This document provides an overview of lipids. It defines lipids as organic compounds that are esters of fatty acids or substances associated with them in nature. Lipids are insoluble in water but soluble in nonpolar solvents. They are important dietary constituents due to their high energy value and content of fat-soluble vitamins and essential fatty acids. Lipids are classified into simple lipids like triglycerides and waxes, and compound lipids including phospholipids and glycolipids. The document discusses the structures, properties and reactions of fatty acids and various lipid subgroups.
Lipids are a heterogeneous group of compounds that are insoluble in water but soluble in organic solvents. They include fats, oils, waxes, phospholipids, and sterols. Lipids can be classified as simple lipids like fats and oils which are triglycerides, or compound lipids which contain additional groups like phosphate or carbohydrates. Phospholipids are a major type of compound lipid and include lecithin, cephalin, and phosphatidylinositol which are important structural components of cell membranes. Lipids serve important functions as energy stores, insulating coatings on nerves, and building blocks of cell membranes.
Lipids.pptx assignmenent biochemistry year oneGetahunAlega
Lipids are a heterogeneous group of compounds that include fats, oils, steroids, waxes, and others. They are characterized by being relatively insoluble in water due to a lack of polarizing atoms, but soluble in nonpolar solvents. Lipids serve several important biological functions. They are a concentrated energy source, act as electrical insulators for nerves, are structural components of cell membranes, and are precursors for hormones and vitamins. Unsaturated fatty acids have lower melting points than saturated fatty acids of similar carbon chain lengths due to the kinks in their structure from double bonds, which prevent tight packing.
Lipids serve important functions like energy storage, structural components of cell membranes, and as precursors to hormones and signaling molecules. They are classified based on their chemical structure into simple lipids, compound lipids, and derived lipids. Common lipids include triglycerides, fatty acids, phospholipids, and cholesterol. Fatty acids can be saturated or unsaturated and vary in length. Essential fatty acids must be obtained through diet. Digestion of lipids involves emulsification by bile salts and hydrolysis by lingual, gastric, and pancreatic lipases in the stomach and small intestine.
This document provides an overview of lipids, including their classification and functions. It discusses the following key points:
1. Lipids are classified into simple lipids like fats and oils, complex lipids including phospholipids and glycolipids, and derived lipids from hydrolysis.
2. Fatty acids are the simplest lipids and are classified based on chain length, saturation level, and position of double bonds. Essential fatty acids like omega-3 and omega-6 must be obtained through diet.
3. Triacylglycerols are the most common lipids and serve as concentrated energy stores in animals, being stored as fat globules in adipose tissue.
This document provides an overview of lipids, including their classification and functions. It discusses the following key points:
1. Lipids are classified into simple lipids like fats and oils, complex lipids including phospholipids and glycolipids, and derived lipids from hydrolysis.
2. Fatty acids are the simplest lipids and are classified based on chain length, saturation level, and position of double bonds. Essential fatty acids like omega-3 and omega-6 must be obtained through diet.
3. Triacylglycerols are the most common lipids and serve as concentrated energy stores in animals, being stored as fat globules in adipose tissue.
1. Lipids include fats, oils, waxes, sterols and phospholipids and serve important functions like energy storage, structure of cell membranes, and hormone production.
2. Triglycerides are the main form of lipid storage and consist of a glycerol molecule bonded to three fatty acids.
3. Digestion of lipids requires bile salts to emulsify fat droplets and increases the action of pancreatic lipase which breaks down triglycerides into fatty acids and monoacylglycerols in the small intestine.
This document discusses the chemistry of lipids. It defines lipids as organic compounds formed from alcohol and fatty acids combined by ester linkage. Lipids are insoluble in water but soluble in organic solvents. The main types of lipids discussed are neutral fats and oils (triglycerides), which are the most abundant lipids and constitute esters of glycerol with various fatty acids. Fatty acids can be classified as saturated or unsaturated, depending on whether they contain double bonds or not. Unsaturated fatty acids include mono- and polyunsaturated fatty acids. Key points about triglyceride structure and composition are also summarized.
3. Lipids.pptx topic for bsn and allied health sciencesitxshanzee4892
Lipids topic for bsn and allied health sciencesLipids topic for bsn and allied health sciencesLipids topic for bsn and allied health sciencesLipids topic for bsn and allied health sciencesLipids topic for bsn and allied health sciences
Lipids are a heterogeneous group of compounds that are insoluble in water but soluble in organic solvents. They include fats, oils, waxes, phospholipids, and sterols. Lipids can be classified as simple lipids like fats and oils which are triglycerides, or compound lipids which contain additional groups like phosphate or carbohydrates. Phospholipids are a major type of compound lipid and include lecithin, cephalin, and phosphatidylinositol which are important structural components of cell membranes. Lipids serve important functions as energy stores, insulating coatings on nerves, and building blocks of cell membranes.
Lipids.pptx assignmenent biochemistry year oneGetahunAlega
Lipids are a heterogeneous group of compounds that include fats, oils, steroids, waxes, and others. They are characterized by being relatively insoluble in water due to a lack of polarizing atoms, but soluble in nonpolar solvents. Lipids serve several important biological functions. They are a concentrated energy source, act as electrical insulators for nerves, are structural components of cell membranes, and are precursors for hormones and vitamins. Unsaturated fatty acids have lower melting points than saturated fatty acids of similar carbon chain lengths due to the kinks in their structure from double bonds, which prevent tight packing.
Lipids serve important functions like energy storage, structural components of cell membranes, and as precursors to hormones and signaling molecules. They are classified based on their chemical structure into simple lipids, compound lipids, and derived lipids. Common lipids include triglycerides, fatty acids, phospholipids, and cholesterol. Fatty acids can be saturated or unsaturated and vary in length. Essential fatty acids must be obtained through diet. Digestion of lipids involves emulsification by bile salts and hydrolysis by lingual, gastric, and pancreatic lipases in the stomach and small intestine.
This document provides an overview of lipids, including their classification and functions. It discusses the following key points:
1. Lipids are classified into simple lipids like fats and oils, complex lipids including phospholipids and glycolipids, and derived lipids from hydrolysis.
2. Fatty acids are the simplest lipids and are classified based on chain length, saturation level, and position of double bonds. Essential fatty acids like omega-3 and omega-6 must be obtained through diet.
3. Triacylglycerols are the most common lipids and serve as concentrated energy stores in animals, being stored as fat globules in adipose tissue.
This document provides an overview of lipids, including their classification and functions. It discusses the following key points:
1. Lipids are classified into simple lipids like fats and oils, complex lipids including phospholipids and glycolipids, and derived lipids from hydrolysis.
2. Fatty acids are the simplest lipids and are classified based on chain length, saturation level, and position of double bonds. Essential fatty acids like omega-3 and omega-6 must be obtained through diet.
3. Triacylglycerols are the most common lipids and serve as concentrated energy stores in animals, being stored as fat globules in adipose tissue.
1. Lipids include fats, oils, waxes, sterols and phospholipids and serve important functions like energy storage, structure of cell membranes, and hormone production.
2. Triglycerides are the main form of lipid storage and consist of a glycerol molecule bonded to three fatty acids.
3. Digestion of lipids requires bile salts to emulsify fat droplets and increases the action of pancreatic lipase which breaks down triglycerides into fatty acids and monoacylglycerols in the small intestine.
