r,toSea..{-b + e,rc'{cin-ilfr3+ L"x"thFf't1epf4Chapter 5-LipidsLipidsContainTerminology and CompositionFatsof' contain many more carbon and hydrogen in proportion to oxygenDo not readily dissolve in water. Our digestive juices and blood are H2O based. Fat causes a solubility problemAdd € \rvm . +ex+ure . provide satietyEeSdh"aI €.rilrl Gdta required to maintain healthFats {solid) and oils (liouid).W w.at. 9kcal /gm - +cdr.$^F6"r€ziad 4uc*llgTerminology and CompositionLipids defined:. A family of compounds that includes *r\qrqrr.ai& SerUs --fc t.e,tr*jercri). Lipids consist of smaller building blocks ) fatty acit'"-'cq'en. Lipids in foods or the body. Composed mostly ofOils. Liquid fats (at room temperature)Fatty acidsriglyceridesMost commonQ\uce.,rorlipid in food and body_ - tsa-cLhcft4iA {a n ,,. t.,4 - (* e-r.i,*t)$lri'a *c _Oudlt\l(iIfujClassification of Fatty AcidsCarbon Chain LengthLong chain fatty acids (rtr\Medium chain fatty acids' 6-10 carbons [tr,ts,ro)'S.rpfShort chain fatty acids. Less than 5 carbons fa$\Saturation. Saturated fatty acidssotid form %." ., _t-l -u. 'Utrrsa+wq\etr fatty acids S|erI': tsl i I FMonounsaturatedIpq *nJ,r!.,_ n u '*5o3.,r.cdPolYunsaturated f+9-g'-5orll6ml-l-sl\ lnr\ca-tr$ 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 rrguify{'$aaaLiquid form. Fats are composed of both SAtwct{eA and Ufc€n kNa""kJSaturated Fatty Acid :. _ ecc*.cx q] |iSeuSeAll4 carbon bindihg sites are bouhd to something. Example: 5\crte acid 18:0. 18 carbons, no Uf\srrtrxa-{el bondsMonounsaturated (U,UE$) -Vqll rrea\t\Binds to 2 H, C =C bondExample. Oleic acid ln'.1. f unsaturated bondPolyunsaturated (lylll ,P " _ doe5 no+hio, "6-aioalSorVPolyunsaturated fatty acid (PUFA) ". lJnglrt- acid 18:2' !$o-!9an:ci9J18:3' A,rach'rlonic acid 20:4Trans FattyAcid . ia; So bof \fS\frt{.s,+f c - F-Behave lik" -&fi1.o*tt fats\\Trans Fatty Acid Shape \l 'r,0"$^C\q fafty acids ]* _ b*.""!b. Bent carbofi chain ' Sbg. Found in HXISTrans fatty acids {. St'cnl\St carbon chain Y4l*.v,F /. Adding hydrogen to make an\i\r6o*rrrqlat tat more 3.kr.AJ<rc;rrnoe;a- ezru) {i}YX*\u&roffOtX[ and +Mmohi\\i[ Ends ffiht\\fc--- . bFUnCtiOnS -r,,;'.ur *e.erti{ ' -r.,^,,"11p.tou\l'1 U) ' t C" /'. C.omponent of r,r0t yr..q*,n4 rryo.r,r-0.A (ry*?4 1-4@he\' Ernu-l-i'.iP{er - }*T;.ffi;t t'o*i cart*xqlsources (sor.^rff;^f . 4f,&.+\dropre,h'c-. Srln+vwiyd by the body *&+'.ae) ffi$sterols ' Food: egg yolks, wheat germ and peanuts -*{i.,F$i-'- - - Ltnq- structure, most known irCIftr"H#J- \^^v^\r'yJll-unctions ano*!{fe*+s*vr-ov's'l.rJx!$*.n0 n]'1-f'v. Essenti., ,",*u[L'ji: trans fattv acids (ccisuo\ - I".*^f5 vr.Jhoff{' in *e,. or r (r;6"Ia)Alpha-linolenic;1ir5 r,"'[email protected] (as r"",#:nx"- .t-o frtu\,4 rii;#*nu$bP*T-__@$dts(Js;. G-":::jil1. .,^o,-,*siil)--1'4.Fat ReplacementsWater*-\.oJd' b4 V.ugr+A^lcu4 3-4 hc.y';,;rft\@,p- ^.1t*'1$Ssr\(o\esrr\-4a.,'ro'{;;;r, -if,e. r, r?n€Sr tded in laree amorrnts -c&o\ o'\r^ \^ff')fsh"'r . VoHS.*tAmerican Heart Association RecommendationsLimit saturated fats to l0 9/g 6 total caloriesLimit oo\uunsohrctt{ fats to 10% of total calories?mkinCarbohydrates. ?k0,TdA derivatives, fiber and gumsEngineered fats'wtIil'elFol " (oilq' s+oa) (a*"rn^r ersr\The Acceptable Macronutrient Distributiirn Range (AMDR) for fat:. 