PHYSCI 5 Lecture 10: PHYSCI 5 Week 4 A

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19 Jun 2018
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Lipids have vital functions and are commonly known as fats
Their intake should be monitored and while they can be beneficial, these should
be avoided
They can be triglycerides and fatty acids , phospholipids and cholesterol and the
2 forms of lipids in food are oils and fats
Oils are liquid at room temp
Fats are solid at room temp
They are water insoluble and hydrophobic - things are water soluble are
hydrophilic
Types of lipids
Triglycerides
Most common that we consume in our diet
Made of 1 glycerol and 3 fatty acids (this part is not soluble )
Glycerol is sugar alcohol
Fatty acids are unique in structure and function and based on
saturation
Fatty acids are unique because of their storage and
metabolism
Triacylglycerols
Length
Size determines how it can be metabolized - the
number of carbon atoms can be done in two ways -
through the carbon of the carboxyl group - alpha carbon
- or counted from the last carbon on the opposite end -
omega carbon
Length determines rate of absorption and digestion
The length is
Short chain - less than 6C
Medium chain - 6-12
Long chain 12+
Level of saturation
Long chains of carbon atoms connected together by
covalent bonds
Fatty acid is saturated if all bonds are connected
to H
If there is 1 double bond it is monounsaturated
Unsaturated are liquid at room temperature
Less surface area and aggregate less d
are corn oil and safflower oils
Plant fat
Olive oil and canola oil and
peanut oil are high in
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monounsaturated fatty acids
and are liquid
Polyunsaturated
Saturated are solid at room temperature due to
change in the shape of the molecule
Saturated have more surface area and
aggregate together to be solid at room
temp
Animal fat
2 different shapes of fatty acids - cis and trans
Cis - bulky groups are on the same sides
Bend and kinks and has less surface
area that does not form bonds with
neighbors and low interactions
Found in lots of vegetable oils
Trans - bulky groups on opposite sides
High surface area and solid
Beneficial CIS>trans
Trans increases amount of cardiovascular diseases
Dairy has minor amounts of trans fat
Very popular in food production because they are stable
and give longer shelf life and prevent tancidity and
added to many cakes and cookies
Hydrogenation
Food companies synthesize this because it's not
very prominent in nature
Higher risk of cardiovascular diseases,
hypertension and type 2 diabetes
Essential fatty acids in triglycerides
Cis fatty acids are important to consume in the diet
Cis fatty acids are unsaturated - at least one double
bond in carbon chain
The double bond cannot be placed before the ninth
carbon from the omega carbon
Essential fatty acids are important in growth and clot
prevention and decrease risk of heart diseases
Most common is eicosanoids - eicosa = 20 in
greek because they are made from fatty acid
that are 20 carbons in length and produced
many in cells as prostaglandins, thromboxanes
and leukotrienes and function as blood clot
prevention, smooth muscle regulation in blood
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vessels and digestive organs and immune
functions
Omega 3 - alpha linolenic acid
Cannot be made in the body
In leafy greens, flax seeds,
walnuts and fish
Epa and DHA fund in salmon
and tuna
EPA and DHA assoc with
lowering cardiovascular disease
risk
Omega 6 linoleic acid
Cannot be made in the body
Found in soy, vegetable nuts like
sunflower, forn, soy and peanut oils
Too much omega 6 will become
inflammatory and so cannot be high
Types of Lipids, phospholipids
Amphipathic whether one part is water soluble and the other is water
insoluble
Found in many foods - egg yolk lecithins and peanuts are are used as
additives because of unique amphipathic property that make food more
blended
Listed as emulsifiers
Similar in structure to triglycerides and have 3 molecules plus one
glycerol and made of 1 lrl and 2 fatty acid molecules and one phosphate
containing groups
The phosphate difers
Water soluble generally and constitute the plasma membrane
of cells used to transport molecules to the blood and important
in lipid digestion
Not essential because they can be made in our cells
Types of Lipids: Sterols
Multi Ring structure and found in plants and animals and made in
bodies
Plant sterols are not well absorbed in our digestive system and actually
decrease absorption of animal sterols
Animal cholesterol in the diet is in the form of ester cholesterol
and easily absorbed
Cholesteryl ester have fatty acid chain attached to ring
structure
Most common dietary cholesterol
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PHYSCI 5 Full Course Notes
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Document Summary

Lipids have vital functions and are commonly known as fats. Their intake should be monitored and while they can be beneficial, these should be avoided. They can be triglycerides and fatty acids , phospholipids and cholesterol and the. 2 forms of lipids in food are oils and fats. They are water insoluble and hydrophobic - things are water soluble are hydrophilic. Most common that we consume in our diet. Made of 1 glycerol and 3 fatty acids (this part is not soluble ) Fatty acids are unique in structure and function and based on saturation. Fatty acids are unique because of their storage and metabolism. Size determines how it can be metabolized - the number of carbon atoms can be done in two ways - through the carbon of the carboxyl group - alpha carbon. Or counted from the last carbon on the opposite end - omega carbon. Length determines rate of absorption and digestion.

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