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The Lipids Powerpoint

The document discusses the members of Group 7 and then provides information about lipids, including the three main types: triglycerides, phospholipids, and sterols. It defines each type and provides details about their structure, functions, and food sources. Triglycerides are the most common lipid and account for 95% of fat. They consist of glycerol bonded to three fatty acid chains. Phospholipids are similar but contain phosphate and nitrogen. Lecithin is a type of phospholipid. Sterols include cholesterol, which is important for cell membranes and hormone production.

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17 views13 pages

The Lipids Powerpoint

The document discusses the members of Group 7 and then provides information about lipids, including the three main types: triglycerides, phospholipids, and sterols. It defines each type and provides details about their structure, functions, and food sources. Triglycerides are the most common lipid and account for 95% of fat. They consist of glycerol bonded to three fatty acid chains. Phospholipids are similar but contain phosphate and nitrogen. Lecithin is a type of phospholipid. Sterols include cholesterol, which is important for cell membranes and hormone production.

Uploaded by

yselleam
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© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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GROUP 7 MEMBERS:

CATHERINE L ANGGABOY
JAYDEE MASADAO
ZYRILLE T. TOLLONGON
GLYZEL MAE MOSKITO
ARBELLE S. DOMINE
THE LIPIDS
FATS

 Are organic compounds that dissolve in alcohol and


other organic solvents but don’t dissolve in water.
 Are composed of the elements carbon, hydrogen,
and oxygen. Although these are the same elements
that make up carbohydrates, the proportions of
oxygen to carbon and hydrogen is lower in fats.
Because fats have less oxygen, they provide more
than double the amount of calories than the same
amount of carbohydrates. The body gets many
fats from consumed food, but also manufactures
some fat.
 Fat is actually a subset of the class of nutrients
known as lipids, but the term fat is often used to
refer to all the lipids.
A. Triglycerides
 The triglycerides accounts for approximately 95%
of the fat in foods and are the major storage form
of fat in the body. The basic structural unit of
triglycerides is one molecule of glycerol joined to
three fatty acid chains. A fatty acid is composed of
a chain of carbon atoms with hydrogen and a few
oxygen atoms attached. Normal range is 51-197
mg/dL.
 A fatty acid - is an organic acid-a chain of carbon atoms with
hydrogen attached- that has an acid group at one end and methyl
group (CH3 ) at the other end. The organic acid is acetic acid, the
compound that gives vinegar its sour taste. Acetic acid is the
simplest acid with a “chain” only two carbon atoms along. The
different taste, smell, and physical appearance of each fat result
from the variety of fatty acids and their physical arrangements in
the fat molecule. The length of the chain, which can be between 2
and 24 carbon atoms long, determines how the body transports
and absorbs fat. Short- chain fatty acids have 2 to 4 carbon atoms,
medium chain fatty acids contains 6-12 carbon atoms, and long-
chain fatty acids include more than 12 carbon atoms. Long chain
fatty acids are found in most food fats.
Saturation of fatty acids
 Depends on how many hydrogen atoms bond to the
four potential bonding sites of each carbon atom. If
all four sites have a hydrogen atom bond, it’s
saturated. Because all of the carbon atoms are
bonded to as many hydrogen atoms as they can
hold, no double bonds exist
Saturated fats
Are found in meat, poultry, full-fat dairy products,
and tropical oils, such as palm and coconut oils.
Most saturated fats:
 originate from animal sources

 remain solid at room temperature

 have high melting points

 are less likely to become rancid.


An unsaturated fatty acid
is a fatty acid that is not completely filled with all
the hydrogen atoms it can hold. This results in the
formation of double bonds between carbon atoms.
In general, unsaturated fats:
 originate from animal sources

 are soft or liquid at room temperature

 have lower melting points than saturated fats

 can become rancid when exposed to extended

periods of light and oxygen


B. Phospholipids.
 Phospholipids are a group of compound fats that
are similar to glycerides. They contain a glycerol
molecule but only two fatty acid chains. Instead of
the third fatty acid, phospholipids have a
phosphate group and another nitrogen-containing
compound.
 The best known phospholipid is lecithin.
Lecithin
 Is a phospholipds that acts as an emulsifier in the
body and can be used as additive to food products
to stabilize consistency; found in plants and
animals. the best food sources are eggs, peanuts,
liver, soybeans, and wheat germ.They also serve as
an integral part of cell membranes and help to
transport nutrients, metabolites and fat-soluble
substances across cell membranes.
C. Sterols
 Sterols are complex molecules in which carbon atoms
form four cyclic structures attached to various side
chains. Sterol do not contain glycerol or fatty acid
molecule. The most common sterol is cholesterol.
 Cholesterol is a fatlike substance that is
manufactured daily by the body. The liver produces
cholesterol and filters out excess cholesterol to
eliminate it from the body. Sterols are derived from
both plants and animals, but only those from animals
contain cholesterol.
The important functions of cholesterol:

 It is vital component of bile salts that help in


digestion.
 It is an essential part of all the cell membranes and
also found in brain and nerve tissue and in the blood.
 It is necessary for the production of several
hormones, including cortisone, adrenalin, estrogen
and testosterone.

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