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Lipids: Protecting Your Heart

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.

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Lipids: Protecting Your Heart

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  1. Lipids: Protecting Your Heart A Presentation

  2. 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

  3. Triglycerides Function: • Fuel the body and keep it warm • Maintain a constant body temperature • Protects organs • Transports vitamins • Healthy skin and hair Video Adipose Tissue: • Pockets of fat-storing cells • Provide insulation Picture taken from Medicine World

  4. Structure of Triglycerides TRI - Three Fatty Acids react with Glycerol, an alcohol Fatty Acids – Organic acids Carboxyl Group – Carbon bonded to oxygen by a double covalent bond, and to a hydroxyl group with a single bond Picture taken from Antranik.org

  5. Linoleic and Linolenic Acid • Fatty Acids • Not produced by the human body • Needed for normal growth and development Sources: Vegetables, Grains, Nuts, Seeds, Soybeans

  6. Saturated vs. Unsaturated Saturated Unsaturated Incomplete Fatty Acid Missing hydrogen atoms Monounsaturated Fat: Lacks 2 hydrogen atoms Polyunsaturated Fat: Lacks 4 or more hydrogen atoms • Complete Fatty Acid • Each fatty acid contains all the hydrogen atoms their molecular structure can hold Video

  7. 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

  8. Solid vs. Liquid Fats Animal 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 – Solid Palm Kernel Oil – Solid (80% saturated)

  9. 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 point Unsaturated Fats – low melting point Picture taken from Always Foodie

  10. Functions of Fat in Cooking Tenderizing – 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

  11. Controlling Oxidation Unsaturated Fats are more prone to Oxidation Heat speeds up Oxidation Cooling and Freezing slows the process of Oxidation Picture taken from Artinaid

  12. 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

  13. 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

  14. Trans Fats Why 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

  15. Frying Fats Cracking – 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

  16. Digestion of Fats Fats 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 fat 20 g saturated fat Picture taken from ExperienceLife.com

  17. 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

  18. Atherosclerosis Hardening of the Arteries due to a build-up of plaque Cholesteroladvice.net

  19. Cholesterol Low Density Lipoprotein (LDL) 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 *Bad* Cholesterol Carries about 75% of cholesterol in the blood Transports cholesterol from the liver to other tissues A high level increases risk

  20. Lipoproteins Lipoprotein – complex molecules of lipids and protein that carry lipids in the blood LDL and HDL Picture taken from smc.edu

  21. Omega-3 Fatty Acids Benefits? They make it more difficult for plaque to form or clump They make plaque less sticky Health Central

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