Lipids Flashcards

Flashcards for ASIN 500 Introduction to Nutrition Lecture 4: Lipids

Functions of Lipids

Sensory qualities of food, cell membranes, nerve fibers, energy storage, insulation, hormone production, and absorption of fat-soluble vitamins.

Fatty Acids

The basic building blocks of lipids with chain lengths from 4-24 carbons.

Saturated Fatty Acids

Animal fats, solid at room temperature.

Monounsaturated Fatty Acids

Nuts and seeds, avocado, canola, and olive oil.

Polyunsaturated Fatty Acids

Plant & fish, grains & cereals, liquid at room temperature (includes essential fatty acids).

Trans Fatty Acids

Made when liquid fat is hydrogenated (margarine).

Essential Fatty Acids

Linoleic, arachidonic (omega 6) and Linolenic, EPA, DHA (omega 3)

Benefits of Consuming Omega-3 Fatty Acids

Decreases the risk of heart disease, hypertension, arthritis, osteoporosis, and type II diabetes.

Function of Linolenic Acid

Reduce triglycerides, decrease LDL-cholesterol, produce prostaglandins that reduce inflammation, dilate blood vessels, and inhibit blood clotting.

Function of Linoleic Acid

Essential in cell membranes and for immune response.

Functions of Phospholipids

Component of cell membranes, lipid transport as part of lipoproteins, emulsifiers.

Functions of Cholesterol

Component of cell membranes, precursor to steroid hormones, vitamin D, and bile acids.

Function of Plant Sterols

Lower blood cholesterol levels by inhibiting the absorption of dietary cholesterol from the small intestine.

Very-low-density lipoproteins (VLDL)

Deliver triglycerides to cells.

Low-density lipoproteins (LDL)

Deliver cholesterol to cells.

High-density lipoproteins (HDL)

Pick up cholesterol for removal or recycling.

High amounts of trans fat intake

Raises LDL cholesterol, lipoprotein (a) and triglycerides which increases risk of atherosclerosis and coronary heart disease (CHD).