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NUTRITION/BIOCHEMISTRY

CARMELA V. DELLOVA, RND, MP


Assoc. Prof. IV CS ND Department
• Fat  belongs  to  a  
group  of  substances  
called  lipids which  do  
not  dissolve  in  water.
http://ib.bioninja.com.au/standard-­level/topic-­2-­molecular-­biology/21-­molecules-­to-­
metabolism/organic-­polymers.html
Q1
TRUE OR FALSE:

Triacylglycerol is the same as


triglycerides.

TRUE
Q2
TRUE OR FALSE:

Fats are solid at room temperature


while oils are liquid at room
temperature.

TRUE
Cooking
oil

mayonnaise
butter
margarine

OILS

FATS
Q3
TRUE OR FALSE:

Triglycerides are found in both


plants and animals.
ANIMALS PLANTS
• Meats  and  meat   • Plant  seeds:  corn,  
products sunflower,  
• Eggs rapeseed,  etc.
• Dairy  products:   • Nuts
butter,  cheese,   • Fruits:  avocado  
milk  and  cream and  olives
Q4
TRUE OR FALSE:

Like meats, eggs, nuts, and


avocados contain fats.
Q5
TRUE OR FALSE:

Milk has “natural” fat whereas


cakes have “added” fat.
NATURALLY   ADDED  DURING  
PRESENT FOOD  
• Egg  yolk PREPARATION
• Fatty  meats • Fried  foods
• Oily  fish • Cakes
• Milk • Biscuits
• Cheese • Pastries
Q6 TRUE OR FALSE

Fats in cheese and beef are hidden,


while fats in lean meat and butter
are visible.
Food Total fat
Salted peanuts 49%
Hard cheese 34%
Milk chocolate 30%
Egg 11%
Beef 21%
Lean meat 6%
Margarine
Mayonnaise
Butter
Cooking  Oil
Fat  spreads
Cream
Visible  fat  on  meats
Q7 IDENTIFY:
Which of these foods do you think
has the highest fat content?
Chicken
Turkey
Beef
Pork
Lamb
UNSATURATED  FATs SATURATED  
AND  TRANS  FAT
Q8
TRUE OR FALSE:
Fats in foods are a mixture of
saturated and unsaturated fats.

TRUE
Fat is a mixture of different fatty acids:
tuna  fat

chicken  fat

beef  fat saturated

monounsaturated
butter  fat
polyunsaturated
coconut  oil

corn  oil

0% 20% 40% 60% 80% 100%


A fat is generally categorized according to its
PREDOMINATING type of fatty acids.
Thus, coconut oil is a saturated fat;
chicken fat is a monounsaturated fat.
Q9 TRUE OR FALSE:
Olive oil is a polyunsaturated
fat while both coconut and lard
are saturated fats.

FALSE
Q10
Identify:
What is the main SFA found in
coconut oil?

LAURIC
ACID
Q11
Identify:
Both peanut oil and olive oil are
high in this MUFA:

OLEIC
ACID
Q12
TRUE OR FALSE:

The main SFA in butter is


palmitic acid.

True
Q13
IDENTIFY:
In food industry, what form of
fat is produced through
hydrogenation of vegetable fat?

TRANS
FAT
• modified  oils  that    have  undergone  a  
hardening  process  known  as  partial  
hydrogenation.

HYDROGENATION

Cis (bent  
form)
Trans  (straight  form)
Q14
TRUE OR FALSE:

Commercial foods are the


major source of trans fats.

TRUE
Many  processed  foods  contain  
partially  hydrogenated  oils  (PHOs),  
the  major  dietary  source  of  
industrially-­produced  trans  fat  in  
processed  food.  
FDA  Cuts  Trans  Fat  in  Processed  Foods
FDA  Consumer  Health  Information  /  
U.S.  Food  and  Drug  Administration
JUNE  2015
§ crackers,  cookies,  cakes,  frozen  
pies  and  other  baked  goods
§ snack  foods  (e.g.  some  
microwave  popcorn)
§ stick  margarines
§ coffee  creamers
§ refrigerated  dough  products  (e.g.  
biscuits,  cinnamon  rolls)
§ ready-­to-­use  frostings
Q15
TRUE OR FALSE:

Canola oil, olive oil and avocado


are ALL sources of
monounsaturated fats.

