1

LIPIDS
Professor Dr. Muhammad Shafique, MBBS, M.Phil, Ph.D.

Definitions
Classifications
Common Blood Lipids
Chemistry, Sources & Structures
Types & Structures of Fatty Acids
Overall Biomedical importance
Importance of Essential Fatty Acids
Neutral Fats & Cholesterol
Phospholipids & Sphingolipids
Inherited disorders (sphingolipidoses)
Biochemistry of Prostaglandins 2
 Definition
These are organic chemical
compounds which are esters of
fatty acids with alcohols. These
are insoluble in water & soluble in
non polar solvents like ether,
chloroform, benzene, acetone.
They are utilized by the living
organisms.

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 Classification
Based on Hydrolysis (Important)
I Simple Lipids Esters of Fatty acids with alcohols. Theses are:

a Fats : Esters of fatty acids with glycerol e.g. Triglycerides

b Waxes: Esters of fatty acids with alcohols other than
glycerol e.g. beeswax, lanolin, spermaceti
II Compound Lipids I Glycerophospholipids
II Sphingophospholipids
III Sphingolipids:- a Glycolipids
b Sulfolipids
III Lipoproteins c Gangliosides
d Mucolipids
IV Derived Lipids

V Miscellaneous

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 Fats vs Waxes
1. These are esters of fatty acids with glycerol. Esters of fatty acids with cetyl alcohol or other high molecular
weight alcohols.
2. These contain trihydric alcohol which is glycerol.
Usually contain monohydroxy alcohol.
3. Abundently stored in body as animal fats.
Not stored in body.

4. Also present in nuts seeds, oils. Not present in oils but mainly in honey comb, wool & whale.
Examples are beeswax, lanolin and spermaceti.
5. Examples are monoacylglycerol,
Diacylglycerol & triacylglycerols. Comparatively higher.

6. Specific gravity lower even than water. Not usually digested & absorbed.

7. Are digested, hydrolysed and absorbed. No enzyme is there to digest them.

These are non-nutritional.

8. Enzyme panc. lipase hydrolyses them.

Can be used for surface protection, shoe polish, cosmetics,

9. Provide energy 9.1 k.cal/gm. ointments, creams, candles & various other purposes.
May be true waxes which form esters with high mol. wt. alcohols
10. Can be saponified with alkalies and form soaps or others which form esters with cholesterol, vit. A & vit. D etc.
(saponification).
No such properties are important.
11. May be pure fats if same types of fatty
acid are esterified or mixed if different
fatty acids are esterified. Waxes cannot convert into carbohydrates.

12. Oxidation & reduction can occur &

rancidity develops on long standing in air.

13. Fats (glycerol part) can convert into

carbohydrates (gluconeogenesis).
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 Compound Lipids
I Glycerophospholipids: These contain glycerol, fatty acid, H 3PO4 and in many
cases a nitrogenous base which may be choline, ethanolamine, serine or inositol e.g.
Lecithins, cephalins, phosphatidic acid.

II Sphingophospholipids: These contain sphingosine, fattyacids, H 3PO4 and

nitrogenous base (choline or ethanolamine). These are only lipids that contain both
sphingosine and H3 PO4 e.g. sphingomyelins.
III Sphingolipids: These are nonphosphate containing sphingolipids. These are:
 Glycolipids: These contain sphingosine, fatty acid & sugars (glucose or
galactose) e.g. cerebron, nervon, oxynervon, kerasin, mainly present in
white matter of brain and myelin sheaths.
 Sulfolipids: These contain sphingosine, fatty acid, galactose & sulfated
group, mainly in white matter of brain
 Gangliosides: These contain sphingosine, fatty acid, glucose, galactose,
N-acetylhexosamine & N-acetylneuraminic acid in brain, spleen, RBC,
nerve cells.
 Mucolipids: These resemble gangliosides e.g. globasides, hematosides,

IV Lipoproteins: Include HDL, LDL, VLDL, chylomicron

V Derived Lipids: These are hydrolytic products: monoglycerides, glycerol, fatty
acids,prostaglandins, terpenes.
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VI Miscellaneous: Sterols, cholesterol, Vitamins D,E,K & steroids
 (II) Based on Saponificaton

Saponifiable
Non - Saponifiable

Simple & compound Steroids, terpenes

lipids with fatty acids without fatty acids.

