Lipids presentation

1. LIPIDS
Lipids are a diverse family of molecules that includes
fats & oils, phospholipids, waxes, and steroids.

3. Fats and Oils
Oils are a liquid fat. A fat is a large lipid made from two
kinds of smaller molecules: glycerol and fatty acids.

4. Fats and Oils
Oils are a liquid fat. A fat is a large lipid made from two
kinds of smaller molecules: glycerol and fatty acids.

6. TriglycerideS
Triglycerides comprise about 95 percent of the lipids
in 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

8. SATURATED FATS

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.

10. 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.

11. 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.

12. 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.

14. Unsaturated Fats

15. 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 to
disperse, a property that supports cardiovascular health, and also allows
them to be used for complex functions in cellular membranes.

16. 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 to
disperse, 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.

17. 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 to
disperse, 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.

19. The difference in the structure between saturated and
unsaturated 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).

20. Saturated FatsMonounsaturated Fats Polyunsaturated FatsLinoleic Acid Linolenic Acid
(Omega-6) (Omega-3)
Beef Olive oil Soybean Soybean Flaxseed
Pork Canola oil Soybean Safflower Soybean
Lamb Almond oil Cottonseed Sunflower Rapeseed
(canola)
Poultry Corn Corn Pumpkin
Coconut oil Sesame Wheat germ Walnut
Milk
Butter
Cheese
Yogurt

22. PHOSPHOLIPIDS
Phospholipids have a structure like a triglyceride, but contain a phosphate group in
place 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.

23. STEROIDS
Cholesterol, the best known of the steroids, is the
precursor of the bile acids and the sex hormones.

25. FAKE LIPIDS...
Olestra

26. FAKE LIPIDS...
Olestra
Olestra is a non-digestible plastic, made by adding eight fatty acid molecules to the sugar molecule
sucrose.
The fatty acids block access to the sugar, so enzymes can't break it down. It has properties similar to
those of a naturally occurring fat. But, unlike the natural products, this synthetic substitute provides no
calories or saturated fat because it is undigestible: It passes through the digestive tract but is not
absorbed into the body.
The result is a molecule that behaves like a fat, but cannot be digested by humans or their intestinal
bacteria.
Because Olestra is not digested, it behaves much like mineral oil. The laxative properties are widely
discussed, and appear on the label. Like other indigestible lipids, Olestra can dissolve fat soluble
vitamins and carotenoids, making them unavailable.

27. FAKE LIPIDS...
Olestra
Olestra is a non-digestible plastic, made by adding eight fatty acid molecules to the sugar molecule
sucrose.
The fatty acids block access to the sugar, so enzymes can't break it down. It has properties similar to
those of a naturally occurring fat. But, unlike the natural products, this synthetic substitute provides no
calories or saturated fat because it is undigestible: It passes through the digestive tract but is not
absorbed into the body.
The result is a molecule that behaves like a fat, but cannot be digested by humans or their intestinal
bacteria.
Because Olestra is not digested, it behaves much like mineral oil. The laxative properties are widely
discussed, and appear on the label. Like other indigestible lipids, Olestra can dissolve fat soluble
vitamins and carotenoids, making them unavailable.