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Lipid Molecule
SOURCES OF LIPIDS
Oils
and Fats
SOURCES OF LIPIDS
Waxes,
PROPERTIES OF LIPIDS
Hydrophobic
Hydrolysis
Hydrogenation
Halogenation
Saponification
Oxidation
Rancidity
FUNCTIONS OF LIPIDS
Excellent
energy reserves
Structure of cell membranes
Organ padding
Body thermal insulation
Essential fatty acids (EFA)
Hormone synthesis
Fat soluble vitamin absorption
FUNCTIONS OF LIPIDS
Concentrated
kcal/g)
Provide means whereby fat-soluble
nutrients (e.g., sterols, vitamins) can
be absorbed by the body
Structural element of cell, subcellular
components
Components of hormones and
precursors for prostaglandin synthesis
CLASSIFICATION OF
LIPIDS
CLASSIFICATION OF LIPIDS
SIMPLE LIPIDS
Fatty Acids
Triglycerides
Waxes
COMPOUND LIPIDS
Phospholipids
DERIVED LIPIDS
Sterols
FATTY ACID = If
adjoining carbons are joined by double
bonds.
Omega 3
Omega 6
Omega 9
FATTY ACIDS
Omega-3: Alpha-Linolenic Acid
(ALA), Eicosapentaenoic Acid
(EPA), Docosahexaenoic Acid
(DHA)
Omega-6:
Linoleic Acid,
Arachidonic Acid
soybean oil,
walnuts, some leafy dark
green vegetables (ALA)
Fatty fish: salmon, tuna, and
mackerel, fish oils (EPA and
DHA)
nuts, common
vegetable oils: corn,
safflower, cottonseed,
sunflower seed, peanut
(linoleic acid)
Meat (arachidonic acid)
EICOSANOIDS
Omega-6s
Linoleic acid is converted to
arachidonic acid and
eicosanoids are formed.
Overall effect: constricting
blood vessels, promoting
inflammation and blood
clotting
EICOSANOIDS
Omega-3s
Alpha-linolenic acid is converted
to eicosapentanoic acid (EPA)
and docosahexanoic acid (DHA)
and eicosanoids are formed
Overall effect: dilating blood
vessels, discouraging blood
clotting, and reducing
inflammation
SIMPLE LIPIDS:TRIGLYCERIDES
STRUCTURE
Triglyceride - three fatty acids
attached to a glycerol backbone
Diglyceride two fatty acids
+glycerol
Monoglyceride one fatty acid
+glycerol
Fatty Acids
Triglyceride
TRIGLYCERIDES
FUNCTIONS
Major lipid in the body and diet
Stored fat provides about 60% of
the bodys resting energy needs
compactly!
Insulation and protection
Carrier of fat-soluble compounds
Sensory qualities flavor and
texture
COMPOUND LIPIDS:
PHOSPHOLIPIDS
Contain
acids
The phosphate group is hydrophilic
while the fatty acids groups are
lipophilic
Because of this structure, phospholipids
are ideal emulsifiers, and the perfect
structure for cell membranes
Functions
Cell Membranes
Phosholipids are the major component of
cell membranes
Fatty acids, choline, as well as other
substances are bound in the phospholipid
layer
Lipid Transport
In the stomach
In the intestine
In the bloodstream, and the lymphatic
system
Channel
Hydrophilic
Hydrophobic
Hydrophilic
Protein
Functions
Emulsifiers
Lecithins are used by the food
industry to:
Combine foods that wouldnt normally
mix
Increase dispersion and reduce fat
separation
Increase shelf-life, prolong flavor
release, and prevent such products as
gum from sticking to teeth
Phospholipids in Foods
A
CHOLESTEROL: Functions
Major
CHOLESTEROL: Synthesis
The
VITAMIN
A
(Retinol)
D
(Calciferol)
OCCURRENCE
Cod-liver oil, liver, kidney,
milk products, butter, yolk,
as provitamine A in carrots
E
Stabilization of the immune
(Tocopherole) system, anti-inflammatory,
cell replacement,
protection from radicals,
modulates cholesterol level
and hormone household,
important for blood
vessels, muscles and
reproduction organs
K
(Phyllochinon
e
FUNCTION
PROSTAGLANDIN
-any of various oxygenated
unsaturated cyclic fatty acids of
animals that are formed chiefly by the
action of cyclooxygenase on
arachidonic acid and perform a variety
of hormonelike actions (as in
controlling blood pressure or smooth
muscle contraction)
STRUCTURE OF
PROSTAGLANDIN
FUNCTIONS OF
PROSTAGLANDIN
There are a variety of physiological effects including:
1.