This document discusses the chemistry of lipids. It defines lipids as organic compounds formed from alcohol and fatty acids combined by ester linkage. Lipids are insoluble in water but soluble in organic solvents. The main types of lipids discussed are neutral fats and oils (triglycerides), which are the most abundant lipids and constitute esters of glycerol with various fatty acids. Fatty acids can be classified as saturated or unsaturated, depending on whether they contain double bonds or not. Unsaturated fatty acids include mono- and polyunsaturated fatty acids. Key points about triglyceride structure and composition are also summarized.
3. Lipids.pptx topic for bsn and allied health sciencesitxshanzee4892
Lipids topic for bsn and allied health sciencesLipids topic for bsn and allied health sciencesLipids topic for bsn and allied health sciencesLipids topic for bsn and allied health sciencesLipids topic for bsn and allied health sciences
Lipids are a diverse group of compounds that are insoluble in water but soluble in organic solvents. They include fats, oils, waxes, sterols, and phospholipids. The document discusses the structure, function, and classification of various lipids. It describes simple lipids like triglycerides and waxes, as well as complex lipids including phospholipids. Phospholipids are important structural components of cell membranes and contain a phosphate group, alcohol, and fatty acids. Glycerophospholipids are the major class of phospholipids, with phosphatidylcholine, phosphatidylethanolamine, and others playing important roles in cells and tissues.
This document discusses lipids, which are organic compounds formed from alcohol and fatty acids combined by ester linkages. Lipids include fats, oils, waxes, and related compounds. They are insoluble in water but soluble in organic solvents. Triglycerides are the most abundant lipids, consisting of fatty acids esterified to a glycerol backbone. Triglycerides serve important functions like energy storage and insulation. Essential fatty acids must be obtained through diet as the human body cannot synthesize them and they are required for growth, metabolism, and physiological processes.
This document discusses lipids, their digestion, absorption, and utilization. It defines lipids and their classifications. Key points include: lipids are insoluble in water but soluble in nonpolar solvents. Dietary lipids are emulsified and hydrolyzed by pancreatic lipases in the small intestine. Bile salts and hormones like cholecystokinin and secretin regulate digestion. Lipids are absorbed via micelle transport across the intestinal epithelium and enter the lymphatic system. Cholesterol is an important precursor for bile acids, steroid hormones, vitamin D, and structural membranes.
This document discusses lipids, their digestion, absorption, and utilization. It defines lipids and their classifications. Key points include: lipids are insoluble in water but soluble in nonpolar solvents. Lipids include fats, oils, waxes, sterols like cholesterol, and phospholipids. Dietary lipids are emulsified and hydrolyzed by bile salts and pancreatic lipases in the small intestine. The products (free fatty acids and monoacylglycerols) are absorbed via micelles into intestinal cells. Hormones like CCK and secretin regulate pancreatic and gallbladder functions to aid in lipid digestion.
The document discusses lipids, their digestion, absorption, and utilization. It defines lipids and their classifications. It describes how lipids are digested in the stomach, emulsified and degraded by pancreatic enzymes in the small intestine, and absorbed via micelles. The roles of bile salts and hormones like CCK and secretin in lipid digestion are explained. Absorbed lipids are resynthesized into triglycerides and cholesterol esters in enterocytes before being packaged into chylomicrons and secreted into lymphatic system. The fates of triglycerides and free fatty acids in tissues are also summarized.
This document provides an outline and overview of lipid chemistry. It defines lipids and classifies them as simple, complex, or derived lipids. The main types discussed include fatty acids, triglycerides, phospholipids, sterols like cholesterol, and lipoproteins. Fatty acids are classified and their functions described. Essential fatty acids and their role in eicosanoid synthesis are explained. Common lipid reactions like saponification, hydrogenation, and peroxidation are defined. The document discusses the structure and functions of triglycerides, phospholipids and their subclasses in detail.
The document discusses lipids, which are a group of compounds including fats, oils, steroids, waxes, and related compounds. Lipids are insoluble in water but soluble in nonpolar solvents. They serve important functions like energy storage, structural components of cell membranes, and transport of fat-soluble vitamins. Lipids can be classified into simple lipids like fats and oils, and complex lipids including phospholipids and glycolipids. Fatty acids are the main building blocks of lipids and can be saturated or unsaturated. Unsaturated fatty acids contain one or more double bonds which causes a kink in the hydrocarbon chain. Some polyunsaturated fatty acids are essential for human health. Glycerol is another important
Fatty acids are obtained from the hydrolysis of fats.
Fatty acids that occur in natural fats usually contain an even number of carbon atoms (due to synthesis from 2-carbon units) and are straight chain derivatives.
The chain may be saturated (containing no double bonds) or unsaturated (containing one or more double bonds).
This document provides an outline and overview of lipid chemistry. It begins with definitions of lipids and their classification into simple, complex, and derived lipids. The main lipid subgroups are then discussed in more detail, including triglycerides, fatty acids, phospholipids, sterols, and lipoproteins. Essential fatty acids and their functions are defined. Finally, some common lipid reactions like saponification and hydrogenation are briefly introduced.
This document summarizes key information about lipids and fats:
1. Lipids are organic compounds that are greasy to touch and insoluble in water but soluble in organic solvents. They contain carbon, hydrogen, oxygen, nitrogen and phosphorus and are a concentrated source of energy.
2. Fats are composed of triglycerides, which are esters of glycerol and fatty acids. Fatty acids are the building blocks of several lipid classes. Unsaturated fatty acids contain one or more double bonds and are important for growth and health.
3. Lipids serve many functions in the body including as an energy source, insulating and protecting tissues, carrying fat-soluble vitamins, and
Lipids are organic compounds formed from alcohol and fatty acids combined by ester linkage. They include fats, oils, waxes and related compounds. Lipids are insoluble in water but soluble in organic solvents. They serve important biological functions like energy storage, supplying essential fatty acids, and as structural components of cell membranes. Lipids are classified based on their structure and include simple lipids like triglycerides, compound lipids, and derived lipids. Triglycerides are the most abundant lipids, consisting of a glycerol molecule esterified to three fatty acid molecules.
Lipids are organic compounds composed mainly of fatty acids and glycerols. They are insoluble in water but soluble in organic solvents due to nonpolar hydrocarbon portions. Lipids serve important functions like energy storage, cell membrane structure, insulation, and as precursors to hormones. They can be classified as simple lipids like triglycerides or complex lipids containing additional groups like phospholipids and sphingolipids. Common reactions include esterification, hydrolysis, hydrogenation and oxidation. Lipids are essential for various biological processes.
This document defines lipids and classifies them. It discusses their functions like energy storage, structural roles, and as precursors to hormones. Lipids are classified as simple, compound, or derived. Key lipids discussed include triglycerides, fatty acids, phospholipids, and prostaglandins. The document also covers lipid digestion and absorption.
Lipid chemistry presentation ppt is givennaflanachu6
Lipids are organic compounds that are insoluble in water but soluble in organic solvents. They include fats, oils, waxes, phospholipids, and steroids. Lipids serve important functions in the body such as energy storage, cell membrane structure, fat-soluble vitamin transport, hormone production, and insulation. Fatty acids are derived lipids that can be saturated or unsaturated, even or odd chained, and short, medium, or long chained. Essential fatty acids must be obtained through diet.
