Lipids

• Triglycerides, Diglycerides, Monoglycerides are 3 fatty acids combined with glycerol by condensation reactions.
• Saturated and Unsaturated fats are fats that are either saturated or unsaturated according to the way their carbon and hydrogen atoms are arranged.
• Saturated fatty acids contain as many hydrogen atoms as they can take, they are FULL TO CAPACITY.
• Unsaturated fatty acids are not full to capacity with hydrogen, because they contain one or more DOUBLE BONDS between the carbon atoms.
• There are two different types of unsaturated fatty acids: Monounsaturated fatty acids and Polyunsaturated fatty acids.
• Monounsaturated fatty acids have one double carbon bond, they are kinked or bent.
• Polyunsaturated fatty acids have multiple double carbon bonds, they are kinked or bent.
• Saturated fatty acids tend to be straight, when there are many of them, they can pack tightly together to form a rigid solid, which is held together by strong bonds.
• Unsaturated fatty acid molecules contain double bonds, these bonds can either be a CIS formation or a TRANS formation.
• In a CIS formation, the 2 hydrogen atoms on either side of the double bond are on the same side of the carbon chain, this makes the molecule bend slightly due to the rigidity of the double bond.
• The more cis bonds a fatty acid contains, the more curved it will be, preventing fatty acids from being able to be packed together, this means that they have lower melting points.
• In a TRANS formation, 2 hydrogen atoms are on opposite sides of the carbon chain, this means the molecule does not bend, but remains straight.
• Unsaturated Fatty Acids: Trans Formation • Hydrogen atoms on different sides of the carbon double bond • Solid at room temperature • High melting point • Can be found naturally in meats • Behave similarly to saturated fats • More stable • Think – BALANCED! Cis Formation • Hydrogen atoms on the same side of the double bond • Liquid at room temperature • Low melting point • Less stable • Think – IMBALANCED! •Monounsaturated fatty acids have one double carbon bond – one kink or bend.
• Polyunsaturated fatty acids have multiple double carbon bonds – multiple kinks or bends.
• Polyunsaturated fats are converted into TRANS FATS through a process called HYDROGENATION.
• Trans fats are particularly unhealthy.
• Essential fatty acids are fatty acids that the body cannot make or has limited capacity to make, so we must make sure that we get them though the food we eat.
• Essential fatty acids are needed for the normal healthy function of cells and other body processes.
• There are 2 essential fatty acids: linoleic acid (LA) which is part of the omega 6 family, and alpha linolenic acid (ALA) which is part of the omega 3 family.
• Essential fatty acids are needed so that they can be converted into other omega 3 and omega 6 fatty acids which are vital components of cell membranes.
• Omega 3 has additional benefits such as helping to regulate cholesterol, supporting heart health and supporting the growth and development in unborn babies.
• Omega 6 also has additional benefits such as helping to regulate cholesterol, aiding weight loss and supporting skin and hair health.
• Vegetable oils, nuts and seeds, soya beans, oily fish/shellfish, some vegetables, dairy products, and meat are sources of essential fatty acids.
• Omega fatty acids are unsaturated fatty acids where the first double carbon bond occurs after the 3rd carbon molecule.
• Lipase is a digestive enzyme produced in the stomach, mouth and pancreas that starts the process of breaking down large fat molecules into smaller manageable molecules that are easier to digest.
• Bile contains bile salts, lecithin, and substances derived from cholesterol so it acts as an emulsifier, attracting and holding on to fat while it is simultaneously attracted to and held on to by water.
• Emulsification increases the surface area of lipids over a thousand-fold, making them more accessible to the digestive enzymes.
• Fats and oils are important in our diet as they provide more than twice the energy supplied by carbohydrates and proteins, supply essential fatty acids, serve as carriers for fat-soluble vitamins (A, D, E and K), form part of cell membranes, add to the aroma, texture and flavour of food, and make us feel full.
• Oils are vital for hormone production, promoting vitamin absorption, protecting various organs, and keeping our skin healthy.
• Visible fats are the fats that you can see, for example in a cake you cannot see the butter as it has been incorporated into the batter, therefore it would be harder to remove once it has been turned into a different product.
• Invisible fats are the fats that cannot be detected by the eye, for example in a cake you cannot see the butter as it has been incorporated into the batter, therefore it would be easier to cut out in your diet than unsaturated fat, because you could make choices as to what types of food you have.
• Visceral fat is a type of body fat that's stored within the abdominal cavity, located near several vital organs, including the liver, stomach, and intestines.
• Lipids include fats (triglycerides) fatty acids, waxes and sterols (such as cholesterol).
• Some lipids are ‘compounds’ which are attached to another chemical compound such as ‘lipoproteins’ ‘glycolipids’ ‘phospholipids’.
• Fats are SOLID at room temperature, while oils are LIQUID at room temperature.
• Fat molecules consist of different combinations of fatty acids combined with glycerol.
• There are 3 ways a fat molecules can be formed.
• Subcutaneous fat is the jiggly fat visible just under the skin.
• Coconut oil and palm oil are saturated fats and solid at room temperature.
• The digestion of fats involves the breakdown of lipids and their absorption into the body.