1. efek lemak dan minyak bagi kesehatan

7/26/2019 1. Efek Lemak Dan Minyak Bagi Kesehatan

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Efek Lemak dan Minyak bagi

Kesehatan dan Penyakit


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Fats and LipidsDefinition

Classes of Fats Triglycerides

Phospholipids Cholesterol and other Sterols


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What are lipids? Lipids are organic compounds

composed of a carbon skeleton with

hydrogen and oxygen substitutions

Lipids do not readily dissolve in water

but they dissolve in organic solvents

Oils (liquid at room T) and fats (solid

at room T)


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Main lipid classes

Simple lipids fatty acids esterified with alcohols

(e!g! triglycerides" sterol esters)

#omplex lipids fatty acids esterified with alcoholsplus other groups (e!g! phospholipids" glycolipids)

$erived lipids lipids obtained by hydrolysis of

simples or complex lipids (e!g! fatty acids"monoacylglycerols)

%iscellaneous lipids (e!g! carotenoids" vitamin & '

)


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Structure of lipids

90% of the food fats/oils

are in the form of

triacylglycerols,

commonly called

triglycerides:-Three fatty acids on a

glycerol backbone


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Linoleic acid (18:2n-6)Burr & Burr showed acute defciencies in rats ed at-ree

diets, which could be eliminated b addin! corn oil to the

diet"

#t the time the un$nown actors were reerred to as

%itamin '"

'irst dia!nosed in inants b ansen"

'irst une*uiocal case o +'# defcienc in an adult

-Linolenic acid (18:n-)

+ssentialit dicult to demonstrate" .linical studies rom

1/80 showed neurolo!ical smtoms ater -3 months ototal arenteral nutrition in which at com onent was18:2n-

1/2/

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Discoery of essential fatty acids


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Features of essential fatty acid deficiency

Hansen et al. J !tr. "9#$&&:#-

#'&.


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( Hair loss

( )caling dermatitis

( *ncreased transe+idermal ater loss

( oor o!nd healing

( roth retardation

( enal fail!re

( e+rod!ctie fail!re

Features of essential fatty acid deficiency


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Baked beans 0.3 Chicken breast Ca!e!bert cheese "#

Ski! !ilk 0.$ %gg &0 %da! cheese "#

Cornflakes 0.$ 'aty slice &0 Sa(sages "

Banana 0.$ )cecrea! && *eal !ates "+

,pple 0.$ Fr(it cake && 'ryans potato chips 30

Pear 0.$ -ite so(r crea! &" Chocolate 30

ogh(rt 0.+ /a!b(rger &" Banana chips 30

Pasta &." Pan pia &$ Tasty cheese 31

S2eet chilli t(na &. Toasted !(esli &$ 4ege crisps 3

5hite bread &. Cocon(t !ilk &1 S(nflo2er seeds $0

Scone 3 )nstant noodles &1 Crea! $0

-ean la!b 3 Crea!y salad dressing &1. -o2 fat !argarine $1

5hole !ilk 3.3 -e!on pepper t(na &. Pean(ts $+

6eg(lar cottage cheese $ Danish "0 Pean(t b(tter 0

5ater crackers $." Feta "0 Cashe2s &

'7en baked reg(lar chips 8rain 2a7es "& Cocon(t #

5heatbran 6eg(lar so(r crea! "& *argarine 10

Tinned sal!on Pink icing bisc(its "" B(tter &

*(ffin Toffee pops "" ,7ocado oil

4ogels honey and oatbran bread S6 Balsa!ic 7inaigrette "3

9ana !(seli bar 1 %ta balsa!ic 7inaigrette "

#ro5imate at or arious oods


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verage daily intake (* of total)verage daily intake (* of total)

+oods+oods Total fatTotal fat S+ %,+ S+ %,+ n-. /,+n-. /,+

%eat%eat 0. 0. 01 01 12 12 23 23

$airy$airy 21 21 01 01 20 20 0 0

#ereal#ereal 24 24 24 24 24 24 00 00

SpreadsSpreads 5 5 23 23 22 22 06 06

7egetables87egetables8 22 22 . . 20 20 09 09

(8incl roasted ' fried)(8incl roasted ' fried)

!ontribution of food groups to fat intake


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Why are fats important

part of our diet?


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Structural

1om+onents of cell membranes

Storage

( )toring energy for later !se

( *ns!lating and +rotecting the body

%etabolic

( roiding energy for the body

( rec!rsors for eicosanoidsynthesis

( )terols are +rec!rsors for steroid hormones and bile

( Trans+orting fat-sol!ble itamins

Functions of fats


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+unctional and structural components

of cell membranes

7embrane uidit isdeendent on liid

characteristicsincludin! chainlen!th and de!ree ounsaturation o attacids


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%ain energy store in the body

9 Majority of fat stored asTAGs in adipose tissue

9 TAGs are highlyconcentrated stores ofmetabolic energy becausethey are REDUCED andAN!DR"U#

9 TAGs are $ery non%polar&so they are stored'ithout 'ater& unli(ecarbohydrate and protein)

9 Adipose tissue


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:nsulation and protection of body

organs

#ubcutaneous fat

*isceralfat
http://3.bp.blogspot.com/-RxMfw2An4DA/TwtTpcYZWRI/AAAAAAAABhU/cWNve8azh4k/s1600/fat1.jpg


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"riglyceride !hemistry2001 Brooks/ Cole, a division of Thomson Learning, Inc. Thomson Learningis a trademark sed herein nder license.


