Lipids

Chapter 6

Chapter 6 Learning Objectives

Describe how lipids are named and classified
based upon features such as composition and
bonding.
Describe how the physical and chemical
properties of lipids are influenced by features
such as composition and bonding.
Identify the sources, functions and dietary
recommendations for various lipids important to
humans (i.e. essential & non-essential FA,
saturated & nonsaturated FA, cholesterol, trans
fat.)
Describe the structure and function of mono, di-,
triglycerides, phospholipids, cholesterol and lipids
such as LDL and HDL that circulate in the body.

Chapter 6 Learning Objectives

(Continued)
Describe how the various lipids consumed are
digested, transported, metabolized,stored and
removed from storage.
Outline the recommendations for dietary
intake and food sources of the various types
of lipids.
Discuss the causes (etiology), course and
treatment of cardiovascular disease and the
relationship between diet and known risk
factors.

Fatty Acid Structure

Fatty Acids Can Take Several

Forms

Fatty Acids Can Have Different

Chain Lengths

Saturated and Unsaturated

Fatty Acids

Cis versus Trans Fatty Acids

What Are Lipids?

Other naming systems
Alpha () naming system
Types and positions of double bonds relative
to carboxylic acid () end

Omega () naming system

Where the first double bond is located
relative to the methyl () end
Does not distinguish cis or trans
configuration or location of double bonds

Common names

Names and Food Sources of Some

Important Fatty Acids in the Body

Which Fatty Acids Do We Need, and

Where Do They Come From?
Two essential fatty acids
Linoleic acid
18 carbons, two cis double bonds
-6 fatty acid

Linolenic acid
18 carbons, three cis double bonds
-3 fatty acid

Essential Fatty Acids

Which Fatty Acids Do We Need, and

Where Do They Come From?
Converting linoleic and linolenic acids
Building blocks for longer fatty acids
Elongation
Desaturation

Linoleic acid
Arachadonic acid

Linolenic acid
Eicosapentaenoic acid (EPA)
Docosahexaenoic acid (DHA)

Which Fatty Acids Do We Need, and

Where Do They Come From?
Metabolism of essential fatty acids
Eicosanoids
Chemical messengers
Prostaglandins
-3 and -6 eicosanoids have opposing
actions
Dietary influence

Essential fatty acid deficiency

Signs and symptoms

Metabolism of the Essential Fatty

Acids

Which Fatty Acids Do We Need, and

Where Do They Come From?
Conditionally essential fatty acids
Infancy
Arachodonic acid and DHA

Dietary sources
Essential fatty acid sources
EPA and DHA sources
SFAs
PUFAs
MUFAs

Distribution of Fatty Acid Classes in

Commonly Consumed Lipids

Mono-, Di-, and Triglycerides:

Whats the Difference?
Number of fatty
acids attached to
glycerol backbone
Ester linkages
Mixture of fatty
acid types
Hydrophobic

A Triglyceride Molecule

Mono-, Di-, and Triglycerides: Whats

the Difference?
Triglyceride roles in the body
Energy source
Lipolysis
Lipases
Lipoprotein lipase
Hormone-sensitive lipase

Ketones

Mono-, Di-, and Triglycerides: Whats

the Difference?
Triglyceride roles in the body
Storage of excess energy
Adipose tissue adipocytes
Subcutaneous and visceral adipose tissue

Insulin
Lipogenesis

Advantages of triglyceride storage

Insulation
Protection

What Are Phospholipids and Sterols?

Phospholipids
Phosphate-containing polar head group
Amphipathic
Hydrophilic polar head group
Hydrophobic fatty acids

Major component of cell membranes

Food sources
Phosphatidylcholine

A Phospholipid Molecule

What Are Phospholipids and Sterols?

Phospholipids
Cell membranes
Cellular metabolism
Eicosanoid production
Carriers of hydrophobic substances

A Cell Membrane Consists of a

Phospholipid Bilayer, Proteins &
Cholesterol

What Are Phospholipids and Sterols?

Sterols
Multi-ring structures
Free
Bound
Sterol ester

Cholesterol
Bile acids, membranes, steroid hormones

Cholesteryl ester
Membranes, carriers for fatty acids in blood

Structures of a Sterol, Cholesterol,

and a Cholesteryl Ester

What Are Phospholipids and Sterols?

Sources of
cholesterol
Synthesis in the
body
Influence of
dietary factors

Dietary sources
Medications

Phytosterols &
phytostanols

How Are Dietary Lipids

Digested?
Goal of triglyceride digestion
Mouth
Lingual lipase

Stomach
Gastrin stimulates release of gastric
lipase

Overview of Triglyceride
Digestion

How Are Dietary Lipids

Digested?
Small intestine
Phase 1: Micelle formation
Release of cholecystokinin (CCK)
Gallbladder contracts and releases bile

Emulsification
Ester linkages more accessible to digestive
enzymes
Micelles

Emulsification of Lipids in the Small

Intestine

How Are Dietary Lipids

Digested?
Small intestine
Phase II: Digestion of triglycerides
Release of secretin and CCK
Release of pancreatic lipase
Completes triglyceride digestion

How Are Dietary Lipids

Digested?
Small intestine
Digestion of phospholipids and
cholesteryl esters
Micelles

Phospholipids
Phospholipase A2
Fatty acid and lysophospholipid

Cholesteryl esters
Bile salt-dependent cholesteryl ester
hydrolase

Phospholipid and Cholesteryl Ester

Digestion

How Are Dietary Lipids Absorbed

and Circulated in the Body?
Absorption occurs two ways
Enter enterocytes unassisted
Short- and medium-chain fatty acids

