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    FATS-WPS Office

    Uploaded by

    Esmeralda Barnaha
    This document provides an overview of fats, including their chemical nature, classification, sources, and functions in the body. Key points: - Fats are lipids that are greasy to the touch and insoluble in water. They include triglycerides, which are the main form of fat stored in the body and found in foods. - Fats provide energy and are more concentrated sources of calories than carbohydrates. They also act as insulation, protect organs, and carry fat-soluble vitamins and minerals. - There are different types of fatty acids including saturated, monounsaturated, and polyunsaturated. Dietary fats should focus on unsaturated rather than saturated fats to

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    FATS-WPS Office

    Uploaded by

    Esmeralda Barnaha
    64 views10 pages
    This document provides an overview of fats, including their chemical nature, classification, sources, and functions in the body. Key points: - Fats are lipids that are greasy to the touch and insoluble in water. They include triglycerides, which are the main form of fat stored in the body and found in foods. - Fats provide energy and are more concentrated sources of calories than carbohydrates. They also act as insulation, protect organs, and carry fat-soluble vitamins and minerals. - There are different types of fatty acids including saturated, monounsaturated, and polyunsaturated. Dietary fats should focus on unsaturated rather than saturated fats to

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    This document provides an overview of fats, including their chemical nature, classification, sources, and functions in the body. Key points: - Fats are lipids that are greasy to the touch and insoluble in water. They include triglycerides, which are the main form of fat stored in the body and found in foods. - Fats provide energy and are more concentrated sources of calories than carbohydrates. They also act as insulation, protect organs, and carry fat-soluble vitamins and minerals. - There are different types of fatty acids including saturated, monounsaturated, and polyunsaturated. Dietary fats should focus on unsaturated rather than saturated fats to

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    64 views10 pages

    FATS-WPS Office

    Uploaded by

    Esmeralda Barnaha
    This document provides an overview of fats, including their chemical nature, classification, sources, and functions in the body. Key points: - Fats are lipids that are greasy to the touch and insoluble in water. They include triglycerides, which are the main form of fat stored in the body and found in foods. - Fats provide energy and are more concentrated sources of calories than carbohydrates. They also act as insulation, protect organs, and carry fat-soluble vitamins and minerals. - There are different types of fatty acids including saturated, monounsaturated, and polyunsaturated. Dietary fats should focus on unsaturated rather than saturated fats to

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 10

    FATS

    They belong to class of fats and fat related compounds called lipid.
    They include substances such as fats, oils, waxes and related compounds that are greasy to
    the touch and insoluble in water. ------
    HYDROPHOBIC
    They provide a more concentrated source of energy compared to
    carbohydrates.
    Some fat deposits are not used and are considered structural fat. They
    hold the body organs and nerves in position and protect them against
    shock and injury.

    CHEMICAL NATURE OF FATS


    A fat molecule has the elements: carbon, hydrogen and oxygen in
    glyceride linkages.
    The proportion of oxygen in fats is smaller than in carbohydrates.
    When a fat molecule is hydrolyzed, it yields 3 fatty acids and a molecule
    of glycerol.
    General Formula of Fats:
    CnH2nO2 or CH3(CH2)n------COOH

    CLASSIFICATION OF FATS

    A.Simple lipids are called “Neutral fats”.


    -The chemical name for these basic fats is triglycerides. This name
    indicates their chemical structure, a glycerol base with three fatty acids
    attached.
    They are classified as : a. sterol and b. non-sterol esters
    Triglycerides:(Fats)
    Are the largest category of lipids.
    In the body, fat cells stores triglycerides in adipose tissue.----major
    storage form of fat in the body
    In foods “ we call triglycerides as “ fats and oils”

    Compound Lipids
    Are various combinations of fats with other components.
    Three types of compound lipids are important in human nutrition:
    1. Phospholipids
    2. Glycolipids
    3. Lipoprotein
    1.Phospholipids – are compounds of fatty acids, phosphoric acids and
    nitrogenous base
    About 2% of dietary lipids are phospholipids.
    They are found in foods of both plant and animal origin, and the body
    makes those that it needs.
    Unlike other lipids, phospholipids are soluble in both fat and water.
    They play a crucial role as major constituents in cell membranes, blood
    and body fluids.
    They are called” emulsifiers”.
    Sources includes: egg yolks, liver, soy beans and peanuts.
    a. Lecithin- also called "phosphatidylcholine”
    -Is the most widely distributed of the phospholipids.
    Are used in food industry as emulsifiers to combine 2 ingredients that don’t ordinarily mix.
    Lecithins in salad dressing, chili increases dispersion and reduce fat
    separation.
    Also added in chewing gums.
    b.Cephalin --- used in clotting agent in blood coagulation
    Is needed to form thromboplastin for the blood clotting process.
    c.Sphingomyelin
    Is found in the brain and other nerve tissue as a component of myelin sheath.
    Three substances act as an insulator around the nerve fibers.
    Egg yolk and liver are good sources of these phospholipids.

