Lipids

• Lipids


  • comprised of elements carbon hydrogen oxygen phosphorus and sulfur. (CHOPS)
  • They are nonpolar and mix poorly with water
  • They consist mainly of repeating units called fatty acids
• Fatty acids


  The building blocks for triglycerides and phospholipids
• Length variety of fatty acids


  • Short chain: 4-6 carbons, Have weak attraction, Is liquid at room temperature
  • Medium chain: 8 to 10 carbons
  • Long chain: 12 or more carbons, most common type of fatty acid in food, has strong attraction, solid at room temperature
• Saturated fatty acids


  All the carbons in the fatty acids are bound to hydrogen they are solid at room temperature and have higher melting point
• Unsaturated fatty acids


  Do you form two different shapes
• Functions of lipids

  • Fats or triglycerides: energy storage lipids
  • Phospholipids: membrane lipids
  • Bile acids: emulsification lipids
  • Hormones: messenger lipids
  • Biological waxes: protective coating lipids
• Classification of lipids

  • Triglycerides or fats
  • Phospholipids
  • Steroids and steroids
• Triglycerides


  Three fatty acids connected to a glycerol backbone. We are the most commonly feed in both foods and body. They add texture make me tender preserve freshness and store as adipose tissue for energy
• Phospholipids


  The major component of cell membranes and are synthesized by the liver
• Steroids and sterols


  The cyclical chemical compounds made up of rings of carbon atoms. Responsible for growth development energy metabolism homeostasis and reproduction. Steroid hormones