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HLSC 2P91 > Lipids > Flashcards

Lipids Flashcards

(62 cards)

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1
Q

What are the functions of fats?

A
  1. Energy stores
  2. Muscle fuel
  3. Padding
  4. Insulation
  5. Cell membranes (major material)
  6. Raw materials (converted to other compounds like hormones, bile, vit D)
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2
Q

What is the base unit of lipids?

A

Fatty acids

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3
Q

What are fatty acids?

A

chain of carbons with hydrogen atoms along the chain and at one end (methyl) and carboxyl group at the other end

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4
Q

What is the length of a carbon chain?

A

14-24 carbons

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5
Q

What is saturation?

A

– refers to the number of H atoms the carbons in the fatty acid are holding
– max number of H, without carbon-carbon double bonds = saturated fatty
acid (SFA)
– SFA do not have double bonds in between the long hydrocarbon chain

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6
Q

What is unsaturated?

A

– addition of a double bond in between the long hydrocarbon chain, where
2 hydrogen atoms are missing
– 1 double bond, monounsaturated fatty acid (MUFA)

-– more than 1 double bond (more than 4 hydrogen atoms are missing),
polyunsaturated fatty acid (PUFA) (e.g. linoleic acid in plant seeds and
oils)

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7
Q

Location of double bond

A

Count from methyl end

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8
Q

true or false: Two fatty acids cannot be synthesized in the body

A

true: it needs to be obtained in the diet

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9
Q

Where is alpha-linolenic acid found in?

A

flaxseed and flaxseed oil

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10
Q

Where is EPA and DHA that is made from ALA fouund?

A

fatty fish and fish oils

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11
Q

What are the three subclasses of lipids found in food and in the human body?

A
  1. Triglycerides
  2. Phospholipids
  3. Sterols (cholesterol)
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12
Q

What are trigluycerides?

A
  • Chief form of fat in foods: 95%
    of all fats consumed in our diet
  • Major storage form of fat in the
    body
  • They are composed of – Three fatty acid molecules
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13
Q

What makes up a triglyceride?

A

three fatty acid molecules and one glycerol molecule

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14
Q

What is glycerol made up of?

A

3-carbon alcohol that is the backbone of a triglyceride

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15
Q

What are saturated fatty acids?

A
  • Can be packed together tightly
    -Solid at room temp
  • Animal fats, coconut oil and butter
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16
Q

What are unsaturated fatty acids?

A

-Do not stack together well
-Liquid at room temp
-Plant oils

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17
Q

What is high in monosaturated fats?

A

Olive oil and canola oil.

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18
Q

What are high in polyunsaturated fats?

A

safflower and sunflower and corn oil -> High in omega-6

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19
Q

What is hydrogenation?

A

The addition of hydrogen atoms to monounsaturated or polyunsaturated fatty acids

  • Converts liquid fat into solid

-Creates trans fatty acids

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20
Q

What is an example of a naturally occuring trans-fatty acid?

A

Conjugated linoleic acid

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21
Q

What is a phospholipid?

A
  • Major component of cellular membrane
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22
Q

Hydrophilic

A

soluble in water (head group)

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23
Q

Hydrophobic

A

soluble in lipid (fatty acid tails)

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24
Q

What percentage does phospholipids and sterols make up of dietary lipids?

A

5%

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25
What is the most common phospholipid?
Lecithin
26
What is lecithin made up of?
glycerol with two fatty acids and a phosphate group and a molecule of choline
27
Lecithin is used as what by the food industry?
An emulsifier (chocolate, margarine)
28
What is a sterol?
Lipids containing multiple rings of carbon atoms
29
What are the main functions of sterols?
-Emulsify fat (cholesterol in bile) - Chemical messenger -Bone metabolism
30
True or false: Most sterols are manufactured in our bodies and are not essential?
True: they are not an essential component of our diet
31
Where is cholesterol synthesized?
in the liver
32
What are plant sterols?
found naturally in fruits and vegetables, nuts, seeds and oils, legumes and in fortified foods e.g. margarine, orange juice, yogurts etc
33
How much of sterols a day is good to improve blood cholesterol?
2g/day
34
Why are fats not digested and absorbed easily?
Since they are insoluble in water
35
What is limited digestion?
when fats occurs in the watery environments of the mouth or stomach
36
Where does most of the digestion of fats occur?
Small intestine
37
Digestion of lipids in mouth
1. Melts hard fats 2. lingual lipase secreted from sublingual salivary gland: Slight hydrolysis for most fats
38
Digestion of lipids in the stomach
1. churning action mixes fat with water and acid
39
What is gastric lipase?
access and hydrolyses a small amount of fat
40
Digestion of lipids in the small int.
– bile emulsifies fat (bile release from gallbladder triggered by Cholecystokinin CCK)
41
What breaks down emulsified fat?
pancreatic and intestinal lipase - triglycerides into glycerol and fatty acids
42
What happens when fat and cholesterol are trapped in fibre?
exits in poop
43
What is enterocyte?
Absorbs digestive products
44
True or false: Medium and short-chain fatty acids absorbed in the small intestine
False: they are absorbed directly into the blood
45
Where do short and medium-chain fatty acids move through?
move through the enterocyte and evert circulation through the capillaries
46
Where are short and medium-chain fatty acids transported?
they are transported by the protein albumin and they will be carried to the liver by the portal vein
47
How are chylomicrons transported?
they are too large to fit through the pores in the capillaries so they are transported through the lymphatic system
48
What do lipids bundle with for transport?
proteins
49
What are the 4 types of lipoproteins?
1. chylomicrons 2. very-low density lipo (VLDL) 3. low density lipo (LDL) 4. high density lipo (HDL)
50
What are chylomicrons?
-the lipoproteins that transport lipids from the intestinal cells into the body.
51
What picks up chylomicron remnants?
Liver cells
52
What is VLDL?
the type of lipoproteins made primarily by liver cells to transport lipids to adipose and muscle tissue; composed primarily by triglycerides.
53
What is LDL?
LDL carry cholesterol and triglycerides from the liver to the cells of the body (peripheral tissues) and are composed primarily of cholesterol.
54
What is HDL?
the type of lipoproteins that transport cholesterol back to the liver from peripheral cells; composed primarily of protein.
55
Total lipid DRI
20%-35% of daily caloric intake important source of energy (9 kcal/g)
56
n-6 fatty acids
essential fatty acid (linoleic acid) DRI: 5%-10% of daily caloric intake (11-22 g in 2000 kcal diet)
57
n-3 fatty acids
essential fatty acid along with DHA and EPA DRI: 0.6%-1.2% of total daily caloric intake (2.2 g in 2000 kcal diet)
58
What is good about fatty acids omega-3?
potent protectors against heart disease
59
Benefits of EPA and DHA?
1.protect heart health 2. lower blood triglycerides 3. prevent blood clots 4. lower BP 5. Defend against inflammation
60
Where is cholesterol only found?
animal products (eggs, beef)
61
What is the recommended amount of cholesterol for healthy people?
300mg/day
62
Where does cholesterol leave liver?
1. incorporated into bile, stored in gallbladder and delivered to intestine 2. - Transported to all body cells via the bloodstream

HLSC 2P91 (18 decks)

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