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BIO 319 notes.docx
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Page 13
•
Decrease arrhythmias
•
Decrease triglycerides
•
Slow rate of plaque and blood clot formation
•
Lower blood pressure
•
Reduce inflammation
Omega-6 eicosanoids
• Cause inflammaon and constricon of blood vessels, poly unsaturated fay acids, first
double bond aſter the 6 carbon, essenal, found in:
Omega-3 eicosanoids
• Reduce inflammaon and smulate dilaon of blood vessels, poly unsaturated fay acids,
first double bond aſter the 3 carbon essenal, found in:
2/12/18
Eicosanoids: hormone like structure
Linoleic acid: 18:2
Arachidonic: 20:4
EPA and DHA are made from omega 3 FA- healthful
Condionally essenal infants- DHA (important for NS development, fetal rena
development)
Triglyceride: three fay acid aached to glycerol
Source of energy or cal, fay foods, fat is stored in adipose in this form.
Phospholipids: 2 FA, 3
rd
is replaced by P and choline
Contain phosphorus, makes up the structure of your cell membrane
Sterol: cholesterol
Mulringed, waxy- in animal foods
Cis double bonds: H on the same side as the double bond causes a kink in the structre of the
carbon chain, liquid at room temp
Trans double bond: H on opposite side as the double bond
Solid at room temp
Naturally- dairy and beef
Hydrogenaon(adding hydrogen): changed structure of unsaturated fat and made it a
trans fat, act like a trans fat, last longer on the shelf,
Hydrogenaon
Rancid- decomposed oils (unpleasant odor, and flavor)- poly or mono unsaturated
Protects against oxidaon
PUFA more suscepble--- parally hydrogenated solid(cookies, pastries)
Processing to solidify FA forms trans fay acid
Page 14
Trans FA intake
Increase risk for cardiovascular disease
Increase inflammaon
No health roles
Required on food labels
PHO- parally hydrogenated oils
Minimize intake of: deep fried foods, non- dairy creamers, crackers, cookies, microwave
popcorn, bakery products, shortening, and margarine
Excess triglycerides: insulin smulates (store excess energy or use the glucose), storage in
adipocyte(visceral- in or abdomen or thorax , subcutaneous- under skin), protect and store
energy, insulate
Emulsifier: allows to products to be mixed together
Sterols: cholesterol(animals) and plant sterols
Cholesterol: body produces it, is important as a precursor to bile acids
Component of plaque associated with heart disease
Phytosterols: posive effects(lower blood cholesterol- interferes with absorpon—so
does fiber), found in corn, wheat, and rye
Benecol and Take Control margarines (1-2 servings per day)
Blood lipoproteins: carries around chol. HDL and LDL
Dietary chol:
Lipids: hydrophobic so must be transported by lipoproteins.
LDL: low density lipoprotein, carries substances mainly cholesterol “Bad”—want it low
o
Build up plaque (lay down chol)
o
Develop atherosclerosis
o
Vessel damage caused by: smoking, diabetes, hypertension, homocysteine, high
LDL, infecon.
HDL: high density lipoprotein, carries substances mainly protein
“good”—want it high
o
Removes cholesterol from blood
o
Reduces risk of heart disease
o
An-inflammatory properes
o
Increased by exercise
increased
risk for heart disease:
•
High SFA(
AHA
)
:
•
High
trans
fay acids
•
High (LDL)
•
Genecs and absorpon play a role
•
Overweight or obese
Decrease
risk
•
Healthy weight
•
Increase whole grain foods
•
Fiber & vitamins
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Grand Canyon University
Grand_Canyon_University
School:
Applied_Nutrition
Course:
Great resource for chem class. Had all the past labs and assignments
Leland P.
Santa Clara University
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