2. The Lipids Triglycerides Phospholipids Sterols Copyright 2005 Wadsworth Group, a division of Thomson Learning

3. Lipids Triglycerides –Fats and oils Phospholipids Sterols Copyright 2005 Wadsworth Group, a division of Thomson Learning

4. Fatty Acids and Triglycerides Copyright 2005 Wadsworth Group, a division of Thomson Learning glycerol

5. Fatty Acids and Triglycerides glycerol + 3 fatty acids  triglyceride + H 2 O Copyright 2005 Wadsworth Group, a division of Thomson Learning

6. Condensation of Glycerol & Fatty Acids to Form a Triglyceride

7. Fatty Acids Fatty acids –Length –Saturated vs. unsaturated Copyright 2005 Wadsworth Group, a division of Thomson Learning

8. Fatty Acids Organic acids –Example: acetic acid Copyright 2005 Wadsworth Group, a division of Thomson Learning

9. Fatty Acids Length of carbon chain Copyright 2005 Wadsworth Group, a division of Thomson Learning Stearic acid – 18-carbon, saturated Simplified structure

10. Fatty Acids Point of unsaturation Degree of unsaturation –Saturated fatty acid –Monounsaturated fatty acid –Polyunsaturated fatty acid Copyright 2005 Wadsworth Group, a division of Thomson Learning

11. An impossible chemical structure Oleic acid – 18-carbon, monounsaturated Linoleic acid – 18-carbon, polyunsaturated

12. Fatty Acids Location of double bonds –Omega number Omega-3 fatty acid Omega-6 fatty acid Copyright 2005 Wadsworth Group, a division of Thomson Learning

13. Omega-3 and Omega-6 Fatty Acids Compared

14. Triglycerides Degree of unsaturation revisited –Firmness –Stability Oxidation –Antioxidants Copyright 2005 Wadsworth Group, a division of Thomson Learning

16. Triglycerides Degree of unsaturation revisited –Hydrogenation –Cis vs. trans-fatty acids Copyright 2005 Wadsworth Group, a division of Thomson Learning

17. Hydrogenation

18. Copyright 2005 Wadsworth Group, a division of Thomson Learning Cis- and Trans-Fatty Acids Compared

19. Phospholipids Copyright 2005 Wadsworth Group, a division of Thomson Learning

20. Phospholipids Phospholipids in foods –Lecithin in eggs, soy, wheat germ, peanuts Roles of phospholipids –Plasma membrane –Emulsifiers Copyright 2005 Wadsworth Group, a division of Thomson Learning

21. Phospholipids Copyright 2005 Wadsworth Group, a division of Thomson Learning

22. Sterols Copyright 2005 Wadsworth Group, a division of Thomson Learning

23. Sterols Sterols in foods –Cholesterol only in animal products –Phytosterols in plants Copyright 2005 Wadsworth Group, a division of Thomson Learning

24. Sterols Roles of sterols –Bile acids –Sex hormones –Adrenal hormones –Vitamin D Copyright 2005 Wadsworth Group, a division of Thomson Learning

25. Sterols Cholesterol and atherosclerosis Copyright 2005 Wadsworth Group, a division of Thomson Learning

26. Lipids Hydrophobic vs. hydrophilic Copyright 2005 Wadsworth Group, a division of Thomson Learning

27. Fat Digestion Hydrolysis –Triglycerides  monoglycerides, fatty acids, glycerol Copyright 2005 Wadsworth Group, a division of Thomson Learning

28. Fat Digestion Copyright 2005 Wadsworth Group, a division of Thomson Learning

29. Fat Digestion Mouth –Melting –Lingual lipase Copyright 2005 Wadsworth Group, a division of Thomson Learning

30. Fat Digestion Stomach –Churning and mixing –Gastric lipase Copyright 2005 Wadsworth Group, a division of Thomson Learning

31. Fat Digestion Small intestine –CCK Bile and emulsification Copyright 2005 Wadsworth Group, a division of Thomson Learning

32. Fat Digestion Copyright 2005 Wadsworth Group, a division of Thomson Learning

33. Fat Digestion Copyright 2005 Wadsworth Group, a division of Thomson Learning

34. Fat Digestion Small intestine –Pancreatic lipases –Intestinal lipases Copyright 2005 Wadsworth Group, a division of Thomson Learning