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 SAPONIFIABLE LIPIDS VS NON-SAPONIFIABLE LIPIDS

 SAPONIFIABLE LIPIDS  NON -SAPONIFIABLE LIPIDS

1. Mainly sterols, steroids and terpenes containing
1. Mainly simple and compound no fatty acids.
lipids containing fatty acids.
2. They don’t form soaps.
2. They form soaps.
3. May or may not be hydrolyzed and absorbed or
less absorbed.
3. They are hydrolyzed and
absorbed. 4. They are settled down as residue.
4. They are not settled down as
residue. 5. They don’t provide energy usually.

5. They are energy releasing

lipids. 6. Less available.

7. May or may not be esterified

6. Abundantly available.

7. Forms esters and fatty acids. 8. If they are present they are in negligible
amounts.

8. Bloods levels are higher.

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 (III) Based on Function

i. Nutritional: Fatty acids, glycerol, (triglycerides).

ii. Structural: Phospholipids, cerebrosides, gangliosides.

iii. Steroidal : Cholesterol forms steroids, bile acids, Vitamin D3.

iv. Percursors: Arachidonic acid forms prostaglandins.

v. Storage Lipids: Energy reservoir (triglyceride in adipocytes)

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 (IV) Based on Sources

Animal Animal fats (triacylgycerol), cholesterol.

Plant Vegetable oils, corn oil, soyabean oil, sunflower oil, cotton seed oil,
olive oil, palm oil, coconut oil.

(V) Clinical Classification

Atherogenic Cholesterol,TAG, LDL, VLDL,Saturated FA.

Non-Atherogenic HDL, polyunsaturated fatty acids & oils.

(VI) Old Classification

Constant elements Structural lipids etc.

Variable elements Cholesterol and TAG etc. 10

CLASSIFICATION OF LIPOPROTEINS:

I. Based on Density:

 i. High Density Lipoproteins-- HDL.

ii. Low Density Lipoporteins--- LDL.
 iii. Very Low Density Lipoproteins --- VLDL.
 iv. Chylomicrons - lighter than water.

 II. Based on Electrophoresis:

 i. Alpha - Lipoproteins--- (HDL).
 ii. Beta - Lipoproteins---- (LDL).
 iii. Prebeta - Lipoproteins -- (VLDL).
 iv. Chylomicrons - Stationary (does not move).

 III. Clinical Classification:

 i. Atherogenic : LDL, VLDL, Chylomicrons.
 ii. Atheroprotective : High density lipoproteins.

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 CEREBROSIDES VS GANGLIOSIDES

 CEREBROSIDES  GANGLIOSIDES
 (GLYCOLIPIDS)
 (GLYCOLIPIDS)
1. Mainly in gray matter of brain
1. Mainly in white matter of brain
2. not common.
2. 24 C carbonic acid is common.
3. It is present in these.
3. Sialic acid not common.
4. These are prominent in these.
4. N-acetyl nuraminic acid and N acetyl
hexosamine are not present.
5. They have receptors and
5. Usually they are determinants of blood neurotransmitters.
groups A & B.
6. They are GM1 and GM3 etc.
6. They are cerebron neurons.
7. Enzyme Hexosaminidase metabolizes
7. Enzyme Glucocerebrosidase metabolizes them.
them.
8. They contain several sugar units.
8. They contain one sugar unit (hexose).
9. Excessive accumulation leads to Tay-
9. Excessive accumulation leads to Sachs disease.
Gauchers disease. 12
Common Blood Lipids
Cholesterol
Triacylglycerol
Phospholipids
Fatty Acids
Lipoproteins ( HDL, VDL, VLDL, Chylomicron)
Dietary Sources
Milk and Milk Prducts
Eggs, especially egg yolk
Beaf, Meat ( Brain, liver, Kidney)
Vegetable Ghee and Oils
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 Main Functions
Rich source of energy. 9.1 Kcal/gm
Good energy reservoirs in body
Carriers of fat- soluble vitamins
Carriers of essential fatty acids
Integral part of protoplasm and cell membranes
Provide contour to body and stability to organs i.e. kidneys
Decrease gastric motility and have high satiety value
Exert insulating effect on nervous tissues
Act as precursors of various compounds
Cholesterol: Bile acids
Vitamin D3
Steroid hormones

Arachidonic Acid: Prostaglandins, PCI, LTs,TXs

Presence in skin resists for absorption of water soluble substances

Helps to prevent water evaporation from skin
Have role in transmission of nerve impulses
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Some derivatives of lipids act as intracellular messengers
 Classification of Fatty Acids.

