Lipids Metabolism

Objectives
To determine the interrelationship
between the lipids intake and human
physiology
To analyze how different individual and
gender react to different amount of intake
To identify the optimal intake to prevent
exceeding and shortage of lipids in diet

Definition of Lipids
Substances in dairy foods
Known as fats and oils
Hydrophobic and soluble in ethanol like
alcohol, petroleum and chloroform
Classified into 2 general types

Fats and waxes (can be hydrolyzed with ester

linkages)
cholesterol and steroids (cannot be hydrolyzed)

 Saturated fat

Type of Lipids

Animal oil like meat, milk, butter

Vegetable oil like coconut and palm kernel oil

Polyunsaturated fat
Plan source like safflower, corn, cottonseed, sunflower
oil and soybean oil

Monounsaturated fat
Plant and animal product like olive oil, canola oil,
avocado and peanut oil

Chain length

Short chain : 4-6 C

Medium chain : 8, 10, 12 C
Long chain : more than 14 C

Naturally Saturated Fat

Note
14:0

Name
Myristic
acid

Formula

Source

CH3(CH2)12--- COOH

Coconut and palm

oil, most animal
and plant fat

16:0 Palmitic
acid

CH3(CH2)14--- COOH

Animal and plant

fat

18:8 Stearic
acid

CH3(CH2)16--- COOH

Animal fat, some

plant fats

20:0 Arachidic
acid

CH3(CH2)18--- COOH

Peanut oil

24:0 Lignoceric CH3(CH2)22--- COOH

acid

Most natural fat,

peanut oil in small
amount

Unsaturated Fats
Note

Nam
e

Formula

Source

16:1n6

Palmit
oleic
acid

CH3-(CH2)5-CH=CH-(CH2)7-COOH

Marine oil,
small amount
in animal and
plant fat

18:1n9

Oleic
acid

CH3-(CH2)7-CH=CH-(CH2)7-COOH

Plant and
animal fat

18:2n6

Linolei CH3-(CH2)4-CH=CH-CH2 CH=CH-(CH2)7c acid COOH

Corn,
safflower,
soybean,cotton
seed, peanut
oil

Unsaturated Fats
Note
20:4n6

Name

Formula

Arachidonic CH3-(CH2)3-CH2-(CH=CH)4-(CH2)3-COOH
acid

18:3n3 Linolenic
acid

CH3-(CH2-CH=CH)3--(CH2)7-COOH

Source
Animal fat
in small
amount

Linseed,
soybean,
other seed
oil

Lipids Functions

Excellent energy reserves

Structure of cell membranes
Organ padding
Body thermal insulation
Essential fatty acids (EFA)
Hormone synthesis
Fat soluble vitamin absorption

Essentialy
1. Monounsaturated fatty acid (MUFA)
2. Polyunsaturated fatty acid (PUFA):
-3 :fish, canola oil
-6 : Vegetable oil; Corn, safflower,
soybean, seed and nuts

Monounsaturated fatty acid (MUFA)

Oleic acid including olive, canola,
and nut oil.
Poly phenols healtfull effect.
Decreased LDL
Favorable on blood fat,
MUFA should 34% of total food fat.

Polyunsaturated fatty acid (PUFA)

- -3
Fish, canola oil
- linoleneic acid,
- eicosa pentanoic acid (EPA)
- docosahexanoic acid (DHA)
- decreased ability blood platelet to form a
clot.
- Increasing HDL cholesterol

Polyunsaturated fatty acid (PUFA)

- -6
Vegetable oil; Corn, safflower, soybean, seed
and nuts .
- linoleic acid
- Arachidonic acid
- Lowering LDL, in increasing HDL
excrete cholesterol from the body.

Function of Linoleic and linolenic

acids
Membrane structure; linoleic acid
Cholesterol transport; linolenic formed

cholesetrol ester for transport in blood.

Serum cholesterol; linoleic lowering serum
cholesterol level.
Blood cloting; linoleic and linolenic
prolonging blood cloting time.
Local hormon like effect; Linoleic precursor
of: prostaglandin, prostacyclin, tromboxan and
leukotriene.

