Lipids
a family of compounds that includes Triglycerides, Phospolipids, and sterols. Lipids are characterized by their insolubility in water
Fatty acid
an organic compound composed of a carbon chain with hydrogens attached and an acid group (COOH) at one end and a methyl group (CH3) at the other end
Monounsaturated fatty acid
a fatty acid that lacks two hydrogen atoms and has one double bond between carbons
Point of saturation
the double bond of a fatty acid where hydrogen atoms can easily be added to the structure
Polyunsaturated fatty acid
a fatty acid that lacks 4 or more H atoms & has 2 or more double bonds between C's (Ex: linoleic acid (2 double bonds) and Linolenic acid (3 double bonds)
Saturated fatty acid
a fatty acid carrying the maximum possible number of Hydrogen atoms
Unsaturated Fatty acid
a fatty acid the lacks hydrogen atoms and has at least one double bond between carbons
Linoleic acid
an essential fatty acid with 18 carbons and two double bonds.
Linolenic acid
an essential fatty acid with 18 carbons and three double bonds
Omega
used by chemists to refer to the position of the first double bond from the methyl (CH3) end of a fatty acid.
Omega-3 fatty acid
a polyunsaturated fatty acid in which the first double bond is three carbons away from the methyl (CH3) end of the carbon chain
Omega-6 fatty acid
a polyunsaturated fatty acid in which the first double bond is 6 carbons away from the methyl (CH3) end of the carbon chain
Triglycerides
the chief form of fat in the diet and the major storage form of fat in the body. Composed of a molecule of glycerol with three fatty acids attached. tri - three, glyceride - of glycerol, acyl - a carbon chain.
Glycerol
an alcohol composed of a three carbon chain which can serve as the backbone for a triglyceride. ol-alcohol
Oxidation
the process of a substance combining with oxygen. Oxidation reactions involve the loss of electrons.
Antioxidants
as a food additive, preservatives that delay or prevent rancidity of fats in foods and other damage to food caused by oxygen
Hydrogenation
a chemical process by which hydrigens are added to monounsaturated or polyunsaturated fatty acids to reduce the number of double bonds. Making fat more saturated (solid) and more resistant to oxidation. Produces trans-fatty acids.
Trans-fatty acids
fatty acids with hydrogens on opposite sides of the double bond.
Conjugated linoleic acid
several fatty acids htat have the same chemical formula as linoleneic acid (18 carbons, 2 double bonds) but with different configurations
Phospholipid
a compound similar to a triglyceride but has a phosphate group and choline in place of the fatty acid
Lecithin
Phospolipid. Both nature and the food industry use it as an emulsifier to combine water-soluble and fat-soluble ingredients that do not usually mix.
Choline
a nitrogen- containing compound found in foods and made in the body from the amino acid methionine. Its a phospohilid lecithin and the neurotransmitter acetylcholine
Sterols
compounds containing a 4 ring carbon structure with any of a variety of side chains attached.
Cholesterol
one of the sterols containing a 4 ring carbon structure with a carbon side chain. made in the liver
Atherosclerosis
a type of artery disease characterized by plaque on the inner walls of the arteries. When the arteries that carry blood to the heart muscle become blocked CHD forms.
Hydrophobic
water fearing
Hydrophilic
water loving
Monoglycerides
molecules of glycerol with one fatty acid attached.
Diglycerides
a molecule of glycerol with 2 fatty acids attached.
Micelles
tiny spherical complexes of emulsified fat that arise during digestion; most contain bile salts and the products of lipid digestion including fatty acids monoglycerides, and cholesterol.
Chylomicrons
the class of lipoproteins that transport lipids from the intestinal cells to the rest of the body
Lipoproteins
protein and fat clusters that transport fats in the blood
VLDL
very low density lipoprotein - made primarily by liver cells to transport lipids to various tissues in the body. Composed of triglycerides
LDL
low-density lipoprotein - derived from very low density lipoproteins as VLDL are removed and broken down. Composed of cholesterol. Very bad!
HDL
high density lipoprotein - transports cholesterol back to liver from the cells. Composed of proteins. "Garbage truck
Essential fatty acids
fatty acids needed by the body but not made by it in good enough amounts
Arachidonic acid
an omega-6 polyunsaturated fatty acid with 20 carbons and 4 double bonds.
Eicosapentaenoic acid
an omega-3 fatty acid with 20 carbon atoms and 5 double bonds
Docosahexaenoic acid
DHA - an omega-3 fatty acid with 22 carbon atoms and 6 double bonds
Eicosanoids
Derived from arachidonic acid (a 20 carbon fatty acid); controls several body systems and functions in immunity, inflammation, and serves as messengers in the CNS
Adipose tissue
fat tissue. consists of masses of triglyceride storing cells
Lipoprotein lipase
LPL- an enzyme that hydrolyzes triglycerides passing by in the blood stream and directs their parts into the cells where they can be metabolized for energy or reassembled for storage.
Hormone-sensitive lipase
an enzyme inside adipose cells that responds to the body's need for fuel by hydrolyzing triglycerides so that their parts (glycerol and fatty acids) escape into the general circulation and thus become available to other cells for fuel. The signals to which this enzyme responds include epinephrine and glucagon, which oppose insulin.
Blood lipid profile
results of blood tests that reveal a person's total cholesterol, triglycerides, and lipoproteins.
Cardiovascular disease
a general term for all diseases of the heart and blood vessels
Fat replacers
ingredients that replace some or all of teh functions of fat and then may not provide energy
Artificial fats
zero-energy fat replacers that are chemically synthesized to mimic the sensory and cooking qualities of natural occurring fats but are totally of partially resistant to digestion
Olestra
a synthetic fat made from sucrose and fatty acids. Provides 0 kcals per gram.