Propulsid (Cisapride)
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NUTRIENTS FOR YOUR BODY: FUNCTIONS OF FATTY ACIDS AND TRIGLYCERIDES
Triglycerides account for most of the fat in food and in the body. Normally, about 95 per cent of the fat in food is digested and absorbed. Fats, as we all know, are important sources of calories; each gram contributes 9 kcal. It is quite normal for the body to have deposits of fat (adipose tissue) that serve as a continuing supply of energy each and every hour. In fact, if we had no reserves of fat in the body whatsoever, we would need to eat much more frequently in order to provide a continuous supply of energy. Judging by the frequency and degree of obesity, fat can be stored in almost unlimited quantity.
Fat is said to be protein-sparing because its availability reduces the need to burn protein for energy. Carbohydrates and proteins in excess of body needs are also changed into fatty tissue, just as fat in the diet contributes to these stores.
In addition to providing energy, fats are essential (1) to maintain the constant body temperature by providing effective insulation underneath the skin; (2) to cushion the vital organs, such as the kidney, against injury; (3) to facilitate the absorption of the fat-soluble vitamins A, D, E, and K; (4) to provide satiety and to delay the onset of hunger; and (5) to contribute to flavor and palatability of the diet.
Essential fatty acids. Linoleic acid, a long-chain polyunsaturated fatty acid must be present in the diet because it cannot be synthesized in the body. In the body it is converted to arachidonic acid which is essential for normal growth and skin health. Safflower, sunflower, corn, cottonseed, and soybean oils are good sources of linoleic acid.
Phospholipids. These are fats in which a phosphorus-nitrogen compound-has been substituted for one of the fatty acids in the triglyceride molecule. The diet contains some phospholipids, and the body readily makes them. Lecithin is the most abundant of these. Phospholipids are important in brain and nervous tissue. They also assist in the absorption of fats from the small intestine and in the transport of fats in the blood.
Lipoproteins. By being attached to proteins fats can be held in solution in the blood circulation and carried to the tissues. The lipoproteins are synthesized primarily in the liver. They contain varying amounts of triglycerides, cholesterol, phospholipids, and protein, and are classified according to their composition.
Cholesterol. Cholesterol is a white waxy substance related to fats, but very different in chemical structure. It is a normal constituent of the tissues, but is especially important in the formation of brain and nervous tissues-. It serves as a precursor of vitamin D; that is, cholesterol in the skin can be changed into active vitamin D by exposure to the ultraviolet rays in sunlight. Cholesterol is closely related to the sex hormones and to the hormones of the adrenal gland. Excess cholesterol is removed from the body in the bile.
The body can manufacture cholesterol to meet its needs from fats, carbohydrates, and amino acids. Beyond infancy there does not appear to be any need to supply cholesterol in the diet.
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