NUTR 101 Ch. 5

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Term  
Definition
Classes of Lipids 
  • Triglycerides 
  • Phospholipids 
  • Sterols
Short Chain Fatty Acids 
4-6 Carbons 
Straight Chain Fatty Acids 
Saturated Fats 
  • No carbon double bonds
  • Packed tightly together 
  • Solid at room temperature 
    • Ex. Butter
Kinked Fatty Acids 
Unsaturated Fats
  • Carbon double bonds from "kinks"
  • Cannot pack tightly together
  • Liquid at room temperature
    • Ex. Oils
Trans Fats Structure 
Hydrogens on opposite sides of chain 
  • Artificial, does not occur naturally 
Cis Fats Structure 
Hydrogens on same side of carbon 
  • Natural 
Essential Fatty Acids 
  • PUFA - req. in diet
  • Omega - 6 
    • Linoleic
  • Omega - 3
    • Linolenic
Omega - 6 
  • Increase blood clotting
  • Increase blood pressure
  • Increase risk of heart disease

  • Ex. Vegetable Oils
Omega - 3 
  • Decrease blood clotting
  • Decrease blood pressure
  • Decrease blood viscosity 
  • Decreases risk of heart disease 

  • Ex. Fish oils, Canola Oil
Chylomicron 
Reformed monoglycerides & LCFA
  • Absorbed into the lymph 
Micelle 
Mixture of bile & phospholipids that surround monoglycerides & LCFA 
Make up of Triglycerides 
1 Glycerol + 3 Fatty Acids 
Lipoproteins 
Transports fat into the blood 
Saturated FATS 
  • Raises blood cholesterol
  • Solid at room temperature 
    • Animals fats, tropical plant fats
Monounsaturated FATS 
  • Lowers blood cholesterol
  • Lowers LDL
  • Liquid at room temperature
    • olive oil, peanut oil, canola oil
Polyunsaturated FATS 
  • Lowers LDL
  • Lowers HDL
    • vegetable oils, fish oils 
Degrees of Saturation 
  • Saturated
  • Monounsaturated 
  • Polyunsaturated 
Make up of Monounsaturated FATS
One Carbon Double Bond 
Make up of Polyunsaturated  FATS 
Two or more Carbon Double Bonds 
  • Easier to break down 
Make up of Saturated FATS
Zero Carbon Double Bonds, Fully saturated w/ Hydrogen