1. LIPIDS.
2. PROPERTIES OF LIPIDS.
3. FATTY ACIDS.
4. USES AND CLASSIFICATION OF FATTY ACIDS.
5. STRUCTURE AND CLASSIFICATION OF LIPIDS.
PHOSPHOLIPIDS: A class of lipid that is a key component of all cell membranes, as they can form lipid biomarkers. Composition: It is composed of phospholipids. i. Glycerol: one molecule ii. Fatty acids: Two molecules. iii. Phosphoric acid: one molecule. When a nitrogen-containing phospholipid group is attached to the end of the phospholipid, it is called phosphatidylcholine. Phospholipids consist of two parts i) Chapter: The head is polar in nature, soluble in water (hydrophilic). n) Tails: Nature has a non-polar tail, insoluble in water (hydrophobic).
Washes: Wax lipids are derived. Wax is a fatty acid ester and chronic alcohol: The wax is composed of i) a long-chain fatty acid ... one molecules ii) long-chain alcohol with one hydroxyl group (-OH), i.e. Cylinder wax is hydrophobic in nature. They have a high melting point, solid at room temperature. it gives stability and declines. On the surfaces of parts of plants, e.g. The leaves and fruits produce a waterproof layer, reducing the rate of perspiration. Wax is also a layer of wax that covers the bodies of animals, e.g., slime, insects, etc.
STEROIDS: Steroids fall under the lipid categories: Steroids are derived from lipid composition: proper arrangement of 3 cyclohexyl rings and 1 cyclopentane ring, a total of 17 carbon atoms in four carbon rings. Steroids do not contain alcohol and fatty acids.
Steroids Examples of steroids: i) Cholesterol: an important factor in animal cells. The precursor of all hormonal molecules such as aldosterone, sex hormone, and vitamin D ii) Aldosterone helps regulate Na+ions in the blood iii) Sex hormones e.g. testosterone, progesterone, and estrogens help to preserve the characteristics of males and females.
TERPENOIDES: It contains a very different class of organic compounds. Terpenoids are lipid derivatives, soluble in fat and soluble in water. Don't use molecule acids like fats. Composite units which they call isoprenoid or isoprenes. Isoprene unit: Hydrocarbon containing five carbon atoms with a branched-chain structure. Isoprene units bind to each other through the condensation process resulting in different types of compounds, e.g. Carotenoids, terpenes, and rubbers, etc.
CAROTENOIDS: Carotenoids are yellow, orange, red, or brown in plants. There are two kinds: i) Carotene: ii) Xanthophylla, i) Carotene: Orange is the genus of carotene, with red color, beta carotene. carrot & rice. Breakdown of beta-carotene leaves two molecules of vitamin A in the human body. n) Xanthophyllus: the auxiliary yellow color found in plants.
6 STORAGE LIPIDS.
7. USES OF LIPIDS.
# ALL ABOUT LIPIDS BY AUTHENTIC BOOKS.
This document provides an overview of lipid chemistry. It begins by defining lipids as water-insoluble organic molecules that can be extracted by non-polar solvents. Lipids make up 18-25% of body mass and include fats, oils, steroids, waxes, and related compounds. The document then discusses the biomedical importance of lipids as an energy source, for protection, insulation, in lipoproteins, bile salts, prostaglandins, hormones, and vitamins. It provides classifications of lipids including simple lipids like triglycerides, complex lipids, derived lipids, and others. The document concludes with discussions of fatty acid chemistry including saturated and unsaturated fatty acids, essential fatty acids, and lipid degradation
This document summarizes the metabolism and classification of dietary lipids. It defines lipids as compounds insoluble in water but soluble in organic solvents. Lipids serve important functions like energy storage, structural components of cell membranes, and carriers of fat-soluble vitamins. The document classifies lipids into simple, compound, and derived lipids. It describes the structure and functions of fatty acids, triglycerides, phospholipids, and prostaglandins. The digestion and absorption of lipids in the gastrointestinal tract is summarized, involving emulsification by bile salts and hydrolysis by lingual, gastric, and pancreatic lipases.
The document discusses lipids, which are a diverse group of organic compounds that include fats, waxes, sterols, and phospholipids. Lipids serve important biological functions such as energy storage, structural components of cell membranes, and hormones. They are classified into simple lipids, compound/complex lipids, derived lipids, and miscellaneous lipids based on their chemical structure and composition. Key lipids discussed include fatty acids, triglycerides, phospholipids, sterols like cholesterol, and lipoproteins. The document also describes the process of beta-oxidation, where fatty acids undergo stepwise degradation within mitochondria to generate acetyl-CoA molecules for energy production.
The simplified electron and muon model, Oscillating Spacetime: The Foundation...RitikBhardwaj56
Discover the Simplified Electron and Muon Model: A New Wave-Based Approach to Understanding Particles delves into a groundbreaking theory that presents electrons and muons as rotating soliton waves within oscillating spacetime. Geared towards students, researchers, and science buffs, this book breaks down complex ideas into simple explanations. It covers topics such as electron waves, temporal dynamics, and the implications of this model on particle physics. With clear illustrations and easy-to-follow explanations, readers will gain a new outlook on the universe's fundamental nature.
Lipids are a diverse group of compounds that are insoluble in water but soluble in organic solvents. They include fats, oils, waxes, sterols, and phospholipids. The document discusses the structure, function, and classification of various lipids. It describes simple lipids like triglycerides and waxes, as well as complex lipids including phospholipids. Phospholipids are important structural components of cell membranes and contain a phosphate group, alcohol, and fatty acids. Glycerophospholipids are the major class of phospholipids, with phosphatidylcholine, phosphatidylethanolamine, and others playing important roles in cells and tissues.
This document discusses lipids, which are organic compounds formed from alcohol and fatty acids combined by ester linkages. Lipids include fats, oils, waxes, and related compounds. They are insoluble in water but soluble in organic solvents. Triglycerides are the most abundant lipids, consisting of fatty acids esterified to a glycerol backbone. Triglycerides serve important functions like energy storage and insulation. Essential fatty acids must be obtained through diet as the human body cannot synthesize them and they are required for growth, metabolism, and physiological processes.
This document discusses lipids, their digestion, absorption, and utilization. It defines lipids and their classifications. Key points include: lipids are insoluble in water but soluble in nonpolar solvents. Dietary lipids are emulsified and hydrolyzed by pancreatic lipases in the small intestine. Bile salts and hormones like cholecystokinin and secretin regulate digestion. Lipids are absorbed via micelle transport across the intestinal epithelium and enter the lymphatic system. Cholesterol is an important precursor for bile acids, steroid hormones, vitamin D, and structural membranes.
This document discusses lipids, their digestion, absorption, and utilization. It defines lipids and their classifications. Key points include: lipids are insoluble in water but soluble in nonpolar solvents. Lipids include fats, oils, waxes, sterols like cholesterol, and phospholipids. Dietary lipids are emulsified and hydrolyzed by bile salts and pancreatic lipases in the small intestine. The products (free fatty acids and monoacylglycerols) are absorbed via micelles into intestinal cells. Hormones like CCK and secretin regulate pancreatic and gallbladder functions to aid in lipid digestion.
The document discusses lipids, their digestion, absorption, and utilization. It defines lipids and their classifications. It describes how lipids are digested in the stomach, emulsified and degraded by pancreatic enzymes in the small intestine, and absorbed via micelles. The roles of bile salts and hormones like CCK and secretin in lipid digestion are explained. Absorbed lipids are resynthesized into triglycerides and cholesterol esters in enterocytes before being packaged into chylomicrons and secreted into lymphatic system. The fates of triglycerides and free fatty acids in tissues are also summarized.
