LIPIDS (Fats and oil)

Definition: - Refers to visible fats and oils or the animal fat in meat carcass (chef or cook)

- Is unwanted or an undesirable constituent of the body (weight-conscious person) - Components of tissues and to regulate certain life processes (nutritionist & biochemist) - Organic compounds which are insoluble in water but soluble in chloroform, ether, benzene and carbon tetrachloride.

Chemical elements of: Carbon, Hydrogen and Oxygen in glyceride linkage. With a general formula of: CnH2nO2 or CH3(CH2)n ---COOH Short chain = 4 6 carbons Medium chain = 8 12 carbons Long chain = 12 24 carbons Hydrolysis: Fat hydrolyzed 3 Fatty acids + glycerol

Classification of Lipids: A. According to Complexity 1. Simple Lipids a. Triglycerides or Neutral esters of three molecules of fatty acids and one molecule of glycerol (simple or mixed) Ex. Adipose tissue, butterfat, cream, olive oil, lard, peanut oil, etc. b. Esters of fatty acids and higher molecular weight alcohols (waxes, cholesterol esters, vitamin D & A esters) Ex. Blood, liver

2. Compound Lipids esters of fatty acids, alcohol and another radicals a. Phospholipids containing phosphoric acid and a nitrogenous base a.1 Phosphoglycerides: lecithin in plasma, Cephalin, plasmologen a.2 Phosphophingosides: sphingomyelin in brain and red blood cells b. Glycolipids compounds composed of long chain fatty acids, sphingosine and a carbohydrate (glucose or galactose) b.1 cerebrosides b.2 Gangliosides b.3 Sulfolipids c. Amino Lipids

3. Derived Lipids compounds formed by the hydrolysis of Simple or Compound lipids a. Fatty acids Classification of Fatty acids and sources: Fatty acid Sources Saturated: Butyric butterfat Stearic acid plant, animal fat Palmitic plant, animal fat Monounsaturated: Palmatoleic acid plant, animal fat Oleic acid plant, animal fat

Polyunsaturated: Linoleic Linolenic Arachidonic

Avocado, nuts Corn, safflower Liver, porkfat soybean Animal fat Peanut oil

b. Mono and Diglycerides c. Sterols (precursor of Vit.D) a compound composed of C, H and O atoms arranged in rings with any of variety side chains. ex. Cholesterol, ergosterol, calciferol

Cholesterol - an odorless, white, waxy, powdery substance Cholesterol is needed by the body for the following roles: 1. It is the precursor of 7-dehydrocholesterol, which has Vit. D activity 2. It is a part of the bile acids, thus it helps in the emulsification of dietary fat 3. It is also utilized in the biosynthesis of adrenocortical hormones, which are important in the development of secondary male and female characteristics.

B. According to Physical Appearance 1. Visible fats salad dressings, porkfat, margarine, lard, etc. 2. Invisible fats eggyolk, avocado, milk, etc. Omega 3 Fatty Acids found in seafoods which are: Eicosapentaenoic acid (EPA) Docosahexaenoic acid (DHA) Docosapentaenoic acid (DPA) - which lowers plasma triglycerides - has beneficial effect on CVD

Trans fatty acids - potential role as risk factors for CVD. - made by hydrogenation of polyunsaturated fatty acids which changes liquid oils into solid fats

Functions: 1. Concentrated source of energy 2. Storage form of energy 3. Structural component 4. Protein sparer 5. Source of Essential Fatty Acids 6. Carrier of Fat soluble vitamins (Vitamin ADEK) 7. Insulation of fat beneath the skin 8. Protection of vital organs

Other Functions: 1. Lubricant and aids in the elimination 2. Has high satiety value 3. Use in emulsion (lecithin) 4. Precursors for regulation of blood pressure, heart rate Functions in Food: 1. Contribute flavor and aroma 2. Influence the texture, adding creaminess, smoothness, moistness or crispness 3. Help make food tender

Fat metabolism and utilization - most fats are 90 96% digestible Product of Lipid Metabolism: Heat + water + Carbon dioxide

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Lipoprotein - lipid-protein complexes that contain large insoluble glycerides and cholesterol with a superficial coating of phospholipids and proteins Five major groups: 1. Chylomicrons 95% of which consists of triglycerides - largest lipoprotein (0.03 0.5m in diameter) 2. Very low-density lipoprotein (VLDL) manufactured by liver plus small amounts of phospholipids and cholesterol Function: transport triglycerides to peripheral tissues

3. Intermediate density lipoprotein (IDL) intermediate size, lipid composition between VLDL and LDL 4. Low density lipoprotein (LDL) contain cholesterol, lesser amounts of phospholipids and few triglycerides - BAD CHOLESTEROL 5. High-density lipoprotein (HDL) about 10nm - roughly equal amounts of lipids and proteins Functions: transport excess cholesterol from peripheral tissues back to the liver for storage or excretion - GOOD CHOLESTEROL

Fat Malnutrition Deficiency: - Will reduce caloric supply in the body and cause protein catabolism - Reduce in body weight - Deficiency of EAA causes retarded growth and eczematous skin in infants. In lower animals like dogs, rats, chicks the EFA syndrome results in retarded growth, impaired reproduction, fatty liver, and skin changes Excess: - Excessive intake of fat above the normal levels result in extra caloric supply which leads to obesity

Food Sources: Sources of visible fats and oils:

butter, margarine, lard, cooking oils, fish liver oils, pork fat,
tallow, chicken fat

Nuts, oil seeds, legumes Cream cheese, whole milk, olives, chocolates, peanut butter, fatty fish like sardines Avocado, pastries, fried foods

Plant sources for unsaturated fatty acids: Safflower oil, corn, cottonseed, sesame, sunflower, soybean oil Fatty fish like tuna herring, salmon sardine, mackerel

Foods high in saturated fatty acids:

butterfat, wholemilk, ice cream made from whole milk, eggyolk, bacon, tallow, lard, hydrogenated shortenings Fatty meats like pork, ham, certain beef cuts, poultry fat, sausages, chocolates, rich pastry, puddings

Recommended Dietary Allowance - at least 20-30% of total caloric allowance - 10% of caloric need from polyunsaturated fatty acids - 10 15% from monounsaturated fatty acids - less than 10% from saturated fatty acids - intake of 30 50gms fat a day for an adult is considered as low fat diet

- Higher level is recommended for children, adolescents and active adults - Recommended daily intake of EFA is 2%