I. Based on Saturation

1. Saturated: Single bonded - Myristic acid, palmitic acid.

2. Unsaturated: Double bonded - Oleic acid, linoleic acid,

linolenic acid, arachidonic acid, etc.

II.Based on Nutrition:

1. Essential: Linoleic acid, linolenic acid, arachidonic acid.

2. Non essential: Remaining all other fatty acids.

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 III. Based on Length of Chain

1. Short chain fatty acids (SCFA)

upto 8C atoms Butyric acid (4C), caproic acid (6C).

2. Medium chain fatty acid (MCFA)

8-12 C atoms caprylic acid (8C), decanoic acid (10C).

3. Long chain fatty acids (LCFA)

>12 C. atoms myristic acid (14C), palmitic acid (16C),

stearic acid(18C).

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 III. Based on Esterification

1. Esterified: 95% make esters with alcohols.

Percentage of esterification of fatty acids is as follows:-
a. 45% with triglycerides.
b. 35% with phospholipids.
c. 15% with cholesterol.

2. Unesterified: 5%. These are free but transported by albumin. Their level in
plasma is 10-15 mg/dl.

IV Based on Isomerism

1. In case of saturated fatty acids

a. Straight chain - butyric acid.
b. Branched - isobutyric acid.
2. In case of unsaturated fatty acids
a. Cis - oleic acid. 17
b. Trans - oleic acid
 VI Based on number of double bonds

1. Monounsaturated (monoethenoid, monoinoic) acids.

one double bond - palmito-oleic acid, oleic acid.

2. Polyunsaturated (polyethenoid, polyenoic) acids 2 or more double bonds

linoleic, & arachidonic.

3. Eicosanoids: These are derivatives of 20 C polyenoic acids: Prostaglandins

, PGs,leukotriens (LTs), prostacyclins (PCI)
and thromboxanes (TXs).

VII. Based on Solubility

1. Soluble : Short chain fatty acids & polyunsaturated F.A.

2. Insoluble: Long chain fatty acids, usually saturated.

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 VIII. Based on Melting Points

1. High melting point: Saturated fatty acids.

2. Low melting point: Unsaturated fatty acids.

IX. Clinical Classification

1. Atherogenic : These cause atherosclerosis –

narrowing of blood vessels. e.g. Saturated fatty
acids.
2. Atheroprotective : These prevent atherosclerosis
e.g. Polyunsaturated fatty acids (PUFA).

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 Saturated Fatty Acids
Common Name C Atoms Formula Source & Significance
Butyric Acid 4 C3H7COOH Fats, Butter, end product of
CHO fermentation of rumen
Caproic Acid 6 C5H11COOH organisms

Capyrlic Acid 8 C7H15COOH

Fats, butter, fats of plant origin.
Provide energy to body.
Capric ( Decanoic) 10 C9H19COOH
Coconut oil, palm, butter,
Lauric Acid 12 C11H23COOH cinnamon, spermaceti provide
energy
Nuts, Palm, Coconut, butter,
Mysristic Acid 14 C13H27COOH
provide energy
Palmitic Acid 16 C15H31COOH Common in all animal & plant
fat. Provide energy and
Stearic Acid 18 C17H35COOH structure.
Peanut-arachis oil. Provide
Arachidic Acid 20 C19H39COOH
energy
Behenic Acid 22 C21H43COOH Seeds, nuts. Provide energy

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Lignoceric Acid 24 C23H47COOH Peanuts, cerebrosides
 Unsaturated Fatty Acids
Name Formula Source & Significance
C15H29COOH =16:1,9 Monoenoic. In all fats provide
Palmito-oleic 7 energy.

C17H33COOH = 18:1,9 Most common in natura fats.

Oleic Acid 9
C17H31COOH = 18:2; 9,12 Dienoic. Corn, peanut, cotton seed,
Lenoleic 6 soyabean, EFA.

C17H29COOH = 18:3; 9,12,15 Trienoic. Linseed oils & others.

 - Lenolenic 3
Essential fatty acids(EFA)
C17H29COOH = 18:3; 6,9,12 Minor FA in animals.EFA
 Lenolenic 6
C19H31COOH= 20:4; 5,8,11,14 Tetraenoic. In animal fat & peanut
Arachidonic 6 oil.EFA

20:5; 5,8,11,14,17 Pentaenoic. Fish oil, cod liver,

Timmodonic 3 salmon oil.

