350 likes | 527 Views
Lipids. Olestra. Adipocytes. University of Illinois. Fatty Acid Structure. Saturated Fatty Acids 10%. Carry maximal hydrogen Long chain fatty acid: solid at room temp. Short chain saturated fats: liquid at room temp. (e.g., coconut oil). Monounsaturated Fats 10%. Has 1 C=C
E N D
Adipocytes • University of Illinois
Saturated Fatty Acids 10% • Carry maximal hydrogen • Long chain fatty acid: solid at room temp. • Short chain saturated fats: liquid at room temp. (e.g., coconut oil)
Monounsaturated Fats 10% • Has 1 C=C • Short chain fatty acids = what physical characteristic? • CaproleicAcid • Lauroleic Acid • Myristoleic Acid • Palmoteic Acid • Oleic Acid (Omega 9) • Eruric Acid (Omega 9)
Omega 9 Fatty Acids • Terminal double bond at 9 carbon • Not considered essential • b/c no n6 bond….does not promote eicosanoids • Olive oil, canola, rapeseed, mustard oil
Polyunsaturated Fats 10% • 2 or more C=C • Contain Essential PUFAs: • Omega 3 • Omega 6
Omega 3 • Alpha Linolenic Acid n-3 • Sources: soybean oil, canola oil, walnuts, wheat germ, flax, fishes, chia, hemp seeds, algaes, leaves • Converted by liver into : • Eicosapantaenic Acid • Docoshexanoic Acid
Functions • Neurological development • Reduce vascular disease • Reduce tumor growth • Reduce inflammation • Reduce CVD • Improved immune function • Cell structure
Omega 6 • Linoleic Acid n-6 • Sources: most vegetable oil, nuts, seeds • Converted by the liver: • Arachidoic Acid • Docosopantanoic Acid
Functions • Promotes dermal integrity • Visual health • Cell structure
Problems Associated • Proinflammatory • Eicosanoid: • Leukotrienes: inflammation • Thromboxane: platelet aggregation • Prostanglandins: immune and inflammation response
Diseases Associated • CVD • CHD • Cancer • Artherosclerosis • Alzheimers • Obesity • Diabetes • ADHD • Stroke • Arthritis • Osteoporosis • ETC!!!
Structural Comparison • Trans position • Rigid • Cis-position • Fluid
Naturally Occurring TFA • Ruminants and their lactation: • CLA (conjugated linoleic acid) • Vaccenic Acid • 3-7% total fat
Artificially Occurring • Partial Hydrogenation of Unsaturated Fats • Process was created in 1901 • Proctor and Gamble created Crisco in 1911
Benefits • Increased shelf life • Decreased refrigeration • Lower cost than tallow, palm oil, coconut oil or palm kernel oil (saturated fats) • Solid at room temp. and liquid when heated
Dangers • Promotes increased Coronary Heart Disease (1956) and Cardiovascular Disease by increasing LDL and decreasing HDL • New England Journal of Medicine • National Academy of Science
Recommendations • Non-essential and dangerous…the NAS recommends that we receive ZERO TFA • Labeling: to be ZERO TFA, a product must contain less that 1gr/serving
Structural Fats Phospholipids and Cholesterol
Mouth • Mechanical Digestion • Food mixes with saliva via mastication=bolus • Chemical Digestion: • Lingual Lipase: begins to melt triglycerides
Stomach • Mechanical Digestion: creation of chyme • Chemical Digestion: • Gastric Lipase: acts upon butterfats and other triglycerides
Small Intestines • Chyme squirted into SI • NaHCO3 neutralizeschyme • Bile emulsifies fat into micelles • Pancreatic lipase converts triglycerides into diglycerides • Intestinal lipase converts diglyceridesinotmonoglycerides and fatty acids
Intestinal Mucosa • Absorbs fatty acids and monoglycerides and anabolically makes triglycerides • Absorbs cholesterol and phospholipid • Combines these fats into a chylomicron • Goes to the liver
Liver • Dismantles the exogenous chylomicron • Creates VLDL • Released into bloodstream • VLDL becomes LDL
LDL • High concentration of cholesterol • Attach to cellular cholesterol receptors and release cholesterol in cells • Do this to arterial cells…leads to plaques • Returned to liver to be destroyed
HDL • Smallest lipoprotein produced by liver • Pick up free cholesterol and deliver to liver or steroid producing organs • The excess HDL destroyed by liver and that cholesterol is used as component of bile