Chapter 6: Lipids Flashcards
(104 cards)
1
Q
T or F
fats add flavor and texture to foods
A
True
2
Q
foods richest in fat are:
A
vegetable oils, butter, margarine, nuts, avocado, peanut butter
3
Q
fats do what?
A
provide energy
insulate the body
protect organs from injury
aid in transportation and absorption of fat soluble vitamins
make certain hormones
4
Q
are all fats bad?
A
NO
5
Q
lipids contain what elements
A
carbon
hydrogen
oxygen
6
Q
do fats dissolve in water
A
NO
7
Q
the lipid family includes:
A
triglycerides
phospholipids
sterols
8
Q
what is the most common type of lipid found in foods and in the body
A
triglycerides
9
Q
fats are lipids that are __ at room temperature
examples?
A
solid
butter, lard
10
Q
oils are lipids that are ___ at room temperature
examples
A
liquid
olive oil, canola oil
11
Q
what are triglycerides composed of
A
3 fatty acids attached to a glycerol
12
Q
what are diglycerides composed of
A
2 fatty acids attached to a glycerol
13
Q
what are monoglycerides composed of
A
1 fatty acid attached to a glycerol
14
Q
what is esterification
A
process of attaching fatty acids to a glycerol
ester bond is formed between a fatty acid and glycerol
15
Q
an ester is formed between what
A
a fatty acid and glycerol
16
Q
how many molecules of h2o is released each time an ester bond is formed
A
1
17
Q
what is de-esterification
A
the release of fatty acids from glycerol
triglyceride -> diglyceride -> monoglyceride
18
Q
what is re-esterification
A
reattaching a fatty acid to glycerol that has lost a fatty acid
monoglyceride -> diglyceride -> triglyceride
19
Q
what is hydrolysis
A
the reaction that releases fatty acids from glycerol
20
Q
in what 3 ways do carbon chains of fatty acids vary
A
the # of carbons in the chain (length)
the extend to which the chain is saturated with hydrogen
the shape of the chain (straight or bent)
21
Q
chains WITHOUT double bonds are
A
straight
22
Q
chains WITH double bonds are
A
bent
23
Q
fatty acid carbon chain length
A
usually between 4 and 24 carbons
24
Q
examples of fatty acid chains
A
long chain
medium chain
small chain
25
long chain fatty acids:
1. __ or more carbons
2. take the ___ to digest
3. transported via ___
1. 12
2. longest
3. lymphatic system
26
medium chain fatty acids:
1. __ to __ carbons
2. ___ digested
3. transported via ___
1. 6 to 10
2. rapidly digested
3. circulatory system
example: coconut oil
27
short chain fatty acids:
1. ___ carbons
2. ___ digested
3. transported via ___
1. fewer than 6
2. rapidly
3. circulatory system
28
how many double bonds do saturated fatty acids have
NONE
carbon atoms are fully saturated with hydrogen atoms
29
how many double bonds are in mono saturated fatty acids
1
one location in the carbon chain is NOT saturated with hydrogen
30
how many double bonds are in polyunsaturated fatty acids
more than 1
31
what is hydrogenation
a process that converts unsaturated fats to trans fats
32
hydrogenation adds ___ to the carbon chain of unsaturated fats
hydrogen
the chain becomes more saturated solid and straight
33
a food can be considered “trans fat free” if it contains less than ___ grams of trans fat per serving
0.5 grams
34
when naming fatty acids what 2 systems are used
omega system
delta system
35
what is the omega system when naming fatty acids
indicates where the first double bond closer to the methyl (CH2) end occurs
36
what is the delta system when naming fatty acids
and what does it indicate
describes fatty acids in relation to the carbonyl end (COOH) of the carbon chain
indicated the location of all double bonds
37
essential fatty acids must come from ___
food
38
humans are unable to synthesize fatty acids with a double bond before the ___ carbon
9th carbon
39
what is alpha linolenic acid aka
omega 3
polyunsaturated
used to make EPA and DHA
40
what is linoleic acid aka
omega 6
polyunsaturated FA
used to make Dihomo-gamma-linolenic acid and arachidonic acid
41
what is EPA
synthesized from?
functions?
effective for?
omega 3 fatty acid
synthesized from alpha linolenic acid (omega 3) or obtained directly from diet
- fish oil, breast milk, cod, liver
functions: needed for proper fetal development and healthy aging
effective for treating depression and reducing the risk of heart attack, stroke, and other cardiovascular problems
42
what is DHA
synthesized from?
