1 Lecture 5b- 18 October 2010 LIPIDS II. 2 I. Overview of lecture 5b 1)Lipids in foods 2)Lipids in functional foods 3)Lipids in nutraceuticals.

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Presentation transcript:

1 Lecture 5b- 18 October 2010 LIPIDS II

2 I. Overview of lecture 5b 1)Lipids in foods 2)Lipids in functional foods 3)Lipids in nutraceuticals

3 Overview of lecture 5b 4) Lipids in health and disease A)blood pressure B)heart disease C)diabetes

4 1)Lipids in foods All lipid classifications we have discussed are in foods Animals and plants have free fatty acids, triglycerides, and phospholipids

5 LIPIDS IN FOODS CONTINUED Animal have cholesterols (free and cholesterol esters) Plants have phytosterols (free and esterified)

6 LIPIDS IN FOODS CONTINUED GRAINS BREADS/OATMEAL < 1 G FAT/SERVING CROISSANT 10 G FAT/MEDIUM VERY LITTLE FAT

7 LIPIDS in FOODS CONTINUED FRUITS AND VEGETABLES BOILED POTATO –TRACE HOMEMADE HASHBROWNS 11 G FAT/1/2 CUP APPLE 0.4 G FAT/MEDIUM AVOCADO15 G FAT/MEDIUM VERY LITTLE FAT OR NO FAT USUALLY

8 LIPIDS IN THE FOODS CONTINUED MILK, YOGURT AND CHEESE WHOLE MILK8 G/CUP REGULAR YOGURT4 G/CUP REGULAR CHEESE9 G/28G (1 OZ) GENERALLY MORE FAT THAN GRAINS, FRUITS AND VEGETABLES BUT CAN ALSO GET FAT FREE, REDUCED FAT AND WHOLE FAT VARIETIES

9 LIPIDS IN FOODS CONTINUED MEATS, POULTRY, FISH, PEAS, BEANS, LENTILS GENERALLY MORE FAT THAN MILK, YOGURT AND CHEESE BUT CAN ALSO GET LEAN MEATS CHUCK BLADE AND PORK 11 G/ 3 OZ (84 G) CHICKEN WITH SKIN 12 G/3 OZ (84 G) FISH – SALMON 5 G/3 OZ - COD 0.7 G/3 OZ NUTS G/3 OZ

10 file:///D:/Media/Animations/chapter5/05ht1.html file:///D:/Media/Animations/chapter5/05ht2.html

11 LIPIDS IN FOODS CONTINUED MODIFIED FOODS-p. 165 CARBOHYDRATE REPLACERS (PECTIN) PROTEIN REPLACERS (EG DERIVED FROM A CORN PROTEIN) FAT REPLACERS (EG OLESTRA)

12 2)LIPIDS IN FUNCTIONAL FOODS MARGARINES- BENECOL -BECEL-PRO-ACTIV -CORN OIL -FLAX OIL -CANOLA OIL CHICKEN FEED- OMEGA 3 AND OMEGA 6 FATTY ACIDS

13 LIPIDS IN FUNCTIONAL FOODS CONTINUED FISH CANOLA/FLAX SEA BUCKTHORN OIL- MIX OF OMEGA 3 AND OMEGA 6 FATTY ACIDS

Fig. 5-6, p. 144

15 3)LIPIDS IN NUTRACEUTICALS EVENING PRIMROSE OIL BORAGE OIL BLACKCURRANT OIL FUNGAL OIL FISH OIL FLAX OIL CANOLA OIL

16 A) blood pressure pathology too much fluid volume pushed through too small a space

17 Blood pressure continued diet reduce total and saturated fat, increase polyunsaturated fats

18 Blood pressure continued functional foods arachidonic displacement theme fish

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23 GLA DIETARY BORAGE OIL DGLA PLATELET INCREASED DGLA – IN PHOSPHOLIPID - INCREASED PGE 1 (ANTI-AGGREGATORY VASODILATORY) DECREASED AA-IN PHOSPHOLIPID -DECREASED- TxA 2 AND PGE 2 (PRO-AGGREGATORY VASOCONSTRICTORY)

24 Blood pressure continued nutraceuticals evening primrose oil borage oil black currant oil fish oil

25 b)heart disease pathology lipids lipoproteins platelets

26

27 HEART DISEASE continued diet reduce total and saturated, increase mono and polyunsaturated

28 HEART DISEASE CONTINUED functional foods fish soy-isoflavones garlic

29 HEART DISEASE CONTINUED nutraceuticals evening primrose oil borage oil black currant oil fungal oil fish oil

30 3)diabetes pathology Type I Type II

31 DIABETES CONTINUED Diet Type I- prevention-nitrosamines -cow’s milk Type I and II lower total and saturated, increase mono- and poly-unsaturated

32 DIABETES CONTINUED functional foods fish

33 DIABETES CONTINUED nutraceuticals evening primrose oil borage oil black currant oil fish oil