UWEC BIOL 196 - Lipids (3 pages)

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Lipids



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Lipids

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Introduction to Lipids


Lecture number:
20
Pages:
3
Type:
Lecture Note
School:
University of Wisconsin-Eau Claire
Course:
Biol 196 - Human Nutrition
Edition:
1

Unformatted text preview:

BIOL 196 1st Edition Lecture 20 Outline of Last Lecture I Pima Indians II Symptoms of Diabetes continued from prior lecture III Diabetes complications IV Treatment Outline of Current Lecture I Lipids II Fatty acids III Double bond classification IV Health monounsaturated fats V Health polyunsaturated fats VI More fatty acid types Current Lecture I II Lipids a Definition i Organic compound nutrient has Carbons Oxygens and Hydrogens ii BUT water insoluble b 4 categories of lipids i Fatty acids simplest ii Triglycerides also called fat solid oil iii Phospholipids EX lecithin also has Phosphate in it iv Sterol EX cholesterol Fatty acids a Most common type of lipid b Alpha end carboxylic acid These 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 III IV V VI c Omega end methyl group d Chain length i Short medium and long chain fatty acids ii Affects chemical properties and functions iii Affects water solubility Double bond classification a Saturated i Replace with unsaturated fats and or decrease saturated fat intake lower blood cholesterol levels LDL which lowers risk of CVD ii Controversy over whether it is healthy however it is not iii In unhealthy carbs such as sugars refined flours white bread white pasta snacks French fries etc iv What happens 1 CVD risk goes up b Monounsaturated c Polyunsaturated i 2 families omega6 and omega3 Health monounsaturated fats a Lowers total cholesterol LDL and blood triglycerides when consumed from plant foods b Mediterranean diet recent studies decrease risk of Type 2 DM and CVD Health polyunsaturated fats a 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 disease c Reduces risk of CVD especially when replaced from saturated fats d Significant sources soy oil canola sunflower soil corn oil cottonseed oil i Soy and cottonseed oil used a lot by food



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