Lipids Fats

LIPIDS
Christianne Faith A. Mahinay,

RND
LIPIDS
 Comes from the Greek word
“lipos” meaning fat,
although not all lipids are
fats
 Insoluble in water but

soluble in fat solvents like
ether and chloroform. They
are transported in the lymph
and blood as lipoproteins.
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LIPIDS
 The terms “fats” and
“lipids” are often used
interchangeably.
 However, lipids is the

broader term which refers to
a family of compounds that
includes triglycerides (fats
& oils), phospholipids,
sterols, and fat-like
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substances.
FATS
 A class of nutrients known as
lipids
FATS  Fats usually refer to
triglycerides (TGs) which are
more appropriately called
triacylglycerols (TAGs).
 The term fats is often used to

refer to all the lipids in
foods (dietary lipids) or to
lipids in the body (body
lipids).
 Of the dietary lipids, 95% are

triglycerides & 5% are other
lipids (phospholipids and
sterols).
 Of the body lipids, 99% are
FATS triglycerides stored in adipose
tissue and 1% is composed of blood
lipids.
 Fats are lipids that are solid at

room temperature but melt at higher
temperature. They are solid
triglycerides. (melted butter used
for frying/sauteeing)
 Oils are lipids that are liquid at

room temperature but solidify when
cooled below melting point. They
are liquid triglycerides. (adobo
left in the refrigerator)
TRIGLYCERIDES (TGs)
 TGs are esters of glycerol with three fatty acids
attached and are more appropriately called
triacylglycerols.
 TGs are the chief form of fat in the diet and the
major storage form of fat in the body.
 TGs refer to the chemical name of fats. They are
also called depot fat or storage fat.
 TGs are the principal organic compounds of animal
fats and vegetable oils.
COMPOSITION & STRUCTURE
 Like CHO, lipids are composed of the elements carbon,
hydrogen, oxygen in glyceride linkage.
 General formula of lipids: CnH2nO2 or CH3 (CH2)n COOH
 Require more oxygen when metabolized and give off more energy
(9 kcal/g) as compared to carbohydrates and proteins (4
kcal/g) because they have less oxygen in proportion to carbon
and hydrogen.
GLYCEROL
GLYCEROL
 An alcohol composed of a 3-carbon chain which serves as the
backbone of a TG.
 Water-soluble component of a TG which is interconvertible to

CHO.
 More commonly known as glycerine or glycerin.
 Depending on the number of fatty acids attached to the

glycerol molecule, a monoglyceride, a diglyceride or a
triglyceride may be formed.
FATTY
ACIDS (FAs)
FATTY ACIDS (FAs)
● Simplest of the lipids and are
the building blocks of other
lipids.
● Organic compounds joined by

glyceride linkage and are
composed of a straight
hydrocarbon chain terminating
with a polar, hydrophilic
carboxyl end (-COOH) that is
soluble in water, and a non-
polar, hydrophobic methyl end
(-CH3) that is insoluble in
water.
FATTY ACIDS (FAs)
● The dominant fatty acid
component is responsible for
the physical, chemical and
biochemical properties of fats
and oils.
● Differ in the length of the

carbon chain, the degree of
unsaturation, the location of
the double bond(s) in their
chemical structure, and the
ability or inability of the
body to synthesize them.
LENGTH OF THE
CARBON CHAIN
Most naturally occurring fatty
acids contain even numbers of
carbons in their chains (up to 24
carbons in length). Fatty acids
with 18 carbons are the most common
in foods and esp. noteworthy in
nutrition.
According to the length of the
carbon chain, fatty acids may be
classified as:
SHORT-CHAIN FATTY ACIDS (SCFAs)
 Those with 4 or less carbon atoms.
 Few are found in food.
 Unique because they are produced in the colon by bacterial

fermentation of unabsorbed carbohydrate.
SHORT-CHAIN FATTY ACIDS (SCFAs)
 Maintain gut health because they are used for fuel by colonocytes.
 Respiratory quotient (RQ) of SCFA oxidation is 0.8-0.9 instead of the

typical 0.7 of fat oxidation.
 Examples are acetate (2-C chain), propionate (3-C chain), and butyrate
(4-C chain).
MEDIUM-CHAIN FATTY ACIDS (MCFAs)
 Those with 6-12 carbon atoms.
 Can enter the mitochondria for oxidation dependent of
transporters.
 Examples are caproic, caprylic, capric, and lauric
LONG-CHAIN FATTY ACIDS (LCFAs)
 Those with 14 carbon atoms or more.
 Require a transporter to enter the mitochondria for
oxidation.
 Examples are myristic, palmitic, stearic, etc.
ESSENTIAL FATTY ACIDS (EFAs)
Must be supplied in the diet
because they are needed by
the body but cannot be made
or are not made by the body
in amounts to meet
physiological needs.
• linoleic acid (LA)

and;
• linolenic acid (LNA)
ESSENTIAL FATTY ACIDS (EFAs)
 LA cannot be synthesized by the body although LNA and
arachidonic acid may replace or spare it to some extent.
 Arachidonic acid is also an EFA but only if LA is not provided
in the diet.
 EFAs and their metabolic derivatives are precursors of
prostaglandins, thromboxanes, leukotrienes, and prostacyclins,
a group of hormone-like compounds called eicosanoids that
participate in the regulation of blood pressure, platelet
aggregation, heart rate, vasoconstriction and vasodilation,
blood clotting, lipolysis, bronchial constriction, uterine
constriction, immune response and the central nervous system.
To be continued…
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LIPIDS

Christianne Faith A. Mahinay,

 Insoluble in water but

 However, lipids is the

 The term fats is often used to

 Of the dietary lipids, 95% are

 Fats are lipids that are solid at

 Oils are lipids that are liquid at

 General formula of lipids: CnH2nO2 or CH3 (CH2)n COOH

 Water-soluble component of a TG which is interconvertible to

 More commonly known as glycerine or glycerin.

 Depending on the number of fatty acids attached to the

● Organic compounds joined by

● Differ in the length of the

 Few are found in food.

 Unique because they are produced in the colon by bacterial

 Respiratory quotient (RQ) of SCFA oxidation is 0.8-0.9 instead of the

• linoleic acid (LA)

CREDITS: This presentation template was created by Slidesgo,

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