lec14 - Lecture 14 Metabolism of Fats and Lipids 1 What are...

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1 Lecture 14 Metabolism of Fats and Lipids
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2 What are fats? Triacyl glycerols
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3 Omega-3 Different patterns of double bonds Note: Double bonds are not conjugated And all are cis Omega-6
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4 Saturated (bad) and Unsaturated (good) fats Liquid at room temp Polyunsaturated even better than monounsaturated
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5 Cis-9-octadecenoic acid (Oleic acid) Trans-9-octadecenoic acid (Elaidic acid) Raise LDL (or "bad cholesterol") increasing the risk of coronary heart disease Reduce high-density lipoproteins (HDL or "good cholesterol") Raise levels of triglycerides in the blood 2x risk of heart attacks from partially hydrogenated oils Problem probably not breakdown ( b -oxidation), but perhaps prostaglandin synthesis (more later) Trans Fats
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6 Fatty fish like mackerel, lake trout, herring, sardines, albacore tuna and salmon are high in two kinds of omega-3 fatty acids, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). Tofu and other forms of soybeans, canola, walnut and flaxseed, and their oils contain alpha-linolenic acid, which can become long-chain omega-3 fatty acid (i.e., EPA and DHA) in the body. The extent of this modification is modest and controversial, however. Omega-3 Fatty Acids (especially good) A message from the
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7 Some Essential Fatty Acids Linoleic acid, a -linolenic acid (ALA), docosahexaenoic acid (DHA), eicosapentaenoic acid (EPA)
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8 Dietary Fats: What happens to dessert? Triacyl glycerols broken down (lipases)
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lec14 - Lecture 14 Metabolism of Fats and Lipids 1 What are...

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