22:6; 4,7,10,13,16,10 Hexaenoic. Fish oil & PL in brain

Cervonic 3
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 SATURATED FATTY ACIDS VS UNSATURATED FATTY ACIDS

 SATURATED FATTY ACIDS UNSATURATED FATTY ACIDS

 1. Have single bonds. 1. Have double bonds.
2. More abundant.
 2. Less abundant.
 3. Less soluble. 3. More soluble.

 4. Melting point high. 4. Melting point low.

 5. Contains H2 atoms more. 5. Contains H2 atoms more.

 6. May be straight or branched. 6. May be cis or trans forms.

 7. They are non-essential. 7. In them three are essential.

 8. Synthesized in body. 8. Synthesized in body excluding the essentials.

 9. Saponification number is high 9. Iodine number is high.

 10. No Halogenation and Hydrogen action occur in 10. Halogenation and Hydrogen action occur in them.
them.

 11. Oxidized in the body. 11. More rapidly oxidized in the body.

 12. High Cholesterol level. 12. Low Cholesterol level.

 13. Don`t form prostaglandins and leucotriens. 13. 20 carbons Arachidonic acid forms them.

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 Functions of Essential Fatty Acids
 Formation of prostaglandins and leukotrienes
 Associated with structural elements of tissues.
 Part of structural elements of mitochondrial membrane.
 Maintain the integrity of reproductive system.
 Maintain the normal skin and epithelium.
 Lower serum cholesterol level.
 Increased CT is noted in excessive intake of EFA
 Increased fibrinolytic activity follows excessive intake of EFA.
 Linolenic acid is necessary in diet for optimal vision.
 Deficiency produces low growth skin lesions & fatty liver.
 Deficiency also leads to defects in pregnancy & lactation ,
kidney damage & retinitis pigmentosa. 23
 ESSENTIAL FATTY ACIDS VS NON-ESSENTIAL FATTY ACIDS

ESSENTIAL FATTY ACIDS NON-ESSENTIAL FATTY ACIDS

1. All double bonded and polyunsaturated. 1. Not all double bonded.
2. Not synthesized in the body. 2. Synthesized in the body.
3. They are more soluble. 3. They are less soluble.
4. Melting point is low. 4. Melting point is higher.
5. Only three in number (Lenoleic,Lenolenic 5. All are non-essential other than
& Arachadonic acid) (Lenoleic,Lenolenic & Arachadonic acid)
6. Iodine number high. 6. Saponifiaction number high.
7. Halogenation and hydrogenation can 7. Not necessary.
occur.
8. More reactive. 8. Less reactive.
9. More in human milk. 9. More in animal milk.
10. More in oils. 10. More in solid fats.
11. H2 atoms less. 11. H2 atoms more.
12. Lowers cholesterol. 12. Increases Cholesterol.
13. Forms prostaglandins and prostacyclins 13. Does not perform this function.
and leucotriens.
14. Defficiency leads to Retinits 14. No significance in this disease
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Pigmentosa( a disease of eye).

 Triacylglycerol-triglyceride
(Neutral Fats)
 Glycerol
1. Commonly called glycerin
2. It is simplest trihydric alcohol
3. Colorless and sweetish taste
4. Can be obtained by glucose fermentation
5. Used in pharmaceutical & cosmetic preparations
6. In medicine, nitroglycerine is used as vasodilator
7. In cerebrovascular (CV) diseases reduces edema
8. Can provide energy by converting into glucose
& glycogen (gluconeogenesis)
 Triglyceride
1. tri-esters of trihydric alcohol (glycerol)
2. Colorless , tasteless and odorless
3. Insoluble in water & soluble in fat solvents
4. Specific gravity less than 1.0
5. MP depends upon nature of FAs.
6. Makes emulsions with water by shaking

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 HYDROLYSIS: By superheated steam, acids ,alkalies & enzymes-
lipases into glycerol and FAs. Lipases are :- Lingual,gastric,
intestinal & pancreatic lipases ; aipolytic lipase & serum lipase
 SAPONIFICATION: fats boiled with strong base e.g.NaOH,KOH,
yield glycerol and salt of fatty acid (soap).SAPONIFICATION.NO:
mg of KOH required to saponify 1 gm of fat.
 HYDROGENATION: unsaturated F.A.of glyceroids is hydrogenated
to partially or fully saturated F.A.esters (oil changes to ghee,in
presence of Ni). IODINE NO: (gms of iodine absorbed by 100 gms
of fat),This is measure of degree of unsaturation of fat.
 OXIDATION: FAs of fats are oxidized in body producing energy.
 RANCIDITY; fats get unpleasant odour and taste on aging
(unsaturated F.A. form peroxide linkage by reacting with
atmospheric O2. Second reason of rancidity is of fat hydrolysis.
Rancidity can be prevented by antioxidants i.e. Vit.E.

