Nutrition - Chapter 5: types of lipids

TGs= "___" ______ ________ + _________ molecule

"3" fatty acids + glycerol molecule

lipids are a type of organic compound that contain C, H, and O that (do or do not) dissolve in water

do not

in saturated fatty acids, all carbon atoms are "saturated: with hydrogens which means there are no carbon to carbon ________ bonds

double

lecithin is found naturally in what 2 things and it is used as an ___________ in foods like cake batter, mayo, and salad dressings.

egg yolks and soybeans; emulsifier

bile acts as an _______ and it also mixes with fat and forms an __________ which separates into small globules

emulsifier; emulsion

TGs are a mixture of many ______ _____ and the combination of these determines the ________ and _______ effects the TGs have in the body and the ________ properties it has in foods

fatty acids; function and health effects; physical

3 carbon water soluble carb derivative that is the backbone of a TG

glycerol

Most trans fats are made during __________________________________, an industrial process whereby hydrogen atoms are forced onto the carbon-carbon double bonds (C ═ C) of _________________________ fatty acids, making them more _______________________.

hydrogenation; unsaturated; saturated

the degree if saturation of fatty acids depends on how many _________ are attached to a carbon atom

hydrogens

the omega/ methyl groups on the end of fatty acids on the lipid bilayer is oriented (outward or inward) and is (hydrophilic or hydrophobic)

inward; hydrophobic

in fatty acids, the carbon chain sits right in the middle of the ________ and _________ group and it is attached to (how many) carbons and up to (how many) hydrogens/ if only 1 hydrogen is attached to a carbon, a ______ bond forms between adjacent carbon atoms

omega and acid groups; 2; 2; double

4 foods that contain cholestrol

meat, poultry, fish, and dairy

Products of fat digestion retain their association with bile & a complex is formed. The "complex" is a _______________, a particle that is formed in the small intestine when the products of _______ digestion are surrounded by ____________________ and this facilitates __________ of fat.

micelle; fat; bile acids; absorption

the inner layer of the bilayer that is fat soluble is made up of what 2 things?

omega ends and fatty acids

Alpha-linolenic acid (ALA) (__________________): 1. Omega-3 PUFA (in general) is a fatty acid where the first double bond occurs between the _____ and _____ carbon atoms from the "_______________" end of the fatty acid. 2. Sources of alpha-linolenic acid: flaxseed, flaxseed oil, canola oil, nuts (walnuts), salmon & other fish oils

omega-3 PUFAS 1. 3rd and 4th; omega end

Linoleic acid (__________________): 1. Parent member of the omega-6 PUFA family because it can be used to make what? 2. Omega-6 PUFA (in general) is a fatty acid where the first double bond occurs between the _____ and _____ carbon atoms from the "_______________" end of the fatty acid. 3. Sources of linoleic acid: Oils: corn, sunflower, safflower, soybean, cottonseed, sesame & canola Nuts (walnuts) and seeds

omega-6 pufas 1. other omega-6 PUFAS 2. 6th and 7th; omega

the phosphate group on the lipid bilayer is oriented (outward or inward) and is (hydrophilic or hydrophobic)

outward; hydrophilic

the outer layer of the bilayer that is water soluble is made up of what 2 things?

phosphate groups and glycerol

what are the 6 components of a micelle

mixture of: 1. free FA 2. monoglyceride (glycerol + 1 FA) 3. cholesterol 4. phospholipids 5. fat soluble vitamins 6. bile acids

in fatty acids, the length of the chain is adjacent to the ________ of carbon atoms: a long chain has more than ______ carbon atoms and (is or is not) soluble in water

number; 12; is not

Fat-soluble vitamins (A, D, E, & K) are absorbed via micelles. 1. Importance of _____% - _____% of total calories come from fats. 2. A diet too low in fats will hinder their _______

1. 20-5% 2. absorption

The fate of the components of the chylomicrons: 1. Chylomicrons circulate in the blood and deliver _______ to the cells of the body. 2. How do the "TGs" get into the cells? - _________ ______ located on the surface of cells lining the blood vessels and break down the TGs - FA and glycerol's can enter cells in _____ of them 3. Fate of the fatty acids & glycerol: Used for __________ and/or reassembled into _____. 4. What remains of the chylomicron, mostly _________________________ & _______________, go to the ____________ to be dismantled.

1. TGs 2. - lipoprotein lipase - need 3. energy; TGs 4. cholesterol and proteins; liver

saturated FAs: 1. Found more abundantly in foods from ____________ sources than in those from plant sources. 2. TGs that are high in saturated fatty acids are ____________ at room temperature. Why? 3. Diets high in saturated fatty acids are associated with increased risk of what?

1. animal 2. solid; because saturated FA are straight hydrocarbon chains which pack tightly together 3. heart disease

KNOW THE DIF BTWN THESE 2: 1. what is the acid group of a FA? is it hydrophilic or hydrophobic? where does it attach to? 2. what is the omega or methyl end of a FA? is it hydrophilic or hydrophobic?

1. carboxyl (COOH); hydrophilic; attached to glycerol 2. CH3; hydrophobic

Functions of cholesterol in the body: 1. Component of ____ ________ which is where 90% of cholesterol is 2. Component of ________ which is the protective sheet on most nerve cells 3. Required for the making of other sterols: - _____ _______, emulsifier of bile - __________, hormone that regulates our physiological response to stress - ________ _____, fat-soluble vitamin - _________ and ________, sex hormones

1. cell membrane 2. myelin 3. bile acid, cortisol, vitamin D, testosterone and estrogen

another source of saturated fats are tropical oils: 1. some examples 2. mostly saturated FAs are ______ or semi-solid at ______ temp 3. less susceptible to _______ than "unsaturated" oils 4. 2 main uses

1. coconut, palm, and palm kernel oil 2. solid; room 3. spoilage 4. cooking oil and flavoring in sweet foods (palm oil)

Triglycerides 1. also called 2. what % of lipids do they make up? 3. located in ____ tissue under the skin and around _______ ________ 4. they are the _______ form of fat in the body

1. fats 2. 95% 3. adipose; internal organs 4. storage

Health benefits/detriments of "coconut oil": 1. Raises the level of "__________" cholesterol (________) in the blood. 2. Raises the level of "__________" cholesterol (________) in the blood but not as much as animal sources such as meat and full-fat dairy products. 3. ___% to ___% of the fatty acids in coconut oil are "saturated".