omega 3 fatty acid
- most abundant omega-3 fatty acid in the brain and retina
synthesized from EPA or obtained directly from the diet
- levels of DHA are high in breast milk
43
functions of DHA
essential for pregnant and nursing mothers to ensure brain development in their children
essential for the adult brain because it impacts the brains structure and signaling systems
promotes nervous system development and optimal memory function
may help prevent age related memory decline and alzheimer’s disease
deficiency has been linked with many psychiatric disorders including depression, suicidal behavior, anger, and hostility
44
what are eicosanoids
hormone like compounds
have over 100 different actions in the body
45
what are some actions of eicosanoids
regulate blood pressure, blood clotting, sleep/wake cycle, body temp, inflammation, stomach secretion, immune and allergic reactions
regulate cell division rates
maintain kidney function and fluid balance
direct hormones to their targets
46
sources of saturated fatty acids
long chain:
medium and short chain:
long = lard, fat in beef, pork, and lamb
medium and short: milk fat, coconut oil, palm oil
47
sources id mono saturated fatty acids
olive oil, canola oil, peanut butter
48
sources of polyunsaturated fatty acids
sunflower oil, safflower oil, corn oil
49
sources of essential fatty acids
omega 3: cold water fish, walnuts, flaxseeds, canola oil
omega 6: beef, poultry, safflower oil, corn oil
50
sources of trans fatty acid
margarine, shortening, processed foods
51
functions of triglycerides (3)
concentrated source of energy
- 30-70% of the energy you burn with resting
insulate and cushion vital organs, maintain body temp
help transport essential nutrients in the bloodstream
52
what are phospholipids
similar structure to triglycerides but on fatty acid is replaced with a phosphate
53
phospholipids are considered
amphiphilic/amphipathic = having both hydrophobic and hydrophilic parts
54
phosphate head
1. ___ charged
2. polar or non polar?
3. hydro___
4. face ___
1. negatively charged
2. polar
3. hydrophilic = water loving
4. face outside
55
fatty acid tails
1. ___ charged
2. polar or non polar?
3. hydro___
4. face ___
1. uncharged
2. non polar
3. hydrophobic = water fearing
4. face inside
56
if placed in water, phospholipids will form __
together they form?
micelles
together they form a phospholipid bilayer aka plasma or cell membrane
57
2 major roles of phospholipids
functions as a cell membrane component
functions as an emulsifier
58
sources of phospholipids
synthesized by?
supplied by?
synthesized by the body
supplied by the diet
- found in egg yolks, wheat germ, and peanuts
59
what are sterols
a type of steroid
60
in sterols, carbons are arranged in ___
multi ringed structures
61
what is the best known sterol
cholesterol
62
cholesterol is needed to make: (5)
steroid/sex hormones (testosterone)
adrenal hormones
cell membranes
the active form of Vitamin D
Bile
63
sterols are found in foods of __ and synthesized by the ___
animals
body
64
recommended intake of fats
no RDA intake for adults but there is an AI for infants
65
infants and children younger than 2 need how much fat
half of their total calories
important for brain development
66
essential fatty acid intake
deficiency can cause
AIs set by the institute of medicine - 2-4 tablespoons daily
deficiency can cause:
diarrhea
slowed growth
delayed healing of wounds and infections
flaky, itchy skin
67
north american fat intake has __ in the last century
doubled
68
north americans consume too much ___ and ___ and too little ___ and ___
consume too much saturated and trans fats
consume too little mono saturated fat and polyunsaturated
69
what is does the mediterranean diet consist of
up to 40% fat
high in olive oil, fruits, veggies, whole grains, beans, nuts, and seeds
small to moderate amounts of cheese, yogurt, and fish
limit eggs and red meat
exercise
70
benefits of the mediterranean diet
lower risk of disease
increased longevity
lowers blood pressure
lower risk of becoming obese and overweight
71
concerns with the mediterranean diet
diets with high in CHOs may increase blood triglycerides
AHA recommends lowering fat intake (to lower LDL cholesterol)
72
in fat digestion what happens in the mouth
what enzyme is secreted
the enzyme lingual lipase is secreted
VERY LITTLE fat is digested in the mouth
73
fat digestion in the stomach consists of what and what does it do
gastric lipase
breaks triglycerides into monoglycerides, diglycerides, and free fatty acids
fat FLOATS on watery stuff, so little fat is digested
74
fat digestion in the small intestine
1. __ triggers bile release
2. __ emulsifies fat
3. ___ lipase acts upon micelles
1. CCK
2. bile
3. pancreatic
75
what enzyme is responsible for when triglycerides are broken down into monoglycerides and free fatty acids
pancreatic lipase
76
what enzyme is responsible for when phospholipids are broken down into free fatty acids, glycerol, and phosphoric acid
phospholipase
77
what enzyme is responsible for when cholesterol eaters are broken down into cholesterol and free fatty acids
cholesterol esterase
78
fat digestion is very ___. only a small portion (__) of fat passed through the small intestine and is excreted
rapid
5%
79
lipids are transported in the blood as ___
lipoproteins
80
what are the 5 lipoproteins
chylmoicrons
VLDL
IDL
LDL
HDL
81
chylomicrons
1. made of ___ surrounded by a shell of ___
2. primary component:
3. key role:
1. dietary fats; cholesterol, phospholipids, and proteins
2. triglyceride
3. carries dietary fat from the small intestine to the cells
82
dietary fats are transported via
chylomicrons
83
VLDL = ?
