NFSC100Study Guide 2Questions To PonderPart 1Lipids:Functions of lipidsNature’s way of condensing energy storesAlso insulates and protects organsSource of calories (9Kcal/gram)Provides flavor and tenderness of foodSlows stomach emptying, more satiating Source of essential fatty acidsTypes of LipidsPhospholipids- cell membranesSterols- hormonesTriglycerides- predominant in food (95%)PhospholipidsGlycerol + 2 fatty acids + phosphorusPhosphorus part makes this soluble in waterFatty acid part makes it soluble in fat Can serve as an emulsifier SterolsLarge molecules consisting of interconnected rings of carbon atoms with side chainsof carbon, hydrogen and oxygen attachedCholesterolFound in all animal cell membranes NonessentialForms plaques that cause athrosclerosisServes as raw material for: bile, vitamin D, steroid hormonesTriglyceridesMain form of fat in foodGlycerol backbone and 3 fatty acidsClassified by length of carbon atoms, the location of the double bonds, and the organization of hydrogen around the double bondsSaturated Fatty Acids:Maximum number of hydrogen atomsUnsaturated Fatty Acids:Less then maximum hydrogen atomsMonounsaturated: 1 double bondPolyunsaturated: 2 or more double bonds***Found in soft solids or liquidsTrans Fatty Acids: Fatty acids with unusual shapesPolyunsaturated oils that are hydrogenated+ = control consistency and oxidation of fats- = increase LDL***Found in margarines, shortenings and baked goodsEssential Fatty Acids:Made in limited amounts in the bodyAbundant in fish oilsLower blood pressurePrevent blood clot formationProtect against irregular heartbeatsMay reduce inflammationEssential for normal infant growth/developmentMay support immune systemMay inhibit cancersOmega 3 Fatty Acids:Linolenic AcidFound in tuna, salmon, herring, flax see, canola/soybean oils, almonds, walnuts, spinach, mustard greensReduce inflammation, blood clotting and tumor growthOmega 6 Fatty Acids:Linoleic AcidFound in grains, fats and oilsCause 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 lipaseBile acids for emulsificationLipase breaks down triglycerides into free fatty acids and monoglyceridesAbsorption:Short chain fatty acidsPortal vein (blood to liver)Monoglycerides and longer fatty acidsGet repackaged as triglycerides for transport in chylomicronsEnter lymph then the blood streamTransport as Lipoproteins:Chylomicrons- from the intestine to the bodyOther produced in the liverVLDLs (very low density lipoproteins) BADLDLs (low density lipoproteins) BADBoth triglycerides and cholesterol to the bodyHDLS (High density lipoproteins) GOODScavengers of cholesterol, brings it back to the liverTotal cholesterolLess than 200 is desirable200-239 is borderline bad240 and above is
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