脂肪英文课件.pptVIP

Chap. 6: Lipids Goals for the chapter Properties of Lipids Do not readily dissolve in water Fats are solid at room temperature Oils are liquid at room temperature Triglycerides are the main form of lipids in food and body (storage) Energy dense (9 kcal /gm) Functions of Lipids Provide energy Efficient storage of energy Insulation Protection Transport fat-soluble vitamins Satiety Flavor and mouth feel Fatty Acid Structure Saturated Fatty Acid Structure Monounsaturated Fatty Acid Structure Polyunsaturated Fatty Acid Structure Chain Length of Fatty Acids Long chain FA 12 Carbons Medium chain FA 6 - 10 Carbons Short chain FA 6 Carbons Essential Fatty Acids Must be eaten Body can only make double bonds after the 9th carbon from the omega end Needed for immune function, vision, cell membrane, and production of hormone-like compounds Essential Fatty Acid- Omega-3 (alpha-linolenic acid) Omega-3 Fatty Acid Primarily from fish oil Also found in canola or soybean oil Eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) are related Metabolized to form eicosanoids Recommend intake of ~2 servings of fish per week Essential Fatty Acid- Omega-6 (linoleic acid) Omega-6 Fatty Acid Found in vegetable oils Only need ~ 1 tablespoon a day Arachidonic acid can be made from omega-6 Metabolized to form eicosanoids Eicosanoids A group of hormone-like compounds Regulates blood pressure, childbirth, clotting, immune responses, inflammatory responses, stomach secretions By-pass the blood stream and work in the area of origin Eicosanoids Have Different Effects Omega-6 eicosanoids; Archidonic acid increase blood clotting increase inflammatory responses Omega-3 eicosanoids, DHA, EPA decrease blood clotting reduce heart attack excess may cause hemorrhagic stroke Eicosanoid has different effect on different tissues Signs and Symptoms of Essential Fatty Acids Deficiency Flaky, itchy skin Diarrhea Infections Retarded growth and wound healing Anemia Sources of Dietary Lipids Triglycerid