This document provides an outline and overview of lipid chemistry. It defines lipids and classifies them as simple, complex, or derived lipids. The main types discussed include fatty acids, triglycerides, phospholipids, sterols like cholesterol, and lipoproteins. Fatty acids are classified and their functions described. Essential fatty acids and their role in eicosanoid synthesis are explained. Common lipid reactions like saponification, hydrogenation, and peroxidation are defined. The document discusses the structure and functions of triglycerides, phospholipids and their subclasses in detail.
The document discusses lipids, which are a group of compounds including fats, oils, steroids, waxes, and related compounds. Lipids are insoluble in water but soluble in nonpolar solvents. They serve important functions like energy storage, structural components of cell membranes, and transport of fat-soluble vitamins. Lipids can be classified into simple lipids like fats and oils, and complex lipids including phospholipids and glycolipids. Fatty acids are the main building blocks of lipids and can be saturated or unsaturated. Unsaturated fatty acids contain one or more double bonds which causes a kink in the hydrocarbon chain. Some polyunsaturated fatty acids are essential for human health. Glycerol is another important
Fatty acids are obtained from the hydrolysis of fats.
Fatty acids that occur in natural fats usually contain an even number of carbon atoms (due to synthesis from 2-carbon units) and are straight chain derivatives.
The chain may be saturated (containing no double bonds) or unsaturated (containing one or more double bonds).
This document provides an outline and overview of lipid chemistry. It begins with definitions of lipids and their classification into simple, complex, and derived lipids. The main lipid subgroups are then discussed in more detail, including triglycerides, fatty acids, phospholipids, sterols, and lipoproteins. Essential fatty acids and their functions are defined. Finally, some common lipid reactions like saponification and hydrogenation are briefly introduced.
This document summarizes key information about lipids and fats:
1. Lipids are organic compounds that are greasy to touch and insoluble in water but soluble in organic solvents. They contain carbon, hydrogen, oxygen, nitrogen and phosphorus and are a concentrated source of energy.
2. Fats are composed of triglycerides, which are esters of glycerol and fatty acids. Fatty acids are the building blocks of several lipid classes. Unsaturated fatty acids contain one or more double bonds and are important for growth and health.
3. Lipids serve many functions in the body including as an energy source, insulating and protecting tissues, carrying fat-soluble vitamins, and
Lipids are organic compounds formed from alcohol and fatty acids combined by ester linkage. They include fats, oils, waxes and related compounds. Lipids are insoluble in water but soluble in organic solvents. They serve important biological functions like energy storage, supplying essential fatty acids, and as structural components of cell membranes. Lipids are classified based on their structure and include simple lipids like triglycerides, compound lipids, and derived lipids. Triglycerides are the most abundant lipids, consisting of a glycerol molecule esterified to three fatty acid molecules.
Lipids are organic compounds composed mainly of fatty acids and glycerols. They are insoluble in water but soluble in organic solvents due to nonpolar hydrocarbon portions. Lipids serve important functions like energy storage, cell membrane structure, insulation, and as precursors to hormones. They can be classified as simple lipids like triglycerides or complex lipids containing additional groups like phospholipids and sphingolipids. Common reactions include esterification, hydrolysis, hydrogenation and oxidation. Lipids are essential for various biological processes.
This document defines lipids and classifies them. It discusses their functions like energy storage, structural roles, and as precursors to hormones. Lipids are classified as simple, compound, or derived. Key lipids discussed include triglycerides, fatty acids, phospholipids, and prostaglandins. The document also covers lipid digestion and absorption.
Lipid chemistry presentation ppt is givennaflanachu6
Lipids are organic compounds that are insoluble in water but soluble in organic solvents. They include fats, oils, waxes, phospholipids, and steroids. Lipids serve important functions in the body such as energy storage, cell membrane structure, fat-soluble vitamin transport, hormone production, and insulation. Fatty acids are derived lipids that can be saturated or unsaturated, even or odd chained, and short, medium, or long chained. Essential fatty acids must be obtained through diet.
1. LIPIDS.
2. PROPERTIES OF LIPIDS.
3. FATTY ACIDS.
4. USES AND CLASSIFICATION OF FATTY ACIDS.
5. STRUCTURE AND CLASSIFICATION OF LIPIDS.
PHOSPHOLIPIDS: A class of lipid that is a key component of all cell membranes, as they can form lipid biomarkers. Composition: It is composed of phospholipids. i. Glycerol: one molecule ii. Fatty acids: Two molecules. iii. Phosphoric acid: one molecule. When a nitrogen-containing phospholipid group is attached to the end of the phospholipid, it is called phosphatidylcholine. Phospholipids consist of two parts i) Chapter: The head is polar in nature, soluble in water (hydrophilic). n) Tails: Nature has a non-polar tail, insoluble in water (hydrophobic).
Washes: Wax lipids are derived. Wax is a fatty acid ester and chronic alcohol: The wax is composed of i) a long-chain fatty acid ... one molecules ii) long-chain alcohol with one hydroxyl group (-OH), i.e. Cylinder wax is hydrophobic in nature. They have a high melting point, solid at room temperature. it gives stability and declines. On the surfaces of parts of plants, e.g. The leaves and fruits produce a waterproof layer, reducing the rate of perspiration. Wax is also a layer of wax that covers the bodies of animals, e.g., slime, insects, etc.
STEROIDS: Steroids fall under the lipid categories: Steroids are derived from lipid composition: proper arrangement of 3 cyclohexyl rings and 1 cyclopentane ring, a total of 17 carbon atoms in four carbon rings. Steroids do not contain alcohol and fatty acids.
Steroids Examples of steroids: i) Cholesterol: an important factor in animal cells. The precursor of all hormonal molecules such as aldosterone, sex hormone, and vitamin D ii) Aldosterone helps regulate Na+ions in the blood iii) Sex hormones e.g. testosterone, progesterone, and estrogens help to preserve the characteristics of males and females.
TERPENOIDES: It contains a very different class of organic compounds. Terpenoids are lipid derivatives, soluble in fat and soluble in water. Don't use molecule acids like fats. Composite units which they call isoprenoid or isoprenes. Isoprene unit: Hydrocarbon containing five carbon atoms with a branched-chain structure. Isoprene units bind to each other through the condensation process resulting in different types of compounds, e.g. Carotenoids, terpenes, and rubbers, etc.
CAROTENOIDS: Carotenoids are yellow, orange, red, or brown in plants. There are two kinds: i) Carotene: ii) Xanthophylla, i) Carotene: Orange is the genus of carotene, with red color, beta carotene. carrot & rice. Breakdown of beta-carotene leaves two molecules of vitamin A in the human body. n) Xanthophyllus: the auxiliary yellow color found in plants.
6 STORAGE LIPIDS.
7. USES OF LIPIDS.
# ALL ABOUT LIPIDS BY AUTHENTIC BOOKS.
This document provides an overview of lipid chemistry. It begins by defining lipids as water-insoluble organic molecules that can be extracted by non-polar solvents. Lipids make up 18-25% of body mass and include fats, oils, steroids, waxes, and related compounds. The document then discusses the biomedical importance of lipids as an energy source, for protection, insulation, in lipoproteins, bile salts, prostaglandins, hormones, and vitamins. It provides classifications of lipids including simple lipids like triglycerides, complex lipids, derived lipids, and others. The document concludes with discussions of fatty acid chemistry including saturated and unsaturated fatty acids, essential fatty acids, and lipid degradation
This document summarizes the metabolism and classification of dietary lipids. It defines lipids as compounds insoluble in water but soluble in organic solvents. Lipids serve important functions like energy storage, structural components of cell membranes, and carriers of fat-soluble vitamins. The document classifies lipids into simple, compound, and derived lipids. It describes the structure and functions of fatty acids, triglycerides, phospholipids, and prostaglandins. The digestion and absorption of lipids in the gastrointestinal tract is summarized, involving emulsification by bile salts and hydrolysis by lingual, gastric, and pancreatic lipases.
