V Lipids is an organic molecules that

dissolve in organic solvents (e.g.,

alcohol) but are less soluble in water
V Classes of lipids:
 6riglycerides
 Phospholipids
 Sterol
V ’ FA are common component for
triglycerides & phospholipids, and often
attached with sterol.
V Categories of FA based on the length of
carbon chain

 Short chain (<6 carbons)

 Medium chain (6-10 carbons)
 Long chain (>12 carbon)

’ 6he shorter the fatty acids, the more liquid

V Categories of FA based on degree of
saturation
V {


 Carbon chain joined with single bond to
hydrogen
V Ô



 Carbon chain contains one or more double
bond, not filled up with hydrogen
 Mo o


MÔ
ë A FA with one double bond
 doly


dÔ
ë ne with two or more double bond
V Also known as the true fats
V 3 FA attached a molecule of glycerol
V Sources ² butter, margarine, cooking oil,
meats, nuts, seeds
Functions:
 Gnergy source
 Gnergy reserve
 Insulation & protection
 Carrier of fat soluble compound
 Sensory qualities
V 2 FA + glycerol + (P + N)
Functions:
 Component of cell membrane
 Lipid transport
 Gmulsifiers
 Sources ² egg, yolk, liver, soybeans, peanuts
V £est know sterol ² cholesterol
V Found in food of animal origin
V Function:
 Structural component of cell membrane of nerve &
brain
 Precursor molecule of vit D, lipid soluble hormones
(progestins, glucorticoids, mineralocorticoid,
androgen, estrogen)
 £ile component
ë Ôse by liver to produce bile acids.

V Sources ² brain, liver, meats, diary products,

egg yolk, breast milk
V º Mouth & Salivary Glands
 Some hard fats begin to melt as they reach
body temperature.
lingual lipase
Fats tiny droplets
Stomach
gastric lipase

6iny droplets 30% of triglycerides

become
diglycerides & FA
V Small intestine
6riglycerides & £ile glycerol,
Diglycerides Pancreatic lipase monoglycerides,
free fatty acid

Large intestine
V Some fat and cholesterol trapped in fiber, exit in feces
V Digestion does little to change cholesterol,
which are poorly absorbed compared to
triglycerides.
V Cholesterol may be esterified (attached to
fatty acid) prior to absorption.
V Dietary fat in intestine - absorption
V Plenty dietary fiber (esp. soluble fiber: fruits,
oats, vege, beans) - absorption
V Why? - Soluble fiber bind bile acids & carries
them out of the colon
V Chylomicrons ² used as transport vehicles for fats. As
a group ² known as lipopo
i

V Chylomicrons
 ² 90% fat ²triglycerides
V ‰ery-low-density lipoprotein
 ² Nearly two-third of fat
V Intermediate-density lipoprotein
 ² 0% fat
V Low-density lipoprotein
 ² 6% fat
V  igh-density lipoprotein
 ² 5% fat
 ²  igher protein content
V In the liver
 6riglycerides + phospholipids + cholesterol +
protein = lipopo
i
V Deliver cholesterol
 ‰LDL
 IDL
 LDL (associated with atherosclerosis & heart
disease)
V Collect cholesterol
  DL
V Must be supplied by the diet

 Linoleic acid (the 18 carbon omega 6 FA)

 Linolenic acid (the 18 carbon omega 3 FA)
V Fats ² 30%
 Saturated fats 7%
 Cholesterol ² 200mg
 Gssential fatty acids (GFA)
ë mega-3 ² 3g per day (minimum)
ë ‰egetable oil (1 ounce / day)
ë meals a week contain fatty fish
ë mega-6 ² ratio 1:2.3
ë Soya bean oil, canola oil
V G


iv
 Ob
i
y
ë Gnergy balance & weight management
   
i


ë *educing risk of heart disease
ë Lifestyle factors ² quit smoking, control £P, keep
active, maintain healthy weight
ë Dietary factors ² low saturated / total fat, low
incholesterol level, high starch & fiber
 O