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Ntrnl Bchmstry > Lipids > Flashcards

Lipids Flashcards

1
Q
  • Solid at room temperature.
  • Animal sources
  • Except coconut and palm oils which are solid at room temperature.
A

Fats

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2
Q
  • Liquid at room temperature.
  • Plant sources
  • Except fish oils which is liquid at room temperature.
A

Oils

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3
Q
  • Also composed of C, H, and O atoms like carbs but differs in proportion.
  • Insoluble to water but soluble in organic solvents.
A

Composition of Lipids

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4
Q

• Edible lipids:

A

triglycerides, phospholipids, and sterols.

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5
Q

• Triglyceride =

A

1 glycerol + 3 fatty acids

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6
Q

Lipids are stored in

A

Adipose tissue

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7
Q

Structural function

A

◦Insulation,
protection,
integral parts of cells & tissues

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8
Q

Lipids spare ___, ___, and ___.

A

Spare protein, B1 & B3

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9
Q

Simple Lipids or Neutral fats

A

Trigylcerides and fatty acids

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10
Q

Compound Lipids

A

Phospholipids

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11
Q

Components of Phospholipids

A

Neutral fats +
Phosphoric acid +
Nitrogenous base

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12
Q

Sources of Phospholipids

A

eggs, soy beans, liver, wheat germs, peanuts

•Cell membranes, emulsifiers

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13
Q

Derived lipids

A

Sterol

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14
Q

type of lipids that is obtained by hydrolysis or enzymatic breakdown

A

Derived Lipids

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15
Q

no double bonds FA

A

Saturated FA

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16
Q

one double bond FA

A

Monounsaturated FA

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17
Q

two or more double bonds FA

A

Polyunsaturated

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18
Q

Degree of unsaturation affects the
temperature at which the molecule
melts. If saturated the molecules are ___.

A

firm

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19
Q

Degree of unsaturation affects the
temperature at which the molecule
melts. If unsaturated the molecules are ___.

A

more liquid

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20
Q

All electrons in outermost valence of C are paired in this type of fatty acid.

A

Saturated FA

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21
Q

Sources of Saturated Fatty Acid

A

coconut oil, chocolate, butter, animal fat

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22
Q

Sources of Monounsaturated FA (MUFA)

A

•Oleic acid in olive oil, avocado, almonds

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23
Q

Sources of Polyunsaturated FA (PUFA)

A

•Linoleic acid in corn oil, soy bean oil, fish oils

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24
Q

Oxidation of Unsaturated Lipids may result to ___ ___ & ____.

A

rancid odor & taste

25
Q

rancid odor & taste can be minimized by

A

HYDROGENATION

26
Q

type of food products that can cause an increase in LDL cholesterol and decrease in HDL cholesterol -> which increases the risk of heart disease

A

Processed foods

27
Q

contains 6 C or less carbon atoms

A

Short-chain FA

28
Q

examples of Short-chain FA

A

Butyric acid, Caproic Acid

29
Q

6–12 carbon atoms

A

Medium-chain FA

30
Q

examples of Medium-chain FA

A

Stearic acid, Lauric

31
Q

> 12 carbon atoms

A

Long chain FA

32
Q

examples of Long chain FA

A

Palmitic, EPA, DHA

33
Q
  • Omega 6 FA
  • Derivative of Arachidonic FA
  • Promotes arterial dilatation and contractility of the heart
A

Linoleic FA

34
Q
  • Omega 3 FA
  • Derivative of eicosanoids like EPA and DHA
  • Promotes growth and development
  • Modulates clotting and blood pressure
A

Linolenic FA

35
Q

enzyme that breaks down Triglyceride into Glycerol + 3FA

A

Pancreatic Lipase

36
Q

an enzyme that attaches free cholesterol to fatty acid for the absorption of cholesterol

A

Cholesterol esterase

37
Q

Breaks down lecithin

A

Lecithinase

38
Q

Transport vehicles for lipids in the lymph or blood

A

LIPOPROTEINS

39
Q

Made up of Triglycerides

  • largest, least dense, carry greatest number of TGs
  • carry TGs from intestine to the rest of the body
  • grows smaller in size as lipids are carried to other cells
  • protein remnants of LPs get dismantled in liver for recycling Transports lipids from the intestine to the liver
A

Chylomicron

40
Q
  • Made up of Triglyceride
  • Formed in the liver
    -LPs synthesized in the liver for delivery to other body cells of TGs
  • “drops off” TGs at different sites
    -After losing TGs, VLDL picks up cholesterol circulating in the bloodstream
    VLDL - > LDL
A

Very Low- Density Lipoprotein

41
Q
  • LPs with low pro to lipid ratio
  • provide cholesterol and few TGs to cells in muscles, the heart, fat stores, mammary glands, etc.
  • Made out of cholesterol
A

Low Density Lipoprotein (LDL)

42
Q
  • LPs with high pro to lipid ratio
  • synthesized in the liver
  • carry cholesterol and PLs from cells back to the liver for breakdown or disposal
  • Made out of proteins
A

High Density Lipoprotein (HDL)

43
Q

Intermediate between VLDL and LDL

A

Intermediate density lipoprotein

44
Q 
Arrange in descending order according to density:
◦LDL
◦Chylomicrons
◦HDL
◦VLDL
A

Descending order according to density.

  1. HDL: half protein, accounting for high density
  2. LDL: half cholesterol, accounting for implication in heart disease
  3. VLDL: half TG, accounting for low density
  4. Chylomicrons: so little protein and so much TG that they are the lowest in density
45
Q

• Carry cholesterol to the

cells for utilization

A

VLDL, IDL, and LDL

46
Q 
• Carries cholesterol from
the cells to the liver for
breakdown and
elimination from the
body
47
Q

Helps protect against heart disease

Increased values are better

A

Good Cholesterol (HDL)

48
Q

Increases risk of heart disease
Reduced values are better
Diets high in saturated fat and trans fatty acids raise LDL levels

A

Bad Cholesterol (LDL/VLDL)

49
Q

Normal Blood Values of HDL

A

HDL= 40 mg/dL or higher

50
Q

Normal Blood Values of LDL

A

LDL= <130 mg/dL

51
Q

obesity is more directly linked to

52
Q

cancer is more directly linked to

A

unsaturated

53
Q

CVD cardiovascular disease is more directly linked to

54
Q

Percent Recommended intake of energy from fat

55
Q

Percent Recommended intake from PUFA

A

10% of TER

56
Q

Percent Recommended intake from MUFA

A

10-15% of TER

57
Q

Rest or less than __% from saturated fatty acids (SFA)

A

7-10% of TER

58
Q

__ - ___% of TER for preschool to elderly

59
Q

Percent Recommended intake of lipids for Infants

Ntrnl Bchmstry (31 decks)

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