The document discusses lipids, which are a diverse group of organic compounds that include fats, waxes, sterols, and phospholipids. Lipids serve important biological functions such as energy storage, structural components of cell membranes, and hormones. They are classified into simple lipids, compound/complex lipids, derived lipids, and miscellaneous lipids based on their chemical structure and composition. Key lipids discussed include fatty acids, triglycerides, phospholipids, sterols like cholesterol, and lipoproteins. The document also describes the process of beta-oxidation, where fatty acids undergo stepwise degradation within mitochondria to generate acetyl-CoA molecules for energy production.
The simplified electron and muon model, Oscillating Spacetime: The Foundation...RitikBhardwaj56
Discover the Simplified Electron and Muon Model: A New Wave-Based Approach to Understanding Particles delves into a groundbreaking theory that presents electrons and muons as rotating soliton waves within oscillating spacetime. Geared towards students, researchers, and science buffs, this book breaks down complex ideas into simple explanations. It covers topics such as electron waves, temporal dynamics, and the implications of this model on particle physics. With clear illustrations and easy-to-follow explanations, readers will gain a new outlook on the universe's fundamental nature.
How to Manage Your Lost Opportunities in Odoo 17 CRMCeline George
Odoo 17 CRM allows us to track why we lose sales opportunities with "Lost Reasons." This helps analyze our sales process and identify areas for improvement. Here's how to configure lost reasons in Odoo 17 CRM
Physiology and chemistry of skin and pigmentation, hairs, scalp, lips and nail, Cleansing cream, Lotions, Face powders, Face packs, Lipsticks, Bath products, soaps and baby product,
Preparation and standardization of the following : Tonic, Bleaches, Dentifrices and Mouth washes & Tooth Pastes, Cosmetics for Nails.
Thinking of getting a dog? Be aware that breeds like Pit Bulls, Rottweilers, and German Shepherds can be loyal and dangerous. Proper training and socialization are crucial to preventing aggressive behaviors. Ensure safety by understanding their needs and always supervising interactions. Stay safe, and enjoy your furry friends!
Main Java[All of the Base Concepts}.docxadhitya5119
This is part 1 of my Java Learning Journey. This Contains Custom methods, classes, constructors, packages, multithreading , try- catch block, finally block and more.
हिंदी वर्णमाला पीपीटी, hindi alphabet PPT presentation, hindi varnamala PPT, Hindi Varnamala pdf, हिंदी स्वर, हिंदी व्यंजन, sikhiye hindi varnmala, dr. mulla adam ali, hindi language and literature, hindi alphabet with drawing, hindi alphabet pdf, hindi varnamala for childrens, hindi language, hindi varnamala practice for kids, https://www.drmullaadamali.com
A workshop hosted by the South African Journal of Science aimed at postgraduate students and early career researchers with little or no experience in writing and publishing journal articles.
1. PHAR-2107: Bio Organic Pharmacy
Lipids
Conducted by-
Dr. Kishor Mazumder
Associate professor, Department of Pharmacy, JUST
Like organic molecules, biological molecules are grouped
into families. There are four major families of biological
molecules, including proteins, nucleic acids,
carbohydrates, and lipids. Of these four families, the lipids
are the structurally most diverse. This is because unlike
members of the other three families, members of this
families do not share a common structural feature, but
rather share a common physical property; they are
hydrophobic.
4. 4
Introduction
Definition:
Lipids are organic compounds, which have the following
common properties:
1- They are esters of fatty acids or substances associated
with them in nature.
2- Most of them are insoluble in water but soluble in fat
solvents (nonpolar solvents) e.g.
benzene, chloroform, acetone and ether.
3-They are isolated from the other biological molecules by
extracting them with nonpolar solvents.
5. 5
Introduction
Biomedical Importance:
Lipids are important dietary constituents because of
Their high energy value (9 kcal /gm).
The fat-soluble vitamins and the essential fatty acids
contained in the fat of natural foods.
Lipids are found primarily in three compartments in the body:
plasma, adipose tissue and biological membranes.
6. Classification
Lipids are classified into three main groups:
I. Simple lipids: Esters of fatty acids with various alcohols
which have two subtypes.
a. Neutral fats: Esters of three fatty acids with glycerol.
b. Waxes: Esters of fatty acids with higher molecular weight
monohydric alcohols.
II. Compound lipids: In addition to esters of fatty acids with
alcohol, they contain other groups. They include:
6
7. Classification….
a. Phospholipids: Lipids containing phosphate in addition
to fatty acids and alcohol.
b. Glycolipids (glycosphingolipids): containing a fatty acid,
sphingosine, and carbohydrate.
Derived lipids: They are produced by hydrolysis of the first
two groups or they are present in association with them in
nature.
7
8. 8
Fatty Acids
Fatty acids contain a carboxylic acid group
• This should make them quite polar
However, they also contain a long hydrocarbon tail
• Which overall, makes them nonpolar.
nonpolar polar
9. 9
Fatty Acids
Fatty acids typically contain between 12 and 20 carbons
• The number is usually always even.
• The nonpolar tails interact with London forces.
nonpolar polar
12. 12
Fatty Acids
The common fatty acids found in biological systems are
shown in Table 8.1 of Raymond.
Text
Linolenic acid is one of the omega-3 fatty acids.
13. 13
Fatty Acids
Normally the double bonds are cis
• This lowers the melting points for fatty acids containing
double bonds.
No. of Double Bonds
Melting
Temperature
{°C}
14. 14
Fatty Acids
The cis double bonds produce kinks, which disrupt the
London forces by preventing the tails from packing close to
one another.
15. 15
Fatty Acids
As acids, the carboxylic acid group in fatty acids can react
with a base to produce a carboxylate ion
• By donating its proton (H+) to the base the fatty acid
becomes negatively charged.
• We will talk more about acids and bases in Unit 6
16. 16
Fatty Acids
The negative charge makes the polar head portion of the the
fatty acid even more more polar and hydrophilic.
17. 17
Fatty Acids
The salts of fatty acids are also called soaps, and are
considered amphipathic, meaning they have a part that is
very hydrophobic along with a part that is very hydrophilic.
• In Unit 3 we discussed how amphipathic molecules form
interesting structures when exposed to water.
18. 18
Biochemical Compounds &
Their Interactions with Water (Unit 3)
When placed in water,
amphipathic molecules,
form structures, such as
micelles, which attempt to
address the conflict.
19. 19
Fatty Acids
The salts of fatty acids are also called soaps, and are
considered amphipathic, meaning they have a part that is
very hydrophobic along with a part that is very hydrophilic.
• In Unit 3 we discussed how amphipathic molecules form
interesting structures when exposed to water.
20. Nomenclature of Fatty Acids
Carbon atoms are numbered from the carboxyl carbon
(carbon No. 1). The carbon atoms adjacent to the carboxyl
carbon are numbered as 2, 3…etc and are also known as α,
β…etc, carbons respectively.
