1. Lipids

2. Objectives
List the 3 forms of lipids and describe differences between each
Know what forms a triglyceride
Discuss how saturation and configuration of a fatty acid impact shape and form
Identify the essential fatty acids and their roles
Understand the process of lipid digestion, including cholesterol packaging
Discuss the role of fats in the body

3. What are Lipids? Made of 3 atoms: Distinguished by insoluble nature
Come from __________________
Stored as ____________________
Fats are:
3 forms of lipids:

4. Triglycerides + . Fatty Acid Glycerol: the “backbone”
Fatty Acid
a long chain of atoms bound to other Carbon atoms and Hydrogen
Glycerol: the “backbone”
An alcohol made of 3 carbon atoms

5. Numbering: From Carboxyl (COOH) end, the α-carbon
From methyl group (CH3) end, the ω-carbon

6. Fatty Acid Chain Length
Determines ____________, _____________ & _____________ in the body
Short-chain fatty acids
Fewer than 6 C’s
Medium-chain fatty acids
6-12 C’s long
Long-chain fatty acids
14+ C’s long

7. Saturation levels Saturated (SFA) Mono-unsaturated (MUFA)
at room temp
Mono-unsaturated (MUFA)
Polyunsaturated (PUFA)

9. Figure 5.3

10. Unsaturated FA shape Cis Trans H on _______ side of double bond
In nature
Trans
H attached on _________ side
Straighter
Figure 5.4

11. Trans fats Product of a process called _______________
Molecules are straightened, making oils _________ at room temp
Purpose?
Margarine vs. butter?

12. Review: How are fats classified? What determines their function?1) 2) 3)

13. Essential Fatty Acids What makes them “essential”?
What are they known as & called?

14. Omega 3’s - Alpha Linolenic Acid
Fish & plant sources
Omega 6’s - Linoleic Acid
Nuts & vegetable oils
EPA & DHA
Reduce the risk of heart disease

15. Phospholipids Lipid + ________________ Water soluble
Produced by the body
Are they essential?
Transport fat, regulate transport in & out of cells, aid in producing bile

16. Sterols What is the most common? Plant Sterols _______________________
Is it essential?
Plant Sterols
Block absorption

17. Lipid Digestion Mouth Stomach Small Intestine
Reduce to smaller droplets
Small Intestine
Triglycerides are broken down by ___________ into ________________________

18. Accessory Organs Liver Gallbladder Pancreas ___________________
Lecithins assist bile
Gallbladder
The hormone ____ signals ________________
Pancreas
Releases enzymes to breakdown fatty acids

19. Absorption Occurs in ____________________ Long Chain Fatty Acids
Lipids & lipid products are packaged into in the small intestine
Components then free until packaged as a for transport
Short & Medium chain fatty acids
Packaged only by for absorption

20. enzyme?

23. Triglyceride’s for energy
Must be broken apart by LPL for cell use
Create lipid containing compounds
Stored in 2 places
__________________
Is there a preference?

24. Why do we need lipids?
For the body:
In food:

25. How much? Healthy population AMDR: Best for athletes:
Linoleic: g/day
ALA: g/day
Saturated:

27. What do we know impacts CVD?
Cardiovascular disease: dysfunction of the heart & blood vessels, that leads to heart attack & stroke

29. Prevention & Improvement
Decrease intake of:
Polyunsaturated intake:
Monounsaturated intake:
Cholesterol
Omega-3’s
Fiber, alcohol, exercise

30. Medications Statins Niacin Lipitor, Crestor, zocor, lovastatin, etc.
Decrease cholesterol production by liver
Niacin
Megadoses can improve all lipids

31. Fat & Cancer? Controversial findings
High fat intake increases oxidation
Non-controversial on ____________ cancer
Association with animal fat intake