AssessmentsFats and lipids
Fats and lipids
Lymphatic circulation carries chylomicrons to the to empty into the bloodstream.
Contributors:Tanner Marshall, MS
Fats are an essential part of a healthy diet. They contribute to the taste and texture of foods, like the smoothness of guacamole and the flakiness of a croissant.
Fats are also a major source of energy, a critical component of cells and tissues, help absorb essential vitamins, and can be converted into other molecules like prostaglandins which help cells communicate with one another.
The fatty acid chain is basically a string of carbon and hydrogen atoms.
When an “OH” from the glycerol molecule binds to an “H” from the fatty acid, an “H20” - a water molecule - gets released, and the two molecules link up.
If this happens once, the result is a monoglyceride, if it happens twice it’s a diglyceride, and three times makes a triglyceride.
Now, there are various types of fatty acid chains, and one way to categorize them is by their length, in other words, how many carbons they have.
Fatty acid chains are also categorized by the bonds connecting the carbons in the chain.
A single bond is just one bond between the carbon atoms, and when a fatty acid chain has only single bonds, it’s called a saturated fatty acid - because it has as many hydrogen atoms as possible - it’s saturated with them.
Triglycerides with saturated fatty acids are nice and straight so they pack together really well, and as a result they’re usually solid at room temperature.And the longer the saturated fatty acid chain, the more likely it will be solid at room temperature.
Carbons can also have double bonds between them, and when a fatty acid has one or more double bonds, it’s called an unsaturated fatty acid because it’s not saturated with hydrogen atoms - for every double bond there are two fewer hydrogen atoms.
A double bond causes a kink in the molecule so the triglycerides don’t pack together as nicely as saturated fats. As a result, unsaturated fats are usually liquid at room temperature.
Polyunsaturated fatty acids have more than one double bond.
Also, they can be classified according to their location as well, since these hydrogens can get kinda crazy, we’ll take them away for now.
So, we also call the methyl end the omega end, and and then we count the number of carbons until the first double bond.
Since this one’s three, it would be an omega-3 fatty acid.
If the double bond is 6 carbons from the end, it’s omega-6, and if it’s 9 carbons from the end, it’s called omega-9.
Now, to make things even easier, I’m just going to show the bonds. Alright, so omega 3’s are usually polyunsaturated fatty acids, and include alpha-linolenic acid, or ALA eicosapentaenoic acid, or EPA, docosahexaenoic acid, or DHA, and EPA and DHA are marine sources of omega-3’s. They’re produced by microalgae, and end up in the tissues of fish like anchovies, mackerel, salmon, and sardines.
ALA is found in plants like flaxseed, walnuts, and canola and soybean oils.
Our bodies can convert ALA into EPA and DHA, but it’s an inefficient process that yields only small quantities, and that’s why dietary recommendations include foods that have EPA and DHA.
Omega-6 polyunsaturated fatty acids are also usually polyunsaturated, and include and linoleic acid and arachidonic.
Linoleic acid is found in oils like safflower, corn, and soybean oils.
Arachidonic acid is found in animal sources like fish, meat, and eggs.
Our bodies can convert linoleic acid into arachidonic acid, but once again the process is inefficient.
Because ALA and linoleic acid can only be obtained in the diet, they are considered essential fatty acids.
Foods like canola and olive oil, as well as almonds contain omega-9s.
A molecule that bends doesn’t pack tightly together, so it’s a lot more fluid - think about cooking oils, which are liquid at room temperature.
Some fats are in a trans configuration.
In a trans configuration, the functional groups are on opposite sides of the double-bonded carbons. This keeps the chain more straight and easier to pack.