Explain the effects of high intake of poly unsaturated fatty acids on shelf life
ID: 40312 • Letter: E
Question
Explain the effects of high intake of poly unsaturated fatty acids on shelf life and processing quality of animal products.
What is the function of lipoproteins?
What is the primary form of lipoprotein that transports exogenous lipids?
What is the difference in cholesterol transport between LDL and HDL?
What enzyme is responsible for hydrolysis of fatty acids from chylomicrons for utilization in peripheral tissues?
Fatty acids serve as energy substrates when an animal needs energy and glucose levels are low. Besides diet, where does the animal get fatty acids? Name the specific name of these cells
Explanation / Answer
1. The poly unsaturated fatty acids are long chain fatty acids with number of double bonds. The number of double bonds indicate the degree of unsaturation. The presence of double bonds can not easily degrade the fats by heat or by chemicals becuase the hydrolysis of double bonds requrire high energy. Due to these reasons the poly unsaturated fats can have extended shelf life and good processing quality. In foods exposed to air, unsaturated fatty acids are vulnerable to oxidation and rancidity.
2. The lipoproteins occur as structural components and play a crucial role in transport of fats and triglycerides and the lipoproteins are also useful in storing the fats in adipocytes.
3. Chylomicrons are the lipoproteins that transport the exogenous lipids from intestines to all cells.
4. The LDL (low density lipoproteins) transport cholesterol from liver to other cells. The HDL (high density lipoproteins) transport cholesterol from cells to liver.
5. The enzyme lipase is responsible for hydrolysis of fatty acids from chylomicrons for utilization in peripheral tissues.
6. Besides diet, several plant oils, seeds and nuts, fish, seal oil and several micro algae contain poly unsaturated fatty acids that serve as energy substrates in absence of glucose.
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