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y Satiety; gives a full feeling y Contains fat soluble vitamins: A,D,E, K y Makes food taste good. :-) Lipids Includes oil and fat; insoluble, do not mix with water.
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Categories of Lipids I. Triglycerides y Largest category; 95% of all fats. y Body fat = adipose tissue y Contains carbon, oxygen, and hydrogen atoms arranged in 2 Glycerol: foundation molecule, 3 fatty acid chains off the side COOH
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Categories of Fatty Acids 1. Saturated - associated with health problems; no double bond. 2. Monounsaturated - one double bond. 3. Polyunsaturated - more than one double bond. Fatty Acids 1. Short - less than 6 carbon atoms; short chains mix better in water 2. Medium - 6-10 carbon atoms 3. Long - more than 12 carbon atoms y Single bond : flexible chain; includes hard fat like lard, butter, stick margarines. Double bond: Softer fat at room temperature; example: cooking oil y Source of Lipids 1. From plants: Monounsaturated or polyunsaturated oil; liquid at room temperature; ex. Olive, canola, corn oils. 2. Tropical oil: Saturated oil; ex. cooking oil (palm) 3. From animals: Saturated fat, solid at room temperature. Saturated Fatty Acids y Carbon chains that hold the full number of hydrogen atoms are saturated. Raises blood cholesterol levels. y Increased risk of cardiovascular disease y Hypertension y Colon cancer Monounsaturated Fatty Acids (Oleic Acid) y One set of double carbon bonds y Not associated with health problems y Reduce risk of cardiovascular disease by lowering LDL-cholesterol, harmful cholesterol, and raising HDL-cholesterol, the good cholesterol. Polyunsaturated Fatty Acids (Linoleic Acid)
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More than 2 carbon bonds Not correlated with health problems Studies are ongoing with their relationship to reproductive diseases.
Hydrogenation: process that infuses hydrogen into the fatty acid so that any "vacant" double bonds become full. Type of lipid produced is TRANS FAT. y Same effect as Saturated fat. y Food manufacturers use this process to make their product more spreadable. Ex. Corn oil to margarine; Oily natural peanut butter to creamy peanut butter. y Turns liquid oil into crisco or stick margarines y Trans fat makes oil more stable so that it can be reused. y Trans fat raises cholesterol; known as the "secret killer". Avoiding Trans fat: 1. Avoid foods listing "partially hydrogenated oil". 2. Avoid deep-fried foods. 3. Use olive or canola oil. 4. Use tub margarine instead of stick margarine.
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Essential Fatty Acids y Obtained from food we eat because our bodies can't make it. y Omega-3: "linolenic acid"; found in flaxseed, canola, soybean oil, walnuts, tuna and salmon; anti-cardiovascular nutrient. y Omega-6: "Linoleic acid"; found in vegetable oil.
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Phospholipids Look like triglycerides with phosphorous containing molecules attached in place y of one of the fatty acids. Have the ability to emulsify (hold together fats and water). y Lechitin: common phospholipid; ex. Soybean and egg yolks. y Sterol
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III.
Lipids whose carbon form rings instead of chains. Common sterol = cholesterol.
Lipoproteins y Triglyceride coated with protein, cholesterol, phospholipids. y Chylomicron: formed during lipid absorpption in the small intestines and transported by the lymph system into the bloodstream to be utilized for energy; it is the most common lipoprotein.
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Types of Lipoproteins 1. HDL (High-density lipoprotein) y Made in the liver and small intestine. y Consist of more proteins than cholesterol. 2. LDL (Low-density lipoprotein) y Denser in fat than protein.
Carry cholesterol to the heart's arteries, penetrates vessel walls, restrict blood flow. HDLs can remove cholesterol from vessel walls and take it back to the liver, becomes waste, and then excreted.
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Cholesterol Guidelines y LDL level should be less than 130. y Total cholesterol should be less than 200. y HDL level should be 50-75 higher. Digestion of Fats PROCESS: Stomach (lingual and gastric lipase) -- small intestine -- chyme -- emulsified by bile -broken down by pancreatic lipase. The mixture of reduced fat and bile absorbed by the small intestine -- bile returns to the liver