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Nutrition 3210 > Unit 5: Lipids > Flashcards

Unit 5: Lipids Flashcards

1
Q

____ is the largest category of lipids

A

Triglycerides

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2
Q

Triglycerides and phospholipids can be of ________ origin.

A

plant and animal

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3
Q

What % of all dietary lipids do phospholipids make up?

A

2%

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4
Q

Where are phospholipids used in the body?

A
  • make up part of cell membranes

- involved in fatty acid transport (outer shell of chylomicrons)

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5
Q

T or F: phospholipids are soluble in fat but not water

A

False

soluble in both fat and water

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6
Q

What are three food sources of phospholipids?

A
  • egg yolks
  • soy beans
  • peanuts
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7
Q

Sterols are found in _____-based foods

A

animal

ONLY

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8
Q

What are sterols used for in the body?

A

-precursor to hormones, Vit D, and bile acids

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9
Q

How does chain length affect the properties of fatty acids?

A
  • longer = more solid at room temp

- shorter = more liquid at room temp

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10
Q

What are the 4 functions of triglycerides?

A
  • energy source
  • insulation/protection
  • improves bioavailability/transport of other fat-soluble nutrients
  • food flavour, texture, odour
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11
Q

How many types of fatty acids are there and what are they?

A

Three:

  1. saturated
  2. monounsaturated
  3. Polyunsaturated
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12
Q

A ______ fatty acid has more than one double bond

A

polyunsaturated

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13
Q

A _______ fatty acid has only one double bond

A

monounsaturated

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14
Q

A saturated fatty acid has what structure?

A

all carbons single bonded to adjacent carbons or 2 H atoms

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15
Q

The formula for omega fatty acids are counted from the _____ end

A

methyl end

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16
Q

The ____ end of a fatty acid is referred to as alpha

A

carboxylic acid

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17
Q

What is the difference between trans and cis fatty acids?

A

cis: hydrogens of DB are on same side, bend in u-shape, more naturally occurring
trans: hydrogens of DB are on opposite sides, more linear

18
Q

For dietary lipids you want to minimize _____ FA intake and maximize ____ FA intake

A
  1. saturated

2. polyunsaturated

19
Q

What is the chemical formula for cholesterol?

A

C27H45OH

20
Q

T or F: all cells synthesize cholesterol

A

True

synthesis of cholesterol is especially prevalent in the liver

21
Q

How much cholesterol does your body produce a day (in mg)

A

1000mg/day

22
Q

What is the use/significance of cholesterol?

A
  • component of cell membranes, neurons

- precursor to molecules

23
Q

How does phytosterols from plants affect cholesterol?

A
  • phytosterols are poorly absorbed
  • decrease cholesterol absorption
  • ingredient used to reduce cholesterol
24
Q

What enzyme is responsible for breaking down lipids?

A

-pancreatic lipase

25
Q

Lipid absorption occurs in the ______ and ______

A
  1. duodenum

2. jejunum

26
Q

How does absorption of small lipids vary from absorption of large lipids?

A
  • small lipids can move directly into bloodstream via thoracic duct
  • larger lipids combine with bile to form micelles that are water soluble to penetrate watery solution of cells, then lipid can diffuse into cell
27
Q

High density lipoprotein (HDL) has the highest levels of ____ and lowest levels of _____.

A
  1. protein

2. triglycerides

28
Q

Chylomicrons have the highest levels of _____ and lowest levels of ______.

A
  1. triglycerides

2. protein

29
Q

After ingestion of lipids, how long until their presence is observed in blood? When does the lipid level peak and when are lipids cleared from the body?

A
  • first seen 1-2 hrs after eating
  • peak at 3-5 hrs
  • cleared after 10 hrs
30
Q

What does the liver do in the presence of cholesterol normally?

A

-liver cells engulf LDL and extract cholesterol

31
Q

What is the main function of LDL?

A

-delivers cholesterol to synthesize membranes and hormones

32
Q

What are two ways cholesterol can accumulate in the blood?

A
  • increased saturated FA uptake blocks cholesterol receptors in liver
  • low amounts of LDL receptors in liver to begin with
33
Q

Why is HDL called good cholesterol?

A

-since it’s low in cholesterol (mostly protein), it can absorb cholesterol from blood and plaque

34
Q

How does atherosclerosis develop?

A
  • LDL invades tunica intima, worsens with more free radicals, cholesterol deposits
  • attracts macrophages, forms foam cells
  • intima becomes inflamed, sustains cycle
35
Q

What’s so bad about foam cells?

A
  • lipid droplets form inside
  • releases cholesterol crystals which contribute to plaque
  • injures endothelial cells
36
Q

Why are injured endothelial cells a bad thing?

A
  • they produce nitric oxide from L-arginine
  • nitric oxide is a potent vasodilator, triggers smooth muscle to relax and increase diameter
  • with less nitric oxide blood vessels remain constricted
37
Q

What are three sources of food with high [ALA]

A
  • ground flaxseeds
  • flaxseed oil
  • walnuts
38
Q

What is the recommended ratio of omega-6:ALA?

A

4:1 or lower

39
Q

ALA (alpha-linolenic acid) is a _____-based omega-__ fatty acid that is essential.

A
  1. plant

2. 3

40
Q

What happens to omega-6 FA in the body?

A
  • liver converts into arachidonic acid

- A. acid is precursor to prostaglandins, is pro-inflammatory

41
Q

What are the benefits of the omega-3 derivatives, EPA and DHA?

A

EPA: cardiovascular benefits
DHA: role in brain, neuron and eye development, esp. in infants
General: decreases tendency to form blood clots, lowers lipid levels, inhibits atherosclerosis and inflammation

42
Q

The average intake of EPA/DHA is ____mg/day, and to recieve anti-arrhythmic effects would require an intake of ____mg/day

A
  1. 100

2. 750

Nutrition 3210 (9 decks)

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