Fatty Acids Nutrition CH. 5

Long-chain fatty acids

(12 to 24 carbons) fatty acids of meats, seafood, and vegetable oils are most common in the diet.

saturated fatty acid

A saturated fatty acid is fully loaded with all its hydrogen atoms and contains only single bonds between its carbon atoms Definition:a fatty acid carrying the maximum possible number of hydrogen atoms—for example, stearic acid. A saturated fat is composed of triglycerides in which most of the fatty acids are saturated.

Unsaturation and stability& protection from rancidity

All fats become spoiled when exposed to oxygen. The oxidation (OKS-ee-day-shun) of fats produces a variety of compounds that smell and taste rancid. (Other types of spoilage can occur due to microbial growth.) Polyunsaturated fats spoil most readily because their double bonds are unstable; monounsaturated fats are slightly less susceptible. Saturated fats are most resistant to oxidation and thus least likely to become rancid

Sterols Food sources

Any food with lots of cholesterol meats, eggs, seafood, poultry, and dairy products

Hydrogenation

During hydrogenation (HIGH-dro-jen-AY-shun or high-DROJ-eh-NAY-shun), some or all of the points of unsaturation are saturated by adding hydrogen molecules. Hydrogenation offers two advantages. First, it protects against oxidation (thereby prolonging shelf life) by making polyunsaturated fats more saturated. Second, it alters the texture of foods by making liquid vegetable oils more solid (as in margarine and shortening

Short vs Long fatty acid chains

Figure 5-5

medium-chain fatty acids

6 to 10 carbons

Sterols functions in :bile acids, the sex hormones (such as testosterone, androgen, and estrogen), the adrenal hormones (such as cortisol, cortisone, and aldosterone), and vitamin D

Cholesterol in the body can serve as the starting material for the synthesis of these compounds or as a structural component of cell membranes; more than 90 percent of all the body's cholesterol is found in the cells.

atherosclerosis a type of artery disease characterized by plaques (accumulations of lipid-containing material) on the inner walls of the arteries.

Cholesterol's harmful effects in the body occur when it accumulates in the artery walls and contributes to the formation of plaque (PLACK). These plaque deposits lead to atherosclerosis (ATH-er-oh-scler-OH-sis), a disease that causes heart attacks and strokes.

monounsaturated fatty acid

a fatty acid that lacks two hydrogen atoms and has one double bond between carbons; abbreviated MUFA. Examples include palmitoleic acid and oleic acid. A monounsaturated fat is composed of triglycerides in which most of the fatty acids are monounsaturated. • mono=one

omega-6 fatty acid

a polyunsaturated fatty acid in which the closest double bShortond to the methyl (CH3) end of the carbon chain is six carbons away.

omega-3 fatty acid

a polyunsaturated fatty acid in which the closest double bond to the methyl (CH3) end of the carbon chain is three carbons away.

Polyunsaturated Fatty acids

a fatty acid that lacks four or more hydrogen atoms and has two or more double bonds between carbons; abbreviated PUFA. Examples include linoleic acid (two double bonds) and linolenic acid (three double bonds). A polyunsaturated fat is composed of triglycerides in which most of the fatty acids are polyunsaturated. • poly=many

unsaturated fatty acid

a fatty acid that lacks hydrogen atoms and has at least one double bond between carbons (includes monounsaturated and polyunsaturated fatty acids). An unsaturated fat is composed of triglycerides in which most of the fatty acids are unsaturated.

Phospholipids:a compound similar to a triglyceride but having a phosphate and choline (or another nitrogen-containing compound) in place of one of the fatty acids. Most popular one lecithin

phospholipids are soluble in both water and fat, they can help fat-soluble substances, including vitamins and hormones, to pass easily in and out of cells. Phospholipids also act as emulsifiers in the body, helping to keep fats suspended in the blood and body fluids.

Protection from rancidity

products may be sealed in air-tight, nonmetallic containers, protected from light, and refrigerated—an expensive and inconvenient storage system. Second, manufacturers may add antioxidants to compete for the oxygen and thus protect the oil

conjugated linoleic acids

several fatty acids that have the same chemical formula as linoleic acid (18 carbons, two double bonds) but with different configurations (the double bonds occur on adjacent carbons).

Linolenic acid

an essential fatty acid with 18 carbons and two double bonds.

sterols

compounds containing a four-ring carbon structure with side chains attached

trans-fatty acids

fatty acids with hydrogens on opposite sides of the double bond. see 5-7In the body, trans-fatty acids behave more like saturated fats, increasing blood cholesterol and the risk of heart disease

short-chain fatty acids

fewer than 6 carbons

Unsaturation and how it impacts firmness

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Phospholipids in Foods

phospholipids are also found naturally in foods. The richest food sources of lecithin are eggs, liver, soybeans, wheat germ, and peanuts.

triglycerides

the chief form of fat in the diet and the major storage form of fat in the body; composed of a molecule of glycerol with three fatty acids attached; also called triacylglycerols (try-ay-seel-GLiSS-er-ols). • tri=three • glyceride=of glycerol

point of unsaturation

the double bond of a fatty acid, where hydrogen atoms can easily be added to the structure.

Liver Cholesterol Production

your liver is manufacturing cholesterol from fragments of carbohydrate, protein, and fat. In fact, the liver makes about 800 to 1500 milligrams of cholesterol per day, thus contributing much more to the body's total than does the diet. For perspective, the Daily Value on food labels for cholesterol is 300 milligrams per day.