Log in
HomeStudy Guides420,000IN5,000

BIOCHEMISTRY Study Guide - Omega-6 Fatty Acid, Omega-3 Fatty Acid, Low-Density Lipoprotein

23 views2 pages
amigo
18 Dec 2021
School
Kerala University of Health Sciences - KUHS
Department
Biochemistry
Course
BIOCHEMISTRY
Professor

For unlimited access to Study Guides, a Grade+ subscription is required.

Document Summary

Inside the cell of the body, omega 3 fatty acid and omega 6 fatty acid are used to synthesise eicosanoid. Eicosanoid are organic chemical compound that are least 20 carbon long. Cell produce eicosanoid and further process them into a variety of hormone like structure that alter cellular processes, some fatty acid derived eicosanoid is called prostaglandin. Which causes an array of biological activities, including inflammatory and ant- inflammatory responses, as well as influences the tendency of blood clot or not and, make respiratory tissue or blood vessel relax or constrict. The prostaglandin effect is determined by whether it is made from omega-3 fatty acid or omega-6 fatty acid. The term omega 3 fatty acid and omega 6 fatty acid are defined by the chemical structure of the poly unsaturated fatty acid. The beneficial prostaglandin is made from omega 3 fatty acid and more efficiently from fish oil compared to plant oil sources.

Get access

Grade+
$40 USD/m
Billed monthly
Grade+
Homework Help
Study Guides
Textbook Solutions
Class Notes
Textbook Notes
Booster Class
10 Verified Answers

Related Documents

Kinesiology 3339A/B Lecture Notes - Lecture 16: Cardiac Arrhythmia, Saturated Fat, Mitochondrial Matrix
pucecheetah779
NUSCTX 10 Lecture Notes - Lecture 11: Bile Acid, Eicosanoid, Fish Oil
coralserval818
FNN 200
Final Exam
Study Guide
FNN 200 Study Guide - Midterm Guide: Lipoprotein Lipase, Fish Oil, Thromboxane
blackspider29

Related Questions

Draw an Omega-3 fatty acid and show why it is classified as anOmega-3 fatty acid.

1 / 2 Q1. Prostaglandins are a class of eicosanoids, fatty acid derivatives with a variety of extremely potent actions on vertebrate tissues. They are responsible for producing fever and inflammation and its associated pain. Prostaglandins are derived from the 20-carbon fatty acid arachidonic acid in a reaction catalyzed by the enzyme prostaglandin endoperoxide synthase. This enzyme, a cyclooxygenase, uses oxygen to convert arachidonic acid to PGG2, the immediate precursor of many different prostaglandins. A). The kinetic data given below are for the reaction catalyzed by prostaglandin endoperoxide synthase. Focusing here on the first two columns, determine the Vmax and Km of the enzyme. [Arachidonic acid] Rate of formation of PGG2 ) Rate of formation of PGG2 with (10 mg/mL ibuprofen) (mM) (mM min−1) (mM min−1 0.5 23.5 16.67 1.0 32.2 25.25 1.5 36.9 30.49 2.5 41.8 37.04 3.5 44.0 38.91 B) Ibuprofen is an inhibitor of prostaglandin endoperoxide synthase. By inhibiting the synthesis of prostaglandins, ibuprofen reduces inflammation and pain. Using the data in the first and third columns of the table, determine the type of inhibition that ibuprofen exerts on prostaglandin endoperoxide synthase. a) What is the Vmax in the absence and presence of inhibitor? b) What is the Km in the absence and presence of inhibitor? c) What kind of inhibitor is it likely to be?

Omega-3 and Omega-6 fatty acids are obtained from various food sources. From the website nutritiondata.self.com (Links to an external site.)Links to an external site., find the omega-3 and omega-6 content of 10 nuts (eg cashew, almonds, etc) and 10 meats(including seafood).

Make a table of the ten nuts and the ten meats.

What I want to know in the report is what is the amount of omega-3 fatty acids and what is the amount of omega-6 fatty acids from each of the foods you research. Please make sure that you set the serving size of the food to 100 g. I don't want to know what kind of acids they are.