r t 1epf4 Chapter 5 Lipids Lipids Contain Do not readily dissolve in water contain many more carbon and hydrogen in proportion to oxygen Our digestive juices and blood are H2O based Fat causes a solubility problem Add rvm ex ure provide satiety EeSdh aI rilrl Gdta Fats solid and oils liouid W 9kcal gm cdr F6 r ziad 4uc llg w at required to maintain health oSea b e rc cin A family of compounds that includes r qrqrr ai Lipids consist of smaller building blocks fatty acit cq en SerUs ilfr3 t e tr jercri fc L x thFf t Terminology and Composition Lipids defined Terminology and Composition Fats Oils Lipids in foods or the body Composed mostly of Liquid fats at room temperature Fatty acids of riglycerides Most common Q uce ror lipid in food and body tsa cLhcft4 a n t iA 4 e r i t Classification of Fatty Acids Carbon Chain Length Long chain fatty acids rtr a lri c Oud lt l i I fuj m l l sl Medium chain fatty acids Short chain fatty acids 6 10 carbons tr ts ro S rpf Less than 5 carbons fa Saturation Saturated fatty acids Utrrsa wq etr sotid form t l u fatty acids S erI tsl i I F MonounsaturatedIpq nJ r n u 5o3 r cd PolYunsaturated f 9 g 5orll6 lnr ca tr hqA ortra r it or hte tv rndS e Cft Ct u ut bords Cog r r nrscttrqirri ru4 Jk wv ttoa s hra J lt t Jtacla w rr ttc nc rrguif y a a a rJ l x n0 n 1 f v Liquid form Fats are composed of both SAtwct eA and Ufc n kNa kJ Saturated Fatty Acid ecc cx q iSeuSe All4 carbon bindihg sites are bouhd to something Example 5 crte acid 18 0 18 carbons no Uf srrtrxa el bonds Polyunsaturated lylll Polyunsaturated fatty acid PUFA P doe5 no hio 6 aioalSorV Monounsaturated U UE Example Binds to 2 H C C Vqll Oleic acid ln 1 f unsaturated bond rrea t bond A rach rlonic acid 20 4 lJnglrt acid 18 2 o 9an ci9J18 3 Trans FattyAcid ia So bof f S frt s f c Behave lik fi1 o tt fats Trans Fatty Acid Shape l C q fafty acids Bent carbofi chain Found in HXIS Trans fatty acids St cnl St carbon chain Y 4l v F Adding hydrogen to make an F r 0 b b Sbg i r6o rrrqlat tat more 3 kr AJ r vr Jhoff in e or r r 6 Ia as r nx t o frtu 4 rii n trans fattv acids ccisuo I f5 Essenti u L ji Alpha linolenic 1ir5 r j rr u bP T dts Js G jil1 ffi u roffOtX and Mmohi i Ends U ry 4 C omponent of r r0t yr q n4 rryo r r 0 A t o i 4f dropre h c Srln vwiyd by the body Food egg yolks wheat germ and peanuts i F i Ernu l i iP er T ffi t sor rff f FUnCtiOnS r ur e erti sources c rrnoe a ezru r 11p tou l 1 ae ffi ht fc o siil i YX b t C 1 4 he cart xql sterols Ltnq structure most known irCIftr H J l unctions v r yJl ano fe s vr ov s 1 4 oJd b4 V ugr A lcu4 3 4 hc y Fat Replacements Water mkin Carbohydrates Engineered fats k0 TdA derivatives fiber and gums Ssr o esrr 4a ro r if e ed in laree amorrnts c o r r n Sr o r rft td p ff wtIil elFol oilq s oa a rn r ersr The Acceptable Macronutrient Distributiirn Range AMDR for fat 20 3flof calories should be from fat Athletes and highly active people may need more energy from C6 fbs and can reduce their fat intake to eo fh of total calories Fat Requirements The type of fat consumed is important waftd and trunt fats are highly correlated with increased risk of heart disease Recommend bdq o 4o nue r9 5wec s Saturated fats less than J oitot lcalories Xi e tis J on t c T L l s Transfats reduced to the absolute minimum xrns Most fat in diet should come from YrnOfrD OB U unsc rfaf ats l o t t 6 fg e 6 Essential Fatty Acid Needs Adequate lntake Approximately 3 4 rSS Deficiency o aaib Pf fl o afl 3 fsh r V oHS t American Heart Association Recommendations Limit saturated fats to l0 9 g 6 total calories Limit oo uunsohrctt fats to 10 of total calories t r 1 r reygrt oi Onno4 rv 1t 1 9 e j lI Fat Digestive End Products a ud nh free fatty acids ertA 5 free fatty acids nd phosphoric acid Fs t nAGl C o c ho r slh L4 P nosPi oll6i ll cr l Ccvw ezv ed tli o CWJ Byt c ra ts Fat Absorption Short and medium chain fatty acids are absorbed via the ncftol vein th l r hUc iystem Long chain fatty acids r t Bile is recycled via e i ro hecr ccircJia non Eur4i J L r oi Lat tA e t 1 l l bc cv q U Absorption Long chain FA Chylomicron formation Chylomicron class of lipoproteins e e tro eq 6vi i Transports lipids from the ln e rn nq Ll via lymph to lhU ft ltOn transferred to blood and other lipoproteins eAt pr tc Absorption I ntestinal Cell Transporting Fat Fat is transported as Lipid core itk N N i v r W l dl ft x 1 I 00 71a jJ F l Lipoproteins Shellcomposed or Pcd dn fftqfi O i il and ffi trigryceride Td vLDL LDL HDL verv lorrdensihrlioooroteins v p du ttlnAf th y rerease trigryceride T asTG are removed by systemic cells VLDL shrinks to LDL 19 ffid g 5 up ano recycte or otspose ot wt u r K o Ei up and recycle or dispose of h density lipoproteins high density lipoproteins t u tissue Lipid Storage n grc lc rr n from VLDL they contain mostly Lf 0hYnd Bad chol sticky chsbst SAtSi l c fat cett sulf ot af ing e has pt dd r iF S When inside cell other enzymes reassemble the pieces back into TG into MG 2FA allowing for celldntrance to breakrG down Stored as fCa t5L LqC oQ fo sLb El a 6D Lipid Storage Mobilization from storage TG are mobilized for en fb hrnw n orr sdrtW ifl o breaks down TG into glycerol 3 FA These parts are sent to BmA and utilized for energy ATP generated from each g edt CoS klo iAc tim ha kf0 bodies extra acetyl ioA acidic poisonous effect on cells is used as a primary fuel Lipid Storage Metabolism Lipolysis breakdown rc c L ntave r uq Produced when at J U tO Beta Oxiilation Beta Oxidation ATP Tally Acetone a 15 carbon FA Beta Oxidation …