Term
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Definition
| fat is a type of lipid; fatty acids are the building blocks of lipids; they are hydrophobic-fat is not soluble in water. |
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Term
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Definition
| 3 free fatty acids bound to a glycerol molecule; fat is stored in the body in the form of TG. |
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Term
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Definition
| influences a fat's characteristics; the more liquidy a fat is at room temp, the greater the degree of unsaturated fatty acids (FA). The amount of saturated & unsaturated FA determines taste, structure (melting point), and consistency of foods. |
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Term
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Definition
| a FA is saturated if every carbon is bound to carbon & hydrogen atoms i.e. when every carbon is bound to 4 other atoms (another C or an H). Saturated FAs raise blood cholesterol and are solid at room temp i.e. butter. |
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Term
| Unsaturated (fatty acids) |
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Definition
| a FA is unsaturated when a double bond is formed between adjacent carbon molecules i.e. C-C=C-C |
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Term
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Definition
| monounsaturated - contain only 1 double bond | polyunsaturated - contain more than 1 double bond |
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Term
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Definition
| highly saturated oils; exception to norm of plants being more unsaturated and animals being more saturated. |
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Term
| Linoleic (Omega-6) & Linolenic (Omega-3) Fatty Acids |
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Definition
| essential FAs, they are precursors for the production of local tissue hormones and are essential for many body functions such as blood clot formation/dissolve, stimulation/inhibition of platelet aggregation, and vasodilation/vasoconstriction. Found in vegetables, flax seed, plant and fish oils. |
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Term
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Definition
| contain other molecules in addition to the triglyceride fatty acids. |
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Term
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Definition
| molecules that contain TG, cholesterol, phospholipids, and protein. 4 major lipoproteins: Chylomicons, VLDL, LDL (bad), and HDL (good). |
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Term
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Definition
| partially hydrogenated oils; polyunsaturated fats that have been partially hydrogenated, adding hydrogens where double bonds are present i.e. margarine - an oil that has been converted into a semi-solid with hydrogens added and double bonds removed. *Increase LDL and lower HDL cholesterol levels. |
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Term
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Definition
| adds hydrogens to polyunsaturated fats where double bonds are present. |
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Term
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Definition
| in FAs, adjacent carbons that are attached to carbons with a double bond are on the same side of the fatty acid. |
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Term
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Definition
| forms a more straightened chain, adjacent carbons that are attached to carbons with a double bond are on opposite sides. |
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Term
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Definition
| specialized type of lipid whose function varies based upon functional groups attached to its characteristic 4-ringed carbon atom structure; include cholesterol, cortisol, bile acids, vitamin D, androgens (testosterone, DHEA, androstenedione), estrogens. |
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Term
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Definition
| breaks up fat particles into smaller peices allowing them to be acted upon by other enzymes like pancreatic lipase. Produced by the liver and stored in gall bladder. |
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Term
| Lipid Digestion (process) |
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Definition
| bile in the small intestine breaks up fat particles into smaller peices so that other enzymes like pancreatic lipase which breaks down TG into 2 FA + 1 monoglyceride, can act upon the fat. |
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Term
| Lipid Absorption (post-digestion process) |
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Definition
| COME BACK TO THIS - PAGE 18 |
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