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LIPIDSLipids are a diverse family of molecules that includes   fats & oils, phospholipids, waxes, and steroids.
Fats and OilsOils are a liquid fat. A fat is a large lipid made from two  kinds of smaller molecules: glycerol and fatty a...
Fats and OilsOils are a liquid fat. A fat is a large lipid made from two  kinds of smaller molecules: glycerol and fatty a...
TriglycerideSTriglycerides comprise about 95 percent of the lipidsin food and in our bodies. They are the storage form of ...
SATURATED FATS
SATURATED FATS The attribute "saturated" comes from the property of molecularstructure of a fatty acid where all carbon at...
SATURATED FATS  The attribute "saturated" comes from the property of molecular structure of a fatty acid where all carbon ...
SATURATED FATS  The attribute "saturated" comes from the property of molecular structure of a fatty acid where all carbon ...
SATURATED FATS  The attribute "saturated" comes from the property of molecular structure of a fatty acid where all carbon ...
Unsaturated Fats
Unsaturated Fats Unsaturated lipids are fats with one or more double bonds between the fatty acids. Instead of sticking to...
Unsaturated Fats Unsaturated lipids are fats with one or more double bonds between the fatty acids. Instead of sticking to...
Unsaturated Fats Unsaturated lipids are fats with one or more double bonds between the fatty acids. Instead of sticking to...
The difference in the structure between saturated andunsaturated fatty acids gives them different chemical properties. Sat...
Saturated FatsMonounsaturated Fats Polyunsaturated FatsLinoleic Acid   Linolenic Acid                                     ...
PHOSPHOLIPIDSPhospholipids have a structure like a triglyceride, but contain a phosphate group inplace of the third fatty ...
STEROIDSCholesterol, the best known of the steroids, is theprecursor of the bile acids and the sex hormones.
FAKE LIPIDS...   Olestra
FAKE LIPIDS...                                             OlestraOlestra is a non-digestible plastic, made by adding eigh...
FAKE LIPIDS...                                             OlestraOlestra is a non-digestible plastic, made by adding eigh...
Lipids slides
Lipids slides
Lipids slides
Lipids slides
Lipids slides
Lipids slides
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Lipids slides

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  • Transcript of "Lipids slides"

