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    Lipids

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    Rhyza
    Lipids are organic compounds that include fats and fat-like substances. They are generally hydrophobic and insoluble in water. The main types of lipids are triglycerides, phospholipids, steroids, waxes, and sphingolipids. Lipids serve important functions like energy storage, insulating tissue, and as structural components of cell membranes.

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    Lipids

    Uploaded by

    Rhyza
    24 views21 pages
    Lipids are organic compounds that include fats and fat-like substances. They are generally hydrophobic and insoluble in water. The main types of lipids are triglycerides, phospholipids, steroids, waxes, and sphingolipids. Lipids serve important functions like energy storage, insulating tissue, and as structural components of cell membranes.

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    Lipids are organic compounds that include fats and fat-like substances. They are generally hydrophobic and insoluble in water. The main types of lipids are triglycerides, phospholipids, steroids, waxes, and sphingolipids. Lipids serve important functions like energy storage, insulating tissue, and as structural components of cell membranes.

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    © All Rights Reserved
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    Download as pdf or txt
    24 views21 pages

    Lipids

    Uploaded by

    Rhyza
    Lipids are organic compounds that include fats and fat-like substances. They are generally hydrophobic and insoluble in water. The main types of lipids are triglycerides, phospholipids, steroids, waxes, and sphingolipids. Lipids serve important functions like energy storage, insulating tissue, and as structural components of cell membranes.

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    LIPIDS

    LIPIDS
    • Lipids are organic substances that include
    fats and fat-like substances, such as
    phospholipids, wax, steroid, and
    sphingolipids.
    • Lipids are generally hydrophobic substance
    and insoluble in water but soluble in
    organic solvents, like benzene, ether, and
    chloroform
    • The general formula CH3(CH2)nCOOH.
    Functions of Lipids
    • Solvent for fat-soluble vitamins and
    hormones.
    • Prevents water loss from skin surface.
    • Essential parts of cell structures such as
    cell membranes.
    • Insulating material to prevent heat loss
    and protection against extreme cold.
    • Source and storage of energy.
    TYPES OF LIPIDS
    1. Triglycerides
    2. Phospholipids
    3. Steroids
    4. Waxes
    5. Sphingolipids
    Building Blocks of Lipids
    Fatty Acids
    ✓ Organic acid (chain of carbons
    with hydrogens attached) that has
    an acid group at one end & a
    methyl group at the other end

    Copyright 2005 Wadsworth Group, a division of Thomson Learning


    TRIGLYCERIDES
    ✓ Triglycerides – Fats & Oils
    1. Predominate form of fat in foods
    and major storage form of fat in
    the body
    2. Structure – composed of 3 fatty
    acids + glycerol
    Fatty Acids & Triglycerides
    ✓ glycerol + 3 fatty acids → triglyceride + H2O

    An ester bond connects the glycerol and the


    fatty acids.
    TYPES OF FATTY ACIDS
    ▪ Saturated fatty acid – carbon chains
    filled with hydrogen atoms (no C=C
    double bonds)
    1. Saturated fat – triglyceride
    containing 3 saturated fatty
    acids, such as animal fats
    (butter, lard) & tropical oils
    (palm, coconut)
    2. Appear solid at room temperature
    FATTY ACIDS
    ▪ Unsaturated fatty acid – carbon chains lack some
    hydrogens (>1 C=C double bond)
    1. Monounsaturated fat – triglyceride containing fatty
    acids with 1 double bond; i.e. canola & olive oil
    2. Polyunsaturated fat- triglycerides
    containing a high % of fatty acids with
    >2 double bonds; i.e. corn, safflower, soybean,
    sunflower oils and fish;
    3. Appear liquid at room temperature
    4. Mainly found in plant and are healthier source of fats.
    PHOSPHOLIPIDS
    ✓ Phospholipids – similar
    to triglycerides in structure
    except only 2 fatty acids +
    choline
    Phospholipids in foods:
    Lecithin, egg yolks, soybeans,
    wheat germ, peanuts
    Lecithin

    Copyright 2005 Wadsworth Group, a division of Thomson Learning


    Phospholipids
    1. Functions: part of cell
    membranes and acts as
    an emulsifier (helps
    keep fats in solution)
    2. Not a dietary essential;
    made by the liver
    Phospholipids

    Copyright 2005 Wadsworth Group, a division of Thomson Learning


    STEROIDS
    ▪ Important part of:
    1. Sex hormones – testosterone
    2. Vitamin D
    3. Bile (aids fat digestion)
    4. Cholesterol – in foods and
    made by the liver; dietary
    sources include egg yolks,
    liver, meats, dairy products
    Wax
    • Important components for many
    organisms, such as cuticle covering the
    surface of leaves and stems of plants
    • Protective coverings on the skin and fur of
    some animals.
    Sphingolipids
    • Found in brain, lungs, and nerve tissues
    • Serve as surfactants that help reduce
    tension on the lungs to maintain the right
    shape.
    Fat Digestion
    ✓ Hydrolysis
    ✓ Triglycerides →
    monoglycerides, fatty acids,
    glycerol

    Copyright 2005 Wadsworth Group, a division of Thomson Learning


    Fat Digestion

    Copyright 2005 Wadsworth Group, a division of Thomson Learning


    Health Effects of Fats
    ✓ Excess fat intake contributes to many diseases
    including:
    1. Obesity
    2. Diabetes
    3. Cancer
    4. Heart disease
    ▪ How?
    1. High fat diets = high kcal diets
    2. High saturated fat intake raises
    blood cholesterol
    3. High fat intakes may promote cancer

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