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Lecture 5b 4 Feb. 2015
Lipids II
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Overview of lecture 5b
1)Lipids in foods
2)Lipids in functional foods 3)Lipids in nutraceuticals
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Overview of lecture 5b continued
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, phospholipids and sterols
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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
Grains
breads/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 continued
Milk, 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 fat and whole fat varieties
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Lipids in foods continued
Meats, poultry, fish, peas, beans, lentilsgenerally 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 oz nuts 14-21 g/3 oz
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LIPIDS IN FOODS CONTINUED
MODIFIED FOODS-p. 158
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 FOODS CONTINUED
Fish-omega 3s canola/flax-omega 3s
sea buckthorn oil-mix of omega 3 and omega 6 fatty acids
Fig. 5-6, p. 138
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3)LIPIDS IN NUTRACEUTICALS
evening primrose oil-omega 6borage oil- omega 6 blackcurrant oil- mix of omega 6 and omega 3fungal oil-omega 6 and sometimes omega 3fish oil-omega 3flax oil-omega 3canola oil-omega 3
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A)Blood pressure
Pathology
too much fluid volume pushed through too small a space
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Blood pressure continued
Diet and lipids for hypertension
reduce total and saturated fat, increase polyunsaturated fats
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Blood pressure continued
Functional foods arachidonic displacement theme
e.g. flaxseed or fish
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LA ALA delta 6-desaturase
GLA STA
elongase
1-series PG DGLA ETA 3-series LT
delta 5-desaturase
2-series PG AA EPA 3-series PG 4-series LT 5-series LT
elongase DPA delta 4-desaturase DHA AA = arachidonic acid, 20:4 n-6 ALA= alpha-linolenic acid, 18:3 n-3 DGLA = dihomogammalinolenic acid, 20:3 n-6 DHA = docosahexaenoic acid, 22:6 n-3 DPA = docosapentaenoic acid, 22:5 n-3 EPA = eicosapentaenoic acid, 20:5 n-3 ETA = eicosatetraenoic acid, 20:4 n-3 GLA = gamma-linolenic acid, 18:3 n-6 LA = linoleic acid, 18: 2 n-6 STA = stearidonic acid, 18:4 n-3 PG = prostaglandins LT = leukotrienes
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GLA (EVENING PRIMROSE, BORAGE, BLACKCURRANT, AND FUNGAL OILS)
DGLA MAKES PG 1 AND LT 3 -VASODILATORY-STRAW TO FIRE HOSE (DROPS BLOOD PRESSURE) -ANTI PLATELET AGGREGATORY -ANTI-INFLAMMATORY
-DGLA DECREASES AA IN BODY PHOSPHOLIPIDS -DECREASED PG 2 AND LT 4 -DECREASED VASOCONSTRICTORY -DECREASED FIREHOSE TO STRAW (DECREASES BLOOD PRESSURE)
-DECREASED PRO-PLATELET AGGREGATORY -DECREASED PRO-INFLAMMATORY
AA -AA INCREASES AA IN BODY PHOSPHOLIPIDS
-INCREASED PG 2 AND LT 4 -INCREASED VASOCONSTRICTORY- - INCREASED FIREHOSE TO STRAW (INCREASES BLOOD PRESSURE)
-INCREASED PRO-PLATELET AGGREGATORY -INCREASED PRO-INFLAMMATORY GLA- GAMMA-LINOLENIC ACID (18:3 n-6) OR (18:3 6) DGLA- DIHOMOGAMMA-LINOLENIC ACID (20:3 n-6) OR (20:3 6) AA- ARACHIDONIC ACID (20:4 n-6) OR (20:4 6)
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ALA (ALA IS FOUND IN FLAXSEED, CANOLA, BLACKCURRANT SEED, SOME FUNGI AND THEIR SEED OILS)
EPA MAKES PG 3 AND LT 5 -VASODILATORY-STRAW TO FIRE HOSE (DROPS BLOOD PRESSURE) -ANTI PLATELET AGGREGATORY -ANTI-INFLAMMATORY
-EPA DECREASES AA IN BODY PHOSPHOLIPIDS -DECREASED PG 2 AND LT 4 -DECREASED VASOCONSTRICTORY -DECREASED FIREHOSE TO STRAW - (DECREASES BLOOD PRESSURE)
-DECREASED PRO-PLATELET AGGREGATORY -DECREASED PRO-INFLAMMATORY
DHA -DHA DECREASES AA IN BODY PHOSPHOLIPIDS -DECREASED PG 2 AND LT 4 -DECREASED VASOCONSTRICTORY -DECREASED FIREHOSE TO STRAW -(DECREASES BLOOD PRESSURE)
-DECREASED PRO-PLATELET AGGREGATORY -DECREASED PRO-INFLAMMATORY ALA- ALPHA-LINOLENIC ACID (18:3 n-3) OR (18:3 3) EPA- EICOSAPENTAENOIC ACID (20:5 n-3) OR (20:5 3) DHA- DOCOSAHEXAENOIC ACID (22:6 n-3) OR (22:6 3) EPA AND DHA ARE FOUND IN FISH, FISH OILS, AND MARINE MAMMALS AND THEIR OILS
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GLA DIETARY BORAGE OIL
DGLA plateletincreased DGLA – in phospholipid results in
- increased PGE1
(anti-aggregatoryAND vasodilatory)
decreased AA-in phospholipid -decreased-TxA2 and PGE2
(TxA2 and PGE2 are
pro-aggregatory ANDvasoconstrictory)
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Blood pressure continued
Nutraceuticalsevening primrose oil-GLA(omega 6)borage oil- GLA(omega 6)black currant oil-GLA and ALA (omega
6 and omega 3)fish oil-EPA and DHA (both omega 3)
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b)Heart disease
pathology
lipids lipoproteins platelets
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HEART DISEASE continued
Diet
reduce total and saturated, increase mono and polyunsaturated
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Heart disease continued
Functional foods
fish –omega 3ssoy-isoflavonesgarlic-allicin
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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)Diabetes Pathology
type 1type 2
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DIABETES CONTINUEDDiet
type 1- prevention-nitrosamines -cow’s milk
type 1 and 2 post-onset
lower total and saturated,
increase mono- and poly- unsaturated fat
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DIABETES CONTINUED
functional foods
-fish
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Diabetes continued
Nutraceuticals
evening primrose oil borage oil black currant oil fish oil