Lipids Flashcards
Triglyceride
three fatty acids and a glycerol
Function of fats in foods
Nutrient: essential fatty acids
Energy: concentrated energy source
Transport: carry fat-soluble vitamins A, D, E, K to assist in their absorption
Sensory Appeal, appetite
Satiety: feeling full
Function of fats in body
Energy stores
Muscle fuel
Padding
Insulation
Cell membranes
Raw materials: fats are converted to other compounds such as hormones, bile and vit D
Lipids
Organic compound (C)
Triglycerides (3 fatty acids, 1 glyceride)
Fatty Acids
Features: chain length and saturation (# of C and H)
Fatty Acid hydrogenation
adding H atoms to unsaturated fats
Types of Fatty acids
Saturated (beef, butter, bacon, dairy)
Monounsaturated (olive oil, avocados)
Polyunsaturated (fish, walnuts)
Most foods have more than one kind of fat
Types of fat
Hydrogenation
Transfat (margarine)
Essential fatty acids
Omega 6 fatty acids (linoleic acid)
Omega 3 fatty acids ([alpha linolenic acid - needs to be converted to EPA], EPA, DPA)
Most people have too much 6 and too little 3.
Phospholipids
Phosphorus atom
Component of lipoproteins (emulsifiers, cell membrane structure)
What are chylomicrons?
triglycerides
cholesterol
phospholipid
fat-soluble vitamins
Enter the lymph system and then blood stream and then the liver
HDL
Want high amount
carries cholesterol from cells to liver