BIOL 196 1st Edition Lecture 20Outline of Last Lecture I. Pima IndiansII. Symptoms of Diabetes continued from prior lectureIII. Diabetes complications IV. TreatmentOutline of Current Lecture I. LipidsII. Fatty acidsIII. Double bond classification IV. Health-monounsaturated fats V. Health-polyunsaturated fatsVI. More fatty acid types Current LectureI. Lipidsa. Definitioni. Organic compound/nutrient (has Carbons, Oxygens, and Hydrogens)ii. BUT: water insolubleb. 4 categories of lipidsi. Fatty acids: simplestii. Triglycerides: also called “fat”- solid/oiliii. Phospholipids: (EX: lecithin) also has Phosphate in itiv. Sterol: (EX: cholesterol)II. Fatty acidsa. Most common type of lipidb. Alpha end-carboxylic acidThese notes represent a detailed interpretation of the professor’s lecture. GradeBuddy is best used as a supplement to your own notes, not as a substitute.c. Omega end-methyl groupd. Chain length i. Short; medium and long-chain fatty acidsii. Affects chemical properties and functions iii. Affects water-solubility III. Double bond classification a. Saturatedi. Replace with unsaturated fats and/or decrease saturated fat intake: lowerblood cholesterol levels (LDL) which lowers risk of CVDii. Controversy over whether it is healthy; however it is notiii. In unhealthy carbs such as: sugars, refined flours, white bread, white pasta, snacks, French fries, etc. iv. What happens?1. CVD risk goes upb. Monounsaturatedc. Polyunsaturatedi. 2 families: omega6 and omega3IV. Health-monounsaturated fatsa. Lowers total cholesterol; LDL and blood triglycerides, when consumed from plantfoods b. Mediterranean diet: recent studies decrease risk of Type 2 DM and CVDV. Health-polyunsaturated fatsa. Lowers LDL-(most studies show this effect)b. Contain the essential fatty acids i. These have to be in your diet or you will develop a deficiency diseasec. Reduces risk of CVD, especially when replaced from saturated fatsd. Significant sources: soy oil, canola, sunflower soil, corn oil, cottonseed oili. Soy and cottonseed oil used a lot by food industries VI. More fatty acid typesa. Trans fatty acidsi. What is hydrogenation?1. Hydrogens under pressure; became more saturated, then a solidii. Negatives:1. Increased saturation; and trans fatty acids synthesisiii. A few occur naturally in butter fat and sheep fativ. 2005 consumption: 3g/dayv. 2012 dropped to 1g/day1. But some people consume way more than the average!2. Max intake WHO and World Institute of Medicine and National Academy of Sciences say 0g/day is enough!!vi. Largest contributor: hydrogenated fats in foods we eat1. Hard to know what it’s in2. Bakeries, restaurants and some packaged
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