Lipids

1. Number of carbon chains

   1. 6 or fewer: short chains

   2. 7-13: medium chains

   3. 14 and above: long chains

2. double bonds?

   1. saturated = without double bonds

   2. unsaturated: at least one double bond (cis)

      1. MUFA = monounsaturated fatty acid

      2. PUFA = polyunsaturated fatty acids

3. Location of the first double bond?

   1. Omega-3: the first double bond is connected between the third and fourth carbon-atom from the end => alpha-linolenic acid

   2. Omega-6: DB is the 6th of the end => linoleic acid

   3. omega-9: DB is the 9th of the end

4. Cis or trans?

   1. trans fatty acids are naturally in foods such as meats and dairy. High intake can have negative health impacts => associated with high risk of strokes or heart attaks

   2. cis: normal fatty acids

1. naturally in foods such as meats and dairy

2. originate from man-made industrial processes (partial hydrogenation of plant oils)

=> excess cholesterol accumulation in artery cells

can contributes to risk of CHD and stroke

=> type of cardiovascular disease that involves the pathological process of atherosclerosis, inflammation, and thrombosis

=> atherosclerosis: the buildup of plaque in the artery that eventually leads to a block in the blood flow (block may be caused by a blood clot, thrombosis); and if this plaque buildup occurs in the heart, it can lead to a heart attack

1. older age

2. male gender

3. genetics (heredity)

4. hypercholesterolemia (high LDL)

5. obesity (especially with high intra-abdominal fat storage)

6. hypertension

7. diabetes

8. physical inactivity

9. smoking

10. psychological stress

11. diet

1. lower intake foods that are high in saturated and tans fat, especially animal products such as meats

2. lower caloric intake to help achieve a healthy body weight

3. increase intake of fruits, vegetables, and whole grain products => low in staurated/ trans fats, rich in vitamins, minerals and dietary fiber

4. increase intake of omega-3 foods

low risk/ optimal

< 200 mg/dL

high risk

>240 mg/dL

Low risk/ optimal

< 100 mg/dL

High risk

> 160 mg/dL

low risk/ optimal

> 60 mg/dL

high risk

< 40 mg/dL

low risk/ optimal

< 150 mg/dL

high risk

>200 mg/dL

1. Phospholipids: abundant, main component of cell membranes and of lipoproteins => charged

   1. they are a lipid, connected with glycerol, Phosphate and a nitrogen-base

2. Glycolipids: conjugates the lipid with a sugar (monosaccharide)

3. Triglycerides: three fatty linked together via a glycerol backbone. => main form of fatty storage in the body

4. cholesterol: sterol = isoprenoid, similar in the structure of Vitamin D. Is important for normal body functions

   1. maybe linked to fatty acids = cholesteryl ester

   2. excess blood cholesterol is risk factor for cardiovascular diseases

1. abundant, main component of cell membranes and of lipoproteins => charged

   1. they are a lipid, connected with glycerol, Phosphate and a nitrogen-base

1. Glycolipids: conjugates the lipid with a sugar (monosaccharide)

1. Triglycerides: three fatty linked together via a glycerol backbone. => main form of fatty storage in the body

1. cholesterol: sterol = isoprenoid, similar in the structure of Vitamin D. Is important for normal body functions

   1. maybe linked to fatty acids = cholesteryl ester

   2. excess blood cholesterol is risk factor for cardiovascular diseases

Apoprotein, Apolipoprotein

=> Aggregates of lipids and proteins

CM = chylomicrons

VLDL = Very low density lipoprotein

LDL = Low density lipoprotein

HDL = high density lipoprotein

CM = chylomicrons

=> form in gut cells (enterocytes) during the digestive process, may enter circulation with dietary lipids

Low-density Lipoprotein

=> main component = cholesterol

delivers cholesterol to cells in the body (among other lipids)

Very low density lipoprotein

=> secreted by liver cells: particles to form VLDL mostly of triglycerides

=> good Cholesterol

=> high density Lipoprotein

=> can accept excess of cholesterol from body cells

protects from cholesterol accumulating => protects from strokes/ heart attacks

=> synthetic fats: create the taste and mouthfeel of fat, but fewer calories than fat

Olestra

=> sucrose-fatty acids, no energy outcome, because there is nothing in our body that can break it (no digestion)

=> 0 kcal/ g

Microparticulatd protein

=> based on whey protein (milk) or egg protein

=> becomes a protein source through blending => creates tiny particles => they are similar to fat but have less calories

=> 3 kcal/g

don’t heat => structure would fall apart

=> alpha-linolenic acid => essential fatty acid

=> mostly in plants: walnuts, chia, flaxseeds, canola oil

=> lower risk of cardiovascular diseases

long-chain polyunsaturated fatty acids (also essential)

=> DHA (Docosahexaenoic acid), EPA (Eicosapentaenoic acid)

=> only in seafood and fishes

=> effect on inflammation and blood cluttering

=> essential fatty acids

=> sources: most vegetable oils (canola, soy, sunflower), eggs, nuts, pumpkin seeds

=> reduces total serum of cholesterol

=> plant oils are mostly classified based on the most abundant fatty acids

=> olive and canola oils = monosaturated because of the main component in them

=> health benefits in olive oil is not only because of the main component, also because of others

> 3 g/serving

≤ 2g (saturated and trans fats)/ serving and ≤ 15% of total calories

< 0,5 g/serving

acceptable macronutrient distribution range

=> 20-35% of Daily calories

< 10% of saturated fats

< 1% of trans fats

20%

≤ 300 mg day

HDL => high-density lipoprotein

1. Energy

   1. 9 kcal/g

   2. body fat is the major stored source of usable energy, stored as triglycerides in the adipocytes

2. Satiety Factor

   1. fat in a meal increases satiety

3. Insulation

   1. and padding around tissues/ organs

4. Normal body growth

   1. energy for growing

   2. regulation of growth by derivates of essential fatty acids

5. structural functions

   1. phospholipids and cholesterol are parts of the cell membranes and cell surfaces and intracellular organells

   2. control of blood clotting and inflammation (derivates of essential fatty acids)

   3. hormonal functions

1. Gallbladder

   1. secretes bile: emulsifies or dissolves dietary lipids, such as fatty acids, cholesterol, phospholipids and more (all as micelles)

2. Pancreas

   1. the pancreas secretes LIPASE into the small intestine for fat digestion. It breaks down triglycerides in the small intestine

3. Small intestine

   1. the cells of the small intestine enterocytes absorb the lipids

   2. bile gets recycled

   3. enterocytes form chylomicrons and deliver the dietary lipids to body tissues via circulation

4. Circulation

   1. chylomicrons enter the circulation and are broken down into triglycerides

   2. the Chylomicrons remnants (breakdown products) are transported to the liver

5. Liver

   1. the liver builds up VLDL out of the CM remnants and secrete VLDL into the blood

6. Circulation

   1. VLDL is broken down into LDL in the blood.

   2. LDL delivers cholesterol to cells. If too little HMGCoA reductase makes cholesterol from the inside

7. HDL

   1. accepts excess cholesterol from cells

   2. helps to prevent accumulation in tissues by accepting and redistributing it to liver cells and lipoproteins