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  1. polyunsaturated fatty acids
    • essential fatty acids - omega 6, omega 3
    • responsible for anti-inflammatory actions - eczema, arthritis, allergies, asthma and other inflammatory responces
  2. essential fatty acids
    • omega 3 - linolenic acid EPA DHA
    • omega 6 - linoleic acid GLA - primrose oil
  3. gamma linolenic acid
    converted linoleic acid (Omega 6), used to form DGLA and form the prostaglandins - hormone-like subnstance - keeps the blood thin, anti-inflammatory on the joints, prevent fluid retention, helps lower high blood pressure, helps insuline to work efficiently
  4. obtained from foods as linoleNIC acid from oily fish; also flax, hemp and pumpkin seeds oil
    we convert it into EPA and DHA and then into prostaglandins series 3
    deficiency - dry skin, poor coordination and impaired vision, High blood pressure, prone to infections and fluid retention, inflammatory diseases
    essential for proper brain function, cordination and mood, reducing the stickiness of the blood, control blood cholesterol and fat levels, improves immune function and metabolism, reducing inflammation and water balance
    omega 3
  5. essential fatty acids
    linoleic acid - found in seeds and their oils
    hinders are - smoking, alcohol, stress, vitamin and mineral deficiency
    symptoms of deficiency - High blood pressure, arthritis, dry eyes and skin incl. eczema, difficulties in loosing weight,
    omega 6
  6. trans fats
    Trans fatty acids are manufactured fats created during a process called hydrogenation, which is aimed at stabilizing polyunsaturated oils to prevent them from becoming rancid and to keep them solid at room temperature. They may be particularly dangerous for the heart and may pose a risk for certain cancers. Hydrogenated fats are used in stick margarine, fast foods, commercial baked goods (donuts, cookies, crackers), processed foods, and fried foods.
  7. Good storage methods used to preserve stability of fats
    • must be kept on the ice and used and processed as quickly as possible
    • oils in the fish oxidase and cause it to become rancid,
    • enzymes naturally present in the fish cause deterrioration of the flesh 
    • bacteria are spoiling the fish as a result of little lactic acid present in the flesh
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