Chapter 5: The Lipids: Fats, Oils, Phospholipids, and Sterols

These flashcards cover the key vocabulary and concepts from the lecture on lipids, their functions, types, and health implications.

Lipids

Molecules that include fats, oils, phospholipids, and sterols, important for energy storage and functioning in the body.

Triglycerides

A type of lipid consisting of three fatty acids attached to a glycerol molecule, serving as a major form of energy storage.

Saturated Fatty Acids

Fatty acids with no double bonds between carbons, leading to a solid state at room temperature.

Unsaturated Fatty Acids

Fatty acids that contain one or more double bonds, remaining liquid at room temperature.

Essential Fatty Acids

Fatty acids that the body cannot synthesize and must be obtained through diet, including omega-3 and omega-6 fatty acids.

Hydrogenation

A chemical process that adds hydrogen to unsaturated fats, leading to the formation of trans fats.

Cholesterol

A type of sterol that is a component of cell membranes and is essential for producing hormones; high levels can increase heart disease risk.

Lipoproteins

Complexes of lipids and proteins that transport fats through the bloodstream, including LDL and HDL.

Trans Fats

Unsaturated fats that have been hydrogenated, raising LDL cholesterol and promoting heart disease.

Dietary Reference Intakes (DRI)

A set of nutrient reference values used to assess and plan diets for healthy individuals.

Blood Lipoproteins

Particles that transport cholesterol and triglycerides in the blood, categorized into chylomicrons, VLDL, LDL, and HDL.

Fat-Soluble Vitamins

Vitamins A, D, E, and K that require fat for absorption and are transported in the body by lipoproteins.

Omega-3 Fatty Acids

Essential fatty acids primarily found in fish and flaxseed, important for heart and brain health.

Polyunsaturated Fats

Types of fats that contain multiple double bonds and are typically liquid at room temperature, found in plant oils.

Saturated Fats

Fats that are solid at room temperature, often found in animal products and some tropical oils.

Emulsification

The process by which bile salts enable fats to mix with water, aiding in their digestion and absorption.

Caloric Density of Fats

The high energy content of fats, providing about 9 calories per gram compared to carbohydrates and proteins, which provide 4 calories per gram.

Dietary Guidelines

Recommendations designed to promote health and prevent disease related to dietary fat intake.

Food Sources of Omega-6 Fatty Acids

Common sources include nuts, seeds, and vegetable oils, important for maintaining health.

Blood Lipid Profile

A test that measures the levels of cholesterol and triglycerides in the blood to assess cardiovascular health.

Dismantling of Fat Stores

The process by which stored fat is broken down and utilized for energy.

Ketosis

A metabolic state that occurs when the body lacks carbohydrates and begins to break down fat for energy.