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Human Nutrition > Lecture 6: Lipids > Flashcards

Lecture 6: Lipids Flashcards

1
Q

Saturated Fatty Acid structure component

A

-single carbon bonds

-packs together

-solid at room temperature

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2
Q

Unsaturated Fatty Acid structure component

A

-One or more double carbon bonds, fewer hydrogens

-don’t pack together

-liquid at room temperature

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3
Q

Monounsaturated Fatty Acid structure component

A

one double carbon bond

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4
Q

Polyunsaturated Fatty acid structure component

A

Two or more double carbon bond

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5
Q

Methyl group

A

“Omega end” -CH3

3 carbons away from double bond
(omega-3 fatty acid)

6 carbons away from double bond (omega-6 fatty acid)

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6
Q

Omega-3

A

-Reduces inflammation, blood pressure & clotting

-a-linolenic acid (18 carbon)

-Eicosapentaenoic acid (EPA), (20 carbon)

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7
Q

Dietary source of Omega-3

A

Fish oils

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8
Q

Omega-6

A

-Linoleic acid (18 carbons)

-polyunsaturated

-increases inflammation, blood pressure and blood clotting

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9
Q

Dietary sources of Omega-6

A

vegetable oils, meats

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10
Q

Essential fatty acids

A

A-linoleic & linoleic

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11
Q

Hydrogenation

A

H atoms are added to unsaturated fatty acids (cis) and create trans fatty acids.

Makes oils more solid (saturated)

reduces oxidation, rancidity and increases risk of CVD

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12
Q

CIS oleic acid (unsaturated fatty acid)

A

two functional groups on same side of the fatty acid chain

bends, does not pack tightly together

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13
Q

Trans oleic acid (unsaturated fatty acid)

A

Functional groups on opposite sides of the double bond

chain is straight, easier to pack

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14
Q

Carboxyl end

A

-COOH

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15
Q

Types of lipids

A

Triglycerides (95%)
sterols (3%)
Phospholipids (2%)

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16
Q

Triglycerides function

A

-control the body’s internal climate

-help the body produce & regulate hormones

-main form of lipid in the body

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17
Q

Leptin

A

Adipose tissues secretes this hormone, which regulates appetite

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18
Q

Triglyceride structure

A

Glycerol joined by three fatty acids that consist of carboxylic acid (-COOH) and methyl group (-CH3)

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19
Q

How do fatty acids differ

A

carbon chain length, degree of saturation

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20
Q

how are fatty acids held together

A

carbon atoms attached to hydrogen atoms

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21
Q

What fatty acid is essential for normal cell development and healthy skin?

A

polyunsaturated and monounsaturated

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22
Q

Phospholipid structure components

A

-glycerol head/backbone containing phosphate group and nitrogen (hydrophilic)
-two fatty acid chains (hydrophobic)

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23
Q

Phospholipids

A

essential components of cell membranes

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24
Q

Most well-known sterol

A

cholesterol

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25
Sterol
complex molecules that contain interlocking rings of carbon atoms with side chains of carbo, hydrogen and oxygen
26
cholesterol functions
hormone functions, vitamin D synthesis
27
Do we need cholesterol in our diet, why or why not
No, our body naturally produces cholesterol. There are no benefits and should be limited to 300mg/day
28
What enzyme breaks down fat
Pancreatic lipase
29
Pancreatic lipase
breaks down triglycerides into monoglycerides, fatty acids and glycerol
30
Micelle
Transports lipids to SI surface for absorption carriers that transport the hydrophobic lipids (such as triglycerides, cholesterol, and fat-soluble vitamins) to the surface of the intestinal epithelial cells (mucosal cells)
31
Mucosal cells
Breaks down fat into glycerol, monoglycerides and fatty acids the absorbed lipids are reassembled into triglycerides and packaged into chylomicrons within the mucosal cells
32
Chylomicrons
lipid transport particle, enters lymph vessel
33
Lipoproteins
Chylomicron, VLDL, LDL, HDL
34
VLDL
formed by the liver after chylomicron delivers it’s content to the liver
35
LDL
formed when VLDL loses triglycerides delivers cholesterol to cells
36
HDL
collects cholesterol from the cells back to the liver
37
Eicosanoids
made of 20-carbon polyunsaturated fatty acid
38
roles of lipids in health
energy storage insulation & protection hormone production absorption of fat-soluble vitamins
39
atherosclerosis
arteries become stiffer and plaque filled, lesion in heart artery
40
AMDR for fat
20-35%
41
AMDR for essential fatty acids
linoleic: 5-10% a-linoleic: 0.5-1.2%
42
dietary components of monounsaturated and polyunsaturated fats
olive oil, avocados, nuts, seeds, fatty fish
43
unhealthy fats
saturated or trans fat
44
healthy fats
unsaturated
45
Where does lipid absorption take place?
Blood vessels and lymphatic system
46
Adipose Tissue
How the body stores excess energy from food
47
What reduces LDL and increases HDL
trans fat
48
What should you add to rice to consume the essential amino acids? Broccoli or lentils?
Lentils
49
Micelle structure function
fatty acid core with water-soluble exterior allowing efficient transportation to intestinal microvillus
50
What are lipoproteins primarily made up of
triglycerides and cholesterol
51
what dietary components decrease blood cholesterol
soluble Fiber fatty fish, nuts, olive oil moderating alcohol intake
52
dietary sources of saturated
some meat, whole-sat dairy products and topical oils
53
dietary sources of trans fat
processed cookies, pastries, friend food, margarines
54
eicosanoids primary function
regulate inflammation
55
health affects of trans fat
inflammation, cvd risk
56
dietary-fat substitutes
carbohydrate-based replaces, can also be made from proteins (egg white, milk whey), not very stable can affected by temperature changes
57
food labels and trans fat
allow foods containing trans fat to be labeled “trans-fat free” if there are fewer than 0.5 grams per serving
58
what does cooking in vegetable oil refer to
hydrogenated vegetable oil: trans fat
59
risk factors for disease
high bp, high cholesterol, smoking, diabetes, poor diet
60
What does high LDL and low blood HDL indicate
blood cholesterol risk
61
what can a buildup of cholesterol in the blood lead to?
brittle blood vessels and blockage of flow
62
Lipid healthy diet includes:
choosing unsaturated fats, limiting saturated fat intake, low fat does not equal healthy, consume omega-3 daily, a "better fat" diet will support weight loss

Human Nutrition (15 decks)

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