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Nutrition > Lipids > Flashcards

Lipids Flashcards

1
Q

lipid

A

hydrophobic compound of C, H, and O

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2
Q

fatty acids

A

most basic units of triglycerides and phospholipids

consist of C chains 2-80 C in length

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3
Q

basic structure of fatty acids

A

carboxylic acid group at alpha end
carbon chain
methyl group at omega end

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4
Q

short chain fatty acids

A

less than 8 carbons long

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5
Q

medium chain fatty acids

A

8-12 carbons long

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6
Q

long chain fatty acids

A

12+ carbons long

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7
Q

how does fatty acid chain length affect how we absorb, digest, and metabolize fatty acids?

A

long chain takes longer to digest/absorb

shorter chains are more H2O soluble

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8
Q

rancidity

A

when oxidized, foods containing fatty acids may develop bad smell/taste
H is extracted from fatty acid chain, and becomes a free radical (unpaired electron)
free radical makes fatty acid unstable, so O attaches to free electron

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9
Q

unsaturated fats are (more/less) likely to becomes rancid

A

more; double bonds are less stable

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10
Q

how to decrease rancidity

A

limit foods exposure to oxygen, heat. and light

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11
Q

hydrogenation

A

adding H to unsaturated fatty acid to make it more saturated and solid at room temp; aids in stabilization

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12
Q

omega 3 fatty acids

A

family of PUFA with first double bond between 3rd and 4th carbon from omega end

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13
Q

omega 6 fatty acid

A

family of PUFA with first double bond between 6th and 7th C from omega end

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14
Q

cis fatty acids

A

configuration where both H are on same side of double bond

more common in nature

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15
Q

trans fatty acids

A

configuration where each H are on opposite sides of double bond
found naturally not so often, just in milk and meat
mostly made during hydrogenation

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16
Q

triglyceride

A

3 fatty acids+glycerol backbone
most common type of lipid found in foods
aka ‘fat’
usually contains mix of fatty acids

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17
Q

phospholipids

A

2 fatty acids + phosphate group + glycerol backbone
type of lipid
also include a N containing group at head to make head hydrophilic/polar

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18
Q

lecithin

A

phospholipid made in body

integral to structure of cell membranes

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19
Q

emulsifier

A

compound that keeps 2 incompatible substances mixed together

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20
Q

sterols

A

type of lipids that contains 4 connecting rings of C and H
cholesterol is most common
do not contain glycerol or fatty acids
do not provide energy

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21
Q

cholesterol

A

4 ring sterol and hydrocarbon tail on one end, hydroxyl on other
found only in animal products

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22
Q

kind of sterols most often found in plants

A

phytosterols and phytostanols

23
Q

general fat digestion process

A

lipases remove fatty acids from glycerol backbone by hydrolysis
absorb fat through small intestine and transport by lipoproteins

24
Q

digestion of fats in mouth

A

mastication mainly, and warming of solid fats

no digestive enzymes for fats

25
Q

digestion of lipids in stomach

A

where digestion really starts

gastric lipase turns triglycerides to diglycerides and free fatty acids

26
Q

small intestine fat digestion

A

mostly occurs here
bile goes into duodenum and emulsifies fat
pancreatic lipase hydrolyzes triglycerides
phospholipase hydrolyze phospholipids
products are then brought into enterocytes via micelles

27
Q

how are glycerol and short/medium chain fatty acids absorbed

A

absorbed directly into bloodstream through mucosa of small intestine; to portal vein; to liver

28
Q

how are long chain fatty acids and monoglycerides absorbed

A

they must be reassembled
in enterocyte, free long chain fatty acids reattach to monoglycerides and combine with career proteins to form chylomicron

29
Q

chylomicron

A

type of lipoprotein that carries digestive fat and other lipids through lymph system to blood

30
Q

lipoprotein lipase (LPL)

A

enzyme that hydrolyzes triglycerides in lipoproteins into 3 fatty acids and glycerol

31
Q

very low density lipoproteins

A

deliver fat made in liver (triglyceride and cholesterol) to tissues
remnants are converted to LDL

32
Q

LDL

A

deposit cholesterol in artery walls; can lead to heart disease; formed from VLDL

33
Q

HDL

A

remove cholesterol from tissues and deliiver it to liver to be used as part of bile and/or excreted from body
made from cholesterol gathered in tissues and arterial walls

34
Q

components of lipoprotein

A

lipid center, phospholipid/protein shell

35
Q

essential nutrients that require dietary fat to be absorbed

A

vitamins A, D, E, K, cholesterol, phospholipids, carotenoids

36
Q

___ of dietary fat needed per day to stimulate formation of chylomicrons

A

20g

37
Q

linoleic and alpha linolenic acid needed for precursors to form _____

A

eicosanoids

38
Q

eicosanoids

A

hormone like structure in body that regulates immune system, blood clotting, inflammation, and BP
prostaglandins, thromboxjnes, leukotrines

39
Q

arachidonic acid

A

omega 6 fatty acid formed from linoleic acid

used to synthesize eicosanoids

40
Q

key role of cholesterol

A

serve as starting material in synthesis of steroid hormones

41
Q

AMDR for fat

A

20-35%

42
Q

T/F diet higher in fats but lower in kcal is still good

A

true

43
Q

saturated fat recommendation per day for heart health

A

<10%

44
Q

AI for linoleic acid in men; in women

A

17g/day; 12g/day

45
Q

AMDR for linoleic acid

A

5-10%

46
Q

AI for alpha linolenic acid in men; in women

A

1.6g; 1.1g

47
Q

how much essential fatty acids should people with heart disease consume per day

A

around 1g

48
Q

T/F we should eat as little dietary cholesterol as possible

A

true

49
Q

trans fats increase ____ and ___ level; decrease ___ level

A

LDL and triglyceride; HDL

50
Q

carb-based fat substitutes

A

most fat substitutes

use plant polysaccharides to retain moisture and catlike texture

51
Q

protein-based fat replacements

A

created from protein in eggs and milk

break down under high temp

52
Q

fat-based fat replacement

A

modified fats that either mimic fat for lower calories, or block fat absorption
mono or diglycerides used as emulsifiers
same cal/gram but you use less

53
Q

olestra

A

fat substitute thats a mix of sucrose and long chain fatty acids

54
Q

most common type of cardiovascular diseaes

A

coronary heart diseaes

Nutrition (6 decks)

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