Any of a group of substances that in general are soluble in organic solvents, but are not  soluble in water. The term fats...
<ul><li>Source of energy (9 kcal/g) </li></ul><ul><li>Energy reserve: any excess energy from carbohydrate, protein and lip...
<ul><li>Supply Essential Fatty Acids (EFA) </li></ul><ul><ul><li>Linoleic acid and linolenic acid </li></ul></ul><ul><li>H...
<ul><li>Help carry fat soluble vitamins </li></ul><ul><li>Flavor and taste </li></ul><ul><li>The satiety value </li></ul><...
  1. Fatty acids 2. Neutral fats and oils 3. Waxes 4. Phospholipid 5. Sterols 6. Fat soluble vitamins Types of Lipids
<ul><li>The basic structural unit of lipid </li></ul><ul><li>Common in food fats and oils </li></ul><ul><li>Has 3 classes ...
<ul><li>Linoleic and arachidonic acid are essential fatty acids </li></ul><ul><li>It maintain the function and integrity o...
<ul><li>Are a class of lipids and are a major component of all cell membranes as they can form lipid bilayers </li></ul><u...
<ul><li>Is a waxy, fat-like substance that is made in the body by the liver </li></ul><ul><li>It forms part of every cell ...
 
<ul><li>Low-Density Lipoprotein (LDL) – a bad type of cholesterol that is most likely to clog blood vessels , increasing y...
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Chap4 lipid nutrition in health and disease

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Chap4 lipid nutrition in health and disease

  1. 2. Any of a group of substances that in general are soluble in organic solvents, but are not soluble in water. The term fats and lipids used interchangeably
  2. 3. <ul><li>Source of energy (9 kcal/g) </li></ul><ul><li>Energy reserve: any excess energy from carbohydrate, protein and lipids are stored in adipose tissues </li></ul><ul><li>Provide insulation to the body from cold </li></ul><ul><li>Mechanical insulation: protects vital organs </li></ul>
  3. 4. <ul><li>Supply Essential Fatty Acids (EFA) </li></ul><ul><ul><li>Linoleic acid and linolenic acid </li></ul></ul><ul><li>Helps in the formation of cell membranes </li></ul><ul><ul><li>Phospholipids </li></ul></ul>
  4. 5. <ul><li>Help carry fat soluble vitamins </li></ul><ul><li>Flavor and taste </li></ul><ul><li>The satiety value </li></ul><ul><ul><li>Fullness; fats are digested slower </li></ul></ul>
  5. 6.   1. Fatty acids 2. Neutral fats and oils 3. Waxes 4. Phospholipid 5. Sterols 6. Fat soluble vitamins Types of Lipids
  6. 7. <ul><li>The basic structural unit of lipid </li></ul><ul><li>Common in food fats and oils </li></ul><ul><li>Has 3 classes according to their degree of saturation </li></ul><ul><ul><li>Fully saturated </li></ul></ul><ul><ul><li>Monounsaturated </li></ul></ul><ul><ul><li>Polyunsaturated </li></ul></ul><ul><li>Also vary in chain according to the number of atoms </li></ul><ul><ul><li>Short chains fatty acids 2 to 4 carbon atoms </li></ul></ul><ul><ul><li>Medium chains have 6 to 10 carbon atoms </li></ul></ul><ul><ul><li>Long chains have 12 to 26 carbon atoms </li></ul></ul>
  7. 8. <ul><li>Linoleic and arachidonic acid are essential fatty acids </li></ul><ul><li>It maintain the function and integrity of cell membranes </li></ul><ul><li>Are used to esterify cholesterol in plasma </li></ul><ul><li>Required for metabolism of cholesterol and lipids </li></ul><ul><li>Linoleic acid derivatives have been shown to be precursors for a group hormone like compounds called prostaglandins </li></ul><ul><li>Linoleic acid deficiency: signs and symptoms of scaly skin, sparse hair growth, poor wound healing and thrombocytopenia (decrease in blood platelets) </li></ul>
  8. 9. <ul><li>Are a class of lipids and are a major component of all cell membranes as they can form lipid bilayers </li></ul><ul><li>Divided into 3 groups </li></ul><ul><ul><li>Phospatides – form part of the cell walls and mitochondria </li></ul></ul><ul><ul><ul><li>Lecithin –egg yolks and meat, used as emulsifying agent in mayonnaise and salad dressings </li></ul></ul></ul><ul><ul><ul><li>Cephalin – egg yolks and in brain, present in thromboplastin which is needed in the blood clotting process </li></ul></ul></ul><ul><ul><li>Sphingomyelins – a component of a fatlike sheath substance, tghe insulation around nerve fibers </li></ul></ul><ul><ul><li>Plasmalogens – related to the specialized function in platelets in blood coagulation </li></ul></ul>
  9. 10. <ul><li>Is a waxy, fat-like substance that is made in the body by the liver </li></ul><ul><li>It forms part of every cell in the body and serves many vital functions: </li></ul><ul><ul><li>Maintain healthy cell walls </li></ul></ul><ul><ul><li>Makes hormones (the body’s chemical messengers) </li></ul></ul><ul><ul><li>Make vitamin D </li></ul></ul><ul><ul><li>Make bile acids, which aid in fat digestion </li></ul></ul><ul><li>Excess cholesterol circulates in blood stream can clog blood vessels and increase the risk for heart disease and stroke </li></ul>
  10. 12. <ul><li>Low-Density Lipoprotein (LDL) – a bad type of cholesterol that is most likely to clog blood vessels , increasing your risk for heart disease </li></ul><ul><li>High-Density Lipoprotein (HDL) – good type of cholesterol, helps clear the LDL cholesterol out of the blood and reduces the risk of heart disease </li></ul>

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