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Lipídios e Membranas
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Fórmula geral de triglicerídeos – Gorduras
E outros derivados
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Glicerol + H3PO4 →
X= açúcar
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:
~50 nm!!!
Fluidez, “Força” para não romper,PermeabildadeFusão
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Como deve ser a permeabilidade da membrana no Tm?
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Ponto de fusão em geral função linear com P.M.
Para bicamadas processo cooperativo ponto de fusão noAquecimento é diferente da fusão!
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Bactérias-controle da fluidez da bicamada Insere ác.graxo insaturadoTm ↓
Transição de Fase de Ác. Graxos,Saturado alto! Insaturado Baixo!
Mamíferos – insere colesterol Tm alarga....
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óleo de San Lorenzo
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“Gordura Trans é encontrada em vários alimentos: Batata frita, Pipoca de microondas, Margarinas.Óleos Vegetais parcialmente hidrolisados..
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Trans Fat: Experts could not provide a reference value for trans fat nor any other information that FDA believes is sufficient to establish a Daily Value or %DV. Scientific reports link trans fat (and saturated fat) with raising blood LDL ("bad") cholesterol levels, both of which increase your risk of coronary heart disease, a leading cause of death in the US.
Important: Health experts recommend that you keep your intake of saturated fat, trans fat and cholesterol as low as possible as part of a nutritionally balanced diet."
The Harvard School of Public Health is more direct in its warning against intake of trans fats: "Trans fats are even worse for cholesterol levels than saturated fats because they raise bad LDL and lower good HDL. While you should limit your intake of saturated fats, it is important to eliminate trans fats from partially hydrogenated oils from your diet." Source Harvard SPH
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When it was discovered that eating saturated fats increases the risk for coronary heart disease, the food industry turned to partial hydrogenation. This process lowerd the content of saturated fat in vegetable shortening and margarine, but also dramatically increased the amount of a certain kind of fat - trans fat - in our diets. While suppliers praised processed vegetable oils as healthy unsaturated and cholesterol-free substitutes for animal fats, there is now strong evidence that introducing trans-fatty acids into our diets does more harm than good.introducing trans-fatty acids into our diets does more harm than good.
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Omega 3
Docosahexaenoic Acid (DHA)
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Os ácidos graxos ômega 3, como o ácido alfa-linolênico, ácido eicosapentaenóico e o ácido docosahexanóico, são ácidos carboxílicos poliinsaturados sem os quais nosso
organismo não funciona adequadamente. Por essa razão, este ácido graxo é chamado de “essencial” e deve ser incluído na dieta alimentar, assim como o ômega 6.
A ingestão do ômega 3 auxilia a diminuir os níveis de triglicerídeos e colesterol total,enquanto que o excesso dele pode retardar a coagulação sangüínea. É um importante
mediadorde alergias e processo inflamatórios, pois são necessários para a formação das
prostaglandinas inflamatórias, tromboxanos e leucotrienos.prostaglandinas inflamatórias, tromboxanos e leucotrienos.
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Omega-3 são ácidos graxos poli-insaturados derivados da comida
Omega-3s (e omega-6s) são denominados essenciais
Peixes de água fria como atum, salmão certas plantas de escuro
Benéficos ao coração inclui efeitos anti-inflamatórios e anticoagualante
Diminui níveis de Colesterol e triglicerídeos
Pesquisas ainda incipientes, maioria de estatística médica e cobaias
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HDL-LDL etc
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Good and Bad Cholesterol
Are you aware that good and bad cholesterol exist? Good cholesterol is actually a kind of lipoprotein (combination of proteins and lipids) called HDL. It carries cholesterol to the liver, where it is changed to bile salts and eventually the liver, where it is changed to bile salts and eventually sent out of the body. LVDL and LDL are the "baddies" and they are also lipoproteins. They carry cholesterol through the bloodstream to the body cells. But in excess, they may form fatty deposits in the artery walls and block the blood flow.
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Cardiolipina
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