REJIMOL N.PNATURAL SCIENCE

SOURCE OF LIPIDS

FAST FOODS SNACKS

BISCUITS

LIPIDS•Lipids are a broad group of naturally occurring molecules which includes fats, waxes, sterols, fatsoluble vitamins, monoglycerides , diglycerides, phospholipids and others.•The terms lipid was first used by the German biochemist

Bloor in 1943.

It is second group of organic compounds that serve as food for the body.

It is in soluble in water.

It is soluble in non polar organic solvents such as ether, acetone, benzene, chloroform.

It contains C, H, O sometimes N or k.

The main source of lipids are oil, ghee and butter

Oil

GHEE

BUTTER

LIPIDSLOCATION IN THE BODYMembrane Blood and liver (bount to transport protein)Adipocytes (adipose tissue)Lipids and protein (Lipoprotein) are important constituents of cells and mitochondrial membranes.

Lipoprotein serve as means of transport of Lipids in blood.

Lipids are stored in adipose tissue

SIMPLE LIPIDSSimple lipids are defined as

those which yield only one or more fatty acids and an alcohol on hydrolysis

Example:Fats and oils, also known

as triglyceridesWaxes

COMPOUND LIPIDSCompound lipids are those

lipids which contain in addition to fatty acids and glycerol , some other organic compounds such as phosphoric acid , nitrogenous base , sugars and proteins

Examples:Phospholipids

GlycolipidsLipoprotein

DERIVED LIPIDSLipids that are products of

hydrolysis of simple and compound lipidsSaturated and Unsturated fatty acids

Mono and Di glyceridesAlcohols (sterols and cholesterol)

Micellaneous (Carotenoids, Vitamin D, E, K)

FATTY ACIDSBasic units of fat composed chains of carbon atom with an aid group at one end and hydrogen atoms attached all among their length.Present as either esterified or un esterified from in fats and oilsstructure

Saturated FA

Fatty acids

Structure

Classification of fatty acids

Saturated Fatty acidsSaturated FAS: contain no double bonds .short chain saturated fatty acids have low melting point.Short chain saturated fatty acids are liquid at room temperature.Medium & long chain fatty acids have high melting point.Medium & long chain fatty acids are solid at room temperature

UNSATURATED FATTY ACIDSUnsaturated fatty acids : contain one, or mor double bond, being.•Mono unsaturated FAS.•Poly unsaturated FAS.Double bonds are nearly always in cis-rather than trans- position.Double bonds are always spaced by 3 carbons. UNSATURATED FATTY ACIDSUnsaturated fatty acids : contain one, or mor double bond, being.Mono unsaturated FAS.Poly unsaturated FAS.Double bonds are nearly always in cis-rather than trans- position.Double bonds are always spaced by 3 carbons.

MONO UNSATURATED FATTy acids

•Fatty acid containing one point of unsaturation.•They are considered as beneficial for human health.•Replacing SFA with MUFA reduces LDL cholesterol concentration and total cholesterol ratio.•Replacing carbohydrate with MUFAS increases HDL cholesterol concentration.•Sources : Vegetable oils such as olive, canola and peanut.

CLASSIFICATION OF MUFAS

Mono unsaturated Fatty acids are of two type :

• Cis -unsaturated fatty acids.

• Trans – unsaturated fatty acids.

POLY UNSATURATED FATTY ACIDS : Poly unsaturated fatty acids such as :6 Linoleic acid. Linolenic acid.Are nuritionally essential fatty acids.

O

(CH2)7C OH Omega- 6 fatty acid

(Linolenic acid)

O

(CH2)7 C OH

(Linolenic acid )

W1 6

Omega-3 fatty acid

W1

Conclusion Lipids are maintly used for the production of energy. Lipid contain twice as much energy as that contained in cabohydrates & proteins.

The exess lipid in our body is stored beneath the skin.

The simple units of lipids are fatty acids & Glycerol.

REFERENCE•Cell and molecular biology

_Dr. N. Arumugam

•9th Standard science text book