LIPIDS

NATALIA MUNEVAR
KAROL CABEZAS CIFUENTES
 LIPIDS Lipids are a heterogeneous group of organic
substances that have in common being insoluble in
water and soluble in organic solvents molecules

They have three essential biological They consist of carbon,

functions: hydrogen, oxygen and
sometimes phosphorus,
nitrogen and sulfur
- Energy storage.

- Structural Function: part of cell

membranes, sheaths covering the nerves,
envelope internal organs.

- Have other functions by acting as

hormones, intracellular messengers,
vitamins, among others.
 SINCE IT QUALIFIES?
LIPIDS
Saponificables Unsaponifiable
s

Simples Resort terpenes

steroid

Triglycerides Phospholipi
Fatty acids ds
Cerides Glycoprotei
ns
 ABSORPTION ROUTE
Digestion:

Fatty acids
Glycerol
Cholesterol
Phospholipids The quimicron is
monoglycerides captured by the
microvilli

It is transported
by the lymphatic
Absorption occurs
system
through the cell to
the intestinal
mucosa, becoming It is carried in
triglycerides, which the blood
are covered together
with cholesterol and
phospholipids to Transported to
form a chylomicron the liver
proteins.
REQUIREMENT MINIMUMS FOR THE
HUMAN BEING

PREGNANT LACTATION
20 to 25 % of the fats of the
3 to 5 % (10-20mg) of the first
VCD milk for every 100 ml of
colostrums.
REQUIREMENT MINIMUMS FOR THE
HUMAN BEING

PRE-SCHOOL
AND
STUDENTS
6-12-year-old children
20 to 25% (9g/kg)

TEENAGERS
Of 12-21 years, from 25 to
35 % of the VCD
REQUIREMENT MINIMUMS FOR THE HUMAN
BEING

ADULT
33 % of total fat of the diet

55 years in forward
Between 20-30 % of the diet

ELDERLY
 LESS THAN DAILY REQUIREMENT

By not eating fat, the The tendency to accumulate The percentage of fat in the
body metabolism will fat in the body will be greater body should always be within
slow down to not than usual. acceptable limits to avoid
consume as much fat. suffering a decompensation

Vitamin deficiency

Altered metabolism
Lack of healthy fats

Alteration of body composition

Effects on energy
THAT HAPPENS IF ITEXCELS ITSELF
THE CONSUMPTION OF LIPIDS

OVERWEIGHT AND
OBESITY
 OVER DAILY
REQUIREMENT
Disorders of the metabolism lipid (cholesterol and
triglycerides)
The lack of blood irrigation knows like isquemia that can
produce critical illnesses, as the cerebral hearts attacks.

The excessive consumption of saturated fats also provokes the

increase of the triglycerides, another fat that one finds of normal form
in the body, but can propitiate also the arteriosclerosis.

Metabolic diseases

Diabetes mellitus: the diabetes is also very frequent, and provokes

disorders in very serious occasions, in different parts of the human
body, as the kidneys, the eyes or the peripheral nerves
 OVER DAILY
REQUIREMENT
Cardiovascular desease Respiratory desease

Arterial hypertension The overweight impedes the

Coronary disease functioning of the respiratory device
Thrombosis and provokes from respiratory chronic
insufficiency to other alterations as
the obstructive apnea of the dream

Articulate desease

The overweight damages

the joints that have to
support it, especially the
knees and the joints of the
vertebral column; the
treatment of some of these
injuries is in occasions
difficultly and with slightly
satisfactory results
 FOODS HIGH LIPID
vegetable(plant) Oils. In more than 99 % of his composition, they are
distributed fats, especially, between oily acids monounsaturated and
polyunsaturated.

Sauces. Elaborated with vegetable(plant) oils (mayonnaise, garlic-

and-olive-oil sauce). It turns out obvious that the sauces that contain
great quantity of oil are also an important source of fats (more than 85
%).

Dried fruits (pine kernels, nuts, hazelnuts) and seeds (pipes,

ssamo). In spite of his high content in calories and fats (about 60 %)
 FOODS HIGH LIPID
Butter. It contains 80 % of lipids, of which more than the half they are
saturated. Margarine. The majority has a percentage of fats similar
to the butter, though on having come from vegetable oils his content
in saturated fats is lower and they do not contribute cholesterol.

Sausages and meat derivatives (bacon, chistorra, salami,

sausage). The meat food and his derivatives are the first source of
calories, the first source of saturated fats and the third source of
cholesterol of the diet of the Spanish.

Cured Cheeses. The most cured cheeses contain less water in his
composition and, therefore, his nutrients are concentrated. 35 %-40 %
of his composition is
REFERENCES
Carlos Ulises. 2013. Digestion and absorption of lipids. Available in:
http://es.slideshare.net/carlosplataslimon/digestin-y-absorcin-de-lpidos
Melvin H, Williams.2002. Nutrition for health fitness and sport (bicolor).
Editorial Paidotribo.
Botanical. 2016. Deficit or excess consumption of lipids. Available in:
http://www.botanicalonline.com/deficid_o_exceso_de_consumo_de_grasa.htm
Carbajal Angeles. 2002. Lipids or fats, fatty acids. Available in:
http://pendientedemigracion.ucm.es/info/nutri1/carbajal/manual-06.htm
Plan take care more. 2005. Meet fat. Available in:
http://www.plancuidatemas.aesan.msssi.gob.es/conocelagrasa/riesgos.htm
Document Repository FAO (Fisheries Department). Sf. essential nutrients -
lipids. Available in: http://www.fao.org/docrep/field/003/ab492s/ab492s02.htm
ONE D. Lesson 7. 2010. Lipids. Available in:
http://datateca.unad.edu.co/contenidos/358006/contLinea/leccin_7_lpidos.htm
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