Unit 2.2

Question 1

What lipids are solid at room temperature?

Answer 1

Fats (triglycerides and saturated fatty acids)

Question 2

What lipids are liquid at room temp?

Answer 2

Oils (unsaturated fatty acids)

Question 3

What is the main form of lipids in foods and body? What are they used for?

Answer 3

Triglycerides

Energy storage

Question 4

Energy in lipids

Answer 4

9 Kcal//g (energy dense)

Question 5

What is the largest source of energy?

Answer 5

TAGs

Question 6

What are precursors of ecosanoids?

Answer 6

Phospholipids

Question 7

Functions of TAGs

Answer 7

Provide energy (FA)

Store energy (stable and dry)

transport of lipid-soluble nutrients

Question 8

What are the most common lipids in biological membranes?

Answer 8

Phospholipids (phosphoglycerolipids)

Question 9

Function of phospholipids

Answer 9

Digestion of dietary lipids (lecithin)

Sources of eicosanoids (at C-2)

Transport of lipid soluble nutrients

Question 10

Cholesterol’s are sources of…..?

Answer 10

All steroid hormones

Bile salts for lipid digestion

Vitamin D

Question 11

Function of cholesterol

Answer 11

Component of biological membranes

Transport of lipid soluble nutrients

Question 12

General formula for simple lipids

Answer 12

R-COOH

Question 13

Fatty acids can be…..

Answer 13

Short, medium and long-chain

Saturated (SFA)

Unsaturated (UFA)

• Monounsaturated (MUFA)
• Polyunsaturated (PUFA)

Trans (TFA, mostly man-made)

Nonessential (NEFA)

Essential (EFA

• Linoleate, linoleic acid (C18:2, omega 6)
• Linolenate, linolenic acid (C18:3, omega 3)

Question 14

Carbon chain for..

Saturated FA

Monounsaturated FA

Polyunsaturated FA

Answer 14

C18:0

C18:1

C18:2

Question 15

What fatty acids are more common in foods? Cis or trans?

Answer 15

Cis

Cells only make cis fatty acids

Question 16

Where are trans fats primarily found?

Answer 16

Foods containing hydrogenated fats such as margarine, shortening and deep fat-fried foods

Question 17

When are cis FA converted to trans FA?

Answer 17

Primarily during storage, process and cooking

Question 18

Omega-3… first double bond is located where?

Answer 18

On the 3rd carbon from them omega end

Question 19

Where is the double bond located on omega-6?

Answer 19

On the 6th carbon from the omega end

Question 20

Name examples of SFA

Answer 20

Coconut oil

Butter

Palm oil

Lard or beef fat

Question 21

Some sources from MFA

Answer 21

Olive oil

Canola oil

Peanut oil

Question 22

Name some sources of PFA

Answer 22

Safflower oil

Sunflower oil

Corn oil

Soybean oil

Question 23

Sources of TFA

Answer 23

Tub margarine

Stick Margarine

Shortening

Question 24

Plant oils contain SFA from 50%-90% in ____ and ____ oils

Answer 24

Palm

Coconut

Question 25

Why are emulsifiers typically added?

Answer 25

To improve texture

Question 26

What are some common emulsifiers

Answer 26

Lecithins Monoglycerides Diglycerides Polysorbate (60,80) Egg whites Egg yolks Whole eggs (no shit, if egg whites and yolks are in here)

Question 27

When fat is removed, what is typically added in its place?

Answer 27

Sugars

Question 28

What is often used in soft serve ice cream

Answer 28

Fat replacements, such as gum fiber

Question 29

What is rancidity? (I guess that’s how I should ask......)

Answer 29

Decomposed oils Breakdown of the C=C bonds by UV light and/or O2

Question 30

Problems with rancid food..

Answer 30

Unpleasant odor and flavor PUFA more susceptible Limited shelf life

Question 31

Ways to prevent rancidity

Answer 31

Vacuum-pack Hydrogenation * Addition of natural antioxidants Addition of artificial antioxidants

Question 32

Natural antioxidants added to prevent rancidity

Answer 32

Vitamin E (tocopherols, tocotrienols) Vitamin C (ascorbate)

Question 33

What artificial antioxidants are added to prevent rancidity

Answer 33

Butylated hydroxyanisol (BHA) Butylated hydroxytoluene (BHT)

Question 34

How do trans fatty calcium form

Answer 34

By partial hydrogenation of unsaturated FA

Question 35

Why are trans fatty acids added to foods

Answer 35

To increase shelf life or stability at high temps of oils used in cooking (especially deep frying)

Question 36

What allows a given fatty acid to adopt an extended conformation

Answer 36

A trans double bond

Question 37

Trans FA can pack more regularly and show higher _____ ____ than cis forms

Answer 37

Melting points

Question 38

Consuming trans fats increases risk of:

