Lipids Flashcards
Fat composed of
Carbon
Hydrogen
Oxygen
Role of fats in the body
- Essential for life
- Functional and structural integrity of a cell membrane
- Insulation
- Large energy source
Fatty acids
4-24 carbons long, with the 18 carbon ones being the most common in foods
Short chain fats
Fewer than 6 carbons
Medium chain fats
6-12/14 carbons
Long chain fats
14-24 carbons
Saturated fatty acids
Molecule is fully loaded with hydrogen atoms
Monounsaturated fatty acid ratio (C:double bonds)
16:1
Polyunsaturated fatty acid ratio (C:double bonds)
16:2
Location of the double bond
Unsaturated fatty acids are identified by the position of the double bond closest to the methyl group —> omega group
Triglycerides description
1 glycerol + 3 attached fatty acids
Role of triglycerides
- Provides energy
- Insulator
- Spare protein
Phospholipids
Found naturally or added to foods; a component of cell membranes
Sterols
- Found naturally in foods
- 4 ring structure
- Structural role membranes
3 ways manufacturers can protect fat containing products against rancidity
- Sealed airtight and refrigerated
- Add antioxidants
- Hydrogenation
Hydrogenation of fats
Manufacturers add hydrogen molecules to products
2 advantages of the hydrogenation of fats
- Prolong shelf life
- Alters texture of food
Trans fatty acids
- Molecules remain unsaturated after processing
- Milk and butter
Sources of trans fats
- Margarine
- Cakes
- Meat
- Dairy products
- Penut butter
Essential fatty acids
- Must be supplied by the diet
- Main structural parts of cell membranes
An example of an omega-6 fatty acid
Linoleic acid
An example of an omega-3 fatty acid
α-Linolenic acid
Linoleic acid
- Omega-6
- Cannot be made by the body
- Vegetable oils and meats
α-Linolenic acid
- Omega-3 fatty acid
- 18 carbon acid
- Cannot be made by the body
- Normal brain development
- Prevent diseases