    1. 1. LIPIDSLipids are a diverse family of molecules that includes fats & oils, phospholipids, waxes, and steroids.
    2. 2. Fats and OilsOils are a liquid fat. A fat is a large lipid made from two kinds of smaller molecules: glycerol and fatty acids.
    3. 3. Fats and OilsOils are a liquid fat. A fat is a large lipid made from two kinds of smaller molecules: glycerol and fatty acids.
    4. 4. TriglycerideSTriglycerides comprise about 95 percent of the lipidsin food and in our bodies. They are the storage form of fat when we eat calories in excess of our energy needs. Burning up the stored fat allows us to live without food for periods of time
    5. 5. SATURATED FATS
    6. 6. SATURATED FATS The attribute "saturated" comes from the property of molecularstructure of a fatty acid where all carbon atoms have a single bond with each other.
    7. 7. SATURATED FATS The attribute "saturated" comes from the property of molecular structure of a fatty acid where all carbon atoms have a single bond with each other.Saturated means that the fatty acid contains the maximum number of hydrogens that it can hold to all its carbons. Thus, the fatty acid is "saturated" with hydrogens.
    8. 8. SATURATED FATS The attribute "saturated" comes from the property of molecular structure of a fatty acid where all carbon atoms have a single bond with each other.Saturated means that the fatty acid contains the maximum number of hydrogens that it can hold to all its carbons. Thus, the fatty acid is "saturated" with hydrogens. Saturated fats tend to be solids at room temperature because of the presence of intermolecular bonds called van der Waals forces.
    9. 9. SATURATED FATS The attribute "saturated" comes from the property of molecular structure of a fatty acid where all carbon atoms have a single bond with each other.Saturated means that the fatty acid contains the maximum number of hydrogens that it can hold to all its carbons. Thus, the fatty acid is "saturated" with hydrogens. Saturated fats tend to be solids at room temperature because of the presence of intermolecular bonds called van der Waals forces. If we consume saturated lipids in excess this can lead to cardiovascular diseases and is not good for the body. Saturated lipids are found in substances such as Butter, coconut oil, meat.
    10. 10. Unsaturated Fats
    11. 11. Unsaturated Fats Unsaturated lipids are fats with one or more double bonds between the fatty acids. Instead of sticking together like saturated fats, they tend todisperse, a property that supports cardiovascular health, and also allows them to be used for complex functions in cellular membranes.
    12. 12. Unsaturated Fats Unsaturated lipids are fats with one or more double bonds between the fatty acids. Instead of sticking together like saturated fats, they tend todisperse, a property that supports cardiovascular health, and also allows them to be used for complex functions in cellular membranes. Those with a single double bond are called monounsaturated (e.g. oleic acid in milk, olives and most nuts), while those with two or more double bonds are polyunsaturated.
    13. 13. Unsaturated Fats Unsaturated lipids are fats with one or more double bonds between the fatty acids. Instead of sticking together like saturated fats, they tend todisperse, a property that supports cardiovascular health, and also allows them to be used for complex functions in cellular membranes. Those with a single double bond are called monounsaturated (e.g. oleic acid in milk, olives and most nuts), while those with two or more double bonds are polyunsaturated. Unsaturated lipids are liquid at room temperature. These lipids are found in cooking oils or fish oil. Unsaturated lipids are found in foods such as avocado, soybeans oil, canola oil and olive oil.
    14. 14. The difference in the structure between saturated andunsaturated fatty acids gives them different chemical properties. Saturated fatty acids can align close together and are usually solid at room temperature (aka Fat). Because they are "bent",unsaturated fatty acids are less able to interact and are liquid at room temperature (oils).
    15. 15. Saturated FatsMonounsaturated Fats Polyunsaturated FatsLinoleic Acid Linolenic Acid (Omega-6) (Omega-3)Beef Olive oil Soybean Soybean FlaxseedPork Canola oil Soybean Safflower SoybeanLamb Almond oil Cottonseed Sunflower Rapeseed (canola)Poultry Corn Corn PumpkinCoconut oil Sesame Wheat germ WalnutMilkButterCheeseYogurt
    16. 16. PHOSPHOLIPIDSPhospholipids have a structure like a triglyceride, but contain a phosphate group inplace of the third fatty acid. The phosphate group is polar and therefore capable of interacting with water molecules. Phospholipids, of which the most common is lecithin, are important in the structure of all membranes.
    17. 17. STEROIDSCholesterol, the best known of the steroids, is theprecursor of the bile acids and the sex hormones.
    18. 18. FAKE LIPIDS... Olestra
    19. 19. FAKE LIPIDS... OlestraOlestra is a non-digestible plastic, made by adding eight fatty acid molecules to the sugar moleculesucrose.The fatty acids block access to the sugar, so enzymes cant break it down. It has properties similar tothose of a naturally occurring fat. But, unlike the natural products, this synthetic substitute provides nocalories or saturated fat because it is undigestible: It passes through the digestive tract but is notabsorbed into the body.The result is a molecule that behaves like a fat, but cannot be digested by humans or their intestinalbacteria.Because Olestra is not digested, it behaves much like mineral oil. The laxative properties are widelydiscussed, and appear on the label. Like other indigestible lipids, Olestra can dissolve fat solublevitamins and carotenoids, making them unavailable.
    20. 20. FAKE LIPIDS... OlestraOlestra is a non-digestible plastic, made by adding eight fatty acid molecules to the sugar moleculesucrose.The fatty acids block access to the sugar, so enzymes cant break it down. It has properties similar tothose of a naturally occurring fat. But, unlike the natural products, this synthetic substitute provides nocalories or saturated fat because it is undigestible: It passes through the digestive tract but is notabsorbed into the body.The result is a molecule that behaves like a fat, but cannot be digested by humans or their intestinalbacteria.Because Olestra is not digested, it behaves much like mineral oil. The laxative properties are widelydiscussed, and appear on the label. Like other indigestible lipids, Olestra can dissolve fat solublevitamins and carotenoids, making them unavailable.

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