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UWEC BIOL 196 - Metabolism, Phospholipids
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BIOL 196 1st Edition Lecture 22 Outline of Last Lecture I. Health dangers of excessive Trans fatty acidsII. CirculationIII. FDA – proposed ban on trans fatIV. Essential fatty acids – all are polyunsaturated V. Why is fish oil or EPA/DHA so important? VI. Functions of EFA’s (essential fatty acids)Outline of Current Lecture I. MetabolismII. Adipose tissueIII. Continuation of metabolism IV. Functions of TG (fat)V. Fat in the dietVI. Phospholipids VII. Cholesterol Current LectureI. Metabolisma. Chylomicrons (in the blood) are broken down by lipoprotein lipase to yield:i. Fatty acids, glycerol, etc.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.b. Fatty acids- converted into new TG and stored in adipose cells or become fatty components of other cellsc. Glycerol (like carbs almost) -> glucose (liver and kidneys)i. Remnant-> liver (can be turned into LDL)II. Adipose tissuea. 50% subcutaneousb. 45% around vital organs- IAA (Intra-abdominal adiposity) or visceral fati. Protects organs, holds them in place, BUT extra can lead to problems withhealthc. 5% intramusculari. Even heart muscle if they gain extra weight d. Fat cells (part of visceral area in particular) make hormones; some that affect hunger/satiety; make proinflammatory factors (increase disease)III. Continuation of metabolism a. The fat you eat, becomes youb. If you eat trans and sat. fat, that is what is in your adipose tissue!c. When we gain too much weight, deposited in liver, heart, extra muscle, etc. IV. Functions of TG (fat)a. Concentrated Energy source (9kcal/g)b. Insulate + protect bodyc. Sources of fat soluble vitamins and essential fatty acidsd. Keep gallbladder healthy and workingi. Rapid weight loss/low fat causes gallstonesii. When you do eat a fat-containing meal, your gallbladder contracts to release old bile and PAIN ensuese. Positive functions of EFA’sV. Fat in the dieta. Typical intake is 33-34% of kcalsb. Recommendations: 20-35% of kcals for healthy people over age 2!!**i. The types of fat is importantii. Children age 2 and up NEED heart healthy dietsc. Infantsi. Need a high fat intake because some vital organs are still developingii. Kidneys –not diluting formula a girl got gangrene and had to get both legsamputated at 6 monthsd. Olive oil; anti-inflammation; (may slow disease process of some conditions)e. Don’t eat trans fatty acidsi. If <0.5 g per serving, a company can say there is 0 g. However, if you consume more than 1 serving you are getting more than 1g of trans fat!!f. Limit your saturated fat intake VI. Phospholipidsa. 3rd category of lipidsb. Functions:i. Part of cell membranes1. Needs to be healthy and not breakii. Have C, H, O, and Phosphorous c. Eicosanoid synthesisd. Emulsifier – fat digestion i. Bile acids: bile made of mostly cholesterol ii. Lecithins iii. Part of lipoproteins VII. Cholesterola. Vitamin D: from sun; in skin have a type of cholesterol, sunlight changes it to vitamin Di. Have to balance summer months and skin cancerb. Part of all of our cells; gives cells structure and integrity c. Functions:i. Major component of; brain and nerve cells, bile, vitamin D, adrenocorticaland sex hormones;


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UWEC BIOL 196 - Metabolism, Phospholipids

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