    2.Glycolipids

    Are compounds of fatty acids combined with carbohydrates and a


    nitrogenous base.
    a.Cerebrocides
    Are components of nerve tissue and certain cell membranes where
    they play a vital role in fat transport.
    Their carbohydrate component is galactose.
    b.Gangliosides
    are made up of certain glucose, galactose and a complex compound
    containing an amino sugar.

    3.Lipoproteins
    Are lipids in combination with protein.
    They are formed primarily in the liver and are found in cell and organelle
    membranes, mitochondria and lysosomes.
    They are insoluble in water and to effect their transport and activity in
    aqueous medium, they are combined in protein complex.
    They contain cholesterol, neutral fat and fatty acids.

    C. Derived Lipids
    Are simple derivatives from fat digestion or other more complex
    products.
    They are fat substances produced from fats and fat compounds during
    digestive breakdown.
    1.Fatty acids----- structural unit of fat
    Are the key refined fuel forms of fat that the cell burns for energy.
    They are the basic structural units of fat and may be saturated or
    unsaturated in nature

    Sources of Fatty Acids:


    Saturated fatty acids ----- can clog arteries
    Are those into which no hydrogen can be added.
    They are abundant in animal fats including beef.
    Examples: Palmitic and stearic acids (They are abundant in animal fats
    including beef; also in chocolates

    b.. Unsaturated fatty acids


    The carbon chain contains one or more double bonds. Hydrogen,
    oxygen or some other atom can attach easily to a double bond.
    They typically have a lower melting point and are likely to be liquid at
    room temp.

    c. Monounsaturated fatty acid (MUFA)


    The carbon chain contains one double bond.
    This means that an atom can be added to each of the carbon atoms at
    a double bond.
    Oleic acid is the most abundant monounsaturated fatty acid e.g. olive
    and peanut oils.(olive oil is a thick liquid at room temperature but may solidify under
    refrigeration.)

    d. Polyunsaturated fatty acid (PUFA)


    Is one in which two or more double bonds are present.
    Linoleic acid has two double bonds and is the most common of the polyunsaturated acids.
    It is abundant in most vegetable oils.
    2.Glycerol
    Is a water-soluble component of triglycerides and is inconvertible with
    carbohydrate.
    It comes out 10% of the fat.
    After it is broken off in digestion, it is available for the formation of
    glucose in the diet.
    A thick, smooth liquid often used in food industry.
    It is considered as the “backbone” of a triglyceride.

    3.Steroids
    Are class of fat-related substances that contain “”sterols.”
    Sterols are “ lipophilic and hydrophobic”.
    The best known member is “cholesterol”.---- becomes harmful only
    when it forms deposits in the arterial wall -----results to increase BP

    Cholesterol:
    Is a necessary, important substance in the body
    It is complex fat-like compound found practically in all body tissues,
    especially in the brain and nerve tissues, bile blood and the liver where
    most cholesterol is synthesized.
    Occurs only in foods of animal origin.
    It is distributed in the body based on it’s biological roles: it is highest in
    the brain, high in liver and other organ meats and moderate in muscle
    tissue.
    Two types: LDL and HDL

    Functions of Cholesterol in our Body


    It acts as a precursor of Vit. D, and 5 major classes of sterol hormones:
    progestins, glucocorticoids, mineralocorticoids, androgens and estrogens.
    Helps in the manufacture of bile acids, which are secreted in order to
    emulsify dietary fats.
    The body produces at least 1,000 mg. of cholesterol/day.

    Food rich in cholesterol:


    Egg Yolk, organ meats, shellfish, dairy fats
    Also includes butter, cream, whole milk. Whole milk cheese, ice cream.

    TWO PRINCIPAL ESSENTIAL FATTY ACIDS FOR HUMANS


    Linoleic Acid (An Omega 6 Fatty Acid)
    Are found in vegetables and seed oils and are forms of polyunsaturated
    fatty acids. When missing from the diet, the skin reddens and becomes
    irritated, infections and dehydration become more likely and the liver
    may develop abnormalities.
    Alpha-Linolenic Acid (Omega 3 Fatty Acid)
    Are found in fatty fish, walnuts, canola oil and are another form of
    PUFA’s.

    FUNCTIONS OF FATS
    1.Concentrated Source of Energy
    Normally, about 95% of the fat in food is digested and absorbed.
    Fats as we all know are important sources of calories.
    Under normal circumstances, dietary and stored fat supply about 6o% of the body’s resting
    energy needs.