20'3flof calories should be from fatAthletes and highly active people may need more energy from C6\-fbsand can reduce their fat intake to eo+fh of total calories. Fat RequirementsThe type of fat consumed is important. &*waftd and 'trunt fats are highly correlated with increased risk. Most fat in diet should come from YrnOfrD - & 'OB\U unsc^*,rfaf+ats (l"o^-. t "tEssential Fatty Acid Needs - 6'*fg e,.6.)Adequate lntake. Approximately 3-4 rSS aaibPf fl o$.afl^'3Deficiencyo* t".r. 1 r,reygrt oi \Onno4<rv-("of heart diseaseRecommend o.,4o} *bdq\ -^nue,r9,5wec+s. Saturated fats: less than J% oitot"lcalories Xi: -e,tis*')*J *',on't,. Transfats: reduced to the absolute minimum - <xrns c*T,L*;*l<"slI9*e jFs)t*. Fat Digestive End ProductsaertA{5. ud"nh free fatty acids. Fat AbsorptionnAGl,*ll cr"lCcvw,ezv\-edtli"+oC\^o\ -> c ho{ r slhL4:' = P'nosPi^oll6ind phosphoric acidCWJ\Byt";'c'ra,tse$e,\tro\"\{ -- *;eq 6vi (( i$lhU\ft\ltOn ) transferred to blood and other lipoproteins )eAt pr''+tcAbsorption - I ntestinal CellTransporting FatFat is transported asLipid coreShellcomposed or Pcd'dn . fftqfi^O\i{il andLipoproteins ,itk - -l ffi trigryceride, -Td:N-N i vLDL\v, ^\r.., . verv_lorrdensihrlioooroteinsW\\l^dl' 'v@*?ft- x 1*'. . I . -p;du;;;ttlnAf th"y rerease trigryceride, -T-' \00-71a . asTG are removed by systemic cells, VLDL shrinks to LDL* LDLjJ. '19.@ n\-:F -' . ffid from VLDL they contain mostly Lf\0hYnd ; "Bad" chol, stickyShort and medium chain fatty acids are absorbed via the ncftol veinLong chain fatty acids "r"@t th" l+r^hUc&-iystemBile is recycled via e.i.,,*ro hecr*$ccircJia-non Eur4i"J L +^r,,oi, Lat"tA_e*. Absorption t ,^.1 :l',,?^'l*''*bc.\cv-q.U-^. Long chain FAChylomicron formation. Chylomicron - (class of lipoproteins)Transports lipids from the ln\e+$rn! nq.Ll- (via lymph) toHDL. g:5 up ano recycte or otspose ot wt u\r+\K,{ o\ , n' h@ density lipoproteins* - grc'lc'rrLipid Storage t*-*.* "--u****,*#tissueSAtSi:l$c -fat cett. 'sulf".. ot af ing$e has \pt{dd{r \iF\S( to breakrG downinto MG + 2FA (allowing for celldntrance). When inside cell, other enzymes reassemble the pieces back into TGStored as fCa-chsbstfree fatty acids,Ei:$ up and recycle or dispose ofhigh density lipoproteins?t5L(*LqC+.oQ,+''fo .<sLbEl""a-"' (\6DLipid StorageMobilization from storagea15 carbon FAATPBeta Oxidation OCitric Acid Cycle (uwhacqcr.[ bElectron transport chain '|00TotalActivationNet ATPtD8loz#iinigh {b\\1ng*ut{t\tr fat intake .,,**r*."*il"@at intake -g'\tti ' 6'"'115 o--"----'-lmbalances in omega 3 and omega 5 fats -Ul$ o.'.r':f -L , \otr en.lg*-alntake of rancid fats -{\'ir.t1t \\t'r\ s\! t n."W\uts {"*+<otongDiets high in *vc.\5 fats{rTG are mobilized for . en€fb\. hrnw n orr.sdrtW \ifl,'\o breaksdown TG into glycerol + 3 FA ' ,These parts are sent to BmA and utilized for energy. Lipid Storage. Metabolism. Lipolysis - breakdownklo -. iAc*timATP generated from each g,edt\ CoS\ha{kf0 bodies (extra acetyl ioA)- acidicrc €c.L ntave poisonous effect on cells...' *r,*uq . Produced when €at is used as a primary fuel\J U*tO Acetone. Beta Oxiilation. Beta Oxidation ATP