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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