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biochem > LIPIDS > Flashcards

LIPIDS Flashcards

1
Q

Are solid at room temp and can raise bad cholesterol levels, increasing the risk of heart disease

A

SATURATED FATS

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2
Q

These fats are commonly found in animal products like meat and dairy, as well as processed foods

A

SATURATED FATS

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3
Q

are healthy fats found in foods like nuts and avocados, known to improve heart health

A

UNSATURATED FATS

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4
Q

These fats remain liquid at room temp and help lower bad cholesterol levels in the body

A

UNSATURATED FATS

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5
Q

these are groups of naturally occuring organize materials that include fats, oils and waxes

A

LIPIDS

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6
Q

TRUE OR FALSE

Lipids are hydrophilic

A

FALSE, lipids are hydrophobic

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7
Q

building blocks of lipids

A

FATTY ACIDS AND GLYCEROL

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8
Q

recommended diet of fats

A

15-25%

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9
Q

BIOLOGICAL FUNCTIONS OF LIPIDS

A

A. Structural components of the cell membrane
B. Serves as a storage form of energy or as a source of
energy.
C. Emulsifying agents
D. Regulators of vital organs, protecting them from
mechanical shock and maintaining optimum body
temperature.
E. Serves as insulating materials ang give shape and
smooth appearance to the body.
F. Modulators of physiologic activity such as steroid
hormones and eicosanoids
G. Facilitates absorption of fat-soluble vitamins (ADEK)
H. Protein-sparing function
I. Contributes flavour and palatability to the diet.

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10
Q

Consist of long chains of
hydrocarbons to which a
carboxyl group is attached.

A

FATTY ACIDS

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11
Q

Building blocks of most lipids

A

FATTY ACIDS

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12
Q

They vary in length and degree
of saturation
– generally up to
26 carbons long.

A

FATTY ACIDS

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13
Q

Double bonds in fatty acids
usually have the ________
configuration.

A

CIS

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14
Q

Saturated fatty acids contain
hydrocarbon chains connected
by ____________

A

SINGLE BONDS

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15
Q

Contains two or more
double bonds of
hydrocarbon chains

A

UNSATURATED FATTY
ACIDS

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16
Q

MUFA stands for?

A

MONOUNSATURATED FATTY ACIDS

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17
Q

PUFA stands for?

A

POLYUNSATURATED FATTY ACIDS

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18
Q

Necessary for our
growth and nutrition

A

ESSENTIAL FATTY ACIDS

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19
Q

reduces blood cholesterol level

A

ESSENTIAL FATTY ACIDS

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20
Q

Contains C=C double
bonds

A

ESSENTIAL FATTY ACIDS

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21
Q

Linoleic Acid(LA)

A

Omega-6 fatty acid

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22
Q

Reduces blood clotting
tendency and reduced
blood pressure.

A

Omega-6 fatty acid

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23
Q

Alpha-linolenic acid (ALA)
– found in plants

A

Omega-3 fatty acid

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24
Q

Alpha-linolenic acid (ALA)
– found in _________

A

plants

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25
Q

Eicosapentaenoic Acid
(EPA), Docosahexaenoic
Acid (DHA) – found in
animals

A

Omega-3 fatty acid

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26
Q

Eicosapentaenoic Acid
(EPA), Docosahexaenoic
Acid (DHA) – found in
_________

A

ANIMALS

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27
Q

LA stands for?

A

LINOLEIC ACID

28
Q

ALA stands for?

A

ALPHA-LINOLEIC ACID

29
Q

EPA stands for?

A

EICOSAPENTAENOIC ACID

30
Q

DHA stands for?

A

DOCOSAHEXAENOIC ACID

31
Q

Any group of structurally
related hormone-like
derived from
arachidonic acid,
including
prostaglandins,
Leukotrienes, and
thromboxane.

A

ECOSANOIDS

32
Q

4 main groups of lipids

A

FATTY ACIDS
GLYCERIDES
NONGLYCERIDES
COMPLEX LIPIDS

33
Q

classification of lipids

A

TRIGLYCERIDE
NONGLYCERIDE LIPIDS
COMPOUND LIPIDS
DERIVED LIPIDS

34
Q

Considered as the
most plentiful lipids in
the body and our diet.

A

TRIGLYCERIDES

35
Q

They are the basic unit
of fat, consisting of
glycerol and fatty
acids.

A

TRIGLYCERIDES

36
Q

fats and oils are examples of what classification of lipids?

A

SIMPLE LIPIDS (TRIGLYCERIDES)

37
Q

This type of fat is
consisting of saturated
fatty acid and contains all
the hydrogen that it
possibly can.

