Lipids: Protecting Your Heart
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A Presentation
Lipids: Protecting Your Heart
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Three Categories of LipidsTriglycerides• Largest Class of Lipids• Fats and Oils Phospholipids• Dissolve in both fat and water• Used in emulsifiers (Mayonnaise)• Eggs and PeanutsSterols• Cholesterol• Perform vital functions Video
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Triglycerides Function:• Fuel the body and keep it warm• Maintain a constant body temperature• Protects organs• Transports vitamins• Healthy skin and hairVideoAdipose Tissue:• Pockets of fat-storing cells• Provide insulation
Picture taken from Medicine World
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Structure of TriglyceridesTRI - Three Fatty Acids react with Glycerol, an alcohol
Fatty Acids – Organic acidsCarboxyl Group – Carbon bonded to oxygen by a double covalent bond, and to a hydroxyl group with a single bond
Picture taken from Antranik.org
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Linoleic and Linolenic Acid- Fatty Acids- Not produced by the human body- Needed for normal growth and development
Sources:Vegetables, Grains, Nuts, Seeds, Soybeans
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Saturated vs. Unsaturated
Saturated• Complete Fatty Acid• Each fatty acid contains
all the hydrogen atoms their molecular structure can hold
Video
Unsaturated• Incomplete Fatty Acid• Missing hydrogen atoms
Monounsaturated Fat:• Lacks 2 hydrogen atoms
Polyunsaturated Fat:• Lacks 4 or more hydrogen
atoms
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Energy Source- Supply over twice the energy of glucose (carbohydrates)- If you consume too much, it’s stored in the body as fat.- Doesn’t offer “Quick” energy
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Solid vs. Liquid FatsAnimal Fats “Saturated”• Full-set of hydrogen and
carbon atoms are tightly packed, creating a solid
• Solid at Room Temp.
Plant Oils “Unsaturated”• Less compact because of
missing hydrogen atoms• Liquid at Room Temp.
Exceptions:Coconut Oil – SolidPalm Kernel Oil – Solid(80% saturated)
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Melting Range of Fats• Saturation affects range• Some fats are in liquid phase and some are solid –
creating a soft butter at room temperature• The more carbon in a fatty acid, the higher the melting
point.
Saturated Fats – high melting pointUnsaturated Fats – low melting point
Picture taken from Always Foodie
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Functions of Fat in CookingTenderizing – Tenderize baked goods, creating flaky pastries, and moist cakes
Aeration – Add air to butter and dough by forming a bubble around the molecules and trapping air
Emulsions – Oils are used in the liquid phase, such as mayonnaise.
Flavor – Fats dissolve aromatic molecules in foods
Oxidation – When exposed to oxygen, fats oxidize or “break-down” causing high-fat foods to spoil
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Controlling OxidationUnsaturated Fats are more prone to OxidationHeat speeds up OxidationCooling and Freezing slows the process of Oxidation
Picture taken from Artinaid
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Slowing Oxidation• Potato chips are packaged in pure nitrogen• Bacon is vacuum-sealed• Oils are bottled in dark glass• Dried-foods, lacking water molecules, are packaged with
antioxidants – substances that help prevent oxidation
• Picture taken from PelletSmoking and AnvakoTrade
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Hydrogenated Oils “Trans Fats”
Hydrogenization – A chemical process in which hydrogen is added to unsaturated fat molecules, breaking double bonds and replacing them with single bonds
Picture taken from Health.com
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Trans FatsWhy is this done? • Resists rancidity• Takes longer to stale
What changes? • Liquid oil changes to a spreadable, semisolid fat
Examples: • Shortening, Partially Hydrogenated Oil
• Picture taken from losethestomachfat.com
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Frying FatsCracking – the deterioration of fat causing discolored oil and off flavors and odors
Smoke Point – the temp. at which fat produces smoke
Why does fat splatter? Water and oil don’t mix - when food is added to frying oil, the fat “flees” from the water.
Picture taken from Food52.com
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Digestion of FatsFats are broken down into……..>Fatty Acids and Glycerol>Absorbed by Villi in the Small Intestine>Stored in the Liver as Glycogen or left as fat>Leftover fats is sent to Adipose Tissue
RDA – 65 g total fat20 g saturated fat
Picture taken from ExperienceLife.com
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Cholesterol• Vital in producing Vitamin D• Strengthens cell membranes• The liver makes all it needs
Dietary Cholesterol Found only in animal products Useless Possibly harmful
Dr. Oz Video slo-niacin.com
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AtherosclerosisHardening of the Arteries due to a build-up of plaque
Cholesteroladvice.net
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CholesterolLow Density Lipoprotein(LDL)
*Bad* Cholesterol
Carries about 75% of cholesterol in the blood
Transports cholesterol from the liver to other tissues
A high level increases risk
High Density Lipoprotein(HDL)
*Good* Cholesterol
Higher in protein than lipids
Returns cholesterol to the liver for breakdown and disposal
A low level increases risk
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LipoproteinsLipoprotein – complex molecules of lipids and protein that carry lipids in the blood
LDL and HDL
Picture taken from smc.edu
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Omega-3 Fatty AcidsBenefits?
They make it more difficult for plaque to form or clump
They make plaque less sticky
Health Central
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