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Neutral Fats ( Triacylglycerol)

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 IODINE NUMBER VS SAPONIFICATION NUMBER
IODINE NUMBER SAPONIFICATION NUMBER

1. It is a degree of halogenation. 1. It is a degree of saponification.

2. It is index of unsaturated fatty 2. It is index of saturated fatty acids

acids contents in fats. in fats.

3. It is number of grams of iodine 3. It is mgs of KOH required to

absorbed by 100 grams of fatts or neutralize 1gm of fat.
oil.

4. Higher contents of unsaturated 4. Higher contents of short chain

fatty acids, higher will be iodine fatty acids, higher will be
number. saponification number.
5. Cotton seed oil has highest iodine 5. Butter has higher saponification
number. number.

6. Halogenation and Hydrogenation 6. Boiling of fats with strong alkalies

of vegitable oils is done to NaOH results in the formation of
solidified fats to form banaspati salts of fatty acids(soaps), Na, k
ghee and margarines. are used as toilet 28
soaps,shampoos and shaving
 Phospholipids

Types

 Glycerophospholipids
Lecithin
Cephalin
Phosphotidic acid
Plasmalogens
Cardiolipins
 Sphingophospholipids

Sphingomyelins

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30
31
 Functions of Phospholipids
 Structural component in tissue & membranes
 Component in bile secretion
 Acts as detergent in bile
 Solubilize cholesterol in bile
 Acts as signal transmission across cell membranes
 Certain enzymes require PL for their actions – Oxidative Phosphorylation
 Play role in blood coagulation process
 Lecithin lower surface tension and emulsification in GIT.
 Have a role in transport of lipids from liver
 Have role in electron transport and oxidative phosphorylation
 Choline in lecithin acts as lipotropic agent
 Have a role in ion transport & secretion of hormones and enzymes
 Membrane PL are source of arachidonic acid
 PL of myelin sheaths provide insulation on nerve fibers
 Are co-factors for activity of enzymes – LPL & TAG Lipase
 Phosphatidyl inositides metabolite has role in Ca dependent hormone action
 Dipalmityl Lecithin (DPL) acts as surfactant in lungs.
 Lecithin / Sphingomyelin (L/S) ratio is used for evaluating of fetal lung
maturity. Low ratio indicates RDS

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 Plasmalogens
 These are glycerophospholipids.
 Present in brain, nervous tissue, sk.muscles & mitochondria
 Also present in heart, liver & platelets
 Contain glycerol ,F.A., phosphate & ethanolamine/choline
 On hydrolysis liberate fatty aldehyde instead of F.A.
 These appear to be resistant to phospholipases
 Contain vinyl ether at carbon no:1 of glycerol
 Give +ive reaction with schiff ‘s reagent (fuchsin-sulphurous
acid) after treatment of phospholipid with mercuric chloride
due to presence of aldehyde group

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 Cardiolipins
1. It is a phospholipid
2. Formed from phosphatidyl glycerol
3. Found in mitochondria (inner membrane)
4. Also found in bacterial wall
5. Chemically, is diphosphatidyl glycerol
6. It is only phosphoglyceride that possesses
antigenic properties.
1. On hydrolysis yield:-
- 4 mols of fatty acids
- 3 mols of glycerol
- 2 mols of phosphoric acid

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 GLYCOLIPIDS

 Cerebrosides
 One sugar molecule
• Galactocerebroside – in neuronal membranes
• Glucocerebrosides – elsewhere in the body
 Sulfatides or sulfogalactocerebrosides
 A sulfuric acid ester of galactocerebroside
 Globosides: ceramide oligosaccharides
 Lactosylceramide
• 2 sugars ( eg. lactose)
 Gangliosides
 Have a more complex oligosaccharide attached
 Biological functions: cell-cell recognition; receptors for
hormones 35
 Gangliosides
 complex glycosphingolipids that consist of
a ceramide backbone with 3 or more
sugars esterified,one of these being a
sialic acid such as N-acetylneuraminic
acid
 common gangliosides: GM1, GM2, GM3, GD1a,
GD1b, GT1a, GT1b, Gq1b