TRUE
Q16 ENUMERATE:
What are the three classes of
fatty acids based on the number
of carbon?

SCFA
MCFA
LCFA
HOW MANY CARBONS ARE
THERE IN EACH CATEGORY?

l C:2 to C:4 (SHORT-CHAIN)


l C:6 to C:12 (MEDIUM-CHAIN)
l C:14 to C:24 (LONG-CHAIN)
Short-­chain  and  
medium-­chain  fatty  
acids  are  
HYDROPHILIC
Do  not  require  
BILE  SALTS
The  largest  source  of  SCFAs  in  
the  body  is  thought  to  be  of  
BACTERIAL  FERMENTATION  
of  fibers  in  the  colon.
MEDIUM CHAIN SFAs
• Easy  to  digest:  require  no  bile  salts  and  
lipase
• Travels  directly  to  the  liver  for  metabolism

• Require  bile  salts  and  lipase  for  proper  


digestion
• Circulates  in  the  body  
Q17 IDENTIFY:
How many double bond (s) are
present in the following fatty acids?
Saturated
Monounsaturated
Polyunsaturated
HAS  ONE  DOUBLE  BOND
HAS  2  DOUBLE  BONDS
Q18
IDENTIFY:
How are various unsaturated fatty
acids classified based on the
position of double bonds?
ACCDG. TO THE LOCATION
OF DOUBLE BONDS
First  double  bond  appears  on  
the  3rd carbon
First  double  bond  appears  
on  the  6th carbon
The  double  bond  occurs  at  the  9th  
carbons  from  the  methyl  end.
Q19 TRUE OR FALSE:

Nuts, including cashews, almonds


and pistachios are all rich sources
of omega-9 fatty acids.

TRUE
Omega-­9  Fatty  Acids

OLIVE
OIL
Omega-­9  Fatty  Acids

Pecan  nuts
Macadamias
OLIVE Almonds
OIL
Q20 CHOOSE:

Which of the following foods are


high sources of omega-3 fatty
acids?
A. sardines and mackerel
B. beef and pork
C. internal organs

A
Alumahan (striped)
Tangigi (Spanish  mackerel)

Lapad/Tuabak
Tawilis
Tunsoy
Silinyasi
Tamban (Indian  sardine)
Tulingan
Tambakol (yellow-­fin
Q. WHAT ARE
THE PLANT
AND NON-
MARINE NAME  
SOURCES OF TWO
Q21 OMEGA-3
FATTY
ACIDS.
ALA is found in higher plants:
l Linseed
l Canola
l Soybean oils
Q. What are the
potential
harmful effects
of excessive NAME  2
omega-3 fatty
Q22 acids?
Potential  Harm  from  Excesses

Too much n-3 fatty acids are


may lead to:
l Hypervitaminosis A
(from intake of cod liver oils)
l increased LDL
l insulin resistance
l lowered immune status
and inflammatory response.
Potential  Harm  from  Excesses

Omega-­3  fatty  acids  have  the  


tendency  to  undergo  oxidation in  the  
body,  giving  rise  to  free  radicals
which  are  related  to:
l aging
l carcinogenesis  and
l oxidation  of  LDL  leading  to  
atherosclerosis
Intake  discomfort  with                  
>6  gram/day

l burping
l leaving  a  fishy  taste
l diarrhea
Q23 CHOOSE:

Which of these fats is NOT a


rich source of omega-6 fatty
acids?

A. soybean oil
B. suet
C. Safflower oil

B
Omega-­6 fatty acids

CORN OIL

SAFFLOWER OIL

RAPE SEED OIL SUNFLOWER OIL


Omega-­6 fatty acids
Q24 MATCH:

Chocolates are high in

SFA MUFA PUFA

SFA
Long-­chain Triglycerides
Q25
TRUE OR FALSE:

Like red meats, coconut oil has a


lot of saturated fats.