The terminal methyl group is known as the ω(omega) carbon
which is used to indicate the site of a double bond. For
example: ω9 indicates a double bond on the ninth carbon
counting from the terminal methyl group.
Examples:
6 5 4 3 2 1
CH₃- CH₂- CH₂-CH₂-CH₂-COOH
ε δ γ β α
20
21. Nomenclature of Fatty Acids
The position of the double bonds is also shown by the
Greek letter(delta) e.g.9 indicates a double bond between
carbons 9 and 10 as in palmitoleic acid (counted from
the terminal carboxylic group).
21
22. Fatty Acid Classification
A- Classification of Fatty acids According to The
Presence of Double Bonds:
I- Saturated Fatty Acids (SFA):
They contain no double bonds and further classified
according to the length of the chain into: short chain (from
C2 to C6), medium chain (from C8 to C10), long chain (from
C12 to C22) and very long chain (≥ C24). All have the
following general formula:
CH₃- (CH₂)n- COOH (n = Total number of carbons – 2)
22
23. Fatty Acid Classification
23
for example:
The most important saturated fatty acids include:
•Palmitic and stearic acids which are widely distributed in animal fats.
•Palmitic acid is the commonest fatty acid in human tissues.
Sources:
Examples of foods containing a high proportion of saturated fat include animal fat
products such as cream, cheese, butter, other whole milk dairy products and fatty
meats. Certain vegetable products have high saturated fat content, such as coconut
oil and palm oil.
24. Fatty Acid Classification
Biomedical importance
Increased intake of saturated fatty acids may lead to increase
in plasma cholesterol levels and incidence of coronary heart
disease.
II- Unsaturated Fatty Acids (USFA):
They contain one or more double bonds. Most of the double
bonds present in USFA are of the cis type and they are liquid
at room temperature. USFA containing trans-double bonds
are solid at room temperature.
In case of polyunsaturated fatty acids (PUFA), each two
double bonds are separated by a methylene group (CH₂) as
follows:
24
25. Fatty Acid Classification
25
A- Trans Fatty acids:
Trans fatty acids are formed mainly during the hydrogenation of liquid vegetable oils
(during the manufacture of margarine).
Sources:
Very small amounts of trans-unsaturated fatty acids are found in butter but the main
source in the human diet is from partially hydrogenated vegetable oils (eg,
margarine).
They are present in many commercial baked foods as cakes and cookies, frozen pizza
and most fried foods.
Biomedical importance:
Trans fatty acids compete with essential fatty acids and may exacerbate essential fatty
acid deficiency. Moreover, they are structurally similar to saturated fatty acids
and have comparable effects in the promotion of hypercholesterolemia and
atherosclerosis.
26. Fatty Acid Classification
B- Cis Fatty acids:
They are classified according to the number of double bonds in
their chains into two main groups:
1- Monoenoic acids: contain one double bond.
2- Polyenoic acids: they have more than one double bond in
their structure, termed polyunsaturated fatty acids (PUFA). They
include two important families which are ω3 & ω6 PUFA. The
most important examples of unsaturated fatty acids include:
26
27. Fatty Acid Classification
27
Importance of PUFA
1- They are important for synthesis of phospholipids.
2- Formation of eicosanoids such as prostaglandins,
prostacyclins, thromboxanes, leukotrienes and lipoxins.
29. Fatty Acid Classification
B- Nutritional Classification of Fatty Acids:
a)- Essential Fatty Acids: They are not synthesized in our body,
so it is essential to take them in diet. They include α linolenic
and linoleic acids.
Arachidonic acid is synthesized in our bodies from linoleic but in its
absence, arachidonic acid might be considered as an essential fatty
acid.
Deficiency of essential fatty acids produces: Dermatitis in
infants, fatty liver, growth retardation as well as defective
sperms, brain and retina.
b)- Non Essential Fatty Acids: They include all other fatty acids
because they are formed in our body in good amounts mainly
from carbohydrates. It is not essential to take them in diet.
29
30. Physical Properties of Fatty Acid
Physical Properties of Fatty Acids
1. Solubility in water:
-Fatty acids containing up to six carbons are completely soluble in
water.
- Longer chain fatty acids are insoluble in water but soluble in fat
solvents.
2. Physical state at room temperature:
-The lower members of saturated fatty acids are liquid at room
temperature and volatile. - They have irritant odor and bad taste.
-Those higher than ten carbons are solids.
- Unsaturated long chain fatty acids are liquids due to the presence of
cis double bonds
30
31. Chemical Reaction of Fatty Acid
Chemical Reactions of Fatty Acids
I- Reactions due to carboxylic group:
1. Ester formation:
31
2. Salt formation :
3. Reduction:
32. Chemical Reaction of Fatty Acid
II- Reactions due to presence of double bonds ( USFA) :
1- Addition of hydrogen: Each double bond reacts with two hydrogen
atoms to give the corresponding saturated fatty acid as follows:
2- Addition of oxygen: The presence of double bond makes fatty acids
sensitive to oxidation. Double bonds react with oxygen to form the
corresponding peroxides as follows:
32
Peroxide has a bad taste. Further oxidation produces splitting of the fatty acid
chain and results in formation of lower chain aldehydes and acids. Therefore,
oxidation of USFA by hydrogen peroxide produces destruction of lipoproteins of
plasma and cell membranes (lipid peroxidation).
33. Eicosanoids
They are characterized by the following common properties:
1) They are synthesized from PUFA with 20 carbon atoms mainly
arachidonic acid.
2) They have 20 carbon atoms.
3) They are produced by most mammalian tissues.
4) They have physiological and pharmacological actions.
5) They are hormone- like molecules. They are autocrine and
paracrine regulators.
6) The subscript number in an eicosanoid name indicates the number
of double bonds in the molecule e.g. PGE1, PGE2 and PGE3 contain
one, two and three double bonds respectively.
33
34. Eicosanoids: Classification
They are classified into 2 main groups:
A- Cyclic compounds (prostanoids):
1- Prostaglandins (PG)
2- Prostacyclins (PGI)
3- Thromboxanes (TX)
B- Acyclic compounds:
1- Leukotrienes (LT)
2- Lipoxins (LX)
34
35. 1. Prostaglandins:
- They are derivatives of the C20 hypothetical compound termed
prostanoic acid.
- They were first discovered in the secretion of prostatic gland hence,
the name prostaglandins. However, they are discovered in most
human tissues both in males and females.
- All prostaglandins have a cylopentane ring in the middle of the
molecule (from C8-C12).
- There are many types of prostaglandins e.g.: PGA, PGB, PGE,
PGF, PGG & PGH. In human tissues the most important
members are:
1-PGE: They are ether soluble and contain a ketone group at C₉.
2-PGF: They are soluble in phosphate buffer and contain a
hydroxyl group at C₉.
35
A- Cyclic compounds
(prostanoids):
37. 2. Thromboxanes (TX):
They are characterized by the presence of an oxane ring
(containing 2 oxygen atoms) e.g. TXA₂. They are formed by
platelets.
3. Prostacyclins (PGI):
They contain an additional ring in their structure.
37
38. 4. Leukotrienes (LT):
They are acyclic compounds and characterized by presence of three
conjugated double bonds. They are secreted from leukocytes,
platelets and mast cells.
5. Lipoxins (LX):
They are also acyclic compounds containing four conjugated double
bonds but they contain more oxygen than LT. They are secreted
from arterial walls.
