NFS101 CH 6
fatty acids
- most lipids have fatty acids in their chemical structures - provide energy for muscles and most other types of cells
fat around the abdomen is associated with...
-elevated triglycerides - elevated LDL cholesterol
margarine
made from vegetable oil - compared to butter, solid margarine has more unsaturated fat, more trans fat, and less cholesterol
unsaturated
omega-3 is a _______ fatty acid
lipoproteins carry different amounts of :
phospholipids protein cholesterol
hydrophillic hydrophobic
phospholipids contain a ______ portion, which attracts water, and a ____________ portion, which repels water.
liver & pancreas
secretions from which two organs are required for the digestion of dietary lipids?
most common forms of cardiovascular disease in US
stroke coronary artery disease
trans fatty acids
structurally, trans fatty acids resemble saturated fatty acids and provide properties of long-chain saturated fatty acids to foods that contain them
increase
the diuretic effect of alcohol is to __________ the excretion of body water
insoluble
the main characteristic that all types of lipid molecules have in common is that they are ______ in water.
cholesterol triglycerides
types of lipids
emulsifier
works: - isolates individual fat droplets - prevents fat from coalescing by using a shell of water molecules
Atherosclerosis
long-term process in which plaques build up inside arterial walls
hydrogenation process
it produces trans fats
progression from normal artery to an antheroscierotic one
1. artery has smooth lining 2. cells within the wall deposit cholesterol and other substances to repaid damage and inflammation 3. plaque roughens the surface of the artery and slows flow, making clots more likely to form 4. clots and plaque block the artery completely
free radicals
LDLs can be damaged by chemically unstable substances called....
essential nonessential
________ fatty acids must be supplied by the diet, whereas _________ fatty acids can be synthesized by the body and do not need to be supplied by the diet.
embolus
a blood clot of plaque particle that breaks free from where it formed and travels through the bloodstream
hypertension
a chronic condition that is characterized by high blood pressure levels that persist even when a person is relaxed
thrombus
a fixed bunch of clots that remains in place and disrupts blood flow
essential fatty acids
alpha-linolenic acid linoleic acid
phospholipid
chemically similar to triglyceride, except that one of the fatty acids is replaced by chemical groups that contain phosphorus and (often) nitrogen - naturally found in plant and animal foods - partially water soluble because of phosphorus-containing portion of the molecule called hydrophilic - serve as an essential part of all body cells, specifically as the phospholipid bilayer that makes up the cell membrane
lipids
class of macronutrients that includes fatty acids, triglcerides, phospholipids, and cholesterol - insoluble in water, but soluble in organic solvents such as alcohol and acetone
lipids
class of nutrients that consists of triglycerides, phospholipids, and sterols
fatty acids
dietary fats in foods are often composed of ....
saturated fatty acid
each carbon within the chain is saturated/completely filled with hydrogen atoms
dietary changes to lower risk for cardiovascular disease
eat rich sources of fiber : reduces LDL cholesterol avoid sucrose and fructose: decreases triglyceride levels drink small amounts of alcohol: release beneficial HDL cholesterol levels
food sources that contain cholesterol
eggs chicken ice cream
stomach
even though it is a small amount, lipid digestion begins in the ___________.
non-modifiable risk factors for CVD
family history increasing age
convert liquid oils into more solid fats
food manufacturers use the process of hydrogenation to ...
triglycerides
has three fatty acids attach to glycerol, a three-carbon compound that is often referred to as the "backbone" of the trigylceride
unsaturated fatty acid
has two neighboring carbons within the chain that are missing two hydrogen atoms, and a double bond holds those particular carbons together
structure of omega-3 fatty acid
it contains the first carbon-carbon double bond on the third carbon from the omega end of the carbon chain