Lipids

Shahenaz Jamadar
Msc (Dietetics)UoP
Composition
• Fats contain elements of C,H & O. Fat contain
more no. of C & H molecules & less amount
of O2 molecules.

• Definition- They contain chain of carbon atom

with a methyl (CH3)group at one end & a
carboxyl (COOH) at other end
• Lipids are the organic substances relatively
insoluble in water , soluble in organic solvents
(alcohol, ether).

• Lipids are classified-

• Simple lipids- Fats , oil & waxes

Compound lipids-
• 1) phospholipid
• 2) Glycolipids
• 3)Sulpholipids
• 4) Lipoproteins
• Derived lipids
• A) Based on carbon chain length-

• 1) Short chain F.A.- Contain 4 to 6 ‘C’ atom.

• 2) Medium chain F.A.- Contain 6 to 10 ‘C’
atom.
• 3) Long chain F.A.- Contain 8 to 12 ‘C’ atom.
• Based on degree of saturation-
• Defn- The degree of hydrogen saturation is defined by
the no. of double bonds between the carbon atom in
the chain.

• (No double bonds ; FA chain fit close together)

• (Double bonds; FA do not fit close together)

• 1) Saturated fatty acid
• eg:
• butyric acid (4C atom present in butter)

• (caproic 6c,caprylic acid 8c, caproic acid 10c

• coconut oil)

• (Myristic acid 14 c atom –veg foods)

• (Palmitic 16C atom- animal fat)

• SFA:

• No bonds in its carbon chain & contains the

maximum atom of H atom.
•
• Without double bonds the FA chain fit
together closely to form a “hard” fat.
• 2) Unsaturated F.A.- The F.A. in which
the hydrocarbon chain is not saturated
with hydrogen ;

• Has one or more double bonds;

• These can be classified according to the

no. of double bonds.

• (Unsaturated FA are usually liquid at

room temp.)
• 1 double bond- oleic acid (monounsaturated, olive
oil, canola oil)

• 2 double bond- linoleic acid(n6)

(polyunsaturated,sunflower, saflower oil)

• 3 double bond- linolenic acid (n3)(fish oil,flax seed

oil)

• 4 double bond- arachidonic acid (n6)

• 5 double bond- EPA (n3)

• 6double bond- DHA (n3 FA)

• The double bond In linoleic acid, an
unsaturated FA, reduce the no. of H atoms
along the carbon chain. Insertion of double
bonds into the carbon chain prevents close
association of FA this produce a softer fat or
an oil.

• Hydrogenation changes oils to semisolid fats

by bubbling liq. hydrogen under pressure into
veg. oil. This reduces the USFA double bonds
to single bonds so more hydrogen can attach
to carbon along the chain.
Cis & Trans fat
• One double bond in the cis configuration

• (that is the two hydrogen atom attached to

the double bond lie on the same side)

• Cis configuration maintain liquidity of oil.

• Trans F.A.- Two hydrogen atom at the double

bond lie on opposite sides.
Triacylglycerol formation(Esterification)
• Initially a FA substrate attached to coenzyme A
forms fattyacyl-CoA. In subsequent reaction
two additional fatty acyl-CoAs link to single
glycerol backbone to form a composite
triacylglycerol molecule
• Synthesis increases following a meal for two
reason
• 1) Food absorption increase bl. Levels of FA and
glucose.
• 2) Relatively high levels of circulating insulin
facilitate triacylglycerol synthesis.
Triacylglycerol breakdown (Lipolysis)
• Triacylglycerol catabolism to yield glycerol and the
energy rich F.A. molecules.
• Lipolysis adds water in three distinct hydrolysis
reaction, each catalyzed by hormone sensitive lipase.
• Mobilization of FA predominant in four condition
• 1) Low to moderate intensity exercise
• 2) Low calorie diet
• 3) Cold stress
• Prolonged exercise that depletes glycogen reserves

• Lipolysis also occur in tissue other than adipocytes.

Occure in small intestine catalyzed by pancreatic lipase.
• Lipoprotein lipase an enzyme located on the
walls of the capillaries catalyzes the hydrolysis
of the triacylglycerols carried by the bl.
Lipoprotein.

