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