Nutrition ch 5
Systolic blood pressure
The pressure in the arterial blood vessels associated with the pumping of blood from the heart
Diastolic blood pressure
The pressure in the arterial blood vessels when the heart is between beats
saturated fatty acid
a fatty acid containing no carbon-carbon double bonds
monounsaturated fatty acid
a fatty acid containing one carbon-carbon double bond
polyunsaturated fatty acids
a fatty acid containing two or more carbon-carbon double bonds
cis fatty acid
a form of an unsaturated fatty acid that has the hydrogens on the same side as the carbon-carbon double bond
trans fatty acid
a form of unsaturated fatty acid (usually monounsaturated) that has the hydrogens on the opposite side as the carbon-carbon double bond
atherosclerosis
clinical condition that leads to heart attack and stroke
how to raise HDL-C
consume more fish, increase omega 3s, eat purple skinned fruits and juices, choose lower GI foods, exercise, don't smoke
omega 3 functions
decrease blood clotting, reduce heart attack, decrease inflammation
symptoms of essential fatty acid deficiency
flaky itchy skin, diarrhea, increased risk of infection, stunted growth, reduced wound healing
phospholipid functions
forms part of cell membrane component of bile important emulsifier of fats in cooking
OH
hydroxyl
omega 6 functions
immune system, vision, form cell membranes, produce eicosanoids, help with inflammation
CH3
methyl
oleic acid
monounsaturated fatty acid
enterocytes
mucosal cells
cis
natural form of unsaturated fatty acids
archidonic acid
omega 6 increases blood clotting and inflammatory responses
methyl group
omega end of a fatty acid
more than 60 mg/dl
optimal HDL-C levels
less than 100 mg/dl
optimal LDL-C levels
less than 200 mg/dl
optimal total cholesterol levels
less than 150 mg/dl
optimal triglyceride levels
cholesterol functions
part of cell membrane a component of bile precursor for bile acids necessary for the production of sex hormones precurser to vitamin D
trans fatty acid
similar to shape and function of saturated fatty acid
triglyceride
the major source of lipid in the body and food
cis
this bond causes the fatty acid backbone to bend
trans
this bond causes the fatty acid backbone to remain straighter
adipose tissue
where triglycerides are stored
Long chain fatty acid
A fatty acid that contains 12 or more carbons
HDL cholesterol functions
1. Picks up cholesterol from dying cells and other sources 2. Donates cholesterol to other lipoprotein for transport back to the liver for excretion
triglyceride
3 fatty acids bonded to glycerol
Alpha-linolenic acid
An essential omega 3 fatty acid with 18 carbons and 3 double bonds
Linoleic acid
An essential omega 6 fatty acid with 18 carbons and 2 double bonds
Omega 3 fatty acid
An unsaturated fatty acid with the first double bond on the 3rd carbon from the methyl end
Omega 6 fatty acid
An unsaturated fatty acid with the first double bond on the 6th carbon from the methyl end
carbons : double bonds
C:D
LDL
Carries cholesterol made by the liver and from other sources to cells
Chylomicron
Carries dietary fat from small intestine to cells
types of omega 3
DHA, EPA
Monoglyceride
Formed from the breakdown of triglycerides and consists of one fatty acid bound to a glycerol backbone
side effects of fish oil supplements
GI upsets, can interact with blood thinners, bad taste "fish burps"
Active absorption process
How monosaccharides are absorbed
Oleic acid
Omega 9 fatty acid with 18 carbons and 1 double bond
Insulin resistance
Underlies all the conditions of metabolic syndrome
glycerol
a 3 carbon alcohol used to form triglycerides
cholesterol
a waxy lipid found in all body cells
20-35% of kcals
acceptable macronutrient distribution range set by the Food and Nutrition Board for lipids
acid group
alpha end of a fatty acid
phospholipid
any of a class of fat related substances that contain phosphorus, fatty acids, and a nitrogen containing base -essential for all cells structurally similar to TG except that a fatty acid has been removed and replaced by a phosphate containing group
VLDL
carries lipids from liver to tissues
main characteristic of lipid
do not readily dissolve in water
lipoprotein lipase
enzyme on capillary wall that breaks down TG
Pancreatic lipase
enzyme that accomplishes the majority of fat digestion
adipocytes
fat cells
cholesterol
lipid found only in foods that contain animal products
fats
long chain lengths/ higher degree of saturation tend to be fats or oils?
fatty acid
long chain of carbons bonded together and flanked by hydrogens
lecithin
phospholipid that's an emulsifier
HDL
picks up cholesterol from dying and other cells and transports it to other lipoproteins
small intestine
primary site of fat digestions
stearic acid
saturated fatty acid
oils
shorter chain lengths/ lower degree of saturation tend to be fats or oils?