38
39. Simple Lipids
They are esters of fatty acids with alcohols. According to the types of
alcohols, there are two main sub-groups:
1. Neutral fats or triacylglycerol (TAG): They are esters of three
fatty acids with glycerol.
2. Waxes: They are esters of one fatty acid with long chain
monohydroxyalcohol higher than glycerol.
Examples of waxes:
a- True wax (bee’s wax): It is ester of palmitic acid (C16) with mericyl
alcohol (C30).
b- Cholesteryl esters.
c- Vitamin A (retinol) esters.
d- Vitamin D (calciferol) esters.
39
41. Triacylglycerol
Triacylglycerol (Triglyceride):
They contain glycerol alcohol, which is colorless, odorless and has a
sweet taste. It is liquid and soluble in water.
The fatty acids present in TAG are usually of different types (mixed
TAG).
41
43. Neutral Fats: Oils and Solid Fats
Neutral fats are classified into two sub-groups:
a) Oils: They are liquid at room temperature due to their high
content of USFA.
b) Solid fats: They are solid at room temperature due to their
high content of long chains SFA.
Physical Properties of Neutral Fats:
- Pure, freshly prepared TAGs are colorless, odorless and tasteless.
The yellow color of fats and oils is due to the presence of certain
pigments e.g. carotenoids.
- They are insoluble in water but soluble in fat solvents.
Chemical Properties of Neutral Fats:
A- Addition of hydrogen (reduction or hardening):
It is the addition of hydrogen through the double bonds to convert
USFA into SFA. So the liquid oils will be converted into solid fats or
margarine and hence the name (hardening).
43
44. Rancidity: Fats and Oils
It is the development of bad odor and taste (bad flavor) of fats and oils.
Rancidity is due to exposure of fats or oils to high temperature, oxygen,
moisture or humidity, light and metals (act as catalysts).
Types of Rancidity:
a) Hydrolytic rancidity:
It is due to the hydrolysis of TAG by lipase enzyme (which is also present
in bacteria) especially in presence of high temperature and moisture.
Lipase causes release of short chain fatty acids which are volatile and
have bad odor.
b) Oxidative rancidity:
Oils which are rich in USFA are more liable to develop this type of
rancidity. Oxidation of USFA produces peroxides, lower chain fatty acids,
fatty aldehydes and ketones. They have bad odor and bitter taste.
Protection against rancidity:
Addition of antioxidants e.g. vitamin E, phenols and quinones help to
protect the USFA against oxidation and decrease the rate of development
of rancidity.
44
45. II- Compound Lipids
They contain fatty acids, alcohols and other groups.
According to the type of the attached group they are
classified into:
1- Phospholipids: Containing phosphate radicals.
2- Glycolipids: Containing carbohydrate radicals.
1- Phospholipids
They are classified according to the alcohol present into two
main sub-groups:
A- Glycerophospholipids: Containing glycerol.
B- Sphingomyelin: Containing sphingosine (sphingol).
45
46. II- Compound Lipids
A- Glycerophospholipids(Glycerophosphatides):
They are phospholipids containing glycerol. They include phosphatidic
acid and its derivatives as follows:
1. Phosphatidic acid (Diacylglycerolphosphate):
On hydrolysis: It gives one glycerol, one saturated fatty
acid (usually at position 1), one unsaturated fatty acid
(usually at position 2), and phosphoric acid.
2. Lecithin (Phosphatidylcholine):
It is formed of phosphatidic acid and choline. It is usually present in the cell
membranes especially in the liver, lung and brain. It is also present in
blood plasma.
3. Cephalin (Phosphatidylethanolamine):
It is formed of phosphatidic acid and ethanolamine. It is present in the cell
membranes and blood plasma.
46
47. II- Compound Lipids
A- Glycerophospholipids(Glycerophosphatides)…….
4. Phosphatidylserine:
It is formed of phosphatidic acid and serine amino acid. It is present in cell
membranes.
5. Phosphatidylinositol (Lipositol):
It is formed of phosphatidic acid and inositol. It is present in cell membranes.
Phosphatidylinositol 4,5-bisphosphate (PIP₂) acts as secondary messenger
in the process of intracellular signal transduction (explained later on).
6. Phosphatidylglycerol:
It is formed of phosphatidic acid and glycerol.
7- Cardiolipins (Diphosphatidylglycerol):
They are formed of two molecules of
phosphatidic acid connected by a molecule
of glycerol. So, they contain 4 FAs, 3 glycerol
and 2 phosphates. They form an important
component of inner mitochondrial membrane.
47
48. II- Compound Lipids
8- Plasmalogens:
Plasmalogens are a type of ether phospholipid characterized by the
presence of an enol form of fatty alcohol in ether linkage at the position-1,
a fatty acid at the position-2 and an R group at the position-3. The R-group
is in the form of
ethanolamine or choline.
Plasmalogens are found
in numerous human
tissues e.g. nervous and
cardiovascular system.
Reduced levels of brain
tissue plasmalogens have
been associated with
Alzheimer Disease.
48
49. Hydrolysis of glycerophospholipids
They are hydrolyzed by a group of enzymes termed phospholipases
(PLA1, PLA2, PLC and PLD).
-Phospholipase D is not present in humans,
but present only in plants. Snake venom
toxins contain lecithinase enzyme with
PLA2 activity, when injected into blood,
it converts phospholipids present in
cell membranes of RBCs into
lysophospholipids.
Therefore, snake venom toxins produce hemolysis of RBCs, which causes
death if not treated by antitoxins.
49
50. B- Sphingomyelin:
Sphingomyelin:
This type is present in cell membranes specially of the lungs and brain
mainly in the myelin sheath. It contains sphingosine (sphingol) which is
an 18 carbon amino alcohol. Fatty acids are linked to sphingosine by
an amide bond to form ceramide, which is connected to
phoshocholine to form sphingomyelin.
50
51. Importance and Functions of Phospholipids:
1) Phospholipids are amphipathic molecules that contain non-polar
groups of fatty acid side chains and polar groups of glycerol,
phosphate, serine, ethanolamine, choline and inositol. They form
micelles in water.
2) They are good emulsifying factors, important for digestion and
absorption of dietary fats.
3) They are good hydrotropic substances; they prevent deposition of
cholesterol as cholesterol stones (biliary calculi).
4) They are important constituents of plasma lipoproteins.
5) They provide arachidonic acid for synthesis of eicosanoids.
6) They are essential for blood clotting, as they provide the platelet
activating factor (PAF), which is a plasmalogen that contains choline,
palmityl alcohol at position 1 and acetic acid at position 2.
51
52. Importance and Functions of Phospholipids:
7) Lung surfactant is formed mainly of dipalmitoyl-lecithin, the lack of
which is responsible for respiratory distress syndrome in premature
infants.
-Lecithin/Sphingomyelin ratio (L/S ratio) is a marker of fetal lung
maturity. The pulmonary secretions from the fetal lungs into amniotic
fluid maintains the level of lecithin and sphingomyelin equally until
32-33 weeks gestation, afterward the lecithin concentration begins to
increase significantly while sphingomyelin remains nearly the same.
-L/S ratio of 2 or more indicates fetal lung maturity and L/S ratio of less
than 1.5 is associated with a high risk of infant respiratory distress
syndrome.
-If preterm delivery is necessary and L/S ratio is low the mother may need
to receive steroids to increase the fetus surfactant production in the lungs.
