(34) Lipids Fats Part 1

Lipids

A general category of organic compounds that includes fats (solid at room temperature) and oils (liquid at room temperature).

Triglycerides

Lipids made up of three fatty acids and one glycerol backbone, forming the main type of lipid in foods and the human body.

Saturated Fatty Acids

Fatty acids that have all carbon atoms saturated with hydrogen, resulting in a straight chain structure.

Unsaturated Fatty Acids

Fatty acids that contain one or more double bonds between carbon atoms; can be monounsaturated (one double bond) or polyunsaturated (multiple double bonds).

Omega-3 Fatty Acids

Essential fatty acids that are polyunsaturated and consist of 18 carbon atoms, requiring dietary intake.

Omega-6 Fatty Acids

Essential fatty acids that are polyunsaturated and consist of 18 carbon atoms, which must be obtained from the diet.

Phospholipids

A type of lipid that forms cell membranes, consisting of hydrophilic heads and hydrophobic tails, acting as emulsifiers.

Cholesterol

A type of sterol found in animal foods, a component of cell membranes, and produced by the body.

Emulsifier

A substance that helps mix fats with water, facilitating the digestion and absorption of fats in the GI tract.

Lecithin

A well-known phospholipid found in egg yolks, liver, wheat germ, and peanuts, used in food production as an emulsifier.

Hydrophilic

Water-attracting; used to describe the 'heads' of phospholipids.

Hydrophobic

Water-repelling; used to describe the 'tails' of phospholipids.

Glycerol Backbone

The structure that makes up the foundation of triglycerides, to which three fatty acids are attached.

Stearic Acid

An 18-carbon saturated fatty acid often discussed in the context of dietary fats.

Monounsaturated Fat

A type of fat that contains one double bond in its fatty acid chain.

Polyunsaturated Fat

A type of fat that contains two or more double bonds in its fatty acid chain.

Gastric Lipase

An enzyme produced in the stomach that begins the digestion of fats.

Pancreatic Lipase

An enzyme produced by the pancreas that further breaks down triglycerides in the small intestine.

Bile

A substance produced in the liver and stored in the gallbladder that emulsifies fats, aiding in digestion.

Small Intestine

The primary site of fat digestion and absorption in the digestive system.

CCK (Cholecystokinin)

A hormone that signals the gallbladder to release bile when fat enters the small intestine.

Lingual Lipase

An enzyme found in saliva that begins the digestion of fats in the mouth.

Saturated Bonds

Chemical bonds in fatty acids where carbons are fully saturated with hydrogen.

Essential Fatty Acids

Fatty acids that the body cannot synthesize and must be obtained from the diet.

Hydrolysis

A chemical process that breaks down triglycerides and phospholipids, producing water molecules.

Gallbladder

An organ that stores bile produced by the liver, releasing it to aid in fat digestion.

Phytosterols

Plant sterols that can lower cholesterol levels and are found in various plant foods.

Fat Digestion Process

The sequence of mechanical and enzymatic actions that break down fats into absorbable units.

Triglyceride Structure

Consists of one glycerol molecule bonded to three fatty acid molecules.

Dietary Fats

Fats consumed in food that can be saturated, unsaturated, or trans fats.

Emulsification

The process by which bile and digestive enzymes break down large fat globules into smaller droplets.

Coconut Oil

A source of fats primarily containing saturated fatty acids.

Soybean Oil

A source of fats primarily containing polyunsaturated omega-6 fatty acids.

Cardiovascular Health

The aspects of health related to the heart and blood vessels influenced by dietary fats.

Bile Recycling

The process by which bile is reused by the body after it aids in fat digestion.

Dietary Fiber

Indigestible components of plant foods that can interact with bile during digestion.

Cholesterol Sources

Animal foods primarily provide cholesterol, while plant foods provide phytosterols.

Essential Nutrients

Nutrients that must be obtained from the diet as the body cannot produce them.

Lipase Enzymes

Enzymes responsible for breaking down fats into fatty acids and glycerol during digestion.

Storage of Bile

The temporary holding of bile in the gallbladder until it is needed for fat digestion.

Efficiency of Fat Digestion

The effectiveness of the digestive process in breaking down and absorbing fats.

Absorption of Fats

The process of taking in digested fats into the cells of the body after they have been emulsified.

Nutritional Importance of Fats

Fats provide essential fatty acids and help in the absorption of fat-soluble vitamins.

Composition of Lipids

Lipids are made up of carbon, hydrogen, and oxygen, similar to carbohydrates.