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 N-Acetyl-D-galactosamine D-galactose D-glucose

CH2OH CH2OH CH2OH CH2OH

OH OH H
O O O O O
OH O OH
H H

H O H
H H H H
O
H OH H NH H OH H OH
H H
C O HO C C CH2
D-Galactose
CH3 H NH
C
O H O C O
H3C C NH O COO- C R
CHOH H

CHOH
CH2OH H
H

OH H

N-acetylneuraminidate (sialic acid)

A ganglioside (GM1)
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 Lipid storage diseases
 also known as sphingolipidoses
 genetically acquired
 due to the deficiency or absence of a catabolic
enzyme
 examples:
 Tay Sachs disease
 Gaucher’s disease
 Niemann-Pick disease
 Fabry’s disease

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 Cholesterol: General View

 Most important sterol in body.

 Name derived from Greek word ”solid bile”
 Molecular formula C27H45OH
 Possesses basic steroid nucleus CPPP
 Has OH group at C3 (carbon no.3)
 Double bond between C5 and C6
 Has two CH3 groups at C10 and C13
 Has 8C side chains attached to C17
 Insoluble in water and soluble in fat solvents
 Occurs as white odorless leaflets or granules
0
 Not saponifiable and MP 147 – 150 C
 Halogenation can occur due to double bond.

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40
 Dietary Sources
Exogenous
 Butter, cream and milk &milk products
 Eggs, especially egg yolk
 Beef, meat :– brain, liver and kidney
Endogenous
 Synthesized in tissues in liver etc: I gm/day

Forms of Cholesterol
Free Cholesterol 30%

Esterfied Cholesterol 70%

Transported by LDL & HDL

Good Chol: HDL & Bad Chol: LDL
Normal value: 130- 200 mg/dl. 41
 Fate and Functions

 Formation of bile acids

 Formation of steroid hormones
 Formation of vitamin D3 in skin
 Transport of long chain fatty acids
 Component of lipoproteins
 Structural components of membranes
 Component of bile secretion
 Has insulating effect in CNS
 In skin makes it highly resistant to absorption of water soluble
substances and also prevents water evaporation from skin

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Risks of high cholesterol

Atherosclerosis

Hypertension

Heart Diseases

Brain Strokes

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HOW to lower Cholesterol
Unsaturated fats

Dietary Fibers ( Cellulose)

Regular Exercise

Reduction of weight

Prevention from smoking

Use of Vitamin C, E & Aspirin

Drugs- Lopid, Meracore, Astromid –s,

questran, Survive, Niacin 44
 HDL Functions
 Reverse cholesterol transport
 Inhibition of adhesion molecules
 Things we can do:
 As antioxident
 Vasotionic effect Diet
 Pervent LDL oxidation and deposition
weight
 HDL-C RAISING Exercise
 Lifestyl interventions
 Nicotinic acid or fibrates
 Things we can’t do:
 LDL-C LOWERING
 Lifestyl interventiuons
Age
 Preferred medication; statin
 Others: resin,cholesterol,absorption
inhibitor,fenofibrate,or niacin Gender

Heredity
 TG LOWERING
 Lifestyl interventions
 Glycemic control
 Fibric acid derivative (gemfibrozil, fenofibrate)
 Niacin
 High-dose statin (if high LDL-C)
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46
 TRIACYLGLYCEROL VS CHOLESTEROL

 TRIACYLGLYCEROL(FATS) CHOLESTEROL(STEROLS)
 1. It is a simple lipid fat in nature 1. It is of miscellaneous group sterol in nature
 2. Esters of fatty acids with glycerol
2. Esters may or may not be present.
 3. Contains variable C atoms.
 4. Fatty acids can be esterified. 3. Contains 27 C atoms.
 5. Most common lipid.
 6. Also found in oils. 4. One fatty acid can esterify.
 7. Stores are present in the body.
 8. Specific gravity low. 5. Comparatively less common.
 9. Cause saponification (soaps formation)
 10. Have iodine number. 6. Not found in oils.
 11. Not contain steroid nucleus.
 12. Mainly carried by Chylomicron and 7. Not stored in the body.
VLDL.
8. Specific gravity higher than fats.
 13. Can be hydrolyzed by lipase.
9. Not important in this respect.
 14. Provides energy.
10. Have no iodine number.
 15. Glycerol part can convert into glucose or
glycogen. 11. Contains nucleus (CPPP)
 16. Blood level ranges between 12. Mainly carried by LDL & HDL.
70-150mg/dl.

