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1 Lecture 5b 4 Feb. 2015 Lipids II. 2 Overview of lecture 5b 1)Lipids in foods 2)Lipids in functional foods 3)Lipids in nutraceuticals.

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Presentation on theme: "1 Lecture 5b 4 Feb. 2015 Lipids II. 2 Overview of lecture 5b 1)Lipids in foods 2)Lipids in functional foods 3)Lipids in nutraceuticals."— Presentation transcript:

1 1 Lecture 5b 4 Feb Lipids II

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

3 3 Overview of lecture 5b continued 4) Lipids in health and disease A)blood pressure B)heart disease C)diabetes

4 4 1)Lipids in foods All lipid classifications we have discussed are in foods Animals and plants have free fatty acids, triglycerides, phospholipids and sterols

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

6 6 LIPIDS IN FOODS CONTINUED Grains breads/oatmeal < 1 g fat/serving croissant 10 g fat/medium very little fat

7 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 8 Lipids in the foods continued Milk, yogurt and cheese whole milk8 g/cup regular yogurt4 g/cup regular cheese9 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 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 g/3 oz

10 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 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 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 14 3)LIPIDS IN NUTRACEUTICALS evening primrose oil-omega 6 borage oil- omega 6 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 15 A) Blood pressure Pathology too much fluid volume pushed through too small a space

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

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

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22 22 GLA DIETARY BORAGE OIL DGLA platelet increased DGLA – in phospholipid results in - increased PGE 1 (anti-aggregatory AND vasodilatory) decreased AA-in phospholipid -decreased-TxA 2 and PGE 2 (TxA 2 and PGE 2 are pro-aggregatory AND vasoconstrictory)

23 23 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)

24 24 b)Heart disease pathology lipids lipoproteins platelets

25 25

26 26 HEART DISEASE continued Diet reduce total and saturated, increase mono and polyunsaturated

27 27 Heart disease continued Functional foods fish –omega 3s soy-isoflavones garlic-allicin

28 28 Heart disease continued Nutraceuticals evening primrose oil borage oil black currant oil fungal oil fish oil

29 29 3)Diabetes Pathology type 1 type 2

30 30 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

31 31 DIABETES CONTINUED functional foods -fish

32 32 Diabetes continued Nutraceuticals evening primrose oil borage oil black currant oil fish oil


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