lipids: protecting your heart
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Lipids: Protecting Your Heart. A Presentation. Three Categories of Lipids. Triglycerides Largest Class of Lipids Fats and Oils Phospholipids Dissolve in both fat and water Used in emulsifiers (Mayonnaise) Eggs and Peanuts Sterols Cholesterol Perform vital functions Video. - PowerPoint PPT PresentationTRANSCRIPT
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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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