Answer 38

Cardiovascular disease —avoid deep-frying partially hydrogenated veggie oils

Question 39

Lipid digestion in the stomach

Answer 39

Only minor digestion of fat through the action of lipase enzymes

Question 40

Fat digestion and the liver

Answer 40

Liver produces bile, stored in the gallbladder and released through the bile duct into the small intestine. Bile aids in fat digestion and absorption by emulsifying lipids in the digestive juices

Question 41

Lipid digestion and the pancrea

Answer 41

Pancreas secretes a mixture of enzymes, including lipase, into the small intestine

Question 42

Lipid digestion in the small intestine

Answer 42

Primary site for digestion and absorption of lipids Once absorbed, long-chain fatty acids are packaged for transport through the lymph and bloodstream (shorter-chain fatty acids are absorbed directly into portal circulation)

Question 43

Lipid digestion in the large intestine

Answer 43

Less than 5% of ingested fat is normally excreted in the feces

Question 44

Substrate kid pancreatic lipase (and colipase)

Answer 44

TAGs

Question 45

Substrates for phospholipase A2

Answer 45

Phospholipids

Question 46

Substrate of cholesterol ester hydrolase

Answer 46

Cholesterol esters

Question 47

How much dietary fat is absorbed? Where?

Answer 47

95% Diffused into absorptive cells

Question 48

Which fatty acids are water soluble? Where do they enter

Answer 48

Short and medium-chain (<12C) fatty acids The portal system

Question 49

Which fatty acids are not water soluble? What are they reformed into? Where do they enter?

Answer 49

Long-chain fatty acids Triglycerides Lymphatic system

Question 50

Key role of chylomicron

Answer 50

Carries dietary fat from the small intestine to cells

Question 51

Key role of VLDL

Answer 51

Carries lipids made and taken up by the liver to cells

Question 52

Key role of LDL

Answer 52

Carries cholesterol made by the liver and from other sources to cells

Question 53

Key role of HDL

Answer 53

Contributes to cholesterol removal from cells and, in turn, excretion of it from the body

Question 54

What binds to LDL? How is it taken up?

Answer 54

Receptors on the cell surface (mostly liver cells) Endocytosis

Question 55

Receptor pathway for LDL process is enhanced by what?

Answer 55

Diets low in cholesterol and saturated fat

Question 56

HDL is synthesized by: It is a high proportion of:

Answer 56

Liver and intestine Protein

Question 57

Functions of HDL

Answer 57

Picks up cholesterol from dying cells and blood Transfers cholesterol to other lipoproteins Can transfer directly back to the liver (reverse cholesterol transport) Blocks oxidation of LDL * Can closely predict risk of CVD*

Question 58

Functions of antioxidants

Answer 58

Reduce oxidation (LDL) Slow down LDL update into scavenger cells

Question 59

Antioxidants found in plant foods

Answer 59

Ascorbate Vitamin E Lycopene Carotenoids Resveratrol Sulforaphane Anthocyanins

Question 60

What removes oxidized LDL from circulation?

Answer 60

Scavenger WBC

Question 61

Purpose of the scavenger pathway

Answer 61

Prevents oxidized LDL from returning to circulation

Question 62

Build-up of plaque on walls of the blood vessels leads to what?

Answer 62

Atherosclerosis

Question 63

What enhances the process plaque buildup in atherosclerosis?

Answer 63

Diets high in cholesterol, saturated fat and trans fat

Question 64

Omega-3, AKA

Answer 64

Alpha-linolenic acid

Question 65

Omega-6, AKA:

Answer 65

Linoleic acid

Question 66

Omega-3 and omega-6 are ______ fatty acids

Answer 66

Polyunsaturated

Question 67

Omega 3 includes:

Answer 67

Docosahexaenoic acid (DHA) Eicosapentaenoic acid (EPA)

Question 68

Which omega includes arachidonic acid?

Answer 68

Omega-6

Question 69

Which omega is pro-inflammatory ?

Answer 69

Omega-6

Question 70

Alpha-linolenic acid is found in:

Answer 70

Fish Canola oil Soybean oil Walnuts Flax seeds

Question 71

What is the original source of omega 3s?

Answer 71

Micoalgae

Question 72

Omega-3 provides what health benefits?

Answer 72

Cardiovascular

Question 73

Linoleic acid is found in:

Answer 73

Many foods, particularly plant oils

Question 74

Excess intake of omega-6 may cause:

Answer 74

General inflammation and increase blood pressure Can also increase blood clotting

Question 75

Benefits of DHA and EPA

Answer 75

Decrease blood clotting Reduce heart attack Decrease inflammation