1 lecture 5b- 18 october 2010 lipids ii. 2 i. overview of lecture 5b 1)lipids in foods 2)lipids in...
TRANSCRIPT
1
Lecture 5b- 18 October 2010
LIPIDS II
2
I.
Overview of lecture 5b
1)Lipids in foods2)Lipids in functional foods 3)Lipids in nutraceuticals
3
Overview of lecture 5b
4) Lipids in health and disease
A)blood pressure
B)heart disease
C)diabetes
4
1)Lipids in foods
All lipid classifications we have discussed are in foods
Animals and plants have free fatty acids, triglycerides, and phospholipids
5
LIPIDS IN FOODS CONTINUED
Animal have cholesterols (free and cholesterol esters)
Plants have phytosterols (free and esterified)
6
LIPIDS IN FOODS CONTINUED
GRAINSBREADS/OATMEAL < 1 G FAT/SERVINGCROISSANT 10 G FAT/MEDIUM
VERY LITTLE FAT
7
LIPIDS in FOODS CONTINUED
FRUITS AND VEGETABLES
BOILED POTATO –TRACE
HOMEMADE HASHBROWNS 11 G FAT/1/2 CUP
APPLE 0.4 G FAT/MEDIUM
AVOCADO 15 G FAT/MEDIUM
VERY LITTLE FAT OR NO FAT USUALLY
8
LIPIDS IN THE FOODS CONTINUEDMILK, YOGURT AND CHEESE
WHOLE MILK 8 G/CUPREGULAR YOGURT 4 G/CUPREGULAR CHEESE 9 G/28G (1 OZ)
GENERALLY MORE FAT THAN GRAINS, FRUITS AND VEGETABLES BUT CAN ALSO GET FAT FREE, REDUCED FATAND WHOLE FAT VARIETIES
9
LIPIDS IN FOODS CONTINUED
MEATS, POULTRY, FISH, PEAS, BEANS, LENTILS
GENERALLY MORE FAT THAN MILK, YOGURT AND CHEESE BUT CAN ALSO GET LEAN MEATS
CHUCK BLADE AND PORK 11 G/ 3 OZ (84 G)CHICKEN WITH SKIN 12 G/3 OZ (84 G)FISH – SALMON 5 G/3 OZ - COD 0.7 G/3 OZNUTS 14-21 G/3 OZ
10
file:///D:/Media/Animations/chapter5/05ht1.html
file:///D:/Media/Animations/chapter5/05ht2.html
11
LIPIDS IN FOODS CONTINUED
MODIFIED FOODS-p. 165
CARBOHYDRATE REPLACERS (PECTIN)
PROTEIN REPLACERS (EG DERIVED FROM A CORN PROTEIN)
FAT REPLACERS (EG OLESTRA)
12
2)LIPIDS IN FUNCTIONAL FOODS MARGARINES- BENECOL
-BECEL-PRO-ACTIV -CORN OIL
-FLAX OIL -CANOLA OIL
CHICKEN FEED- OMEGA 3 AND OMEGA 6 FATTY ACIDS
13
LIPIDS IN FUNCTIONAL FOODSCONTINUED
FISH CANOLA/FLAX
SEA BUCKTHORN OIL- MIX OF OMEGA 3 AND OMEGA 6 FATTY ACIDS
Fig. 5-6, p. 144
15
3)LIPIDS IN NUTRACEUTICALS
EVENING PRIMROSE OILBORAGE OILBLACKCURRANT OILFUNGAL OILFISH OILFLAX OILCANOLA OIL
16
A)blood pressure
pathologytoo much fluid volume pushed through too small a space
17
Blood pressure continued
diet reduce total and saturated fat, increase polyunsaturated fats
18
Blood pressure continued
functional foods arachidonic displacement
theme
fish
19
20
21
22
23
GLA DIETARY BORAGE OIL
DGLA PLATELETINCREASED DGLA – IN PHOSPHOLIPID
- INCREASED PGE1
(ANTI-AGGREGATORYVASODILATORY)
DECREASED AA-IN PHOSPHOLIPID -DECREASED- TxA2 AND PGE2
(PRO-AGGREGATORYVASOCONSTRICTORY)
24
Blood pressure continued
nutraceuticals evening primrose oil borage oil black currant oil fish oil
25
b)heart disease pathology
lipids lipoproteins platelets
26
27
HEART DISEASE continueddiet reduce total and saturated, increase
mono and polyunsaturated
28
HEART DISEASE CONTINUED
functional foods fish
soy-isoflavonesgarlic
29
HEART DISEASE CONTINUED
nutraceuticals evening primrose oil borage oil black currant oil
fungal oil fish oil
30
3)diabetespathology
Type IType II
31
DIABETES CONTINUEDDietType I- prevention-nitrosamines
-cow’s milk
Type I and IIlower total and saturated, increase mono- and poly-unsaturated
32
DIABETES CONTINUED
functional foodsfish
33
DIABETES CONTINUED
nutraceuticals evening
primrose oil borage oil black currant oil fish oil