Dietary fats - Part two (Triglycerides digestion)

Many foods contains substantial amounts of dietary fats. Cooking oils (Sunflower, peanut, olive) got 100% fats as triglycerides. Butter and mayo - got more than 80% fat, bacon and sausages - around 40% fats, as opposed to fruits and veg - little to no fat.

We can have cholesterol only in foods of animal origin (highest amount in egg yolk and shrimps). Saturated fatty acids can be found in lard, butter, coconut oil, and unsaturated fatty acids in vegetable oils. Soy bean oil - has linolenic acids (C18:3), coconut oil - has medium chain fatty acids (8-12 chains, fish oil - has fatty acids with 20-22 chain length. Flax-seed oil is a good source of essential fatty acids (50% linolenic acids).

Fat digestion - we would talk especially about triglycerides digestion. The breakdown of a triglycerides molecule is done under the influence of an enzyme called lipase. It is broken in 2 fatty acids and one monoglyceride attached to a fatty acids. We got lingual lipase, in the mouth, with a role in fat taste detection more than digestion. The process starts in the stomach under the gastric lipase, and it is continued in the intestines, with the pancreatic lipase doing most of the job. When dietary fat enters in the intestines, a hormone called cholecystokinin (CCK) is released, to activate the gall bladder contractions, and the secretion of bile acids. Bile acids are made from cholesterol and are stored in the gall bladder with cholesterol and phospholipids, and has the role of an emulsifier, changing fat in little droplets, for pancreatic lipase easy access. The main bile acid is the cholic acid, can be attached easily to amino-acids like taurine and glycine (making taurocholate and glycocholate - conjugated acids). The broken down fatty acids and the monoglycerides resulted from the digestion of triglycerides form a special structure called mycelle and the bile acids play an important role in it. Then they are taken up by the enterocyte (intestinal cell) and reconverted into triglycerides via a process called re-esterification. Then they are packaged into special particles called chylomicrons - which carry the dietary fats through the body, using the lymphatic circulation (small vessels called lacteals) to reach the subclavian vein.

Fats - intro

The fats, also known by the scientific (fancy) name of lipids, are digested and released in the blood stream, as lipoproteins (ULDL, HDL, LDL), and then stored as fat tissue. An important role is played by the essential fatty acids (linoleic acid and linolenic acid), but about this we will write a bit later.

There are different tipes of fat, and the first classification is by saturation grade (saturated (triglycerides, phospholipids, sterols) and unsaturated. Out of dietary lipids, the triglycerides make 95% of our daily fat. A triglyceride is made from 3 fatty acids linked via a glycerol molecule.
Another classification is made according to the state of the lipids at room temperature - if solid  is called fat, if liquid is called oil.

Fatty acids - are made from a chain of hydrogenated carbon atoms connected to a carboxil group. The chain length could be anywhere between 3 to 24 carbon atoms. The degree of saturation is related to the number of double bonds - unsaturated fatty acids got at least on double bond (mono-unsaturated f.a. has one, poli-unsaturated f.a. at least two double bonds). Point of unsaturation - where the double bonds are located in the fatty acid molecule - n (omega) and delta designation (shows all double bonds. The most abundant fatty acids in our food are oleic and palmitic acids (2/3 of our daily intake).

According to the point of unsaturation, the most common acids in our diet are C16:0 - palmitic acid, C18:0 stearic acid, C18:2 linoleic acid, C18:3 linolenic acic and C18:1 oleic acid.
The lenght of the chain is related to the melting point, shorther the chain, lower the melting point. The more unsaturated, the lower the melting point also. Liquids such as vegetable oils (made from sunflower, corn, olive, peanut, canola or soy) are mostly unsaturated, while solid fats like butter are mostly saturated fatty acids.

Triglycerides are mostly saturated, more stable and less prone to oxidation (one of the important oxidation reaction is the hydrogenation - unsaturated fatty acids become saturated). Hydrogenation is a common process in food manufacturing (or used to be) but it is also transforming the Cis fatty acids in Trans fatty acids, with negative influence on health. The Trans fatty acids are made during industrial processing and in the stomach of ruminants such as cows.

Phospholipids contains a diglyceride, a phosphate and a simple organic molecule such as choline. The got a polar and an apolar side (amphipathic properties). Are major components of cell membranes (you can find them in plant and animal food). They are added during food preparation as emulsifiers, to help the oil and the water to create a stable emulsion (prevents oil and water to separate). They line up tail-to-tail in the membrane of the cell to form a bylayer, as a barrier for entry of many molecules into the cell.

Sterols are the third lipid component in the diet. The main one is known as cholesterol, found in foods of animal origin. The plants have sterols and stanols, most of them being eliminated via stools. Added to the food to reduce the absorption of cholesterol, they can potentially lead to a 10% reduction of the cholesterol in the blood stream .

