Lipids
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Introduction
• Dissolve in organic solvents, but are usually insoluble in
water.
• The most obvious lipids are oils and fats
• Many People regard fats and oils as foods which should be
avoided
• However, in addition to enhancing the flavour and palatability
of food,
– they are major sources of energy;
– required for a range of metabolic and physiological processes
– to maintain the structural and functional integrity of all cell
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• The form in which the body can store energy
for a prolonged period.
• Also serve to provide insulation, help to
control body temperature, and afford some
physical protection to internal organs.
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Naturally occurring dietary lipids
• Derived from a wide variety of animal and plant
sources including animal adipose tissue, milk and
products; vegetable seeds, nuts ; eggs; fish oil and
plant leaves.
• Many sources of dietary lipid are visible and obvious,
those which are found in the muscle of meat, avocado,
nuts and seeds, as well as those in processed or home
prepared foods such as cakes, biscuits and chocolates.
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• In most western countries, dietary lipid
provides between 30–40% of total dietary
energy.
• In the developing world, lower the proportion
of energy from lipid
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Classification
• Chemical structure; 3 main groups
Simple: fatty acids; acylglycerols; waxes
Compound: phospholipids; lipoproteins; glycolipids
Derived lipids: derivatives obtained by hydrolysis of
above lipids-sterols & straight chain alcohols
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• Based on function
Structural lipids-phospholipids
Metabolic lipids-fatty acids, lipoproteins & sterols
Storage lipids-triglycerides
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Lipids - Simple
• Fatty acids
• Triacyglycerols (TAG or
TG)
• Esters of FA w/higher
alcohols (waxes)
– Sterol esters
– Non-sterol esters 8
Fatty Acids
• Hydrocarbon chain with carboxylic acid group
• 4-24 carbons; usually even no of C atoms
• Types of FA
– Short, medium, long & extra long chain FA
– Saturated (CnH2nO2); mono unsaturated (1 double bond
b/n carbon atoms); poly unsaturated (> 2 double bonds
b/n carbon atoms)
– Essential FA
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F.A. Notation
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Dietary Fatty Acids
• F.A. in Diet
– Palmitic (16:0)
– Stearic (18:0)
– Oleic acid (18:1)
– Linoleic (18:2)
• Others
– Butyric – 4:0
(butter)
– Lauric acid – 12:0
(coconut oil) 11
Classification-Fatty Acids
• Carbon chain
- Short chain: 2-4 C atoms e.g. Butyric acid
- Medium chain: 6-12 C atoms e.g. Caprillic acid
- Long chain: 14-18 C atoms e.g. Palmitic acid, Stearic acid
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Classification-Fatty Acids
Saturation/double bonds
• Saturated (CnH2nO2)
- All short/medium chain fatty acids
- Long Chain FA are either saturated or unsaturated
- The major Saturated FA in diet- palmitic & stearic acids
- From animal foods
- Coconut oil & palm -the only plant sources of Saturated
FA
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Classification-Fatty Acids
• Unsaturated FA: > one double bond
- Most from plant origin
- Human breast milk rich in PUFA acids
- Monounsaturated & polyunsaturated fatty acids
- Most common MUFA in the diet is oleic acid
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Essential Fatty Acids
• Cannot be synthesized by animals
Linoleic (18:2 n-6)
- Precursor for prostaglandins
- Immune system
• Linolenic (18:3 n-3)
-Precursor for prostaglandins, likothranes-anti-
infalammatory
- Nervous system 15
Essential Fatty Acids
• Essential FA Deficiencies; dermatitis
– Immune deficiencies
– Neurological disorders
• Linoleic acid commonly in animal & plant foods
• Linolenic acid found in plants & the fish oils
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Omega-3 Fatty Acids (fish oil)
Health Benefits:
• Anti-inflammatory Properties
• Improves Membrane Fluidity
• Increases HDL (good) Cholesterol
• Reduces risk of Blood Clots
• Reduces Blood Pressure
• Reduces Risk of Sudden Cardiac Death
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Triacylglycerols
• Concentrated form of energy
• 95% of dietary fat
• Glycerol + 3 fatty acids (esters)
• Exist as fats or oils
– Short-chain FA tend to be solid at room temp.
– Unsaturated tend to be oils at room temp.
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Lipoprotein
• Protein (25% - 30 %) & lipids of various type & amount
• Form blood soluble complexes
• Transport
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Lipoprotein
Classification:
High density lipoprotein (HDL): good cholesterol
• Primarily protein with small triglycerides & cholesterol
• Transports cholesterol from tissues to liver
• Protective against atherosclerosis
Low density lipoprotein (LDL): bad cholesterol
• Mainly cholesterol
• Transports cholesterol from liver to tissues
• Increases the risk of atherosclerosis.
• Diets high in saturated fatty acids -associated with
elevations in LDL cholesterol
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Lipid digestion
• Fats are insoluble in water
• Digestion may actually be initiated in the mouth under the
influence of a lingual lipase
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Lipid digestion
• Digestion begins in stomach (limited) but mostly in SI
• Undigested lipid – delays stomach emptying
• In small intestine-bile release
• Emulsification by bile makes enzyme action possible
• Bicarbonate increases pH
• Pancreatic lipase acts best
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Atherosclerosis
• Disease of vascular endothelium
• Deposition of cholesterol by LDL
• Uptake of LDL/foam cells formed---fatty streaks---
enlarge---cause narrowing of arterial lumen
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Serum Cholesterol and Coronary Heart
Disease
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Serum LDL and Coronary Heart Disease risk
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Serum HDL and Coronary Heart Disease(CHD)
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Saturated & Unsaturated FA
+ve correlations with CVD -ve correlations with CVD
– Saturated fatty acids – Monounsaturated FA
– Cholesterol – PUFA & Omega-
– Trans fatty acids 3 FA
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Health Risks of too Much Saturated & Trans Fat
• Heart disease
• Very high cholesterol
• Peripheral artery disease
• Colon cancer
• Breast cancer
• Obesity
– Diabetes
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Thank you!
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