What is a free radical?

A

atom with incomplete valence shell

45
Q

Why are PUFAs more sensitive to becoming free radicals?

A

Due to multiple double bonds in the cis-configuration

46
Q

Why are saturated and monounsaturated fatty acids more heat stable?

A

They have one or fewer double bonds

47
Q

What is a diglyceride with a polar end attached to two non-polar hydrocarbon tails?

A

Phospholipid

48
Q

Which is the most common phospholipid?

A

Lecithin

49
Q

What are the roles of phospholipids?

A

Major structural component since they make up cell membranes of all living organisms

50
Q

What do we call the two sheets of phospholipids that make up the cell membrane?

A

The lipid bilayer

51
Q

Phospholipids contain a _____________ head and __________ tail.

A

Hydrophilic head

Hydrophobic tail

52
Q

Which omega 6 fatty acid is present in the phospholipid bilayer?

A

Arachidonic acid

53
Q

What do we call a substance with both water-soluble and fat-soluble portions that promotes the mixing of oils and fats in a watery solution?

A

Emulsifiers

54
Q

Where is cholesterol found?

A

Only in the animal kingdom…not found in plants

55
Q

Is cholesterol an essential nutrient?

A

No, the liver can synthesize it

56
Q

Does cholesterol contain fatty acids? Is it broken down for energy?

A

No and no

57
Q

What are the roles of cholesterol in the body?

A

Synthesis of estrogen and testosterone
Role in vitamin D synthesis
Bile contains cholesterol and is crucial to the digestion of lipids

58
Q

What does it mean to be hydrophobic?

A

water-fearing or non-water soluble

59
Q

What does it mean to be hydrophilic?

A

water-loving or water-soluble substances

60
Q

Where does the bulk of chemical digestion of lipids occur?

A

In the small intestine

61
Q

Which accessory organs aid in chemical digestion of lipids?

A

Liver
Gallbladder
Pancreas

62
Q

What does bile contain?

A

Cholesterol, salts and lecithin

63
Q

What hormone is triggered when fat enters the small intestine?

A

cholecystokinin (CCK)

64
Q

What does CCK do?

A

Signals the gallbladder to release it’s store of bile

65
Q

What does the excretion of bile help do?

A

Reduce blood cholesterol

66
Q

Small molecules of digested triglycerides can diffuse easily into intestinal cells so they are absorbed directly into the bloodstream. What about larger molecules?

A

They merge into spherical complexes called micelles

67
Q

What are micelles?

A

Emulsified fat droplets formed by molecules by bile surrounding monoglycerides and fatty acids

68
Q

Once long chain FAs cross into epithelial cells they get repackaged into _________.

A

chylomicrons

69
Q

What is a chylomicron?

A

lipoprotein that is too large to enter into blood vessels, so it inters the lacteal vessel which delivers it to the left subclavian vein

70
Q

What are the 4 types of lipoproteins?

A

Chylomicrons
LDLs
VLDLs
HDLs

71
Q

What do chylomicrons do?

A

Transport dietary triglycerides and transport them to fat cells and muscle cells before returning them to the liver.

72
Q

What are VLDLs?

A

A product of the liver that contain mostly triglycerides

73
Q

What happens to VLDLs as they travel through the body?

A

The body cells remove triglycerides, causing the VLDLs to shrink. Since it has lost triglycerides, the proportion of lipids shift and cholesterol becomes the predominant lipid & lipoprotein density increases. So, they are cholesterol rich remnants called LDLs.

74
Q

What are LDLs?

A

Low density lipoproteins composed of cholesterol. They deliver cholesterol to cells but are considered the “bad” cholesterol.

75
Q

What are HDLs?

A

High density lipoproteins synthesized in the liver. They are mostly protein and considered good cholesterol.

76
Q

What do HDLs do?

A

They scavenge for cholesterol from dead cells and return to the liver.

77
Q

What is enterohepatic circulation?

A

The fact that most of the bile released into the small intestine is reabsorbed and sent back to the liver to be reused. Some is also excreted.

78
Q

Which blood cholesterol is linked to heart disease and increased risk of heart attack?

A

LDL

79
Q

Which blood cholesterol has a protective affect?

A

HDL

80
Q 
What do the following factors do:
Weight control
Unsaturated fat in the diet
Soluble dietary fibers
Phytochemicals
Moderate alcohol consumption
Physical activity
A

lower LDL/raise HDL

81
Q

What does the path leading to CVD begin with?

A

inflammation of the arterial wall

82
Q

What is a consequence of the immune response (inflammation) to CVD?

A

Plaque deposits. Arteries harden and narrow

Blood vessels narrow & can become blocked

83
Q

What do we call the death of cardiac muscle tissue resulting from blockage of one or more coronary arteries?

A

Heart attack

84
Q

What do we call partial blockage of the coronary arteries that results in chest pains?

A

Angina pectoris

85
Q

What is the death of nervous tissue in brain, usually resulting from rupture or blockage of arteries in head?

A

Stroke

86
Q

How can we reduce the risk of CVD?

A

Increase soluble fiber intake
Limit your fat intake to the AMDR
Increase your risk of omega 3 intake (anti inflammatory effect on body)
If lifestyle changes dont work, can use medications like Statin to interfere with liver’s ability to make cholesterol

87
Q

What is the AI of omega 3 for women?

A

1.1 grams/day

88
Q

What is the AI of omega 3 for men?

A

1.6 grams/day

Biol 203 (11 decks)

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