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HLSC 2P91 > Lipids > Flashcards

Lipids Flashcards

1
Q

What are the functions of fats?

A
  1. Energy stores
  2. Muscle fuel
  3. Padding
  4. Insulation
  5. Cell membranes (major material)
  6. Raw materials (converted to other compounds like hormones, bile, vit D)
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2
Q

What is the base unit of lipids?

A

Fatty acids

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3
Q

What are fatty acids?

A

chain of carbons with hydrogen atoms along the chain and at one end (methyl) and carboxyl group at the other end

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4
Q

What is the length of a carbon chain?

A

14-24 carbons

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5
Q

What is saturation?

A

– refers to the number of H atoms the carbons in the fatty acid are holding
– max number of H, without carbon-carbon double bonds = saturated fatty
acid (SFA)
– SFA do not have double bonds in between the long hydrocarbon chain

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6
Q

What is unsaturated?

A

– addition of a double bond in between the long hydrocarbon chain, where
2 hydrogen atoms are missing
– 1 double bond, monounsaturated fatty acid (MUFA)

-– more than 1 double bond (more than 4 hydrogen atoms are missing),
polyunsaturated fatty acid (PUFA) (e.g. linoleic acid in plant seeds and
oils)

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7
Q

Location of double bond

A

Count from methyl end

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8
Q

true or false: Two fatty acids cannot be synthesized in the body

A

true: it needs to be obtained in the diet

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9
Q

Where is alpha-linolenic acid found in?

A

flaxseed and flaxseed oil

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10
Q

Where is EPA and DHA that is made from ALA fouund?

A

fatty fish and fish oils

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11
Q

What are the three subclasses of lipids found in food and in the human body?

A
  1. Triglycerides
  2. Phospholipids
  3. Sterols (cholesterol)
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12
Q

What are trigluycerides?

A
  • Chief form of fat in foods: 95%
    of all fats consumed in our diet
  • Major storage form of fat in the
    body
  • They are composed of – Three fatty acid molecules
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13
Q

What makes up a triglyceride?

A

three fatty acid molecules and one glycerol molecule

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14
Q

What is glycerol made up of?

A

3-carbon alcohol that is the backbone of a triglyceride

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15
Q

What are saturated fatty acids?

A
  • Can be packed together tightly
    -Solid at room temp
  • Animal fats, coconut oil and butter
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16
Q

What are unsaturated fatty acids?

A

-Do not stack together well
-Liquid at room temp
-Plant oils

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17
Q

What is high in monosaturated fats?

A

Olive oil and canola oil.

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18
Q

What are high in polyunsaturated fats?

A

safflower and sunflower and corn oil -> High in omega-6

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19
Q

What is hydrogenation?

A

The addition of hydrogen atoms to monounsaturated or polyunsaturated fatty acids

  • Converts liquid fat into solid

-Creates trans fatty acids

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20
Q

What is an example of a naturally occuring trans-fatty acid?

A

Conjugated linoleic acid

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21
Q

What is a phospholipid?

A
  • Major component of cellular membrane
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22
Q

Hydrophilic

A

soluble in water (head group)

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23
Q

Hydrophobic

A

soluble in lipid (fatty acid tails)

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24
Q

What percentage does phospholipids and sterols make up of dietary lipids?

A

5%

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25
Q

What is the most common phospholipid?

A

Lecithin

26
Q

What is lecithin made up of?

A

glycerol with two fatty acids and a phosphate group and a molecule of choline

27
Q

Lecithin is used as what by the food industry?

A

An emulsifier (chocolate, margarine)

28
Q

What is a sterol?

A

Lipids containing multiple rings of carbon atoms

29
Q

What are the main functions of sterols?

A

-Emulsify fat (cholesterol in bile)
- Chemical messenger
-Bone metabolism

30
Q

True or false: Most sterols are manufactured in our bodies and are not essential?

A

True: they are not an essential component of our diet

31
Q

Where is cholesterol synthesized?

