Lipid

• Lipids

  • Any of diverse group of organic compound: (FOHC) Fats, Oils, Hormones, Certain components of Membranes
  • do not appreciably interact w/ water
  • contains Hydrocarbons
  • important fats serves different roles
• Examples of Lipids (FOWVH)

  1. Fats
  2. Oils
  3. Waxes
  4. Vitamins (A,D,E,K)
  5. Hormones
• 3 Types of Lipids (TPS)

  1. Triacylglycerols/triglycerides
  2. Phospholipids
  3. Sterols
• Triglycerides

  • 95%
  • found in foods: (fbmm) fried foods, butter, milk, some meat
  • Naturally occuring in: (ACON)
  • Avocados
  • Corns
  • Olives
  • Nuts
• Phospholipids

  • 2%
  • water soluble
  • found in plants/animals
  • crucial for building protective barrier/membrane
• Sterol

  • Least common type of lipid
  • CHOLESTEROL - best well known sterol
  • can get small amount through foods, body produces most of it
• WHAT DO LIPIDS DO IN OUR BODY? (AH)

  1. FATS satisfies APPETITE (the desire to eat)
• WHAT DO LIPIDS DO IN OUR BODY? (AH)

  1. FATS satisfies APPETITE (the desire to eat)

  • adds flavors
  • contains dissolved compounds
  • adds texture

  1. FATS satiesfies HUNGER (the need to eat)
• 4 FUNCTIONS OF LIPIDS

  • (SIRA)
• 4 FUNCTIONS

  1. Store Energy
  2. Insulate and protect
  3. Regulate and Signal
  4. Aids digestion and Increases Bioavailability
• FUNCTIONS

  STORE ENERGY

  • Adipose tissue
  • Fat grams contains double amount of energy as a gram of carbohydrate
• FUNCTIONS

  REGULATE AND SIGNAL

  • regulate body temp, keepin it steady
  • produce and regulate hormones for everything = appetite - repro. system - blood clotting
  • KEY to brain function and structure
  • forms nerve cell membrane
  • insulate neurons
  • help send signals
• FUNCTION

  INSULATE AND PROTECT

  • bodies are padded with FAT= protection against friction
  • Average fat:
  • MALE: 18-21%
  • FEMALE: 25-31%
• INSULATE AND PROTECT

  VISCERAL FAT

  • stored within the ABDOMINAL CAVITY
  • protects vital organs: Heart, kidneys, liver
• INSULATE AND PROTECT

  SUBCUTANEOUS FAT

  • Stored underneath the skin
  • insulates body from extreme temperature
  • helps keep INTERNAL CLIMATE UNDER CONTROL
  • gives extra padding
• FUNCTION

  4. AIDS DIGESTION AND INCREASE BIOAVAILABILITY

  • foods breaks down in the gut= Fat is release combined with fat soluble nutrients
  • The combination of (FAT + nutrients) allows the nutrients to be digested more easily and absorbed into the body
  • This improved digestion is called BIOAVAILABILITY
  • also increase the bioavailabilitynof Phytochemicals
• Phytochemicals

  • Fat soluble (like lycopene in tomatoes and Beta carotene in carrots
• FOOD SOURCES OF LIPIDS

  • Dietary lipids are primarily oils (liquid) and fats (solid)
• FOOD SOURCES OF LIPIDS

  COMMONLY CONSUMED OILS: (CCOSAPSS)

  1. Canola
  2. Corn
  3. Olive
  4. Soy
  5. Avocados
  6. Peanut
  7. Safflower
  8. Sunflower oil
• FOOD SOURCES OF LIPIDS

  FOOD RICH IN OILS: (SOAP, NSS)

  1. Salad dressing
  2. Olives
  3. Avocados
  4. Peanut butter
  5. Nuts
  6. Seeds
  7. Some fish
• FOOD SOURCES OF LIPIDS

  FATS ARE FOUND IN: (ADC)

  1. Animal meat
  2. Dairy products
  3. Cocoa butter
• 
  

  FATS AND OILS

  • organic compound like carbo..
  • COntains: C,H,O
  • also called triglycerides
  • Ester composed of 3 fatty acid units joined to glycerol ( trihydroxyl group)
  • Fats and oils differ in their degree of solidification
• To make a Fat molecule

  • Hydroxyl groups on glycerol interacts with carboxyl group of fatty acids
  • TRIGLYCERIDES - can contain identical fatty acid tails or different
• (5) PHYSICAL PROPERTIES of FATS and OILS

  • CTO
  • the chracteristics we associate with them like the color, odors and flavors are imparted from lipid-soluble foreign subtances, and have only been absorbed.
  • Fats & Oils are lighter than water
  • Density: 0.8 g/cm^3
  • poor conductors of heat & electricity
  • excellent insulators, slowing loss of body heat
• CHEMICAL REACTIONS OF FATS & OILS

  • can participate in variety of chemical reactions
  • ex: triglycerides are esters, so they can hydrolized in presence of acid, base, specific enzyme- Lipases.
• GLYCEROL & FATTY ACIDS

  • Fat molecule molecule consists of 2 main components:
  • glycerol and fatty acids
  • Glycerol - Alcohol with
  • 3 carbons, 5 hydrogen, 3 hydroxyl group
  • Fatty acids - Have long chains of hydrocarbons and a carboxyl group attached.
  • May have 4- 36 carbons, most have 12- 18 carbons
• fatty acids

  • are attached to each 3 carbon of glycerol molecules with an ester bond through oxygen atom
• Phospholipids

  • Another type of lipids
  • Contains single glycerol attached to 2 fatty acids and 1 phosphate molecule
• 2 CATEGORIES OF FATTY ACIDS (S,U)

  1. SATURATED FATTY ACIDS
  2. UNSATURATED FATTY ACIDS
• SATURATED FATTY ACIDS

  • simplest fatty acids = unbranced
  • linear Chains of CH2, C-C Bonds with one terminal carboxylic group
  • SATURATED - Indicates maximum possible number of hydrogen atoms are bonded to each carbon.
  • Have trivial/common name as well as a chemically descriptive systemic name.
• UNSATURATED FATTY ACIDS

  • One or more C-C Double bounds
  • UNSATURATED - fewer and the maximum possible number of hydrogen are bonded to each carbon.
  • Number of double bands is indicated by the genetic name: Monounsaturated & Polyunsaturated
• Monounsaturated- 1 double bond

  • oleic acid

  Polyunsaturated- two or more double bound

  • Two possible configurations: CIS, TRANS
• • CIS - Occurring in all biological and saturated fatty acids
  • To adjacent carbon lie on the SAME side of double bonded carbon
  • TRANS
  • two adjacent carbon lie on the OPPOSITE sides.
• LIPIDS & DISEASE

  • Increase intake of LIPID: heart disease
  • obesity, cardiovascular disease, other problems.