Nutrition Chapter 6 - Lipids

Omega 6 Fatty Acid

An unsaturated fatty acid with the first double bond is found between the sixth and seventh carbon from the methyl end or omega end.

Omega 3 Fatty Acid

An unsaturated fatty acid with the first double bond is found between the third and fourth carbon from the methyl end or omega end.

Emulsifier

Compound that can suspend fat in water by isolating individual fat droplets using a shell of water molecules or other substances to prevent the fat from coalescing

Antioxidant

Compound that protects other compounds, such as unsaturated fats and body tissues from the damaging effects of oxygen

Hydrogenation

Adds hydrogen to the carbon chain of unsaturated fats. Used to convert liquid oils into more solid fats (margarine and shortening)

Gastric Lipase

An enzyme in the stomach that hydrolyzes certain triglycerides into fatty acids and glycerol.

Cis Fatty Acid

The hydrogens attached to the double-bonded carbons are on the same side of the carbon chain

Trans Fatty Acid (trans fat)

The hydrogens attached to the double-bonded carbons zig zag back and forth across the carbon chain

Free Fatty Acids

Fatty acids that are released from the glycerol backbone, to emphasize that they are unattached.

Essential Fatty Acids (EFA'S)

Fatty acids that must be supplied by the diet to maintain health. Currently only linoleic acid and alpha linoleic acid

Polyunsaturated Fatty Acid (PUFA)

Has at least 2 double bonds in its carbon chain

Long Chain Fatty Acids

Have 12 or more Carbon atoms. Fats from beef, pork, and lamb. Take the longest to digest. Transported via the lymphatic system.

Hydrophobic

Having an aversion to water; tending to coalesce and form droplets in water.

Eicosanoids

Hormone like compounds synthesized from polyunsaturated fatty acids, such as omega 3 fatty acids and omega 6 fatty acids

Triglyceride

glycerol + 3 fatty acids

Cholecytokinin (CCK)

stimulates release of enzymes from the pancreas and of bile from gallbladder

Hydrophillic

water loving

Micelle

Water-soluble, spherical structure formed by lecithin and bile acids in which the hydrophobic parts face inward and the hydrophilic parts face outward

Lipoprotein

Compound containing a core of lipids with a shell composed of protein, phospholipid, and cholesterol

Monounsaturated Fatty Acid (MUFA)

Fatty acid containing 1 carbon-carbon double bond

Saturated Fatty Acid (SFA)

Fatty acid containing no carbon-carbon double bonds.

Triglyceride

3 fatty acids bonded to a glycerol, an alcohol. Major form of lipid in the body and food.

Medium Chain Fatty Acids

6-10 carbons in length. Digested as rapidly as glucose. Transported via the circulatory system. Coconut and palm kernel oils.

Phospholipid

A lipid made up of a glyerol joined to two fatty acids and a phosphate group; has two hydrophobic tails and a polar, hydrophilic head

Oil

A lipid that is liquid at room temp

Albumin

A protein important in regulating fluid balance between intravascular and interstitial spaces.

Cholesterol

A sterol found in animal foods an made in the body; required for bile acid and steroid hormone synthesis

Glycerol

A three-carbon alcohol to which fatty acids are covalently bonded to make fats and oils.

Diglyceride

A triglyceride that loses a fatty acid.

Fatty Acid

A type of lipid consisting of a chain of carbons with a methyl group on one end(omega) and a carboxylic acid group on the other(alpha)

Fat

A type of lipid that is solid at room tempurature

Athersclerosis

Buildup of fatty material (plaque) in the arteries, including those surrounding the heart

Function of Trigylceride

Energy, Insulation and Protection

Pancreatic Lipase

Enzyme in pancreatic juice that breaks down triglycerides (fats and oils), creating fatty acids and monoglycerides

Lingual Lipase

Enzyme that is activated by stomach acid and digests fat after the food is swallowed, Enzyme secreted by tongue; Important in digestion of lipids

Short Chain Fatty Acids

Less than 6 carbon atoms. Fat in dairy products. Rapidly digested. Transported via the circulatory system.

Chylomicron

Lipoprotein made of dietary fats surrounded by a shell of cholesterol, phospholipids, and protein. Carries dietary fat from the small intestine to cells.

Lipid

Organic molecules that is relatively insoluble in water and soluble in organic solvents

Prostaglandins

Potent eicosanoid compounds that produce diverse effects in the body

Low Density Lipoproteins (LDL)

Primary component: Cholesterol. Carries cholesterol made by the liver and from other sources to the cells.

High Density Lipoproteins (HDL)

Primary component: Protein. Helps remove cholesterol from cells and in turn excretes cholesterol from the body

Very Low Density Lipoproteins (VLDL)

Primary component: Triglyceride. Carries lipids both taken up and made by the liver to other cells.

Apolipoprotein

Protein attached to the surface of a lipoprotein or embedded in its outer shell.

Monoglyceride

Results when 2 fatty acids are lost

Esterification

The process of attaching fatty acids to a glycerol, creating an ester bond & releasing water.

Re-esterification

The process of re-attaching a fatty acid to a glycerol that has lost a fatty acid

De-Esterification

The release of fatty acids from a glycerol.

Intermediate-density Lipoprotein (IDL)

the lipoproteins formed when lipoprotein lipase strips some of the triglycerides from VLDL; many are converted to LDL