35. Fat Digestion Overview Copyright 2005 Wadsworth Group, a division of Thomson Learning

36. Fat Digestion Enterohepatic circulation Copyright 2005 Wadsworth Group, a division of Thomson Learning

38. Lipid Transport Lipoproteins –Chylomicrons –VLDL = very-low-density lipoproteins –LDL = low-density lipoproteins –HDL = high-density lipoproteins Copyright 2005 Wadsworth Group, a division of Thomson Learning

39. Lipid Transport

40. Lipoproteins and health –LDL vs. HDL Copyright 2005 Wadsworth Group, a division of Thomson Learning

41. Roles of Triglycerides Fat stores –Energy –Protection –insulation Copyright 2005 Wadsworth Group, a division of Thomson Learning

42. Essential Fatty Acids Linoleic acid and the omega-6 family –Arachidonic acid Copyright 2005 Wadsworth Group, a division of Thomson Learning

43. Essential Fatty Acids Copyright 2005 Wadsworth Group, a division of Thomson Learning

44. Essential Fatty Acids Linolenic acid and the omega-3 family –EPA =eicosapentaenoic acid –DHA = docosahexaenoic acid Copyright 2005 Wadsworth Group, a division of Thomson Learning

45. Essential Fatty Acids Eicosanoids –EPA derived vs. arachidonic acid derived Fatty acid deficiencies Copyright 2005 Wadsworth Group, a division of Thomson Learning

46. Essential Fatty Acids Copyright 2005 Wadsworth Group, a division of Thomson Learning

47. Lipid Metabolism Storage as fat –Adipose tissue –LPL = lipoprotein lipase Copyright 2005 Wadsworth Group, a division of Thomson Learning

48. Lipid Metabolism Using fat for energy –Hormone- sensitive lipase –Provides very little glucose Copyright 2005 Wadsworth Group, a division of Thomson Learning

49. Health Effects of Lipids Blood lipid profile Heart disease Risks from saturated fats Copyright 2005 Wadsworth Group, a division of Thomson Learning

50. Health Effects of Lipids

51. Risks from trans fats Risks from cholesterol Copyright 2005 Wadsworth Group, a division of Thomson Learning

52. Dietary Cholesterol Copyright 2005 Wadsworth Group, a division of Thomson Learning

53. Health Effects of Lipids Benefits from monounsaturated fats and polyunsaturated fats Copyright 2005 Wadsworth Group, a division of Thomson Learning

54. Health Effects of Lipids Benefits from omega-3 fats Balance omega-6 and omega-3 intakes Copyright 2005 Wadsworth Group, a division of Thomson Learning

55. Health Effects of Lipids Cancer Obesity Copyright 2005 Wadsworth Group, a division of Thomson Learning

56. Recommended Intakes of Fat DRI: 20% - 35% of energy intake Copyright 2005 Wadsworth Group, a division of Thomson Learning

57. Recommended Intakes of Fat Linoleic acid AI –5% - 10% of energy intake –Men 17 g/d; women 12 g/d Linolenic acid AI –0.6 - 1.2% of energy intake –Men 1.6 g/d; women 1.1 g/d Copyright 2005 Wadsworth Group, a division of Thomson Learning

58. Guidelines to Groceries Meats and meat alternatives Copyright 2005 Wadsworth Group, a division of Thomson Learning

59. Cutting Fat Cuts kCalories and Saturated Fat Copyright 2005 Wadsworth Group, a division of Thomson Learning

60. Guidelines to Groceries Milk and milk products Vegetables, fruits, and grains Invisible fat Copyright 2005 Wadsworth Group, a division of Thomson Learning

62. Guidelines to Groceries Fat replacers –Artificial fats Olestra Copyright 2005 Wadsworth Group, a division of Thomson Learning

63. High-Fat Foods Changing guidelines for fat intake Copyright 2005 Wadsworth Group, a division of Thomson Learning

64. High-Fat Foods Cook with olive oil Nibble on nuts Feast on fish –But beware of mercury Copyright 2005 Wadsworth Group, a division of Thomson Learning

65. High-Fat Foods Limit fatty meats, milk products, and tropical oils Copyright 2005 Wadsworth Group, a division of Thomson Learning

66. High-Fat Foods Limit hydrogenated foods Copyright 2005 Wadsworth Group, a division of Thomson Learning

70. High-Fat Foods Mediterranean diet Copyright 2005 Wadsworth Group, a division of Thomson Learning