Lecture 7 - LIPIDS NTRN 201 Lipids Lipids are a family of...

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LIPIDS NTRN 201
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Lipids… Lipids are a family of compounds which include fats (solids) and fatlike substances (oils - liquids- and waxes) Chemical Composition: Carbon, Hydrogen, Oxygen triglycerides phospholipids and sterols
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Fat Metabolism
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The Usefulness of Fats Fats in Food Provide essential fatty acids Provide a concentrated energy source in foods
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Body Fat = Adipose tissue Built-in reserves Glycogen = limited storage Fat cells give unlimited storage capacity
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A Fat Cell West Publishing Co. ~80% lipid and 20% water
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Fat provides energy… But…not glucose Ketones Ketosis Atrophy weakness, loss of function
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Fats in Food continued: Carry fat-soluble vitamins Provide raw material for making needed products Contribute to taste and smell of foods Stimulate the appetite Contributes to feelings of fullness Help make foods tender
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Fats in the Body also… Fat layer under skin insulates against temperature extremes Form the major material in cell membranes Are converted to other compounds as needed Lubricates our skin and hair
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To sum up: Functions of Lipids What's good about body fat? it helps maintain health of our skin and hair protects body organs from temperature extremes and mechanical shock serves as a reserve fuel supply for use whenever body carbohydrate is depleted What's bad about body fat? there can be too much of it when fat is burned for energy, in the absence of glucose, ketosis results
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Triglyceride Formation West Publishing Co.
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Fatty Acids Organic acids made up of carbon chains of various lengths and degree of saturation (bonds: single vs. double bonds). Short chain fatty acids have 2-6 carbons Medium chain fatty acids have 8-12 carbons Long chain fatty acids have 16-20 carbons
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Three Fatty Acids West Publishing Co.
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A Mixed Triglyceride West Publishing Co
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Fatty Acid Composition of Common Food Fats
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Lipid Facts: Hydrogenation : Phospholipids Choline
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Lipid Facts: Sterols large, complicated molecules soapy to the touch white in color chemical name is: C 27 H 45 OH.
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Cholesterol’s Vital Functions: Needed for production of bile and fat digestion Precursor of steroid hormones, adrenal hormones, and vitamin D Needed for structure of all of our cells (primarily brain and nerve cells) Cholesterol contributes to the formation of gallstones , and plaque buildup in our arteries ( atherosclerosis) Dietary Cholesterol is found only in animal products
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How Lipids are Digested
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West Publishing Co.
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The Process of Lipid Digestion and Absorption West Publishing Co.
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A Lipo-protein
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The Lipo- Proteins West Publishing Co.
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Desirable Values for Blood Lipids Cholesterol levels below 200 milligrams LDL levels below 100. 100-129 = near or above optimal Triglycerides under 200 mg/dl HDL levels more than 40 mg/dl 60 or more is most desirable HDL can be raised by exercise, weight loss, and not
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Lecture 7 - LIPIDS NTRN 201 Lipids Lipids are a family of...

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