 17. provides anatomical stability to body 13. Hydrolyzed by esterase.

organs like kidneys.
14. Does not provide energy.

15. Forms bile acids,vit.D3 and steroid hormones.

16. Blood level ranges between 110-200mg/dl.

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17. It makes skin resistant to absorption of water soluble
substances and protects excessive evaporation.
Eicosanoids-Prostanoids

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HETE/HPETE= Hydroperoxy eicosa-tetraenoate

 Prostaglandins

Important Features:
Present almost in all tissues and body fluids.
Production increases or decreases in response to drugs.
They are produced in minute amounts.
Broad spectrum and diverse biological effects.
They are not stored in the body.
Their action is through cAMP activity.
All PGs are 20 C FAs containing cyclopentane ring.
All PGs have OH group at 15 C position.
All PGs have trans double bond at 13 C position.

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Prostaglandins Functions:
 Antihypertensive : lowers BP.
 Inhibits platelets aggregation.
 Inhibits gastric secretion.
 Stimulate int. peristalsis ( Purgative action ).
 Bronchodilatation: used in bronchial asthma.
 Increase uterine contraction: used in labour.
 Increase GFR: causes diuresis.
 Lower lipolysis but increase steroidogenesis.
 Metabolically has insulin- like effect.

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Prostacyclins (PGI2)
 Derived from arachidonic acid
 Contain cyclopentane ring
 Action through cyclic AMP
 Inhibit platelet Aggregation
 Produce vasodilatation
 Prevent thrombus formation
 Relax coronary arteries
 Lower blood pressure
 Inhibit gastric secretion

Thromboxanes (Tx)
 Derived from arachidonic acid
 Contain an oxane ring
 Formed mainly in platelets
 Decrease cyclic AMP
 Enhance platelets aggregation
 Produce vasoconstriction
 Favour thrombus formation
 Produce contraction of smooth muscles
 Raise blood pressure
 Induce release of serotonin, Ca & ADP

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Leukotrienes -LTs
 Derived from arachidonic acid
 Formed in leucocytes & mast cells
 Mediate inflammation & anaphylaxis
 Cause capillary dilatation & permeability
 Cause bronchospasm
 Stimulate mucus secretion in airways
 Stimulate chemotaxis & chemokinesis of neutrophils & eosinophils,
which are found in large no. at the site of inflammation.

Lipoxins (Lx)
 These are conjugated tetraenes
 Derived from arachidonic acid
 Formed in leucocytes by lipoxygenase pathway
 Many types discovered i.e. Lx-A 4 to Lx –E4
 have role in vasoactive & immunoregulatory function e.g.
counter-regulation of the immune response

NSAIDs-Aspirin
 Used in angina & myocardial infarction
 An Effective anti-platelet aggregator
 Prolonged use causes bronchial asthma
 Causes blood dilution
 Causes gastritis & bleeding disorders

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 Examination Room-3
 The external examiners in deptt. of Biochemistry, Agha khan
university Karachi, asked the following questions regarding lipids:
1. Define lipids and name various fat solvents.
2. Difference b/w lecithin and lysolecithin.
3. What is ceramide and its significance?
4. What is DPL and its significance?
5. Name various glycolipids with examples.
6. Name types & components of ganglioside mol.
7. What is Gaucher’s disease, and enzyme involved?
8. Name essential fatty acids & their significance.
9. Name omega-3,omega-6,omega-9 fatty acids with significance.
10. Difference b/w sterols & steroids.
11. What is rancidity of fats & how it is prevented?
12. What is iodine number & saponification number?
13. What is the difference b/w oil and fat?
14. Structure & functions of cholesterol.
15. What are lipotropic factors? Name them.
16. Enumerate Lipoproteins types with their functions.
17. What are Chylomicrons? Their composition & hydrolysis.
18. Composition of HDL and Biomedical importance.
19. Difference b/w prostacyclins & thromboxanes.
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20. What do you know about prostaglandins and their biomedical role?
Thank You 55
 End OF
The Topic 56