• Adjacent adipose tissue and muscle cells “ take

up” FA released by the action lipoprotein lipase.
Lipids in the Diet
• Visible & invisible fat
• Visible : Butter , ghee , vanaspati , gingelly or
groundnut are visible fat.
• Invisible fat : Cereal, pulses ,egg , milk are also
contain the fat.
Animal & vegetable fats
Characteristics Animal fat Vegetable fat

Saturation SFA 30 to 60% Mostly USF

Consistency Solid at room temp. Liq. At room temp.

Melting point High Low

Carbon atom > 14 < 12

Cholesterol Present Absent

Examples Fats in meat , lard , Plant food

butter , ghee
Functions
• Role of fat in the body
• 1) Essential constituent of the memb.(not only
present in outer membrane but present in the
inner organell also)
• 2) Energy reserve-A considerable amount of
body fat (about 18-24 % of body wt. in women
& 15 – 18 % wt in men)is normal.
• Excess reserve of fat can not be excreted &
can be reduced by the oxidation of fat which
occure intake of low calorie food.
• Regulation of body function-Specific omega 3
& omega 6 also act as a precursor of the
range of the hormones e.g prostaglandin etc.

• Insulator – Subcutaneous fat serve as an

insulating material for the body & is effective
at preventing heat loss.

• Protector-
Role fat in the diet
• Source of energy-

• Satiety value – (release the stomach upto 3.5

hr.)delay the onset of hungar.

• Carrier of fat soluble vitamin-Dietary fat sreves

as a carrier for vit.A , D, E , K.
• Palatability -
Digestion & absorption
• Digestion of food lingual lipase after
entering the stomach gastric lipase

• Small intestine – Cholecystokinin & secritin

(which stimulate the pancreatic lipase).

• The pancreatic lipase hydrolyses triglycerides

with differing length of FA to yield FFA &
monoglycerides.
Digestion & absorption
• Once absorbed into the small intestine pass
from mucosa to the epithelial cell enter the
endoplasmic reticulum.

• Here the products are resynthesized into

triglyceroides.

• IMP: Fats are reassembled in the epithelial

cells of the small intestine . This makes fat
absorption diff. than pr. & CHO.
Digestion & absorption
• Before leaving the epi. Cell they are coated by
pr. Which result in the formation of
chylomicron.

• Newly formed chylomicron leave the epi. Cell

& enter into the lymphatic capillaries called
lacteals before entering the general
circulation.
Compound Lipids
• Phospholipid – Contain one or more FA
molecules joined with a phosphorus containing
group & one of a several nitrogen containing
molecules.
• Liver synthesizes phosphorus

• Maintaining the structural integrity of the cell

• Playing an important role in bl. Clotting.
 Glycolipids (Fatty bonds with CHO & nitrogen)

• Lipoprotein- categorizes into types according to

their size & density & whether they carry
cholesterol or triacylglycerol.

• Chylomicrons-Chylomicrons are formed when

emulsified lipid droplets (including long chain
triacylglycerols, phospholipids & FFA’s) leave the
intestine and enter the lymphatic vessels.
• HDL- Produced in the liver & small intestine,
they contain the higher % of protein (about
50%) &

• lipid (about 20%) &

• cholesterol (about 20 %) of the lipoprotein.

• VLDL- These are degraded in the liver to produce
a LDL. VLDL formed from fats,CHO, alcohol &
cholesterol contain more fat & few protein.

• LDL- LDL delivers cholesterol to arterial tissue

where the LDL particles are
• 1) Oxidized to alter their physiochemical
properties
• 2) Taken up by macrophages inside the arterial
wall to initiate atherosclerotic plaque
development.
Derived Lipids-
• Simple and compound lipids form derived
lipids.
• Cholesterol widely known derived lipid.
• Cholesterol widespread in the plasma
membrane of all cells, originated either through
the diet (exogenous cholesterol) or
• Through cellular synthesis (endogenous
cholesterol)
• Even with a cholesterol free diet endogenous
daily cholesterol synthesis varies between 0.5 &
2.0g.
• More endogenous cholesterol forms with diet high in
SFA &TFA which facilitate LDL cholesterol synthesis in
the liver.

• The liver synthesizes about 70% of the body’s

cholesterol.

• Egg yolk provides a rich source of cholesterol.

• Red meat, organ meat, shellfish, dairy products

contain large amount of cholesterol.

• Plant origin food has no cholesterol.

• Both essential FA have role in immune
function and maintenance of cellular
membrane.

• N6 deficiency may lead to dermatitis and poor

growth of infant.