TRUE
Medium-­chain TGs
Q26 TRUE OR FALSE:

Cholesterol is a true fat.

FALSE
• Cholesterol  is  a  fat-­like  substance  which  
occurs  naturally  in  all  animal  tissues  
including  the  human  body.  
WITH  MODERATE  AMOUNT  OF  
CHOLESTEROL:
crabs,  lobster,  shrimp
WITH  MODERATE  AMOUNT  OF  
CHOLESTEROL:
– biscuits,  most  cakes  and  pastries
– FATS  ON  MEATS
– cold  cuts
§ all  types  of  vegetables
§ all  fruits  including  avocado,  olives
§ pasta  (without  eggs)
§ cereals
§ Popcorn  (unbuttered)
WITH  MODERATE  AMOUNT  OF  
CHOLESTEROL:
– canned  or  powdered  milk
– butter,  cheese,  cream
– ice  cream
Q27
ENUMERATE:

Name the two essential fatty


acids.
Essential  
Fatty  Acids
• Linoleic  acid  
(omega-­6  family)
• Alpha-­Linolenic  
acid  (omega-­3  
family)
[20:4 (n-6)]
[22:6 (n-3)] [20:5 (n-3)]
Q28 TRUE OR FALSE:

Just like fat, cholesterol is


transported in the blood through
a special vehicle.

TRUE
LIPOPROTEINS
The kind of fatty
acid in fat and oils
may influence your
health:
Q29
TRUE OR FALSE:

Saturated fats can raise blood


cholesterol levels while
unsaturated fats lower it.

TRUE
Saturated  fats  
(long-­chain  type):  
• raise blood  
cholesterol  levels
• MONOUNSATURATED  FATS:    
aids  in  lowering blood  
cholesterol
• Polyunsaturated  fats:  
helps  lower blood  cholesterol
Polyunsaturated  fats  trigger  mechanisms  in  
the  liver  for  removing  cholesterol:  
1. First  they  activate  LDL  receptors,  which  
pull  “bad”  LDL  cholesterol  from  the  
bloodstream.  
2. Then  they  trigger  the  liver  to  excrete  
cholesterol  in  the  bile,  rather  than  dump  
it  back  into  the  bloodstream.
USFA LOWER
INTAKE MORTALITY
TRANS  FAT  INTAKE  has  been  linked  to  
an  INCREASED  RISK  OF  CORONARY  HEART  
DISEASE  by  contributing  to  the  
buildup  of  plaque  inside  the  arteries  
that  may  cause  a  heart  attack.

FDA  Cuts  Trans  Fat  in  Processed  Foods


FDA  Consumer  Health  Information  /  U.S.  
Food  and  Drug  Administration
JUNE  2015
A  2002  report  by  the  National  
Academy  of  Science’s  Institute  of  
Medicine  found  a  direct  correlation  
between  intake  of  trans  fat  and  
increased  levels  of  low  density  
lipoprotein  (LDL)  “bad”  cholesterol.  

FDA  Cuts  Trans  Fat  in  Processed  Foods


FDA  Consumer  Health  Information  /  U.S.  
Food  and  Drug  Administration
JUNE  2015
Not all fats are bad.

https://www.hsph.harvard.edu/news/press-­
Different  dietary  fat,  different  risk  of  mortality

releases/higher-­consumption-­of-­unsaturated-­
fats-­linked-­with-­lower-­mortality
US  FDA  requires  that  the  trans  fat  
content  of  food  be  declared  on  the  
Nutrition  Facts  label  to  help  
consumers  determine  how  each  food  
contributes  to  their  overall  dietary  
intake  of  trans  fat.  

FDA  Cuts  Trans  Fat  in  Processed  Foods


FDA  Consumer  Health  Information  /  U.S.  
Food  and  Drug  Administration
JUNE  2015
FUNCTIONS  of
FATS
• Fat  is  a  concentrated  source  of  calorie.

