LIPIDS Flashcards
largely water insoluble. are molecules with
high energy yield that are made up of fats and oils
and primarily consist of carbon, hydrogen, and
oxygen in their chemical makeup
lipids
three main types of lipids
triacylglycerols, phospholipids, sterols
make up more than
95% of lipids in the diet and are commonly found in
fried foods, vegetables oil, butter, whole milk, cream
cheese, and some meats.
TRIACYLGLYCEROLS
where are TRIACYLGLYCEROLS commonly found
friend foods, vegetable oil, butter, whole milk, cream cheese and some meats
Only make up around 2% of dietary lipids. They exist
in both plants and animals and are water soluble.
For your body
‘
s cells to form a protective
membrane or barrier
phospholipids
are the rarest kind of lipid.
sterol
most well-known sterol
cholesterol
how does lipids work
they store energ, regulates and signaling, for insulating and protection
The excess energy from the food we eat is digested and
incorporated into??
adipose tissue or FA
regulate the body’s internal environment to keep
the temperature steady
triacylglycerol
AMDR for adult fat consumption
poly and monosaturated fats - 20 - 35%
saturated fats - fewer than 10%
trans fat - less than 1%
Prominent source of fat for most people
saturated fats
Found in plant oils
Common sources are nuts, nut products, avocados, extra virgin
olive oil, sesame oil, and canola oil
monosaturated fat
two types of polyunsaturated fats
omega 3 and 6 FA
Found mainly in plant-based foods such as, nuts, soybean oil, corn oil,
safflower oil, flaxseed oil, canola oil, and fish
polyunsaturated fats
Stick margarines, fast foods, commercial baked goods, and some
snack foods which contains?
trans FA
Good sources of these are cod liver oil and fish
DHA and EPA
is omega 3 and 6 FA essential or nonessential FA?
they are essential FA
are Linolenic acid, and the body can make
Eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA)
omega 3 fatty acid
what does omega 3 fatty acid makes
Eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA)
and are used to make
arachidonic acid (ARA) that is used to make eicosanoids
Omega-6 fatty acids,
what does omega 6 FA makes
arachidonic acid
The process of adding hydrogen to unsaturated fatty-acid chains
hydrogenation
makes the oil very hard and virtually unusable
total hydrogenation
Used in the fast food and processed food industries
More resistant to breakdown from extremely hot
cooking temperatures
PARTIALLY HYDROGENATED VEGETABLE OILS
dietary fat substitutes
fat substitute
carbohydrate based replacers
crude
emulsification in the stomach
what phase
gastric phase
lipolytic breakdown
by lipases and solubilization with bile
salts in the duodenum
what phase
duodenal phase
absorption into the
epithelial cells or enterocytes
lining the walls of the ileum
what phase
ilial phase
Digestion may be initiated in the mouth with what enzyme
lingual lipase
enzyme in saliva responsible for breakdown of
triacylglycerols and phospholipids into diglycerides and free fatty acids
lingual lipase
what does lingual lipase breaksdown
triacylglycerol and phospholipids into diglycerides
an enzyme that inhibits gut motility
cholecystokinin
acts as an emulsifier to combine the separated
fats with own watery fluids
bile
allow fats to pass through the watery layer of
mucous coating the absorptive lining of the digestive tract
by enveloping the fatty acids and monoglycerides to form
micelles
bile salts
breaks down the fats into free fatty
acids and monoglycerides
pancreatic lipase
when lipids are combined with carrier proteins in the cells
of the intestinal lining
chylomicrons
responsible for shuttling the triacylglycerols to various
locations where they are stored by the body in adipose
tissue for future use
cholymicrons
large lipoprotein that enters the lymphatic system and
soon be released into the bloodstream via the jugular
vein in the neck
cholymicrons
this enzyme dismantles the triacylglycerols in the
lipoproteins into fatty acids and glycerol, thus enabling these
to enter into the adipose cells
lipoprotein lipase
gradually release their triacylglycerols until all that is
left are cholesterol-rich remnants
cholymicrons
approximately 25% protein and
75% cholesterol and other fats
LDL - low density lipoprotein
50% protein and 50% cholesterol
and other fats
HDL - high density lipoprotein
bigger (yet lighter) and richer
in cholesterol than HDL
LDL
smaller, more dense, and richer in
protein
HDL
carry cholesterol into cells for
normal usage, but can also
deposit cholesterol into the
walls of blood vessels, which
can lead to harmful disease
LDL
scavenge excess cholesterol
from the cells, tissues, and blood
vessels and deliver back to the
liver where these are reused or
excreted
HDL
a compound which sustains many important body functions. In
excess, it is harmful if it accumulates in the vast network of blood vessels. High
blood LDL and low blood HDL are major indicators of blood cholesterol risk.
cholesterol
ncreased level of lipids, triacylglycerols, and cholesterol in the blood.
hyperlipidemia
a condition wherein the heart valves
become compromised in their ability to open wide enough to allow proper
blood flow.
stenosis
When the heart valves do not close tightly and blood begins to
leak between chambers
regurgitation
When valves bulge or
prolapse back into the upper chambe
mitrla valve prolapse
Defined as the excessive accumulation of body fat
obesity
