NFSC100 Study Guide 2 Questions To Ponder Part 1 Lipids Functions of lipids Nature s way of condensing energy stores Also insulates and protects organs Source of calories 9Kcal gram Provides flavor and tenderness of food Slows stomach emptying more satiating Source of essential fatty acids Types of Lipids Phospholipids cell membranes Sterols hormones Triglycerides predominant in food 95 Phospholipids Sterols Glycerol 2 fatty acids phosphorus Phosphorus part makes this soluble in water Fatty acid part makes it soluble in fat Can serve as an emulsifier of carbon hydrogen and oxygen attached Cholesterol Large molecules consisting of interconnected rings of carbon atoms with side chains Found in all animal cell membranes Nonessential Forms plaques that cause athrosclerosis Serves as raw material for bile vitamin D steroid hormones Triglycerides Main form of fat in food Glycerol backbone and 3 fatty acids Classified by length of carbon atoms the location of the double bonds and the organization of hydrogen around the double bonds Saturated Fatty Acids Maximum number of hydrogen atoms Unsaturated Fatty Acids Less then maximum hydrogen atoms Monounsaturated 1 double bond Polyunsaturated 2 or more double bonds Found in soft solids or liquids Trans Fatty Acids Fatty acids with unusual shapes Polyunsaturated oils that are hydrogenated control consistency and oxidation of fats Found in margarines shortenings and baked goods increase LDL Essential Fatty Acids Made in limited amounts in the body Abundant in fish oils Lower blood pressure Prevent blood clot formation Protect against irregular heartbeats May reduce inflammation Essential for normal infant growth development May support immune system May inhibit cancers Omega 3 Fatty Acids Linolenic Acid Found in tuna salmon herring flax see canola soybean oils almonds walnuts spinach mustard greens Reduce inflammation blood clotting and tumor growth Omega 6 Fatty Acids Linoleic Acid Found in grains fats and oils Cause inflammation blood clotting and tumor growth Eicosanoids hormone like compounds that are made from EEFAs and act through receptors on tissues to regulate many body responses Digestion Depends on Pre duodenal Lipase gastric Pancreatic lipase Bile acids for emulsification Absorption Short chain fatty acids Portal vein blood to liver Monoglycerides and longer fatty acids Lipase breaks down triglycerides into free fatty acids and monoglycerides Get repackaged as triglycerides for transport in chylomicrons Enter lymph then the blood stream Transport as Lipoproteins Chylomicrons from the intestine to the body Other produced in the liver VLDLs very low density lipoproteins BAD LDLs low density lipoproteins BAD Both triglycerides and cholesterol to the body HDLS High density lipoproteins GOOD Scavengers of cholesterol brings it back to the liver Total cholesterol Less than 200 is desirable 200 239 is borderline bad 240 and above is BAD
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