9 kilocalories/gram      vs.          4 kilocalories


(carbohydrate
or  protein)
• 1  tsp oil    =  45  kilocalories  
• 1  tsp sugar  =  20  kilocalories
Q30
CALCULATE:

How many calories from fat in a


chocolate cake slice with 18
grams of fat?

162 kcal
Q31
SELECT:

Approximately, how many


calories in one pound
of body fat?
A. 1500 kcal
B. 1250 kcal
C. 3500 kcal

C
• Fat  is  stored  in  the  adipose  tissues.

One  pound  of  stored  fat  


=  3500  kcal
Q32
SELECT:

By nature, who should carry more


fat in the body?
A. Men
B. Women

B
• A  considerable  amount  
of  fat  is  normal  and  
desirable:
–18-­24%  for  women
–15-­18%  for  men
Q33
TRUE OR FALSE:

It is best to consume very little


amount of fat in the diet in
both children and adults.

FALSE
• Dietary  fat  serves  as  conveyor for  
vitamins  A,  D,  E,  and  K.
• Fat  spares  protein  from  being  used  
as  energy.

In  this  way,  protein  can  do  its  many  


important  tasks  in  the  body.
• Fat  provides  essential  fatty  
acids (EFA  -­ fats  which  
cannot  be  made  by  the  body).

– For  brain  development  of  


infants  

– For  normal  functioning  of              


the  body  (all  ages)
Q34
ENUMERATE:

Name a nutritional role of


omega-3 fatty acids.
Omega-­3  fatty  acids
Role  in  growth  and  development  
throughout  the  life  cycle:

1. healthy  development  of  the  


brain  (fetus  and  infants)  
2. proper  growth  and  functioning  of  
the  retina  (photoreceptors)
LECITHIN
- Important in the transport and
use of FAs and cholesterol (in
lipoprotein) thru LCAT.
LCAT – lecithin-cholesterol
acyl transferase
LCAT is a copper-dependent enzyme
that is used by the HDL to remove
cholesterol from cell membranes.
Lecithin as dietary supplement
- become a popular trend BUT
there is no evidence that it should
be provided in the diet because the
liver is able to synthesize it.
LECITHIN
- it is a fat and
contains 9 kcal/gram
CEPHALIN
- a phospholipid needed to form
THROMBOPLASTIN for blood
clotting.

SPHINGOMYELINS (a derivative of
lecithin) is a component of the
nerves’ myelin sheath.
What is the
importance of

Q. myelin sheath and


what happens
when a person’s
myelin sheath is

Q35 progressively
destroyed?
MYELIN SHEATH is a lipid structure
that protects and insulates cells of
the central nervous systems.
Loss of myelin sheath leads to
MULTIPLE SCLEROSIS.
A crippling disease characterized by
slowing and eventual cessation of the
nerve impulse; affects the BRAIN and
SPINAL CORD.
The person with multiple sclerosis
suffers from weakness, lack of
coordination, and speech as well as
vision problems.
Human  breast  milk  is  best.
• Humans  make  special  EFA  from  
linoleic  acid  and  linolenic  acids  in  
breast  milk.
Q36
TRUE OR FALSE:

Cholesterol is bad for health


and therefore it has to be
totally avoided in the diet.

FALSE
• Cholesterol  (and  fat)  form  part  of  the  
structure  of  cell  membrane  throughout  
the  body,  especially  the  brain.    
• This  helps  in  carrying  nutrients  across  cell  
membranes.    
Cholesterol  is  needed  to  make  
vitamin  D,  bile  and  hormones:
VITAMIN  D  -­ a  
calcium  regulator.
BILE – emulsifier  of  fat
Q37
Which hormone is made
partly of cholesterol?

A. cortisol
B. estrogen
C. testosterone
D. A, B, and C
D
HORMONES such  as  cortisol,  
estrogen  and  testosterone
Cholesterol  is  used  by  the  body  to  make:
steroid  hormones (made  in  the  testes,  
ovaries,  and  adrenal  glands)
Q38
Name of 3 of
the
lipoproteins
Q39
Which of the lipoproteins
carries the largest amount
of dietary TG?