1. primary component =
2. key role =
VLDL = very low density lipoprotein
1. triglyceride
2. produced by liver - they release triglyceride to cells
84
IDL =
intermediate density lipoprotein
85
LDL = ?
1. arises from?
2. primary component =
3. key role =
LDL = low density lipoprotein
1. VLDL
2. cholesterol
3. CARRIES cholesterol made by the liver and from other sources to the cells
BAD ONE
86
HDL = ?
1. primary component =
2. key role =
HDL = high density lipoprotein
1. protein
2. hells REMOVES cholesterol from the cells and in turn excrete cholesterol from the body
GOOD ONE
87
lipoproteins are composed of a core of ___
lipids
88
lipoproteins are covered with a shell of ___
proteins, phospholipids, cholesterol
89
pathways for cholesterol uptake
1. LDL is ___ from the blood cells with LDL ___
2. LDL is ____ to free cholesterol and protein once it’s in the cell
3. when the cell is full, the ___ receptors is down regulated so that it ___ talking LDL from the blood
4. when LDL is not being taken into the cell, the concentration of LDL ___ in the blood
5. this process isn’t good because LDL can be oxidized by ___
6. one way the body deals with oxidized LDL is by forming ___
7. oxidized LDL increases risk for __ and ___
1. removed ; receptors aka B-100
2. broken down
3. B-100 ; stops
4. increases
5. free radicals
6. plaque
7. cardiovascular disease and metabolic syndrome
90
scavenger pathway of cholesterol uptake
1. oxidized LDL is scavenged from the circulation by ___ who embedded themselves in ___
2. white blood cells -> foam cells -> ___ -> atherosclerosis-> ___
3. diets high in ___ fat, trans fat, and cholesterol ___ this process
4. ___ can pick up cholesterol and ensure it’s return to the ___ for excretion
5. ___ also ___ oxidation of LDL
1. white blood cells ; vessel walls
2. plague ; blockage
3. saturated fats ; encourage
4. HDL ; liver
5. HDL ; blocks
91
high density lipoprotein (HDL) is produced by
the liver and intestine
92
high density lipoprotein (HDL) roams the ___ picking up cholesterol from ___ cells of other sources
bloodstream ; dying
93
high density lipoprotein (HDL) returns ___ to the liver for excretion through a process called ____
cholesterol ; reverse cholesterol transport
94
high polyunsaturated fat intake may ___ amount of cholesterol deposited in arteries
and impair the ___ system
increase
immune
95
excessive omega 3 fatty acid intake may impair ___ system
allow ___ bleeding
cause hemorrhagic ___
immune
uncontrolled
stroke
96
high omega 6s may contribute to ___
inflammation
97
rancid fats
1. contain peroxide’s and aldehydes and other ___ compounds
2. the double bonds in ___ fats are particularly susceptible to light, oxygen, and heat and are easily destroyed
3. manufacturers prevent rancidity by
1. cell damaging
2. polyunsaturated
3. hydrogenation, sealing foods in airtight packages, adding antioxidants or other additives
98
diets high in trans fat
1. hydrogenated fat is ___ free, so it was long chosen over saturated for a solid in food production
2. trans fats ___ blood cholesterol levels, __ HDL, and ___ inflammation
3. may contribute to ___
1. cholesterol
2. increase, lower, increase
3. weight gain
99
diets high in total fat
1. ___ risk of obesity, certain cancers, and cardiovascular disease
2. body fat can __ estrogen levels and impact ___
1. increased
2. increase ; fertility
100
development of cardiovascular disease usually starts with a
damaged blood vessel
101
results of cardiovascular disease
heart attack and stroke
102
risk factors of cardiovascular disease
non modifiable ?
modifiable ?
non modifiable = you cannot change
- age, race, gender, genetics
modifiable = you can change
- blood triglyceride and cholesterol levels, hypertension, smoking, physical inactivity, obesity, diabetes
103
adults over ___ should have fasting blood lipoprotein profile done every __ years
20
5
104
dietary changes to prevent cardiovascular disease
1. ___ soluble fiber intake to 20-30 grams/day
2. moderate __ intake
3. keep body weight at a ___ level
4. __ physical activity
5. eat __ and ___
6. consume ___ foods that contain ___
7. stay away from ___ fats and focus on diet ___
1. increase
2. sugar
3. healthy
4. increase
5. fruits and vegetables
6. whole ; antioxidants
7. trans ; quality
