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Essential Fatty Acids (EFA)

Essential Fatty Acids (EFA). Omega-3: Eicosopentaenoic acid (EPA) Docosahexaenoic acid (DHA) Alpha- linolenic acid (ALA) flaxseed--most, canola (rapeseed), soybean, walnut, wheat germ body can make some EPA and DHA from ALA Omega-6 corn, safflower, cottonseed, sesame, sunflower

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Essential Fatty Acids (EFA)

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  1. Essential Fatty Acids (EFA) • Omega-3: • Eicosopentaenoic acid (EPA) • Docosahexaenoic acid (DHA) • Alpha-linolenic acid (ALA) • flaxseed--most, canola (rapeseed), soybean, walnut, wheat germ • body can make some EPA and DHA from ALA • Omega-6 • corn, safflower, cottonseed, sesame, sunflower • Linoleic acid FISH

  2. Omega-3 Omega-6

  3. Omega-3 Fatty Acids • Associated with: • anti-inflammatory, antithrombotic, antiarrhythmic, hypolipidemic, vasodilatory properties • Inflammatory conditions • Ulcerative colitis, Crohn’s • Cardiovascular disease • Type 2 diabetes * Mental function • Renal disease * Growth and development

  4. Essential Fatty Acid Deficiency • Classical symptoms include: • growth retardation, reproductive failure, skin lesions, kidney and liver disorders, subtle neurological and visual problems • People with chronic intestinal diseases • Depression--omega-3 • ?inadequate intake alters brain activity or depression alters fatty acid metabolism? • Attention Deficit Hyperactivity Disorder • lower levels of omega-3--more behavioral problems

  5. functions of the lipoproteins

  6. Apolipoproteins The protein composition differs from one lipoprotein class to another, and the protein constituents are called Apolipoproteins

  7. Lecithin and Cephalin Lecithin and cephalin are glycerophospholipids • abundant in brain and nerve tissues. • found in egg yolk, wheat germ, and yeast.

  8. 1- Lecithins: Definition: Lecithins are glycerophospholipids that contain choline as a base beside phosphatidic acid. They exist in 2 forms - and -lecithins. Lecithins are a common cell constituent obtained from brain (-type), egg yolk (-type), or liver (both types). Lecithins are important in the metabolism of fat by the liver. Structure: Glycerol is connected at C2 or C3 with a polyunsaturated fatty acid, at C1 with a saturated fatty acid, at C3 or C2 by phosphate to which the choline base is connected. The common fatty acids in lecithins are stearic, palmitic, oleic, linoleic, linolenic, clupandonic or arachidonic acids.

  9. 2-Cephalins (or Kephalins): Definition: They are phosphatidyl-ethanolamine or serine. Cephalins occur in association with lecithins in tissues and are isolated from the brain (Kephale = head). Structure: Cephalins resemble lecithins in structure except that choline is replaced by ethanolamine, serine or threonine amino acids.

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