A. IDL
B. VLDL
C. HDL
D. CM
D
Q40
Made partly of fat, this
covering protects the
nerve fibers:

A. nerve impulse
B. axons
C. dendrites
D. myelin sheath
D
MYELIN  SHEATH
Fat  forms  part  of  the  
myelin  structure  that  
protects  nerve  fibers;;  
this  helps  relay  the  
nerve  impulses.
ACETATE  (C2) ISOPRENE  (C5)

SQUALENE  (C30)
CHOLESTEROL  (C27)

LANOSTEROL  (C30)

• BILE  SALTS
• Cell  membrane
• Vitamin  D
• Testosterone,  Estradiol
• Cortisol,  Aldosterone  
chemistry.maine.edu
ž Vitamin D3 (cholecalciferol)vis formed
from cholesterol by the activation of UV
radiation from the sun.
Further processing in the body will form
into hydroxylated derivatives (1,25-
dihydroxycholecalciferol)– the metabolic
active form of Vitamin D.
ž Thepresence of vitamin D3 leads to
increased formation of a Ca++-binding
protein, which is turn increase absorption
of dietary calcium in the intestine and
eventually the calcium uptake by the
bones.
ž The form of vitamin D that is most active
in
• Stimulating intestinal calcium and phosphate
absorption
• Mobilizing calcium for bone development
ž Alpha-tocopherol is the most active form
ž It serves as an ANTIOXIDANT – it reacts
with oxidizing agents before they can
attack other biomolecules.
ž Vitamin E also reacts and remove FREE
RADICALS.
ž An
important factor in the blood clotting
process – which involves many steps and
many proteins.
• Fat  indirectly  helps  control  the  flow  
of  materials in  and  out  of  the  cells

• Omega-­3  and  omega-­6  fatty  acids  are  


used  to  make  hormone-­like  
compounds  called  EICOSANOIDS.
EICOSANOIDS
• help  regulate  bodily  functions  such  as  
blood  pressure,  immune  function,  and  
blood  clotting.
• Eicosapentaenoic acid  (EPA)  and  
docosahexaenoic  acid  (DHA)  are  
precursors  of  natural  anti-­
inflammatory  agents  
PROSTAGLANDINS  that  help  
decrease  body  inflammation  and  pain.
Fat  contributes  to  feeling  of  fullness,  
taste  and  smell.
• The  satiety  value  of  fat  is  due  partly  by  
the  slower  rate  of  fat  digestion  
compared  to  carbohydrate  and  protein.

• Dietary  fats  bring  important  ‘mouth  


feel”  and  flavor  in  many  foods.
• SUBCUTANEOUS  FAT
Fat  pads inside  the  
body  cavity  help  
protect  organs  from  
shock.
Fat  serves  as  shield  to  trap  heat  (heat-­
proofing  mechanism)  thereby  protecting  
the  body  from  low  temperature.

As  insulator,  
fat  reduces  
heat  loss.
The  body  makes  its  own  
cholesterol.
A  diet  containing  a  lot  
of  saturated  fat can  
raise  the  amount  of  
cholesterol  in  the  
blood  to  dangerous  
levels.
Q41
What are plant sterols, how do
they positively influence health?
Recommended  intakes
Fat  requirements  may  be  computed  based  
on  total  energy  allowance  per  day:    
• Filipinos  require  about  20  to  30%  per  day
except  for  infants  who  needs  about  30  to  
40%  per  day (RENI,  2002).    
• Whereas  the  2005  Guidelines  for  
Americans recommend  keeping  total  fat  
between  20  to  35% of  the  daily  energy  
intake.
Q42
What is the AMDR (%) for
adults?

