Question

1. Explain how lipids are digested and absorbed.

2. Differentiate among saturated, monounsaturated, and polyunsaturated fatty acids in terms of structure and food sources.

3. List four classes of lipids and the role of each in nutritional health. Distinguish between fatty acids and triglycerides.

Answer 1

1.Q. Explain how lipids are digested and absorbed.

Most dietary fat is provided as triacylglycerols which must be hydrolyzed to unsaturated fats and monoacylglycerols before they can be retained. The stomach is a part of the procedure of fat absorption as a result of its churning activity which makes an emulsion. Fat entering the digestive tract is blended with bile and is additionally emulsified. The emulsion is then followed up on by lipases discharged by the pancreas. Pancreatic lipase catalyzes the hydrolysis of unsaturated fats from positions 1 and 3 to yield 2-monoacylglycerols. Phospholipids are hydrolysed by phospholipase A2 and the real items are lysophospholipids and free unsaturated fats. Cholesterol esters are hydrolyzed by pancreatic cholesterol ester hydrolase. The free unsaturated fats and monoglycerides are consumed by the enterocytes of the intestinal divider. As a rule, unsaturated fats which have a chain length of under 14 carbons enter straightforwardly into the entry vein framework and are transported to the liver. Unsaturated fats with at least 14 carbons are re-esterified inside the enterocyte and enter the dissemination through the Iymphatic route as chylomicrons. Be that as it may, the entryway route has been portrayed as an absorptive route for dietary long chain unsaturated fats also. Fat dissolvable (vitamins A, D, E and K) and cholesterol are conveyed specifically to the liver as a major aspect of the chylomicron leftovers.

Chylomicrons are lipoprotein particles that comprise of triglycerides (85– 92%), phospholipids (6– 12%), cholesterol (1– 3%), and proteins (1– 2%). They transport dietary lipids from the digestive organs to different areas in the body. Chylomicrons are one of the five noteworthy gatherings of lipoproteins: chylomicrons, low-density lipoprotein, high-density lipoprotein, that empower fats and cholesterol to move inside the water-based arrangement of the circulatory system.

2. Q. Differentiate among saturated, monounsaturated, and polyunsaturated fatty acids in terms of structure and food sources.

• Saturated fats (margarine, butter, and coconut oil) are not beneficial to utilize consistently in light of the fact that they add to coronary illness.

•        Unsaturated fats (sunflower seed, safflower, and corn oils) are more beneficial for your heart.

•        Monounsaturated unsaturated fats (olive, sesame, and canola oils) are the most advantageous for day by day utilize.

3. Q List four classes of lipids and the role of each in nutritional health. Distinguish between fatty acids and triglycerides.

Triglycerides

Triglycerides give protection that keeps you warm while securing your inward organs with a layer of cushioning. On the off chance that you routinely eat a larger number of calories than you consume or eat excessively nourishment rich in fats, your triglyceride level could turn out to be too high and represent a wellbeing hazard.

Steroids

Steroids are a sort of lipid that incorporates hormones and cholesterol. Cholesterol is delivered by the body and expended through nourishment, and it assumes a part in the creation of hormones. Hormones incorporate the sex hormones estrogen and testosterone, and additionally your different hormones like adrenaline, cortisol and progesterone. Having an elevated cholesterol level expands your danger of cardiovascular illness.

Phospholipids

Phospholipids are subordinates of triglycerides. They're fundamentally the same as them yet somewhat extraordinary on a molecular level. Half of every particle is water-solvent and the other isn't, which makes them respond uniquely in contrast to triglycerides. Situated on cell membrane, they frame twofold layered layers with the water-dissolvable atoms outwardly of the cell wall and the water-insoluble particles in within. These lipids are in charge of ensuring and protecting cells.