Supplement trends - Uridine monophosphate

Uridine monophosphate

Uridine monophosphate (UMP), also known as 5′-uridylic acid (conjugate base uridylate), is a nucleotide that is used as a monomer in RNA. It is an ester of phosphoric acid with the nucleoside uridine. UMP consists of the phosphate group, the pentose sugar ribose, and the nucleobase uracil; hence, it is a ribonucleotide monophosphate. As a substituent or radical its name takes the form of the prefix uridylyl-. The deoxy form is abbreviated dUMP.

In brain research studies, uridine monophosphate is used as a convenient delivery compound for uridine. Uridine is the active component of this compound. Uridine is present in many foods, mainly in the form of RNA. Non-phosphorylated uridine is not bioavailable beyond first-pass metabolism, as it is almost entirely catabolised in the liver and gastrointestinal tract.

Uridine Monophosphate, also known as UMP, is one of four major components of ribonucleic acid (RNA); the other three are adenosine, guanine and cytidine. Below are products containing uridine in the form of RNA. However, uridine in this form is bioavailable. It is destroyed by the liver and gastrointestinal tract, and the food intake does not increase the level of uridine in the blood. In infant’s consuming breast milk or commercial infant formula, uridine monophosphate present as, and this is indeed a source of uridine bioavailability and enters the blood. Consumption of food rich RNA may lead to increased levels of purines (adenosine and guanosine) in the blood. High levels cause an increase in purines uric acid levels and can impair or lead to the development of diseases such as gout. Moderate consumption of yeast, about 5 grams per day will provide adequate levels of uridine, for health improvement with minimal side effects. It has been suggested that RNA from yeast products must be chemically reduced, if these products are consumed in large amounts (50 g or more per day) as a source of protein. However, such processing is expensive and is rarely used. Harvard researchers have reported that the addition of uridine and EPA / DHA omega-3 fatty acids in rats act as antidepressants. Uridine plays an important role in glycolysis pathway galactose. There is no catabolic process for the metabolism of galactose. Thus, the galactose into glucose and glucose metabolized in the general way. After converting incoming galactose-1-phosphate (Gal-1-P), it participates in the reaction with UDP-glucose, a glucose molecule attached to a molecule of UDP (uridine di-phosphate). This process is catalyzed by the enzyme galactose-1-phosphate uridiltransferazy and transmits the UDP galactose molecule. The result is a molecule UDP-galactose and glucose molecule-1-phosphate. This process continues for the galactose molecule glycolysis.

Often uridine is used in conjunction with cytidine. Nucleotide such as uridine triphosphate and cytidine monophosphate is used to treat diseases of the central nervous system. Cytidine active substance participates in the synthesis of complex lipids forming the neuronal membrane, preferably sphingomyelin – a chief component of myelin membrane. Furthermore, cytidine is a precursor of nucleic acids (RNA and DNA), is a serious component of cell metabolism. Uridine active substance acts as a coenzyme participating in the synthesis of neuronal structures of glycolipids and myelin sheath, thereby complementing the action of cytidine. Uridine is a source of energy in the process of muscle contraction. The combined effects of cytidine and uridine contribute to the regeneration of the myelin sheath, as well as the proper conduction of nerve impulses and restore muscle trophism.

Indicated for the treatment:

– Neuropathies osteoarticular etiology (lumbago, sciatica);
– Neuropathies metabolic etiology (diabetic, alcoholic polyneuropathy);
– Neuropathies infectious etiology (shingles);
– Inflammation of the facial nerve;
– Inflammation of the trigeminal nerve;
– Intercostal neuralgia;
– Lumbodynia.

Perform classical pharmacokinetic studies practically impracticable, because the medicament contains physiological products and cannot determine with accuracy the amount of endogenous and exogenous components. Due to the heavy load radiological also impossible to carry out analysis using labeled (radioactively) product. Given the low toxicity of the drug, overdose is unlikely even if unintentional excess of therapeutic doses. It does not affect driving and work that requires high concentration and speed of psychomotor reactions. In patients with hypersensitivity may develop allergic reactions.

Uridine can be found in many foods such as tomatoes, beer, and breast milk. Uridine can bypass the blood-brain barrier effectively by one of two neuro transporters known as equilibrate and concentrative. Uridine also when administered orally causes a production of CDP-choline.

Uridine is a Ribonucleoside, which are the building blocks for both RNA and DNA. Uridine is one of the four essential components of RNA (ribonucleic acid), and is absorbed within the intestinal tract. Studies have shown that supplementation of Uridine along with Choline and fish oil increases synaptic formation and function, showing improvement in persons suffering from mild Alzheimer’s Disease. This nootropic may increase or raise dopamine levels within the brain.
(Now these are two side effects that i will be happy to trigger, dopamine being the cause of most of our addictions - hint - decrease or stop smoking, caffeine or alcohol consumption, and synaptic formation and function means that the brain can regenerate and perform better.)

Other key element is that it is working better in combination with fish oil (Omega 3) supplements. I was already talking about the benefits of having a daily supplementation of Omega 3 fatty acids, and seems that a minimal dose of uridine will greatly increase the benefits of the aforementioned fatty acids.

You can find good sources of Uridine online.