1 Lecture 5b- 18 October 2010 LIPIDS II. 2 I. Overview of lecture 5b 1)Lipids in foods 2)Lipids in functional foods 3)Lipids in nutraceuticals.

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Lecture 5b- 18 October 2010

LIPIDS II

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I.      

Overview of lecture 5b

1)Lipids in foods2)Lipids in functional foods 3)Lipids in nutraceuticals

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Overview of lecture 5b

4) Lipids in health and disease

A)blood pressure

B)heart disease

C)diabetes

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1)Lipids in foods

All lipid classifications we have discussed are in foods

Animals and plants have free fatty acids, triglycerides, and phospholipids

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LIPIDS IN FOODS CONTINUED

Animal have cholesterols (free and cholesterol esters)

Plants have phytosterols (free and esterified)

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LIPIDS IN FOODS CONTINUED

GRAINSBREADS/OATMEAL < 1 G FAT/SERVINGCROISSANT 10 G FAT/MEDIUM

VERY LITTLE FAT

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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

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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

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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

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file:///D:/Media/Animations/chapter5/05ht1.html

file:///D:/Media/Animations/chapter5/05ht2.html

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LIPIDS IN FOODS CONTINUED

MODIFIED FOODS-p. 165

CARBOHYDRATE REPLACERS (PECTIN)

PROTEIN REPLACERS (EG DERIVED FROM A CORN PROTEIN)

FAT REPLACERS (EG OLESTRA)

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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

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LIPIDS IN FUNCTIONAL FOODSCONTINUED

FISH CANOLA/FLAX

SEA BUCKTHORN OIL- MIX OF OMEGA 3 AND OMEGA 6 FATTY ACIDS

Fig. 5-6, p. 144

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3)LIPIDS IN NUTRACEUTICALS

EVENING PRIMROSE OILBORAGE OILBLACKCURRANT OILFUNGAL OILFISH OILFLAX OILCANOLA OIL

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A)blood pressure

pathologytoo much fluid volume pushed through too small a space

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Blood pressure continued

diet reduce total and saturated fat, increase polyunsaturated fats

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Blood pressure continued

functional foods arachidonic displacement

theme

fish

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GLA DIETARY BORAGE OIL

DGLA PLATELETINCREASED DGLA – IN PHOSPHOLIPID

- INCREASED PGE1

(ANTI-AGGREGATORYVASODILATORY)

DECREASED AA-IN PHOSPHOLIPID -DECREASED- TxA2 AND PGE2

(PRO-AGGREGATORYVASOCONSTRICTORY)

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Blood pressure continued

nutraceuticals evening primrose oil borage oil black currant oil fish oil

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b)heart disease pathology

lipids lipoproteins platelets

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HEART DISEASE continueddiet reduce total and saturated, increase

mono and polyunsaturated

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HEART DISEASE CONTINUED

functional foods fish

soy-isoflavonesgarlic

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HEART DISEASE CONTINUED

nutraceuticals evening primrose oil borage oil black currant oil

fungal oil fish oil

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3)diabetespathology

Type IType II

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DIABETES CONTINUEDDietType I- prevention-nitrosamines

-cow’s milk

Type I and IIlower total and saturated, increase mono- and poly-unsaturated

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DIABETES CONTINUED

functional foodsfish

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DIABETES CONTINUED

nutraceuticals evening

primrose oil borage oil black currant oil fish oil