Unit 6- Macronutrients - Lipids Flashcards
Types of Lipids X 5
1 • Triglycerides-_____+______
2 • Phospholipids-__________
fat and oil
lecithin
Types of Lipids X 5
3• ______ _________ - Vitamin A, carotenoids
4• ______ _________ - Cholesterol
5•_________ ____________– Lipoprotein, eicosanoids
Isoprene lipids
Steroid lipids
Lipid derivatives-
Types of Lipids
Usually possess one or more of the following:
1–Fatty acids
2—Isoprene
3—_____________
Cyclopentanoperhydrophenanthrene (CPPP)
Triglycerides
_____% of food lipids are TGs
Fat: mainly from animal sources, mainly SAFAs
Oil: mainly from plant sources, mainly PUFAs
Exceptions: plant oils with little PUFA
***Coconut oil —-High in medium-chain fatty acids
Olive oil—High in _____ ______ C18:1,9
90%
oleic acid
Phospholipids
The body’s reserve of PUFAs
Food sources: Soybean, egg yolk, wheat germ
__________– is a nutritional supplement to supply choline and PUFAs
Lecithin
Phosphatidylcholine = lecithin
USED FOR:
Memory loss. There is preliminary evidence that taking a single 25 mg dose of phosphatidylcholine (PC-55, TwinLab) can improve some measures of memory in healthy college students. Anxiety. Eczema. Gallbladder disease. Manic-depressive illness. Circulation disorders of the arms and legs. Weight loss. High cholesterol. Premenstrual syndrome (PMS). Alzheimer's disease. Depressed immunity. Preventing aging. Other conditions.
**More evidence is needed to rate the effectiveness of phosphatidylcholine for these uses.
The following doses have been studied in scientific research:
BY MOUTH:
For hepatitis C: 1.8 grams of lecithin, which contains phosphatidylcholine, used daily with a medication called interferon.
Phosphatidylcholine is a chemical contained in eggs, soybeans, mustard, sunflower, and other foods.
The term “phosphatidylcholine” is sometimes used interchangeably with “lecithin,” although the two are different. Choline is a component of phosphatidylcholine, which is a component of lecithin. Although closely related, these terms are not the same.
Because the body uses phosphatidylcholine to make a brain chemical called acetylcholine, there is some interest in using it for treating “brain-centered” conditions such as memory loss, Alzheimer’s disease, anxiety, manic-depressive disorders, and a movement disorder called tardive dyskinesia.
Phosphatidylcholine is also used for treating hepatitis, eczema, gallbladder disease, circulation problems, high cholesterol, and premenstrual syndrome (PMS); for improving the effectiveness of kidney dialysis; for boosting the immune system; and for preventing aging.
Phosphatidylethanolamine = cephalin
Phosphatidylethanolamines in food break down to form PE-linked Amadori products as a part of the Maillard reaction.[12] These products accelerate membrane lipid peroxidation, causing oxidative stress to cells that come in contact with them.[13] Oxidative stress is known to cause food deterioration and several diseases. Significant levels of Amadori-PE products have been found in a wide variety of foods such as chocolate, soybean milk, infant formula, and other processed foods. The levels of Amadori-PE products are higher in foods with high lipid and sugar concentrations that have high temperatures in processing.[12] Additional studies have found that Amadori-PE may play a role in vascular disease,[14] act as the mechanism by which diabetes can increase the incidence of cancer,[15] and potentially play a role in other diseases as well. Amadori-PE has a higher plasma concentration in diabetes patients than healthy people, indicating it may play a role in the development of the disease or be a product of the disease.[16]
Cephalin is found in all living cells, although in human physiology it is found particularly in nervous tissue such as the white matter of brain, nerves, neural tissue, and in spinal cord. Whereas lecithin is the principal phospholipid in animals, cephalin is the principal one in bacteria.
cephalin A group of phospholipid compounds, which includes phosphatidyl ethanolamine and phosphatidyl serine. Both are major phosphoglycerides in animals and higher plants, in which they are important constituents of membranes.
Phosphatidylinositol = lipositol
Phosphatidylinositol is an important lipid, both as a key membrane constituent and as a participant in essential metabolic processes in all plants and animals, both directly and via a number of metabolites. It is an acidic (anionic) phospholipid that in essence consists of a phosphatidic acid backbone, linked via the phosphate group to inositol (hexahydroxycyclohexane). I
Phosphoinositides and the inositol polyphosphates are key components of the nucleus of the cell, where they have many essential functions, including DNA repair, transcription regulation and RNA dynamics. It is believed that they may be activity switches for the nuclear complexes responsible for such processes, with the phosphorylation state of the inositol ring being of primary importance. Different isomers appear to have specific functions at each level of gene expression, so extracellular events must coordinate the production of these compounds in a highly synchronous manner.
