Be able to name and differentiate between the kinds of lipids consumed according
ID: 127802 • Letter: B
Question
Be able to name and differentiate between the kinds of lipids consumed according to type, saturation, and recommended amount of consumption; name characteristics of triglycerides relating to the degree of saturation, and foods containing a high percentage of each; name the essential fatty acids, be able to classify by degree of saturation and location of double bonds, describe body usage of these, and be able to list foods rich in these fatty acids; understand the difference between the lipoproteins, the functions of each and their relationship to the risk of cardiovascular disease.
Explanation / Answer
Lipids are group of naturally occurring bio molecules. Mainly lipids are classified in five types.
1. Fatty acyls
2. Glycerolipids (triglycerides)
3. Glycerophospholipids
4. Sphingolipids
5. Sterol lipids
Out of which first three are common.
Difference between the lipids
Based on the type of saturation:
Saturated Fats
Saturated fats are normally solid at room temperature. Most come from animal sources such as beef, poultry, whole-fat milk, cheese and butter, however several come from plant sources, like coconut, palm and palm kernel oils. Saturated fats raise levels of both total blood cholesterol and low-density lipoprotein, or “bad” cholesterol.
Unsaturated Fats
Unsaturated fats come primarily from plant foods, such as nuts and seeds, and are liquid at room temperature. Examples include vegetable oils such as olive, peanut, safflower, sunflower, soybean and corn. Unlike saturated fats, unsaturated fats do not raise blood cholesterol or low-density lipoprotein levels. Unsaturated fats are either monounsaturated, polyunsaturated or a combination of both.
Characteristics of Triglycerides:
Triglycerides are the most common lipid found in the body
They contain three chains of fatty acids. Triglycerides are completely hydrophobic, meaning they cannot mix with water, so they cannot integrate into membranes.Triglycerides bind to specialized proteins called lipoproteins to enable them to travel through the blood. They formed by the esterification of glycerols with different fatty acids.
During fat metabolism, tri glycerides releases glycerol and fatty acids from adipose tissue, thus they function as a food store comprise in the bulk as storage fat in animal tissues.
Essential fatty acids:
Essential fatty acids cannot be synthesized by humans.
They are ‘omega-3-fatty acids ‘and ‘omega-6-fatty acids’
The parent fatty acid of the omega-3 series is alpha-linolenic acid (ALA). The omega-3 long-chain polyunsaturated fatty acids, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), can be synthesized from ALA, although conversion rates are very low, especially for DHA.
The parent fatty acid of the omega-6 series is linoleic acid (LA). The omega-6 long-chain polyunsaturated fatty acid, arachidonic acid (AA), can be synthesized from LA.
Benefits of Essential Fatty Acids
1.Promote Heart Health
2. Protect Your Brain
3. Fight Depression
4.Relieve Inflammation
5.Reduce Joint Pain
Sources of Essential Fatty Acid
Some common sources of linoleic acid include:
sources of alpha-linolenic acid include:
Related Questions
drjack9650@gmail.com
Navigate
Integrity-first tutoring: explanations and feedback only — we do not complete graded work. Learn more.