• N3 has role in lipoprotein metabolism in

infection and diabetes.
• Functions

• Bactericidal activity- Against the common

pathogens streptococci , staphylococci ,
pneumococci.

• Growth & development – Arachidonic acid &

DHA associated with birth wt. , head
circumference & placental wt.
• (In EFA deficiency animals , conversion of food
energy into metabolic energy for growth &
maintenance is poor).
Functions
• Vision & central nervous system-Brain &
nervous tissue contain lipids particularly DHA,
the photoreceptor in the retina of the eye
contain high proportion of phospholipid.

• Health of the skin – All the cell integrity &

memb. Stability are mostly done by omega 6
FA.
Functions
• Role in CVD- Linolenic acid is present in fish
fat. Omega 3 FA exert reverse effects on
atherogenesis & thrombus formation.
• Omega 3 FA have antiinflammatory ,
antithrombic , hypolipidemic & vasodilatory
properties.
• Prevent cancer- Omega 3 FA have been found
to prevent cancer of breast & colon in humans
by inhibiting tumour cell growth.
Nutritive value of Fatty Acid
• 1gm of fat oil provides 9 kcal of energy, where
as 1 gm of CHO & pr. Gives 4 kcal.

• Some of the veg. oil are good sources of vit. E

& carotene, Red palm oil is good source of
vit.A.
 Requirement of FA
• 25 to 30% of cals – upper limit

• 8to 10 % from SFA

• 5 to 8% from PUFA

• Remaining 12 to 15% from MUFA.

Requirement of EFA
• RDA suggested
• - 3to 5% cal should come from linoleic acid i.e
9gms(80kcal) n6.
• -0.5 to 1% cal should come from linolenic acid
i.e 2.5gms (20kcal)n3.

• (n6): (n3)= 4:1

• Growth period requirement is higher especially
in infancy for development of brain and retina.
Sources
• N6 (linoleic acid)- Sunflower oil, cotton seed,
Saflower oil etc.

• N3 (Linolenic acid)- Canola oil (rapseed oil), flax

seed oil, walnut, GLV, fish and fish liver oil

• To improve n3 FA status & give anti thrombotic

effect linolenic acid should be increased.
Composition of FA in common oils-
(values in terms of %)
No. OIL SFA MUFA n6 N3

1 Soya oil 14 25 56 7

2 Safflower 9 14 76 0.5

3 Sunflower 11 19 68 1

4 Corn 15 24 54 1

5 Olive 16 71 10 1

6 Canola 6 62 22 10

7 Palm 50 40 10 1

8 Peanut 13 48 32 0

9 Linseed(Flaxseed) 9 21 16 54
 Clinical Concepts

• Lipids are important to the body as

constituents of membranes, source of fat
soluble (vit. A,D,E,K) & metabolic regulators.

• Tri acylglycerols (fats) primarily stored in the

adipose tissue are concentrated fuel reserves of
the body.Fats found in the subcuteneous tissue
& around certain organ serve as thermal
insulators.
Clinical Concepts

• The unsaturated fatty acid linoleic & linolenic

acid are essential to human the deficiency of
which causes phynoderma or toad skin

• Phospholipids-dipalmitoyl lecithin- prevents the

adherance of inner surface of the lungs the
absence of which is associated with respiratory
distress syndrome in infants.
• Fats & oils on exposure to air , moisture ,
bacteria etc. undergo rancidity. This can be
prevented by addition of certain antioxidants
(vit.E,gallic acid)

• Certain hormones i.e testosterone ,

glucocorticoids, mineralocorticoids and certain
vitamin i.e A & D are made up of lipids these
compounds are essential for normal growth
patterns of an individual organism.
Fat Dynamics during exercise
• Intracellular & extracellular fat supply 30 to 80 %
of energy for physical activity.

• The quantity of fat used for energy is 3 times

more that compare to resting condition.

• Aerobic training increases long chain FA

oxidation during mild to moderate intensity
exercise.Primarily F.A from triacylglycerol within
active muscle.
Combination of oil for optimum health
Combinations Proportions

Groundnut oil+ soyabean oil 2:1

Seasame oil+ Groundnut oil 1:3

Sunflower oil + rice bran oil 1:3

Saflower oil + rice bran oil 2:3

Seasame oil + palmolein 1:1

• Blended oil are the solution to prevent
atherosclerosis as no single oil has absolutely
desirable composition.