A. 40-60%
B. 30-40%
C. 15-30%
D. 25-40%

C
RECOMMENDATIONS  (AMDR*)
Group AMDR
Infants  0-­5  mo 40  – 60%  
6-­11  mo 30  – 40%
Children,   1-­ 2  y/o 25  – 35%    
3  – 18  y/o 15  – 30%  
Adults  ≥  19  y/o 15  – 30%
*Acceptable  Macronutrient  Distribution  Ranges

Source:  2015  Phil.  Dietary  Reference  Intakes;;  FNRI-­DOST


HEALTH  EFFECTS  of
Fat Intake
Heart  disease

• An  excess  of  cholesterol  or  


triglycerides  in  the  blood  can  cause  
heart  and  blood  vessel  abnormalities
Heart  disease
• HIGH blood  cholesterol  is  a  major  risk  
factor  for  heart  and  artery  diseases.    
Q43
What is the desirable level
of blood cholesterol?

A. Less than 500 mg/dL


B. Less than 300 mg
C. Less than 200 mg
D. Less than 100 mg

C
• Although  food  cholesterol  raises  blood  
cholesterol,  it  does  not  raise  blood  
cholesterol  as  dramatically  as  saturated  fat  
does.  
• Replacing  saturated  fats  with  unsaturated  
fat  has  been  found  to  help  maintain  heart  
health.    
Heart  disease
Omega-­3  fatty  acids  have  been  reported  to  
play  a  part  in:
• keeping  cholesterol  and  triglycerides  
levels  low;;
• stabilizing  heart  beat,  and
• reducing  blood                                                                                
pressure.    

Heart  disease

• Polyunsaturated  fatty  acids  lower  blood  


cholesterol  but  should  be  taken  in  
moderation,  as  too  many  can  also  be  
harmful.  
• Consuming  higher  amounts  of  unsaturated
fats was  linked  with  lower  mortality.
• Researchers  found  that  higher  consumption  
of  SFA  and  trans  fats  was  associated  with  
higher  mortality.
• Replacing  SFA  with  USFAs  conferred  
substantial  health  benefits.

https://www.hsph.harvard.edu/news/press-­releases/higher-­consumption-­
of-­unsaturated-­fats-­linked-­with-­lower-­mortality/
• In  a  large  study  population  followed  for  
more  than  30  years,  suggests  that  
replacing  saturated  fats  (e.g.  butter,  lard,  
and  fat  in  red  meat)  with  unsaturated  fats  
from  plant-­based  food  (e.g.  olive  oil,  
canola  oil,  and  soybean  oil  can  confer  
substantial  health  .

The  study  was  published  online  July  5,  


2016  in  JAMA  Internal  Medicine.
Different  types  of  dietary  fat  had  
different  associations  with  mortality
• Trans  fats  had  the  most  significant  
adverse  impact  on  health.  
• Every  2%  higher  intake  of  trans  fat  was  
associated  with  a  16%  higher  chance  of  
premature  death  during the  study  period.  

https://www.hsph.harvard.edu/news/press-­releases/higher-­
consumption-­of-­unsaturated-­fats-­linked-­with-­lower-­mortality/
Different  types  of  dietary  fat  had  
different  associations  with  mortality
• When  compared  with  the  same  number  of  
calories  from  carbohydrate,  every  5%  
increase  in  saturated  fat  intake  was  
associated  with  an  8%  higher  risk  of  
overall  mortality.

https://www.hsph.harvard.edu/news/press-­releases/higher-­
consumption-­of-­unsaturated-­fats-­linked-­with-­lower-­mortality/
Cancer
• Studies  linking  dietary  fats  with  
cancer  are  less  conclusive  than  
for  heart  disease…
But  it  does  suggest  an  
association  of  high  saturated  
fats  from  red  meat  with  colon.  
and  prostate  cancer.  
Q44 TRUE OR FALSE

• Intake  of  omega-­3  PUFA,  primarily  alpha-­


linolenic  acid  (found  in  vegetable  oils  and  
nuts—especially  walnuts—flax  seeds,  
flaxseed  oil,  and  leafy  vegetables),  was  
associated  with  lower  risk  of  death  due  
to  neurodegenerative  disease.