52
53. Importance and Functions of Phospholipids:
8. Intracellular signal transduction:
Receptor interaction with specific ligand (molecule) at cell membrane
produces activation of G-proteins that produce activation of phospholipase
C. Phospholipase C converts phosphatidylinositol 4,5-bisphosphate (PIP2)
into inositol-trisphosphate (IP3) and diacylglycerol (DAG). IP3 and DAG
act as second messengers. IP3 increases release of intracellular Ca2+
from intracellular storage sites. DAG and Ca+2 are capable of activating
protein kinase C (PKC) which produces phosphorylation of certain
proteins. The phosphorylated proteins are responsible for producing the
specific cellular response. Many chemical transmitters (e.g. acetylcholine,
histamine and serotonin), hormones (e.g. vasopressin and α-1 receptors
for epinephrine and norepinephrine) and growth factors act through
activation of phospholipase C.
53
55. Importance and Functions of Phospholipids:
9) They are important constituents of lipid bilayer in cell membranes:
membrane lipids are amphipathic; having both hydrophilic region
and a hydrophobic region. Because of their structure, when
phospholipids are added to water, they form phospholipid bilayer, so
that the phosphate and other polar groups form heads and make
contact with water (outer layer) and the hydrophobic hydrocarbon
tails are restricted to water–free areas (inner layer).
Increased unsaturated fatty acids (USFA) content (at C2 of
phospholipids) will increase membrane fluidity because, the kinks of
the cis-double bonds prevent the packing of phospholipids closely
together, keeping them away from each other, and allow greater
mobility. Straight hydrocarbon
tails of saturated fatty acids
interact strongly with each other
decreasing membrane fluidity.
55
56. 2- Glycolipids
56
They are formed of ceramide (sphingosine alcohol and fatty acid) and a
carbohydrate radical. They include the following types:
A- Cerebrosides:
They contain either galactose (galactocerebrosides) or glucose
(glucocerebrosides). They are widely distributed in brain tissues and brain
centers. All are characterized by the presence of 24 carbon fatty acids e.g.
cerebronic acid (α-hydroxylignoceric acid), nervonic acid or lignoceric acid.
B- Sulpholipids (Sulphatides):
They are present in the liver, muscles and testis. They have the same
structure as cerebrosides but there is a sulphate group attached to the
hydroxyl group of C3 of galactose.
C- Gangliosides:
They are formed of ceramide connected to a complex carbohydrate radical
containing mixture of glucose, galactose, amino sugars and NANA. The
fatty acid usually contains 18 carbon atoms e.g. oleic acid or stearic acid
57. Importance of glycolipids:
They are found mainly in brain tissues, myelin sheath and cell membrane
of RBCs. They are components of cell membrane receptors for hormones
and external stimuli, also they provide recognition properties.
57
58. III- Derived Lipids
They are produced by hydrolysis of either simple or
conjugated lipids or they are associated with lipids in nature.
They include the following:
1. Fatty acids. 2. Alcohols.
3. Steroids. 4. Carotenoids.
5. Fat soluble vitamins: vitamins A, D, E & K.
3. STEROIDS
They are compounds containing steroid nucleus.
This nucleus is composed of four fused rings with
17 carbon atoms. It is named as cyclo-pentano-
perhydro-phenanthrene ring (CPPP).
58
59. STEROIDS
Classification of steroids
They include the following groups:
1- Sterols. 2- Bile acids. 3- Steroid hormones.
1. Sterols
Sterols mean solid alcohols. They include the following groups:
a- Zoo sterols: They are present in animals and humans e.g.
cholesterol.
b- Phytosterols: They are present in higher plants e.g. sitosterols.
They have no physiologic importance.
c- Mycosterols: They are present in lower plants (yeast and fungi)
e.g. ergosterol.
59
60. 60
60
60
Steroids: Cholesterol
Cholesterol is the steroid that used as the starting point for the synthesis of
other steroids.
Sources: Exogenous (Dietary): The richest sources are eggyolk, red
meat, liver, kidney, butter and brain. It is the most important animal
sterol.
Endogenous: Every cell can synthesize its own cholesterol (from acetyl Co
A). Plasma cholesterol is synthesized by the liver and intestine.
61. Steroids: Cholesterol
Forms: It is present either free (nonesterified) or esterified with fatty
acid to form cholesteryl-ester. Free cholesterol contains 27 carbon
atoms.
Distribution of cholesterol: It is widely distributed in all tissues but
higher concentrations are present in the nervous tissue, liver,
adrenals, gonads, skin and adipose tissue.
Plasma level of cholesterol: Normally it ranges from 120 to 200
mg/dL (30% as free cholesterol and 70% as cholesteryl-esters).
61
62. Steroids: Cholesterol
Importance and derivatives of cholesterol:
1- It is converted into bile acids and bile salts in the liver.
2- It is the precursor of all steroid hormones.
3- It can be oxidized in the liver into 7-dehydrocholesterol which can be
converted into vitamin D3 under the skin by ultraviolet rays.
4- It is an important constituent of cell membranes. Cholesterol moderates
fluidity of cell membranes:
- At warm temperatures, cholesterol makes the membrane less fluid by limiting
the movement of the fatty acid tails of phospholipids (it cannot move to the same
extent as FA).
-At low temperature cholesterol decreases the close packing of phospholipids,
increasing fluidity and decreasing gel formation.
Excretion of cholesterol:
- It is mainly excreted from the body in bile in the form of bile salts.
- Less amounts are excreted as cholesterol, cholesteryl-esters and
dihydrocholesterol.
- In the large intestine cholesterol is reduced by intestinal bacteria to give
coprostanol which is excreted mainly in stool.
62
63. Steroids: Bile Salts
Bile Salts
Bile salts, produced from cholesterol, are-
• Glycocholate, taurocholate, and other bile salts are released
from the gallbladder into the small intestine, where they aid
digestion by forming emulsions with dietary lipids.
63
64. STEROIDS: Hormones
64
Hormones, molecules that regulate the function of organs and
tissues, come in a variety of forms.
• Some, such as sex hormones and adrenocorticoid hormones, are
steroids.
65. Carotenoids
Carotenoids
-They are fat soluble pigments yellow to red in color.
-They are widely distributed in plants and responsible for many colors of
fruits and vegetables e.g. orange, apricot, apple, tomato and carrots. They
are also found in human and animal fats, milk, butter and egg yolk.
-They are precursors of vitamin A that have an important role in vision and
normal development.
-They are powerful antioxidants that can help in the prevention of certain
human diseases, such as atherosclerosis or cancer.
- They enhance immune response against infections.
65
66. 66
Lipoproteins
Lipoproteins are used to transport
the water insoluble lipids such as
triglycerides, phospholipids and
cholesterol, in the blood.
• Lipoproteins contain lipids and
proteins.
• They include:
• Chylomicrons transport primarily
triglycerides from the digestive track.
• LDLs (low density lipoproteins)
transport cholesterol, triglycerides and
phospholipids from the liver to other
tissues.
• HDLs (high density lipoproteins)
transport cholesterol and
phospholipids back to the liver.
67. 67
Lipoproteins
The HDL and LDL levels in the blood can be used to assess
ones risk for atherosclerosis.
• High levels of HDL is considered good
• This is why HDL is sometimes referred to as “good cholesterol”
• > 40 mg/dL is good.
• High levels of LDL is considered bad
• This is why LDL is sometimes referred to as “bad cholesterol”
• > 100 mg/dL is bad.