A

in the liver

32
Q

What are plant sterols?

A

found naturally in fruits and vegetables, nuts, seeds and oils, legumes and in fortified foods e.g.
margarine, orange juice, yogurts etc

33
Q

How much of sterols a day is good to improve blood cholesterol?

A

2g/day

34
Q

Why are fats not digested and absorbed easily?

A

Since they are insoluble in water

35
Q

What is limited digestion?

A

when fats occurs in the watery environments of the mouth or stomach

36
Q

Where does most of the digestion of fats occur?

A

Small intestine

37
Q

Digestion of lipids in mouth

A
  1. Melts hard fats
  2. lingual lipase secreted from sublingual salivary gland: Slight hydrolysis for most fats
38
Q

Digestion of lipids in the stomach

A
  1. churning action mixes fat with water and acid
39
Q

What is gastric lipase?

A

access and hydrolyses a small amount of fat

40
Q

Digestion of lipids in the small int.

A

– bile emulsifies fat (bile
release from gallbladder
triggered by Cholecystokinin CCK)

41
Q

What breaks down emulsified fat?

A

pancreatic and intestinal lipase
- triglycerides into glycerol and fatty acids

42
Q

What happens when fat and cholesterol are trapped in fibre?

A

exits in poop

43
Q

What is enterocyte?

A

Absorbs digestive products

44
Q

True or false: Medium and short-chain fatty acids absorbed in the small intestine

A

False: they are absorbed directly into the blood

45
Q

Where do short and medium-chain fatty acids move through?

A

move through the enterocyte and evert circulation through the capillaries

46
Q

Where are short and medium-chain fatty acids transported?

A

they are transported by the protein albumin and they will be carried to the liver by the portal vein

47
Q

How are chylomicrons transported?

A

they are too large to fit through the pores in the capillaries so they are transported through the lymphatic system

48
Q

What do lipids bundle with for transport?

A

proteins

49
Q

What are the 4 types of lipoproteins?

A
  1. chylomicrons
  2. very-low density lipo (VLDL)
  3. low density lipo (LDL)
  4. high density lipo (HDL)
50
Q

What are chylomicrons?

A

-the lipoproteins that transport lipids from the intestinal cells into the body.

51
Q

What picks up chylomicron remnants?

A

Liver cells

52
Q

What is VLDL?

A

the type of
lipoproteins made
primarily by liver cells to
transport lipids to adipose
and muscle tissue;
composed primarily by
triglycerides.

53
Q

What is LDL?

A

LDL carry cholesterol
and triglycerides from
the liver to the cells of
the body (peripheral
tissues) and are
composed primarily of
cholesterol.

54
Q

What is HDL?

A

the type of
lipoproteins that
transport cholesterol
back to the liver from
peripheral cells;
composed primarily of
protein.

55
Q

Total lipid DRI

A

20%-35% of daily caloric intake

important source of energy (9 kcal/g)

56
Q

n-6 fatty acids

A

essential fatty acid (linoleic acid)

DRI: 5%-10% of daily caloric
intake (11-22 g in 2000 kcal
diet)

57
Q

n-3 fatty acids

A

essential fatty acid along with DHA and EPA

DRI: 0.6%-1.2% of total daily caloric
intake (2.2 g in 2000 kcal diet)

58
Q

What is good about fatty acids omega-3?

A

potent protectors against heart disease

59
Q

Benefits of EPA and DHA?

A

1.protect heart health
2. lower blood triglycerides
3. prevent blood clots
4. lower BP
5. Defend against inflammation

60
Q

Where is cholesterol only found?

A

animal products (eggs, beef)

61
Q

What is the recommended amount of cholesterol for healthy people?

A

300mg/day

62
Q

Where does cholesterol leave liver?

A
  1. incorporated into bile, stored in
    gallbladder and delivered to intestine
    • Transported to all body cells via the
      bloodstream

HLSC 2P91 (18 decks)

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