© 2006 Thomson-Wadsworth The Lipids Triglycerides Phospholipids Sterols.

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© 2006 Thomson-Wadsworth The Lipids Triglycerides Phospholipids Sterols

© 2006 Thomson-Wadsworth Lipids Triglycerides –Fats and oils Phospholipids Sterols

© 2006 Thomson-Wadsworth Fatty Acids and Triglycerides glycerol

© 2006 Thomson-Wadsworth Fatty Acids and Triglycerides glycerol + 3 fatty acids  triglyceride + H 2 O

© 2006 Thomson-Wadsworth

Fatty Acids Fatty acids –Length –Saturated vs. unsaturated

© 2006 Thomson-Wadsworth Fatty Acids Organic acids –Example: acetic acid

© 2006 Thomson-Wadsworth Fatty Acids Length of carbon chain Stearic acid – 18-carbon, saturated Simplified structure

© 2006 Thomson-Wadsworth Fatty Acids Point of saturation Degree of saturation –Saturated fatty acid –Monounsaturated fatty acid –Polyunsaturated fatty acid

© 2006 Thomson-Wadsworth An impossible chemical structure Oleic acid – 18-carbon, monounsaturated Linoleic acid – 18-carbon, polyunsaturated

© 2006 Thomson-Wadsworth Fatty Acids Location of double bonds –Omega number Omega-3 fatty acid Omega-6 fatty acid

© 2006 Thomson-Wadsworth

Triglycerides Degree of unsaturation revisited –Firmness –Stability Oxidation –Antioxidants

© 2006 Thomson-Wadsworth

Triglycerides Degree of unsaturation revisited –Hydrogenation –Cis vs. trans-fatty acids

© 2006 Thomson-Wadsworth

Phospholipids

© 2006 Thomson-Wadsworth Phospholipids Phospholipids in foods Roles of phospholipids –Plasma membrane –Emulsifiers

© 2006 Thomson-Wadsworth Phospholipids

© 2006 Thomson-Wadsworth Sterols

© 2006 Thomson-Wadsworth Sterols Sterols in foods

© 2006 Thomson-Wadsworth Sterols Roles of sterols –Bile acids –Sex hormones –Adrenal hormones –Vitamin D

© 2006 Thomson-Wadsworth Sterols Cholesterol and atherosclerosis

© 2006 Thomson-Wadsworth Lipids Hydrophobic vs. hydrophilic

© 2006 Thomson-Wadsworth Fat Digestion Hydrolysis –Triglycerides  monoglycerides, fatty acids, glycerol

© 2006 Thomson-Wadsworth Fat Digestion

© 2006 Thomson-Wadsworth Fat Digestion Mouth –Melting –Lingual lipase

© 2006 Thomson-Wadsworth Fat Digestion Stomach –Churning and mixing –Gastric lipase

© 2006 Thomson-Wadsworth Fat Digestion Small intestine –CCK Bile and emulsification

© 2006 Thomson-Wadsworth Fat Digestion

© 2006 Thomson-Wadsworth Fat Digestion

© 2006 Thomson-Wadsworth Fat Digestion Small intestine –Pancreatic lipases –Intestinal lipases

© 2006 Thomson-Wadsworth Fat Digestion Overview

© 2006 Thomson-Wadsworth Fat Digestion Enterohepatic circulation

© 2006 Thomson-Wadsworth Lipid Transport Lipoproteins –Chylomicrons –VLDL = very-low-density lipoproteins –LDL = low-density lipoproteins –HDL = high-density lipoproteins

© 2006 Thomson-Wadsworth Lipid Transport Lipoproteins and health –LDL vs. HDL

© 2006 Thomson-Wadsworth Roles of Triglycerides Fat stores –Energy –Protection –insulation

© 2006 Thomson-Wadsworth Essential Fatty Acids Linoleic acid and the omega-6 family –Arachidonic acid

© 2006 Thomson-Wadsworth Essential Fatty Acids

© 2006 Thomson-Wadsworth Essential Fatty Acids Linolenic acid and the omega-3 family –EPA =eicosapentaenoic acid –DHA = docosahexaenoic acid

© 2006 Thomson-Wadsworth Essential Fatty Acids Eicosanoids –EPA derived vs. arachidonic acid derived Fatty acid deficiencies

© 2006 Thomson-Wadsworth

Health Effects of Lipids Benefits from monounsaturated fats and polyunsaturated fats

© 2006 Thomson-Wadsworth Health Effects of Lipids Benefits from omega-3 fats Balance omega-6 and omega-3 intakes

© 2006 Thomson-Wadsworth Recommended Intakes of Fat DRI: 20% - 35% of energy intake

© 2006 Thomson-Wadsworth Recommended Intakes of Fat Linoleic acid AI –5% - 10% of energy intake Linolenic acid AI – % of energy intake

© 2006 Thomson-Wadsworth Guidelines to Groceries Meats and meat alternatives

© 2006 Thomson-Wadsworth

Guidelines to Groceries Milk and milk products Vegetables, fruits, and grains Invisible fat

© 2006 Thomson-Wadsworth

Guidelines to Groceries Fat replacers –Artificial fats Olestra

© 2006 Thomson-Wadsworth High-Fat Foods Changing guidelines for fat intake

© 2006 Thomson-Wadsworth High-Fat Foods Cook with olive oil Nibble on nuts Feast on fish –But beware of mercury

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