Individual fat cells/adipocytes store excess dietary fat and energy (triglycerides) in the adipose tissue. Adipocytes and triglycerides are unloaded when lipoprotein lipase on lipid (containing lipoproteins) is sent out from the liver and into the adipose tissue. Circulating lipoproteins also transport lipids in the blood stream. Adipose tissue can also store excess energy, this comes from an over consumption of carbs. Body fat will increase when this happens for several days. Glucose will enter the adipose tissue where it is under the influence of insulin. Then it is stored as triglycerides when synthesised into fat. However, this is more likely when insulin levels are increased. Most glucose is taken into the tissues which is used as fuel and then the glucose will enter the adipose tissue and contribute to the storage of fat. The distribution of the adipose tissue can be influenced by gender, genetics and also hormonal dominance.
Right... that's it!
Seriously, I'm achy all over and done ridiculous amounts of revision which has made my M.E. worse - just hope I can function in the morning. Apologies for the frequent posting, it will now stop!
Good night all x
Showing posts with label lipids. Show all posts
Showing posts with label lipids. Show all posts
Tuesday, 11 February 2014
Sunday, 9 February 2014
Nutrition - Fats/Lipids - structure of Lipids and Triglycerides
So 1st of all, what are the physiological functions of lipids?
Many things... it provides protection for the internal organs, assists in regulation of enzymes, constitutes the majority of the central nervous system and the spinal cord, the formation of all cell membranes, formation of the myelin sheath within the nervous system, the transportation, storage and utilisation of fat soluble vitamins A, D, E and K, a fuel source during lower intensity work loads, storage of energy within adipose tissue, insulation through subcutaneous adipose tissue and lastly the synthesis of steroid hormones.
Lipids that are solid at room temperature are called fats whilst lipids that are liquid at room temperature are called oils.
There are chains/rings of carbon atoms that join together with other atoms which a lot of dietary lipids consist of. These are most commonly oxygen and hydrogen. Smaller units of fats are called fatty acids. Double strength bonds are present, these change the shape of the molecule and allow the lipids to become versatile.
3 fatty acids are attached to a carbohydrate backbone which is called glycerol. Fatty acids are broken off during digestion and used as needed. This happens when fatty acids occur naturally as triglycerides.
Tomorrow I'll move onto the rest about fats/lipids!
Many things... it provides protection for the internal organs, assists in regulation of enzymes, constitutes the majority of the central nervous system and the spinal cord, the formation of all cell membranes, formation of the myelin sheath within the nervous system, the transportation, storage and utilisation of fat soluble vitamins A, D, E and K, a fuel source during lower intensity work loads, storage of energy within adipose tissue, insulation through subcutaneous adipose tissue and lastly the synthesis of steroid hormones.
Lipids that are solid at room temperature are called fats whilst lipids that are liquid at room temperature are called oils.
There are chains/rings of carbon atoms that join together with other atoms which a lot of dietary lipids consist of. These are most commonly oxygen and hydrogen. Smaller units of fats are called fatty acids. Double strength bonds are present, these change the shape of the molecule and allow the lipids to become versatile.
3 fatty acids are attached to a carbohydrate backbone which is called glycerol. Fatty acids are broken off during digestion and used as needed. This happens when fatty acids occur naturally as triglycerides.
Tomorrow I'll move onto the rest about fats/lipids!
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