A

SATURATED FATS

38
Q

Considered as the most
“dangerous” type of fat

A

SATURATED FATS

39
Q

this fat is Difficult to metabolize,
causing weight gain.

A

SATURATED FATS

40
Q

This type of fat is
healthier than saturated
fat and is believed to
reduce risk of heart
diseases.

A

UNSATURATED FATS

41
Q

Oleic Acid “Omega-9” is an example of?

A

Monounsaturated fats

42
Q

Contain monounsaturated fatty
acids and may be obtained
from olive oil, peanut oil, canola
oil, avocados, soybeans, corn,
and most nuts.

A

Monounsaturated fats

43
Q

Lowers levels of “bad”
cholesterol

A

Monounsaturated fats

44
Q

Include soybean oil, corn
oil, sunflower oil, seeds,
nuts, dark green
vegetables, and fatty fish
like salmon, tuna, and
mackerel.

A

Polyunsaturated fats

45
Q

Lowers levels of total
cholesterol

A

Polyunsaturated fats

46
Q

These are unsaturated fats
with bend tails, and are
common in fast foods, fried
foods, and many snack
products. The risk of heart
disease is even higher in
trans fats than saturated
fats.

A

TRANS FATS/
HYDROGENATED FATS

47
Q

A process in which hydrogen
is added to unsaturated fats to
make it more solid and more
resistant to chemical changes
like spoiling.

A

HYDROGENATION

48
Q

Since it increases the
saturation of fats, it can cause
a fat to lose its unsaturated
health benefits.

A

HYDROGENATION

49
Q

▪ “Base hydrolysis”
▪ “Alkaline hydrolysis”
▪ Products: glycerol and fatty
acid salts (soap)
o NaOH – used with saturated
fats to produce hard soaps
o KOH – used with
unsaturated fats to produce
softer, more liquid soaps

A

SAPONIFICATION

50
Q

Composed of long fatty acid
chains esterified to long –
chains of alcohols and cover the
feathers of some aquatic birds
and leaves of some plants.

A

WAXES

51
Q

__________ prevent water from
sticking on the surface of some
plants since they are
hydrophobic

A

WAXES

52
Q

These are lipids with
fused ring structure.

A

STEROIDS

53
Q

true or false

Many steroids also have
-OH functional group.

A

TRUE

54
Q

TRUE OR FALSE

All steroids have four
linked carbon rings and
several of them have a
short tail.

A

TRUE

55
Q

Lipids containing
additional
component in
addition to fatty
acids ang glycerol

A

COMPOUND LIPIDS (complex lipids)

56
Q

The major components
of the outermost layer of
animal cells, plasma
membrane.

A

PHOSPHOLIPIDS

57
Q

It is composed of two
fatty acids and a
modified phosphate
group that is attached to
a glycerol backbone.

A

PHOSPHOLIPIDS

58
Q

Carbohydrates attached to
lipids

A

GLYCOLIPIDS

59
Q

Glycerol + fatty acids +
carbohydrates

A

GLYCOLIPIDS

60
Q

Help in determining the
blood group of an individual

A

GLYCOLIPIDS

61
Q

Composed of lipids and
protein

A

LIPOPROTEINS

62
Q

Transport dietary fat and
cholesterol from the digestive
tract. Much of the fat is
deposide in the fat and muscle
tissue

A

Chylomicrons

63
Q

Delivery of fat and
cholesterol from the liver to
tissue throughout the body.

A

Very Low-Density
Lipoproteins
(VLDL)
(Density: 0.95-1.019
g/mL)

64
Q

Deposit cholesterol in tissue
throughout the body.
High levels are associated
with an increased risk of
atherosclerosis and coronary
heart disease

A

Low Density
Lipoproteins (LDL)
(Density: 1.019-1.063
g/mL)
“bad cholesterol”

65
Q

Circulate and pick up cholesterol from tissue
throughout the body.
High levels are associated
with a decreased risk of
atherosclerosis and coronary
heart diseas

A

High Density Lipoproteins (HDL)
(Density: 1.063-1.210
g/mL)
“high cholesterol”

66
Q

LIPOPROTEINS that are Removed from the blood
by the liver

A

Chylomicrons

67
Q

TOTAL CHOLESTEROL

A

▪ Desirable : <200 mg/dl
▪ Borlderline hyperlipidemia: 200 – 239 mg/dl
▪ Hyperlipidemia: > 240 mg/dl
▪ Favorable LDL: <130 mg/dl
▪ Favorable HDL: >35 mg/dl

biochem (8 decks)

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