week 4: lipids Flashcards
lipids are (soluble/ insoluble) in organic solvents
soluble
triglycerides (fats and oils) make up __% of the lipids we consume
95%
physical and metabolic properties depend upon _____
constituent fatty acids
structure of triglycerides
glycerol + 3 fatty acids
triglycerides provide energy through ____ and ____
lipolysis (broken down); storage
lipolysis provides ____ energy; stored triglycerides are broken down into ____
immediate energy; fatty acids
largest energy store in the body
triglycerides
stores of triglycerides are mainly ____ tissue
adipose (fat cells)
phospholipid structure; 3rd fatty acid replaced by a ____
glycerol backbone + 2 fatty acids; phosphate containing group
what keeps lipids soluble in water?
phospholipids
cholesterol is from ____ and phytosterols are from ____
animal products consumed; plants
structure of -sterols
multiple ring structure
is cholesterol used for energy?
NOOOO
fatty acids
chains of carbon atoms differing in length, saturation and shape
length of carbon chain of a fatty acid is ____
variable (2-26 carbons)
long chain of fatty acids
14+ carbons
medium chain of fatty acids
8-12 carbons
short chain
4-6 carbons
different types of saturation of a fatty acid chain
saturated, monosaturated or polyunsaturated
saturated fatty acids (SFA) have how many double bones? general structure? what phase at room temp?
no double bonds; straight chain structure (packs well); solid at room temp
animal fat contains a high amount of which fatty acid? 4 examples
saturated fatty acids; butter, cream, whole milk and beef
2 common plant SFA’s
palm kernel and coconut oil
SFA’s for health
generally detrimental to health
double bonds of unsaturated fatty acids? general structure? phase at room temp
monounsaturated = 1 double bond, polyunsaturated = 2+ double bonds; kinked/ bent chain (doesn’t pack well); liquid at room temp
3 examples of polyunsaturated fats (PUFA)
walnuts, corn oil, sesame oil
3 examples of monounsaturated fats (MUFA)
canola oil, olive oil, cashews
MUFA and PUFA for health
generally protective for health
more saturated fatty acids are ___ at room temp and more unsaturated are ___
solid; liquid
most common configuration of fatty acids
cis double bond
trans fatty acid shape and risks
straighter shape like a SFA; intake increases risk of heart disease, can increase bad cholesterol/ decrease good cholesterol
hydrogenation
food processing method that decreases saturation (# of double bonds)
rancidity is ____ and happens with ____
process of double bonds being destroyed and converted to other bonds; happens with exposure to heat and oxygen
essential fatty acid families and position of double bond
omega-6 (double bond 6 carbons from omega end) and omega-3 (double bond 3 carbons from omega end)
example of omega-6 and omega-3 fatty acids
linoleic acid (essential); alpha-linolenic acid (ALA) (essential)
poor intake of essential fatty acids can result in
deficiency, growth failure, scaly skin, reproductive failure, poor immunity
cholesterol only found in ____
animal products
highest source of unsaturated fats
plant sources and fish
highest source of saturated fats
meat, dairy and animal fats
% of calories that should be from total fat
20-35%
% calories from saturated fat
<10%
a diet without cholesterol can result in ____ due to ____
high blood cholesterol; saturated and trans fats
