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NFSC 303 McCafferty

NFSC 303 McCafferty. LIPIDS: Fats and Oils. Functions of lipids. Source of EFAs linoleic acid alpha-linolenic acid Food:. Classification of Lipids. Triglycerides Phospholipids Sterols. Triglycerides. “Fat” 90-95% lipid in the body. Glycerol :

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NFSC 303 McCafferty

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  1. NFSC 303McCafferty LIPIDS: Fats and Oils

  2. Functions of lipids • Source of EFAs • linoleic acid • alpha-linolenic acid • Food:

  3. Classification of Lipids • Triglycerides • Phospholipids • Sterols

  4. Triglycerides • “Fat” • 90-95% lipid in the body

  5. Glycerol: • Fatty Acids:Hydrocarbon chains with acid group at one end • HONC rule • Saturated: holds all the H’s it can (no double bonds) • Monounsaturated: • Polyunsaturated:

  6. Triglycerides can contain all 3 types of FAs

  7. In food, fats that are mostly saturated are ______________ at room temp. • Mostly unsaturated fats • Except

  8. (pretty saturated!)

  9. Hydrogenation • Chemical process of adding hydrogen atoms to unsaturated fatty acids to make them _________________________ • Hydrogenated fats:

  10. Hydrogenation

  11. But, hydrogenation trans fatty acids

  12. Omega-3 Fatty Acids (w3) • (Unsaturated 3 carbons in from “omega” end) • Interest: • Societies (Japan, Alaska, Greenland) that consume diets high in w3s have  heart disease •  blood TG levels • may  b.p. •  thromboxane levels (clotting factor)

  13. Sources: cold water “fatty” fish • Albacore tuna • cod • salmon • halibut • Shrimp • Also: flax (seed) • AHA recommends fish be a regular part of the diet: ______________

  14. Fish oil capsules • Claims: • cure arthritis • prevent cancer • reverse heart disease • boost immune system

  15. Potential Problems: • w3FAs are extremely vulnerable to oxidative damage • Overdoses can impair immune function • Even  doses can  LDLs—(so do large 7oz daily servings of fish – moderation)! • Potentially toxic levels of vitamins A&D • $$

  16. Evidence:

  17. Lipids • Triglycerides • Glycerol • Fatty Acids • Trans FA • Omega 3 FA • Fish oils • Flax • Phospholipids • Sterols

  18. Phospholipids

  19. Soluble in water: • Soluble in fat: • Hydrophilic end (__________________) and • Hydrophobic end (___________________) • Emulsifiers – • E.g. lecithin in egg • oil & vinegar vs. mayonnaise dressing

  20. Lipids • Triglycerides • Phospholipids • Sterols

  21. Cholesterol • “Sterol” = Complex alcohol with 4-ring structure

  22. Necessary component of • Major part of plaque

  23. Fat Substitutes • Read labels - kcals • benefit: • Starch derivatives, fibers and gums • Simplesse – frozen desserts – milk and egg white protein product

  24. Olestra – • binds to fat-sol vitamins & phytochemicals, • GI problems • Approved by the FDA with warning label describing potential side effects

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