1. good (HDL) 2. bad (LDL) 3. 82-90%

Intestinal mucosal (absorptive) cells: 1. Once inside the mucosal cell lipids are extracted from the _______ 2. The fate of bile acids → return to the __________ for reuse or become a component of ________.

1. micelle 2. liver; feces

Significance of the bile acids: 1. Surrounds the ___________________, which enables it to diffuse into the ____________________ ("brush border") of the intestinal mucosal cells. 2. The inner components of the micelle are "_______________" & enter the mucosal cells.

1. micelle; microvilli 2. released

monounsaturated fatty acids (MUFA) 1. how many carbon to carbon double bonds? 2. is there a hydrogen bonded to all of the carbon atoms within the chain? what kind of bond is there between adjacent carbon atoms

1. one 2. no, not all (one does not have a hydrogen); double bond

Detriments of hydrogenation - Formation of trans fatty acids 1. Some double bonds are converted to ____________________ bonds. 2. Some double bonds are transformed from a _______ configuration to a _______ configuration. 3. Cis fatty acid - hydrogen atoms on the ____________ side cause the carbon chain to bend. 4. Trans fatty acid - hydrogen atoms on ____________________ sides of carbon-carbon double bonds. 5. Problem is that it makes the chain a ________ line, like saturated fats

1. saturated 2. cis; trans 3. same 4. opposite 5. straight

why is hydrogenation of trans fatty acids important? 1. prevents __________ which increases shelf life 2. increases _______ point which makes better oil for frying 3. hydrogenated oils are more __________

1. spoilage 2. smoking 3. spreadable

Phospholipid = ___ fatty acids + __________ molecule + ______________________ group

2 FA + glycerol molecule + phosphate group

pancreatic lipases break down TGs into what?

2 free FA and monoglyceride

polyunsaturated fatty acids (PUFAS) 1. how many carbon to carbon double bonds?

2 or more (which means 2 or more points of unsaturation)

other lipases break some TGs down into their original components which are what?

3 free FA and a glycerol molecule

chylomicrons are too ________ to enter capillaries so they have to enter and travel within the _____ en route to the blood stream

bug; lymph

inside the mucosal cell, each monoglyceride is broken down into its component, a _____ and ______ and long chain fatty acids and glycerol molecules are converted back into ________

FA and glycerol; TGs

chylomicrons are made up of _____ (newly formed) + _______ + _____ soluble vitamins, that are covered with water soluble phospholipids and proteins

TGs + cholesterol + fat soluble vitamins

only found in foods from _________ sources and is not found from _________ sources

animal; plant

Presence of fat is detected → hormone secreted → triggers the release of an appropriate amount of _______ from the gallbladder (or liver)

bile

a fatty acid is a chain of ______ atoms (hydrocarbon chain) and the ______ of this chain can vary

carbon; length

best known sterol is

cholesterol

a lipoprotein that transports lipids out of the mucosal cells of the small intestine & delivers TGs to other cells of the body

chylomicrons

one of the best known phospholipids in foods

lecithin

Digestion, Absorption, and Transport of Fats in the mouth and stomach: 1. Very small amount of fat digestion in the mouth and stomach - ____________________ begins to breakdown TGs in milk. - ____________________ breaks down some bonds of __________-chain fatty acids. 2. Fats are in large aggregates, i.e., masses, within the ____________________, which is released slowly into the small intestine

lingual lipase gastric lipase; short 2. chyme

what are the 2 essential PUFA fatty acids

linoleic acid and alpha-linolenic acid

a key role of phospholipids is that they are a structural component of what?

lipid bilayer

a particle that transports lipids in the blood

lipoprotein

are MUFAs and PUFAs solid or liquid at room temp? why?

liquid because the FA chains are bent and prevent tight packing

cholesterol is made by the _________ and is it also obtained by the diet? is it essential?

liver and yes so it is NOT ESSENTIAL

trans fatty acids occur in nature in ______ amounts, what are 2 examples of them

small; meat and dairy

what is the structural benefit of phospholipids? 1. fatty acids are ____ soluble 2. phosphate group is ________ soluble 3. phospholipids act as an __________, allowing fat and water to mix

soluble in water and fat 1. fat 2. water 3. emulsifier

Interconnecting rings of carbon atoms with side chains of carbon, hydrogen, & oxygen attached

sterols

what does being essential mean in nutrition?

the body cannot make it or cannot make a lot of it so it needs to be obtained by the food we eat

put the following in order from least healthy to most healthy: monounsaturated fats, trans fats. omega 3 PUFAS, saturated fats, and omega 6 PUFAS

trans fats, saturated fats, omega 6 PUFAS, monounsaturated fats, and omega 3 PUFAS

what are the 3 types of lipids

triglycerides, phospholipids, sterols

glycerol and fatty acids with 4-12 carbons are _______ soluble and require (more or less) assistance to leave the cell and enter the blood stream _________ en route to the liver

water; less; directly

long chain fatty acids, monoglycerides, cholesterol, and fat soluble vitamins are not ______ soluble and need to be ______ to leave the mucosal cell, like a hitch-hiker

water; packaged