The extraordinary range of activities of phosphoinositides is relevant to major human diseases, including cancer and diabetes, making them important targets for pharmacological research and intervention. It should also be noted that the phospholipase C isoenzymes regulate the concentration of phosphatidylinositol 4,5-bisphosphate and related lipids and thence their activities, in addition to the generation of new biologically active metabolites.
Phosphatidylserine
Phosphatidylserine is a chemical. The body can make phosphatidylserine, but gets most of what it needs from foods. Phosphatidylserine supplements were once made from cow brains, but now are commonly manufactured from cabbage or soy. The switch was triggered by a concern that products made from animal sources might cause infections such as mad cow disease.
Phosphatidylserine is used for Alzheimer’s disease, age-related decline in mental function, improving thinking skills in young people, attention deficit-hyperactivity disorder (ADHD), depression, preventing exercise-induced stress, and improving athletic performance.
How does it work?
Phosphatidylserine is an important chemical with widespread functions in the body. It is part of the cell structure and is key in the maintenance of cellular function, especially in the brain.
The following doses have been studied in scientific research:
BY MOUTH:
For Alzheimer’s disease, and other age-related thinking or memory impairment: 100 mg of phosphatidylserine three times daily.
Phosphatidylserine is POSSIBLY SAFE for most people. It’s been used in research studies for up to six months.
Phosphatidylserine use can, however, cause side effects including insomnia and stomach upset, particularly at doses over 300 mg.
There is some concern that products made from animal sources could transmit diseases, such as mad cow disease. To date, there aren’t any known cases of humans getting animal diseases from phosphatidylserine supplements, but look for supplements made from plants to be on the safe side.
Special Precautions & Warnings:
Pregnancy and breast-feeding: Not enough is known about the use of phosphatidylserine during pregnancy and breast-feeding. Be on the safe side and avoid use.
Isoprenes
1—Isoprenoid lipids
2–Vitamin A (β-carotene, retinol)
3—Vitamin ___
4—Vitamin ___
E
K
Steroids
All steroids have __________
Cholesterol: most common steroid in foods
EX..In egg yolk, liver, red meat, shrimp and dairy
4-ring CPPP
Lipids –Fatty Acids
- Saturated (SAFA):–Primarily in animal fats
- ____________- Examples: palmitoleic and oleic
- ______________:-Primarily in vegetable oil
Mono-unsaturated (MUFA)
Poly-unsaturated (PUFA)
Essential fatty acids
omega-3 (Ω-3 or ω-3) and omega-6 (Ω-6 or ω-6)
– Only one substance in each of these families is truly
essential, because, for example, the body can convert
one ω-3 to another ω-3 but cannot create an ω-3
from scratch.
Linoleic acid (LA) = ω-6
α-Linolenic acid (ALA) = ω-3
KNOW
Essential fatty acids
In the body essential fatty acids serve multiple
functions
– They are modified to make the _________(affecting
inflammation and many other cellular functions); the
endogenous cannabinoids (affecting mood, behavior, and
inflammation);
the __________ from ω-6 EFAs and ________
from ω-3 (in the presence of aspirin, down-regulating
inflammation); the isofurans, isoprostanes, hepoxilins, epoxyeicosatrienoic acids, and neuroprotectin D; and the
lipid rafts (affecting cellular signaling)
eicosanoids
lipoxins
resolvins
Essential fatty acids
– They also act on ___________ _______ (activating or
inhibiting transcription factors for nuclear factor–κ-B
[NFκB], a proinflammatory cytokine)
• In each of these the balance between dietary ω-3 and ω-6 strongly affects _______
deoxyribonucleic acid
function
Essential fatty acids
Between 1930 and 1950 arachidonic and linolenic acids were termed essential because each was more or less able to meet the growth requirements of rats given fat-free diets
– Further research has shown that human metabolism requires both fatty acids
• To some extent any ω-3 and any ω-6 can relieve the worst symptoms of fatty acid deficiency
• However, in many people the ability to convert the ω-3 FA α-linolenic acid (ALA) to the ω-3 FA eicosapentaenoic (EPA) and docosahexaenoic acid (DHA) is only _%efficient
– Therefore, it is important to incorporate the ___and ____ directly into the diet usually as fish or a fish oil supplement. Particular fatty acids such as DHA are needed at critical life stages (e.g., infancy and lactation) and in some disease states.
5
EPA
DHA
Important PUFAs
____________________–C18:2;9,12
In most vegetable oils: Sunflower, Safflower, evening primrose seed, Corn, Peanut, Canola, Olive
Converted to:
1–γ-linolenic acid (GLA) C18:3;6,9,12
Small amounts in diet: In borage seed, evening primrose, and black currant oils, human milk
2—Dihomo- γ-linolenic acid (DGLA) C20:3;8,11,14
3–___________ __________-
Abundant in peanut, egg yolk, fish and meat
LA: very abundant – no supplement necessary
AA: Made de novo & abundant – no
supplement necessary
Linoleic acid (LA)
-Arachadonic acid C20:4;5,8,11,14