Leukocytes
chemotaxis
Cell adhesion

Anti-agregation
of cells
Vasodilatation
Lowered blood
pressure

Contraction of
smoth muscle
Lowered blood
pressure
Regulated gastric
acid secretion
Regulation of body
temperature
Regulation of
pletelet
agregation
Control of
imflamation,
vascular

Proagregation
of cells
Vasocontrict
ion
Increased
blood
pressure

Lipid Metabolism

Lipid Metabolism

Lipid Metabolism

Lipid Metabolism
Digestion - Hydrolysis Reaction

Lipid Metabolism

Beta Oxidation

Beta Oxidation

Beta Oxidation

Beta Oxidation

Beta Oxidation

Beta Oxidation

Beta Oxidation

Lipids Disorder
Lipids deficiency (Shortage in
Lipids intake)
Lipids exceeding (Overtaking in
Lipids intake)

Lipids Deficiency
Fat should comprise of 3% of total
calories to prevent fatty acid deficiency
Fatty acid deficiency syndromes
Dry scaly skin, dermatitis (Linoleic acid
deficiency)
Hand tremors (Prostaglandin deficiency)
Inability to control blood pressure

Lipids Exceeding
Fat should comprise not more than 30%
of total calories to prevent lipids exceeding
To prevent overtaking, we should consume
fat breakdown (% total calories)
<8% from saturated fat
10% from polyunsaturated fat
10-15% from monounsaturated fat

Body Mass Index

Current best single gauge for body fat

BMI =(Weight in Kg)/((Height in cm )(Height
in cm)) X 10,000

BMI
Below 18.5
18.5 24.9
25.0 29.9
30.0 and Above

Weight Status
Underweight
Healthy Weight
Overweight
Obese

Health Problems
Energy Intake > Energy needed = Lipids overtaking
Develop medical problem
Cancer
Heart disease
Diabetes
Obesity
High blood pressure
High blood cholesterol

Cholesterol
Plant and animal food contain sterols but only

animal food contain cholesterol

Why? Cholesterol is made in the liver and plants do
no have a liver
Cholesterol is needed to make bile, sex hormones,
steroids and vitamin D.
It is the constituent of cell membrane structure
Dietary recommendation - <300 mg/d
Sources egg yolks, liver, shellfish, organ foods

Lipoproteins
Low Density Lipoproteins (LDL) is made by the liver and

is comprised of cholesterol that is delivered to the cells in

the body
High levels of LDL is strongly correlated with heart
disease
High Density Lipoproteins (HDL) - made by the liver and
picks up cholesterol from the cells fro recycling or excretion
High levels of HDL is inversely correlated with heart
disease
It is protective

Blood levels for Lipids

Total Cholesterol:
<200 mg/dl = desirable
200-239 mg/dl = borderline hyperlipidemia
>240 mg/dl = hyperlipidemia

LDL < 130 mg/dl is favorable

HDL > 35 mg/dl is favorable

Prevention of Lipid Disorder

Reduce fat
Cut down on high fat foods
E.g. butter, margarine, oil, mayonnaise

Consume small amounts of unsaturated

fats
Do not eliminate fat completely since it is
high in calories

Prevention of Lipid Disorder

Limit added sugar and alcohol
Added sugar and alcohol are empty calories

Watch portions of all food

fat free calorie-free

Drink at least 8 glasses of water everyday

Water is calorie-free, refreshing, and filling

Prevention of Lipid Disorder

Increase intake of vegetables, fruits, and
whole grains
Loaded with fiber
Contain high amounts of vitamins, minerals,
and phytonutrients

Include low-fat protein-rich food with

every meal
E.g. tofu, beans, eggs, and fish

Prevention of Lipid Disorder

Slow down when eating
Too fast eating will exceed calorie
needs before realizing we are full

CONCLUSION
Food lipids:
Source for energy
Essential nutrient supply
Food palatibility

 Body lipids:
Energy
Thermal insulation
Vital organ protection
Nerve impulse transmision
Tissue membrane structure
Cell metabolism
Essential precursor substances
Carrier of fat soluble vitamin

 Relative compound; cholesterol, lipoprotein

with vital special function.
Excess of fat and relative compound, health
problem:
Obesity
Dislipidemia, atherosclerosis and
cardiovascular disease.