Fatty Acids Flashcards Preview

Nutrition Exam 3 > Fatty Acids > Flashcards

Flashcards in Fatty Acids Deck (31)
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1
Q

Describe a short chain FA.

A

4-6 C long (butyric acid)

2
Q

Describe medium chain FA.

A

8-12 C long (lauric acid)

3
Q

Describe long chain FA.

A

14-24 C long (palmitic acid, essential FA)

4
Q

What happens to short and medium FA when transported to the blood?

A

they are free FA bound to albumin

5
Q

How do short and medium FA get transported into the mitochondria?

A

does not require L-carnitine

6
Q

How do long FA get transported into the mitochondria?

A

requires L-carnitine

7
Q

What happens to long FA when transported to the blood?

A

free FA bound to albumin

8
Q

What is the difference between saturated, monounsaturated fats and polyunsaturated fat?

A

saturated has no double bonds and is a fat when at room temp.

monounsaturated fats have 1 double bond and is an oil at room temp

polyunsaturated fats have more than 1 double bond and is an oil when at room temperature

9
Q

Where are saturated FA found?

A

dairy, animal products, coconut oil, palm oil, etc

10
Q

Where are monounsaturated fats found?

A

olive oil and other veggie oils

11
Q

Where are polyunsaturated fats found?

A

veggie oils and fish oils

12
Q

What is a structure that PUFAs have that MUFAs and SFAs don’t?

A

have a methylene interrupted, allows for a more flexible structure (conjugated bonds)

13
Q

What is the difference between cis and trans PUFAs?

A

Cis = can still rotate

Trans = stuck in a linear position

14
Q

When linoleic acid (omega 6s) gets turned into ARA, what increases or decreases that turnover?

A

increased with saturated fat
decreased with LCFA
decreased by 87% in obese patients

15
Q

What are the symptoms of omega-6 deficiency?

A

breakdown of epidermal barrier for water loss (scaly skin, extreme thirst), poor wound healing, impaired reproduction, eventual death

16
Q

Describe the path for Omega-3s.

A

alpha-linoleic acid–> EPA–> DHA

17
Q

How much of ALA is converted to EPA?

A

5-9%

18
Q

What decreases the change of ALA?

A

decreased with saturated fat and LCFA

decreased in 66% of obese patients

19
Q

What are the symptoms of omega-3 deficiency?

A

decreased viscual acuity and peripheral neuropathy (extremely rare)

20
Q

When ARA is broken down by the COX enzyme, what does it become?

A

2 series prostaglandins and thromboxanes

21
Q

What are prostaglandins and thromboxanes?

A

inflammatory, clotters

22
Q

When ARA is broekn down by LOX enzyme, what does it become?

A

4 series leukotriens

23
Q

What are leukotriens?

A

inflammatory

24
Q

When EPA is broken down by the COX enzyme, what does it become?

A

3 series prostaglandins and thromboxanes

25
Q

Do 3 series prostaglandins and thromboxanes have any effect?

A

little to none

26
Q

When EPA is broken down by the LOX enzyme, what does it become?

A

5 series leukotriene

27
Q

Do 5 series leukotrienes have an effect?

A

little to none

28
Q

What type of fat increases your risk of heart disease?

A

trans fats

29
Q

What type of fat decreases your risk of heart disease?

A

PUFAs

30
Q

What can you recommend for people at risk for CHD?

A
  1. swap trans fats for MUFAs and PUFAs
  2. swap saturated fat for PUFAs
  3. DON’T swap UFA for carbs
31
Q

When are lipids used?

A

as energy during rest, energy during low-intensity exercise, energy stores, cell integrity

gives foods a creamy, moist texture, satiety and absorption of vitamins ADEK