Lipids: Types, Structure, Omega-3 & 6 fatty acid importance of lipids in Nutrition.

1. <your university name>
Course Code:
Food Chemistry of Macronutrients
Topic: REGARDING LIPIDS
Submitted by:
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Submitted to:
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2. HEADLINES
• Lipids
• Types of Lipids
• List of Fatty Acid
• Importance of Omega-3
• Omega-6 fatty Acid
• Role and Importance in nutrition

3. LIPIDS
They are class of organic compounds that are fatty
acids or their derivatives and are insoluble in
water but are soluble in organic solvents .they
include many natural oils, waxes and steroids
.They are biomolecules that is soluble in non polar
solvents .

4. TYPES OF LIPIDS
#LIPIDS ARE CLASSIFIED MAINLY IN 3 TYPES
1. SIMPLE LIPIDS
(i) Fat/Oil (ii) Wax
2. COMPOUND LIPIDS
(i) Phospholipids (ii) Glycolipids (iii) Lipoprotein
3. DERIVED LIPIDS
Fatty acid + alcohol (Glycerol)

5. LIPIDS STRUCTURE

6. Hydrocarbon Chain

7. WHAT ARE FATTY ACIDS :-
1.In chemistry particularly in biochemistry a fatty acids
is a carboxylic acid with a long aliphatic chain which is
either saturated or unsaturated .most naturally occurring
fatty acids have an unbranched chain of an even
number of carbon atoms from 4 to 28 .fatty acids are
usually not found in organisms but instead they are
present as ESTERS ,TRIGLYCERIDES ,PHOSPHOLIPIDS and
CHOLESTERYL ESTERS .
2.In any of these forms fatty acids are both important
dietary sources of fuel for animals and they are
important structural components for cells .
3.Fatty acids are building blocks of the fat in our
bodies and in the food we eat .during digestion the
body breaks down fats into fatty acids ,which can be
absorbed into the blood .fatty acids molecules are
usually joined together in a group of three ,forming a
molecule of a triglyceride .

8. LISTOFFATTYACIDS
• A total of 10 fatty acids are identified and quantified
1.LAURIC ACIDS
2.MYRISTIC ACID
3.OLEIC ACID
4.PALMITIC ACID
5.LINOLEIC ACID
6.∝LINOLEIC ACID
7.ARACHIDIC ACID
8.GONDOIC ACID
9.BEHENIC ACID
10.STEARIC ACID

10. OMEGA 3 FATTY ACIDS
1.It is a essential class of fatty acids found in fish oils especially
from salmon and other cold water fish that acts to lower the
levels of CHOLESTROL and LDL (low density lipoproteins ).
2.EPA (eicosapentaenoic acid )and DHA(docosahexaenoic acid )
are the two principal omega-3 fatty acids . The body has a limited
ability to manufacture EPA and DHA by converting the essential
fatty acids ,alpha –linoleic acid (ALA) which is found in flaxseed oil and
walnut .
3.Omega 3 fatty acids is considered a Nutraceutical a food that
provides a great amount of benefits to ones human body .

12. OMEGA 6 FATTY ACID
1. Omega 6 fatty acids are a class of polyunsaturated fatty
acids that have in common a final C=C double bond in the n -
6 position that is sixth bond counting from a methyl end .
2. These are found in vegetables oils nuts and seed . When
eaten in moderation and in place of the saturated fats found in
meats and dairy products ,omega 6 fatty acids can be good
for your heart .
3. To much omega 6 fatty acids can raise your blood pressure
lead to blood cloth that can cause heart attack and stroke
and cause your body to retain water .

13. IMPORTANCE OF OMEGA 3 FATTY ACIDS
• Omega 3 fatty acids are crucial nutrients that are important in
preventing and managing heart disease and also help in
lowering blood pressure .
• These fatty acids fight depressions and anxiety and improve
eye health
• These fatty improve and reduce symptoms of ADHD
(ATTENTION DEFICIET HYPER DISORDER )
• IT also improve brain health during pregnancy and early life
• Can reduce symptoms of various metabolic disorders and they
mainly fight against inflammation .
• These fatty acids fight against the deadly and risky
autoimmune disease .

14. IMPORTANCEOF OMEGA 6 FATTY ACIDS
• Omega-6 fatty acids are also essential, so you need to obtain
them from your diet.
• These fats are primarily used for energy. The most common
omega-6 fat is linoleic acid, which can be converted into
longer omega-6 fats such as arachidonic acid (ARA)
• The recommended ratio of omega-6 to omega-3 fatty acids in
the diet is 4:1 or less. However, the Western diet has a ratio
between 10:1 and 50:1

15. ROLEAND IMPORTANCEIN NUTRITION
• They serve as a source of fuel and are an important
constituent of the structure of cells.
• Provide essential fatty acids and fat soluble vitamins (A, D, E
and K).
• Triacylglycerols control the body’s internal climate,
maintaining a constant temperature.

16. ROLEAND IMPORTANCEIN NUTRITION
• Fat-rich foods naturally have a high caloric density. Foods that
are high in fat contain more calories than foods high in protein
or carbohydrates.
• Fat also adds texture to food. Baked foods are supple and
moist. Frying foods locks in flavor and lessens cooking time.
• Insulating and Protecting

17. ROLEAND IMPORTANCEIN NUTRITION
• The dietary fats in the foods we eat break down in our
digestive systems and begin the transport of precious
micronutrients. By carrying fat-soluble nutrients through the
digestive process, intestinal absorption is improved.
• Phospholipids and Cholesterol (From animal source ) are
important in nutrition.

18. THANK YOU