    2. Sparer of Protein
    Fat is said to be protein sparing because its availability reduces the
    need to burn protein for energy.
    Fat is the preferred fuel of muscle tissue at rest.
    3.Energy Reserve
    Human and some animals store excess dietary fat to tide over periods
    of caloric deficits.
    adipocytes – a fat cell
    adipose tissue – forms body fat tissue

    The body possesses complex mechanisms for freeing triglycerides and


    fatty acids and delivering them when and where they are needed for
    energy. Cells then break down these lipids to release energy.

    4.Insulation and Protection


    Fat tissue accounts for about 15 to 30% of a person’s body weight.
    Visceral fat –an adipose tissue around organs that remains relatively inert until called upon
    to release stored energy. Cushions body organs.
    Subcutaneous fat – fat stores under the skin. Protects and insulates the body.

    Sites for fat storage differ for men and women:


    men – upper abdomen, buttocks.
    women – breast, abdomen, neck, upper arm, buttock, hips

    5.Carrier of Fat-Soluble Compounds


    Dietary fats carry other fat-soluble substances through the digestive
    process, improving their intestinal absorption.
    e.g. lycopene – a healthful red-colored phytochemical in tomatoes;it is greatly absorb
    because of the presence of fat in the diet.

    6.Sensory Qualities
    Fat contributes greatly to the flavor, odor and texture of food. E.g. butter
    Fats have a rich satisfying feeling in the mouth.
    Fats make baked goods tender and moist. E.g .chocolate cake
    FOOD SOURCES
    a. Visible Fats
    Include lard, butter, margarine, shortenings, salad oils, visible fats of
    meat.

    b. Invisible Fats
    Are those available in milk, cheese, eggs, nuts and meat.
    Margarine and shortenings are made from relatively less expensive
    vegetable oils such as cottonseed oil, soybean oil, corn oil and coconut
    oils by the introduction of hydrogen into fat molecule under carefully
    controlled conditions.

    Margarine is then further processed by churning the cultural milk to


    give the flavor of butter. It is usually fortified with vitamins A and D.

    High in Saturated Fatty Acids


    Whole milk, cream, ice cream, cheese made from whole milk, egg yolk
    Medium fat or fatty meats; beef, lamb, pork, ham
    Bacon, butter, coconut oil, lamb fat, lard, regular margarine, salt pork,
    hydrogenated shortenings
    Chocolate, chocolate candy, cakes, cookies, pies, rich pudding.

    High in Polyunsaturated Fatty Acids


    Vegetable oils, safflower, corn cotton seed, soybean, sesame,
    sunflower
    Salad dressings made from the above oils: mayonnaise, French
    dressing and others
    Special margarine: liquid oil listed first on label
    Fatty fish: salmon, tuna, herring

    The Essential Fatty Acids are not manufactured in the body and must be supplied in the
    diet.

    Linoleic Acid – primary member of the Omega 6 family. Found in


    vegetable oils like corn, safflower, soybean, and cottonseed and poultry
    fats. Can be made into arachidonic acid which is abundant in meats.

    Linolenic Acid – primary member of the Omega 3 family.


    Found in oils like flaxseed, canola, walnut, wheat germ and soy bean,
    nuts and seed like butternuts, walnuts and soybean kernels and
    vegetables like soybeans.

    Linolenic acid can be made into Eicasopentaenoic Acid (EPA) and


    Docosahexaenoic Acid (DHA) which are essential for growth and
    development, prevention or treatment of heart disease, hypertension,
    arthritis and cancer. It is also found in human milk, shellfish and fish.

    HEALTH EFFECT OF LIPIDS

    Heart Disease – elevated blood cholesterol is a major risk factor for


    cardiovascular diseases.

    Risks from saturated fats – lauric, myristic and palmitic acids raise
    blood cholesterol levels. Stearic acid does not.

    Benefits from monounsaturated fats – olive oil lowers risks of heart disease.

    Benefits from Omega 3 polyunsaturated fats – lowers blood


    cholesterol and prevents heart disease. EPA sources like fish, eaten
    once a week, can lower blood cholesterol and risk of heart attack and
    stroke.

    Cancer – fat does not instigate cancer development but can promote it
    once it has arisen.

    Obesity – high fat diets tend to store body fat ably.

    TRANS FAT
    “Are artificial fats”
    Made by a chemical process called partial hydrogenation
    E.g. liquid vegetables oils ( Minola) converted into solid fat
    Perfect fat for the food industry--- invented to withstand food production
    Commercially packaged foods---french fries

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