Packaged in micelles
More hydrophobic compounds

Absorption & Circulation of Lipids in

the Small Intestine

How Are Dietary Lipids Absorbed

and Circulated in the Body?
Circulation occurs two ways
Albumin
Short- and medium-chain fatty acids

Chylomicrons
Released into lymph
Lipoprotein lipase
Chylomicron remnants
Broken down to be reused or recycled

The Lipoproteins

What Is the Role of Other

Lipoproteins in Lipid Transport &
Delivery?
Liver
Central command center
Recycling center

Lipoproteins
Transport lipids in the blood
Apoproteins
Density
Lipid is less dense than protein

The Origins and Major Functions of

Lipoproteins

What Is the Role of Other

Lipoproteins in Lipid Transport &
Delivery?
VLDLs
Similarities with chylomicrons
Differences from chylomicrons
Primary function

IDLs
Denser form of VLDL

What Is the Role of Other

Lipoproteins in Lipid Transport &
Delivery?
LDLs
LDL receptors on cell membranes
Importance of cholesterol
Eicosanoids and immune factors

Plaque
Diet and LDL cholesterol
SFAs and trans fatty acids

What Is the Role of Other

Lipoproteins in Lipid Transport &
Delivery?
HDLs
Lowest lipid-to-protein ratio
Reverse cholesterol transport
Cardiovascular disease

Diet and HDL cholesterol

Carbohydrates
MUFA
Alcohol

What Is the Relationship Between

Lipid Intake & Health?
Obesity
Excess lipid intake
Increased risk for many diseases

Cardiovascular disease
Total dietary lipid intake
Types of dietary lipids

Genetics

Cancer
Recommendations

What Are the Dietary

Recommendations for Lipids?
Essential fatty acids
DRIs
AIs

Omega-3 fatty acids

Fish intake

Saturated fat intake

Dietary guidelines

What Are the Dietary

Recommendations for Lipids?
Trans fatty acids
Minimize intakes
Commercially produced trans fatty acids

Cholesterol
No DRIs
Therapeutic Lifestyle Change (TLC) diet

Total lipid intake

AMDRs

Nutrition Matters
Nutrition and Cardiovascular
Disease

How Does Cardiovascular Disease

Develop?
Slowing or obstruction of blood flow
Heart
Other parts of the body

Atherosclerosis
Narrowing and hardening of blood
vessels
Heart disease
Stroke
Other complications

Causes of Cardiovascular
Disease

http://www.youtube.com/watch?
v=mCYAOeEe6-w&feature=related

How Does Cardiovascular Disease

Develop?
Atherosclerosis and CVD
Plaque accumulates
Fatty acids, cholesterol, foam cells, cellular
waste, calcium, and other substances

Chronic inflammation
C-reactive protein (CRP)

How Does Cardiovascular Disease

Develop?
Heart disease
Type of CVD
Angina pectoris
Chest pain

Heart attack
Damage
Signs and symptoms for each sex

Diagnosing Heart Disease

Surgically Treating Heart

Disease

How Does Cardiovascular Disease

Develop?
Stroke
Brain is deprived of oxygen and
nutrients
Transient ischemic attacks (TIAs
Warning signs

Treatment
Type and location of stroke

What Are the Risk Factors for

Cardiovascular Disease?
Nonmodifiable risk factors
Age, sex, genetics, prior stroke or heart
attack, low birth weight

Modifiable risk factors

Smoking, diabetes, stress, excessive
alcohol intake
Hypertension

What Are the Risk Factors for

Cardiovascular Disease?
Modifiable risk factors
Elevated blood lipids
Hyperlipidemia
LDLs
HDLs

Antioxidants
Cholesterol ratio

Reference Values for Blood

Lipids

What Are the Risk Factors for

Cardiovascular Disease?
Modifiable risk factors
Obesity
Apple-shaped

Physical inactivity
Independent risk factor for CVD
Recommended activity levels

Diabetes
Either type
Controlling blood glucose levels

How Does Nutrition Influence

Cardiovascular Risk?
Control of
hypertension
Sodium or salt
intake
Essential dietary
minerals
Potassium,
calcium, and
magnesium

DASH diet

How Does Nutrition Influence

Cardiovascular Risk?
Controlling blood lipid levels
Low-carbohydrate diets
Short-term weight loss

Dietary lipids
Saturated and trans fatty acids

Monounsaturated and omega-3 fatty

acids
Sources

Alcohol

How Does Nutrition Influence

Cardiovascular Risk?
Other dietary factors
B vitamins
Folate, vitamin B6, and vitamin B12
Homocysteine

Dietary antioxidants
Functional foods
Phytochemicals
Zoonutrients

Dietary patterns

Examples of Heart-Healthy Functional Foods

& Their Biologically Active Components

Hydrogenation
,

protects against oxidation thereby prolonging shelf life.It

also alters the texture from liquid to solid.

Example: margarine or shortening

This process allows margarine to be separable, pie crust to be
flaky.

Copyright 2005 Wadsworth Group, a division of Thomson Learning

Copyright 2005 Wadsworth Group, a division of Thomson Learning

Copyright 2005 Wadsworth Group, a division of Thomson Learning

High-Fat Foods and Heart

Disease

High-Fat Foods and Heart

Disease

The Mediterranean Diet

Traditionally
Low in saturated fat
Very low in trans fat
Rich in unsaturated fat
Rich in complex carbohydrate and fiber
Rich in nutrients and phytochemicals

Benefits for heart disease risk