2.
FUNCTIONS OF
PROSTAGLANDIN
DIGESTION, ABSORPTION,
TRANSPORT
DIGESTION
Mouth:
ABSORPTION
Most
ABSORPTION
Oncetheselipoproteinsleavethecell,theybecome
CHYLOMICRONSandenterthelymphsystem
MCTs, short-chain fatty acids and glycerol
are absorbed directly into bloodstream.
They do not enter the lymph system.
Cholesterol and other sterols are poorly
absorbed. Overall, about 50% of dietary
cholesterol is absorbed.
Dietary fat increases cholesterol absorption
Fiber (especially soluble fiber) and
phytosterols decrease cholesterol absorption
TRANSPORTATION
Chylomicrons:
Largest & Least Dense of the lipoproteins
Transport diet derived lipids (triglycerides)
from the intestine, through the lymph, to
the blood and the rest of the body.
As chylomicrons pass through bloodstream,
body cells remove lipids from them.
Liver cells remove the remnants of the
chylomicrons from the blood and
reassembles them into new triglycerides.
TRANSPORTATION
Chylomicrons:
The liver is the most active site of
lipid synthesis; it uses fatty acids to
make cholesterol, other fatty acids,
triglycerides from carbohydrate,
protein and alcohol. The new lipids are
combined with a protein carrier and
are transported to other parts of the
body.
TRANSPORATION
VLDL: Very Low Density Lipoprotein
Made in the liver
Transports mainly triglyceride (about 50%),
some cholesterol, and phospholipid.
VLDL travel through the body and cells
remove triglyceride from them.
As they lose triglyceride, the proportion of
cholesterol increases and they become
more dense; they become a low-density
lipoprotein (LDL).
TRANSPORTATION
LDL: Low Density Lipoprotein
Composed primarily of cholesterol (about 50%)
They circulate throughout the body and release
triglyceride, cholesterol and phospholipid to body
cells.
Body cells collect the lipids and use them to make
cell membranes, hormones or store them for later
use.
Liver removes LDL from circulation
Often termed Bad Cholesterol because a high
level of this lipoproteinis linked to heart disease.
TRANSPORTATION
HDL: High Density Lipoprotein
Transports cholesterol from the cells
back to the liver for recycling or
disposal
Often termed Good Cholesterol
because a high level of HDL is linked to
a lower risk of heart disease.
TRANSPORTATION
NOTE:
LIPID METABOLISM
LIPID METABOLISM
The
LIPOGENESIS
MEDICAL IMPLICATIONS
HYPERLIPIDEMIA
Hyperlipidemia is a heterogeneous group of
disorders characterized by an excess of lipids in
the bloodstream. These lipids include
cholesterol, cholesterol esters, phospholipids,
and triglycerides. Lipids are transported in the
blood as large 'lipoproteins
Hyperlipidemia is a major, modifiable risk factor
for atherosclerosis and cardiovascular disease,
including coronary heart disease; this is true
both of disorders involving
hypercholesterolemia and hypertriglyceridemia.
LIPOPROTEINS
Lipoproteins are divided into five major
classes, based on density:
chylomicrons, very low-density
lipoproteins (VLDL), intermediatedensity lipoproteins (IDL), low-density
lipoproteins (LDL), and high-density
lipoproteins (HDL). Most triglyceride is
transported in chylomicrons or VLDL,
and most cholesterol is carried in LDL
and HDL
TYPES OF HYPERLIPIDEMIA
Primary hyperlipidemias are probably
genetically based, but the genetic defects
are known for only a minority of patients
Secondary hyperlipidemia may result
from diseases such as diabetes, thyroid
disease, renal disorders, liver disorders,
and Cushing's syndrome, as well as
obesity, alcohol consumption, estrogen
administration, and other drug-associated
changes in lipid metabolism
Causes of hyperlipdemia
Heart Disease
More
Atherosclerosis
A
free calorie-free
filling
with fiber
Contain high amounts of vitamins,
minerals, and phytonutrients