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Phospholipid !hemistry

4ery si!ilar to triglycerides 8lycerol T5' fatty acids

Phosphate : nitrogen;containing co!po(nd Str(ct(re 2ith t2o distinct parts

Fat sol(ble part 5ater sol(ble part


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Functions of Phospholipids

Cell !e!branestr(ct(re

%!(lsifier fat digestion fat transport in blood


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!holesterol !hemistry2001 Brooks/Co le, a division of Thomson Learning, Inc. Thomson Learningis a trademark sed herein nder license.


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Functions of !holesterol

Cell !e!brane str(ct(rePrec(rser for@

Bile acids Steroid hor!ones 4ita!in D

So(rces@,ni!al fats only *ade in li7er


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2001 Brooks/ Cole, a division of Thomson Learning, Inc. Thomson Learningis a trademark sed herein nder license.


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"riglyceridesStr(ct(re*ono; A Di; glyceridesFatty ,cids


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Fatty #cidsChain length -ong chain < C&" ; C"">

!ost 7egetable fats

!ost ani!al fats

*edi(! chain < C#; C&0> b(tter fat cocon(t oil

li(ids7ery soft at roo! T


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Fatty #cidsDegree of sat(rationSat(rated fatty acids *ono(nsat(rated

Poly(nsat(rated


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2002 !ads"orth #$lishing / Thomson Learning


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"he problem $ithSaturated Fatty #cids

6aises blood cholesterol 6aises -D-;cholesterol

-o2ers acti7ity of -D-;receptor


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What are lipoproteins? Particles in the blood for transporting

fat. Str(ct(re

'(ter coat PhospholipidsE cholesterolE proteins

Core

Fats@ triglyceridesE cholesterol;F, esters


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"ypes of lipoproteins Triglyceride carriers

Chylomicrons

Very Low Density lipoproteins

Cholesterol carriers

LDL< deli7ers cholesterol to tiss(es > HDL< re!o7es cholesterol fro! tiss(es forecretion in li7er>


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2001 Brooks/Co le, a division of Thomson Learning, Inc. Thomson Learningis a trademark sed herein nder license.


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2002 !ads"orth #$lishing / Thomson Learning


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Saturated Fatty #cids6aises blood cholesterol

6aises -D-;cholesterol Solid at roo! te!perat(re

/igh in ani!al fats

Tropical plant fats cocon(t oilE pal! oilE cocoa oil


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Mono %nsaturated Fats-o2ers blood cholesterol

-o2ers -D- ; cholesterol ?o effect on /D- ; cholesterol

-i(id at roo! te!perat(re

'li7e oilE canola oilE pean(t oil


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Polyunsaturated Fats-o2ers -D-;cholesterol

B(t also lo2ers /D-;cholesterolDietary So(rces

4egetable oils Fish oils


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EssentialFatty #cidsPF,=s re(ired in diet

T2o classes of %F,=s '!ega;# PF,=s -inoleic acid

'!ega;3 PF,=s -inolenic acid

3;# gday


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Essential Fatty #cids Deficiency Syndro!e

6are fat !alabsorption in infants

Der!atitisE hair lossE poor 2o(ndhealing

Bigger concerns of relati7e a!o(ntsof 2;3 A 2;# in S diet


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Essential Fatty #cidsF(nctions

Co!ponent of phospholipids in cell!e!branes Synthesis of %icosanoids

Potent hor!one;like che!icals Prostaglandins -e(kotrienes


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&ydrogenation of %F# Con7ersion of PF, to *F, A

SF, Process P(rposes@

Prod(ce solid fats fro! oils Prod(ce !ore che!ically stable fats


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&ydrogenation of %F#GcisH and GtransH F,

Itrans= for!ed as a sidere7ersereaction of hydrogenation

Trans fats !ainly fo(nd in foods

2ith partially hydrogenated fats Trace a!o(nts in !ilk fat A tallo2 C(rrent a7erage intake J".#K of calories


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2001Brooks/Cole,adivisionofThomsonLearning,

Inc.T

homsonLearning

isatrademarksedhereinnder

license.


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!&D 'isk Factors( ) modifiable* /igh -D-;cholesterol L

-o2 /D-;cholesterol L

/igh blood press(re L

Fa!ily history of early C/D

C(rrent cigarette s!oking L

Diabetes L

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