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Lecture 5b 7 Oct. 2013 Lipids II

Lecture 5b 7 Oct. 2013 Lipids II. Overview of lecture 5b 1)Lipids in foods 2)Lipids in functional foods 3)Lipids in nutraceuticals. Overview of lecture 5b continued 4) Lipids in health and disease A)blood pressure B)heart disease C)diabetes. 1) Lipids in foods

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Lecture 5b 7 Oct. 2013 Lipids II

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  1. Lecture 5b 7 Oct. 2013 Lipids II

  2. Overview of lecture 5b 1)Lipids in foods 2)Lipids in functional foods 3)Lipids in nutraceuticals

  3. Overview of lecture 5b continued 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, phospholipids

  5. LIPIDS IN FOODS CONTINUED Animal have cholesterols (free and cholesterol esters) Plants have phytosterols (free and esterified)

  6. LIPIDS IN FOODS CONTINUED Grains breads/oatmeal < 1 g fat/serving croissant 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 continued Milk, yogurt and cheese whole milk 8 g/cup regular yogurt 4 g/cup regular 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

  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 oz nuts 14-21 g/3 oz

  10. LIPIDS IN FOODS CONTINUED MODIFIED FOODS-p. 158 carbohydrate replacers (pectin) protein replacers (eg derived from a corn protein) fat replacers (eg olestra)

  11. 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

  12. LIPIDS IN FUNCTIONAL FOODS CONTINUED Fish-omega 3s canola/flax-omega 3s sea buckthorn oil-mix of omega 3 and omega 6 fatty acids

  13. Fig. 5-6, p. 138

  14. 3)LIPIDS IN NUTRACEUTICALS evening primrose oil-omega 6s borage oil- mix of omega 6 and omega 3 blackcurrant oil- mix of omega 6 and omega 3 fungal oil-omega 6 and sometimes omega 3 fish oil-omega 3 flax oil-omega 3 canola oil-omega 3

  15. A)Blood pressure Pathology too much fluid volume pushed through too small a space

  16. Blood pressure continued Diet and lipids for hypertension reduce total and saturated fat, increase polyunsaturated fats

  17. Blood pressure continued Functional foods arachidonic displacement theme e.g. flaxseed or fish

  18. GLA DIETARY BORAGE OIL DGLA platelet increased DGLA – in phospholipid results in - increased PGE1 (anti-aggregatory AND vasodilatory) decreased AA-in phospholipid -decreased-TxA2 and PGE2 (TxA2 and PGE2 are pro-aggregatory AND vasoconstrictory)

  19. Blood pressure continued Nutraceuticals evening 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)

  20. b)Heart disease pathology lipids lipoproteins platelets

  21. HEART DISEASE continued Diet reduce total and saturated, increase mono and polyunsaturated

  22. Heart disease continued Functional foods fish –omega 3s soy-isoflavones garlic-allicin

  23. Heart disease continued Nutraceuticals evening primrose oil borage oil black currant oil fungal oil fish oil

  24. 3)Diabetes Pathology type 1 type 2

  25. DIABETES CONTINUED Diet type 1- prevention-nitrosamines -cow’s milk type 1 and 2 post-onset lower total and saturated, increase mono- and poly- unsaturated fat

  26. DIABETES CONTINUED functional foods -fish

  27. Diabetes continued Nutraceuticals evening primrose oil borage oil black currant oil fish oil

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