Nutrition Ch.6
monounstaturated fatty acids (def)
only one double bond
Fatty acids
provide nrg for muscles and cells
Polyunsaturated fatty acids (PUFA) (function)
reduce LDL cholesterol and HDL, but do not contribute to plaque formation
monosaturated fatty acid (MUFA) (function)
reduces LDL levels, do NOT reduce HDL
Plant sterols and stanols (function)
reduces amnt of cholesterol absorbed
triglyceride
three fatty acids connected to glycerol
liporoteins (functions)
transport lipids throughout the body
HDL lipoproteins
"good lipoproteins" doesnt contribute to plaque formation
unsaturated fats> trans fats or saturated fats
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Structure of fatty acid
Omega end-hydrocarbon chain-carboxylic acid
Omega3 fatty acids (functions)
can help reduce chances of Alzheimers, certain cancers, depression, etc
unsaturated fatty acid (Def)
carbon atom is missing a hydrogen, and the carbons have double bonds
types of lipoproteins
chylomicrons, VLDL, LDL, HDL(<mostly proteins)
Partial hyrdrogenation
creates trans fats by adding hydrogen atoms to UFAs in vegetable oils (partially hydrogenated oils)
lipoprotein lipase (LPL)
enzyme that breaks down lipids
Atherosclerosis
fat deposition in arteries leading to hardening (arteriosclerosis)
omega-3 fatty acids (Def)
first double bond from the omega end is at the third carbon
Omega 6 fatty acids (def)
first double bond is at the sixth carbon
omega 3 foods
fish/ shellfish, walnut-flaxxseed-canola-soybean oils, algae
lipid digestion (end products)
glycerol, fatty acids, monoglycerides, cholesterol and phospholipid fragments are all end products
Saturated fatty acids (Def)
have the maximum number of hydrogen atoms possible and no double bonds (every carbon has a hydrogen)
Phospholipid
hydrophilic head and hydrophobic tail
Sterols
more complex lipids than triglycerides/ or phospholipids (cholesterol)
Fats that contain large amounts of trans fats are
more solid at room temp
Essential fatty acids (types)
omega 3(alpha linolenic) and omega 6(linolenic)
polyunsaturated fatty acid (Def)
a fatty acid with two or more points of unsaturation
Trans fats
when the hydrogens on an unsaturated fatty acid are split on two sides instead of one (raise blood lvls of unhealthy cholesterol)
