Term
| What are the three main types of lipids? |
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Definition
| Triglycerides, phospholipids, sterols |
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Term
| triglycerides contain: three X molecules, one X molecule. |
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Definition
| three fatty acid molecules, one glycerol molecule. |
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Term
| Fatty acids are classified by what three identifiers? |
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Definition
| Saturation Level, Carbon Chain Length, Shape. |
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Term
| X fatty acids have hydrogen atoms surrounding every carbon in the chain. |
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Definition
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Term
| _____ fatty acids lack one hydrogen atom. (They lack ONE double bond) |
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Definition
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Term
| _______ fatty acids have more than one double bond. |
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Definition
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Term
| ______fatty acids do not stack together well and are liquid at room temperature. |
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Definition
| unsaturated / polyunsaturated. |
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Term
| ________:hydrogen atoms are added to unsaturated fatty acids. *PROCESS* |
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Definition
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Term
| Hydrogenation makes oils more ____ and more saturated. As well as turning them into ___ fats. |
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Definition
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Term
| Essential fatty acids CAN / CANNOT be made by the body. |
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Definition
| Cannot. Must be obtained from food. Essentials must be obtained from food. |
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Term
| Linoleic acid - is which omega, and where can it be found? |
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Definition
| It's omega 6, it can be found in vegetables and nut oils. |
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Term
| Alpha-linolenic acid is which omega, and can be found in what foods? all linoleic acids are essential. |
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Definition
| omega 3 , can be found in vegetables, soy, flaxseeds, walnuts. |
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Term
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Definition
| glycerol backbone, two fatty acids, phosphate. |
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Term
| what do phospholipids do? |
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Definition
| they transport fat in the bloodstream, they are manufactured in the body, and they are the cell membrane of all cells. they are also soluble in water. |
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Term
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Definition
| They contain multiple rings of carbon atoms. Plant sterols appear to block absorption of dietary cholesterol. |
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Term
| Cholesterol is (made / not made) in our bodies. Do we need to eat it? |
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Definition
| No. It's made in the body. You do not need to eat it. They are used for sex hormones, vitamin D, and bile. |
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Term
| Fat digestion begins where? |
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Definition
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Term
| In fat digestion, gallbladder contractions release what into the small intestine? |
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Definition
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Term
| Cholecystokinin (CCK) and secretin do what? |
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Definition
| they make the gallbladder contractions? |
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Term
| bile is produced by the _____ and stored in the ______. |
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Definition
| produced by the liver stored in the gallbladder. |
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Term
| pancreatic enzymes break fat into two fatty acids and a monoglyceride. |
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Definition
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Term
| Low and medium chain fatty acids get absorbed straight to the portal vein. True/false? |
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Definition
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Term
| Lypoproteins transport what? |
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Definition
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Term
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Definition
| they are lipoproteins that are produced in the intestine to transport lipids from a meal. |
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Term
| chylomicrons composed of what? |
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Definition
| fatty acids surrounded by phospholipids and proteins. they are soluble in water. |
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Term
| chylmicrons are absorbed into cells of the ______. Then travel through the _______ and then get transferred from that to the______. |
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Definition
| small intestine, then lymphatic system, then bloodstream. |
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Term
| triglycerides in the ______ must be disassembled by the _____ before they can enter body cells. |
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Definition
| triglycerides inside the chylomicrons must be disassembled by lipoproteins before they can enter body cells. |
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Term
| in body cells: triglycerides can be: |
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Definition
used immediately for energy, used to make lipid-containing compounds.
stored in muscle and adipose tissues. |
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Term
| Micelles are important because? |
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Definition
| Well, they help to keep fats from aggregating and having too little surface areas. |
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Term
| Trigylcerides in the chylomicrons must be disassembled by ___ before they can enter body cells. |
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Definition
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Term
| How much fat is OK? 20-35% IS OK! |
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Definition
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