Chapter 6: Lipids: Triglycerides, Phospholipids, Sterols
The ADMR for fat
20-35% of total calorie intake
Blood triglyceride levels are too high
>150 mg/dL
hydrophobic
Water fearing
thrombus
a fixed clot that develops and persists in an unbroken blood vessel
Cholecystokinin
a hormone that is secreted by cells in the duodenum and stimulates the release of bile into the intestine and the secretion of enzymes by the pancreas.
Most common forms of cardiovascular disease in the US
coronary artery disease, stroke
Lipoprotein lipase
enzyme in the walls of capillaries that breaks down their load of triglycerides into fatty acids and glycerol
There are no foods that naturally contain trans fats
false
most common digestive disease in the US
gallstones
Sterol
lipids that have a more chemically complex structure that a triglyceride or phospholipid
Polyunsaturated fatty acids
more than one double bond
lipase
pancreatic enzyme necessary to digest fats
Adipose cells
remove fatty acids and glycerol from the blood and reassemble them as triglycerides for storage, are commonly called fat cells
fatty acid completely filled with hydrogen atoms
saturated
a triglyceride has
three fatty acids attached to a glycerol molecule
trans fatty acid
allows the carbon chain to remain straighter
Which fatty acids are considered essential fatty acids
alpha-linolenic acid & linoleic acid
Bile acids produced in the
liver
Fats that contain a high proportion of trans fatty acids are
more solid at room temperature than those with a high proportion of cis fatty acids
arterial plaque cause clots to form by
roughening the smooth arterial surface and slowing blood flow & rupturing plaque causing a clot formation to repair rupture
fatty acids can be either
saturated or unsaturated
The primary site of lipid digestion and absorption occurs in the
small inestine
Main characteristic all lipids have in common is
they are insoluble in water
HDl
transports cholesterol from body cells for disposal
Oxidized LDL
transports cholesterol into arterial lining
LDL
transports cholesterol to cells for their use
LDL
transports the most cholesterol
chylomicron
transports the most triglycerides
Structural components of a triglyceride
three attached fatty acids, glycerol backbone
Hydrophilic
Attracts water
Why are the chemical structures of trans and saturated fatty acids similar?
Both have a straight shape
Hydrocarbon Chain
Chain of carbon atoms bonded to each other and to hydrogen atoms
Lipids
Energy-rich organic compounds, such as fats, oils, and waxes, that are made of carbon, hydrogen, and oxygen.
Triglyceride
Has three fatty acids bonded to glycerol
Hydrogenation
Process of adding hydrogens to unsaturated fats, which makes a liquid fat more solid at room temp
Which form of unsaturated fatty acid contains a chemical structure similar to that of saturated fatty acids?
Trans
HDL
Transports the least triglycerides
embolus
A clot that breaks lose and travels through the bloodstream.
Unsaturated fatty acid
A fatty acid that has one or more double bonds between carbons in the hydrocarbon tail. Such bonding reduces the number of hydrogen atoms attached to the carbon skeleton.
Monosaturated fatty acid
A fatty acid with one double bond between carbon atoms
Emulsifier
A substance that keeps water-soluble and water-insoluble compounds mixed together
Phospholipid
a lipid that contains phosphorus and that is a structural component in cell membranes
Glycerol
a three-carbon alcohol that is often referred to as the "backbone" of the triglyceride
cis fatty acid
causes the carbon chain to bend
What are types of lipids?
cholesterol, triglycerides, sterols
Atherosclerosis
condition in which fatty deposits called plaque build up on the inner walls of the arteries
Pancreatic Lipase
digestive enzyme that removes two fatty acids from each triglyceride molecule
pancreatic lipase
digestive enzyme that removes two fatty acids from each triglyceride molecule
Statins
drugs used to lower cholesterol in the bloodstream
Saturated fatty acid
each carbon atom in the tail has four single covalent bonds
A substance that keeps water-soluble and water-insoluble compounds mixed together is called a
emulsifier
Partial hydrogenation
food manufacturing process that adds hydrogen atoms to liquid vegetable oil, forming trans fats and saturated fats
Cholesterol is found in
foods derived from animals
arteriosclerosis
hardening of the arteries
Hypertenion
high blood pressure
Foam Cells
holds oxidized LDL within the arterial wall
Phospholipids are naturally found
in foods derived from plants and animals