TRUE
• Intake  of  marine-­based  omega-­3  PUFA  
(mainly  from  fish)  was  associated  with  
lower  respiratory  disease  mortality  and  
sudden  cardiac  death.
Q45 • Intake  of  omega-­6  PUFA  
(found  in  vegetable  oils,  nuts,  
and  seeds)  was  associated  with  
lower  risk  of:

A.  Cardiovascular   B.  Cancer
disease

C.  Respiratory   D.  All  
disease
D
Obesity
• People  who  eat  high-­fat  diets  regularly  
may  exceed  their  energy  needs  and  gain  
weight.  
Undernutrition
• Insufficient  fat  in  the  diet  results  in  
weight  loss  and  thinness.    

• Nutrition  survey  conducted  by  the  


FNRI  suggests  that  many  Filipinos      
do  not  meet  their  energy        
needs  from  fat.  
Fat-­soluble  vitamin  deficiency
• Too  little consumption  of  fat  for  an  
extended  period  of  time  leads  to  fat-­
soluble  vitamin  deficiencies

Fat  is  necessary  for  the  transport  and  


proper  utilization  of  these  vitamins.
DIGESTION
OF FAT
Q46
TRUE OR FALSE?

There is significant
chemical digestion of fat in
the mouth.

False
CHEWING  
mechanically  
digest  fat  

LINGUAL  LIPASE
(Von Ebner’s glands)
acts  mainly  on  SCTs,  MCTs

INSIGNIFICANT
Q47
TRUE OR FALSE?

Most significant digestion


of fat occurs in the
stomach.

False
LINGUAL  LIPASE
(acid stable)

GASTRIC  LIPASE
(Chief cells)
Turns  TAGs  into  
diglycerides  and  fatty  acids
Q47
IDENTIFY

WHAT HORMONE
STIMULATES THE
CONTRACTION OF THE
GB?

Cholecystokinin
BILE
(Gallbladder, CHOLECYSTOKININ)
emulsify  TAGs
LIPASE
(Pancreatic cells, SECRETIN)
turns  TAGs  into  
monoglycerides  and  FAs
The pancreatic lipases catalyze the digestion
of TAGs first to diglycerides and then to 2
monoglycerides and fatty acids:
Q48
IDENTIFY

What specific process is


involved in the breakup of
fat into small globules?

Emulsification
Q49

What are the end products of


fat digestion?
MICELLES near the cell surface release
their FFAs and monoglycerides, which
then diffuses across the cell membrane.

FFAs and monoglycerides


join with bile salts to
become MICELLES
INTESTINAL LUMEN

PANCREATIC
LIPASE
(Activated at pH 5.5.-6.5)

+
COLIPASE
(Secreted as PROCOLIPASE
by pancreas and activated
by trypsin)

Both hydrolyze TGs of all


lengths to Fas and
monoglycerides.

www.cnx.org
EPITHELIAL CELLS
INTESTINAL
LUMEN

LACTEAL

www.cnx.org
Q50
Long-chain FAs have
different route as compared
to short-chain, medium-chain
fatty acids and glycerol.

TRUE or FALSE.
FIRST:   THEN:  INTESTINAL  CELLS  
MONOGLYCERIDES,  LCFAs   assemble  them  into  TGs  and   LACTEAL
merge  into  MICELLES incorporated  into  CM.
GLYCEROL
BLOOD  STREAM
SHORT-­CHAIN, LIVER
(PORTAL  CRICULATION)
MEDIUM-­CHAIN  FAs
SUMMARY  
OF  
DIGESTION  
AND  
ABSORPTION
Compare and contrast the 4
types of lipoprotein as to:

1. location 2. composition
where they
are made 3. function
FROM ENTEROCYTES
image.slidesharecdn.com
3. function
HEALTH EFFECTS
REFERENCES
Rolfes,  et  al.  (2009).    Understanding  Normal  &  Clinical  
Nutrition.  Belmont,  CA:  Wadsworth  Cengage Learning

Dellova,  CV.,  et  al.  (2009).  ABCs  of  Nutr &  Diet  Therapy.                        
Malabon City:  Mutya Publishing  Company.  

https://www.hsph.harvard.edu/news/press-­releases/higher-­
consumption-­of-­unsaturated-­fats-­linked-­with-­lower-­mortality/

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