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2. REJIMOL N.P
NATURAL SCIENCE

3. SOURCE OF LIPIDS
FAST FOODS SNACKS
BISCUITS

4. LIPIDS
•Lipids are a broad group of naturally
occurring molecules which includes
fats, waxes, sterols, fatsoluble
vitamins, monoglycerides ,
diglycerides, phospholipids and others.
•The terms lipid was first used by the
German biochemist Bloor in 1943.

5. It is second group of organic compounds
that serve as food for the body.
It is in soluble in water.
It is soluble in non polar organic solvents
such as ether, acetone, benzene, chloroform.
It contains C, H, O sometimes N or k.

6. The main source of lipids are oil, ghee and butter
Oil

7. LIPIDS
LOCATION IN THE BODY
Membrane
Blood and liver (bount to transport protein)
Adipocytes (adipose tissue)
Lipids and protein (Lipoprotein) are
important constituents of cells and
mitochondrial membranes.
Lipoprotein serve as means of
transport of Lipids in blood.
Lipids are stored in adipose tissue

10. SIMPLE LIPIDS
Simple lipids are defined as those which
yield only one or more fatty acids and an
alcohol on hydrolysis
Example:
Fats and oils, also known as
triglycerides
Waxes

11. COMPOUND LIPIDS
Compound lipids are those lipids
which contain in addition to fatty acids and
glycerol , some other organic compounds such
as phosphoric acid , nitrogenous base , sugars
and proteins
Examples:
Phospholipids
Glycolipids
Lipoprotein

12. DERIVED LIPIDS
Lipids that are products of hydrolysis of
simple and compound lipids
Saturated and Unsturated fatty acids
Mono and Di glycerides
Alcohols (sterols and cholesterol)
Micellaneous (Carotenoids, Vitamin D, E,
K)

13. FATTY ACIDS
Basic units of fat composed chains of
carbon atom with an aid group at one
end and hydrogen atoms attached all
among their length.
Present as either esterified or un
esterified from in fats and oils
structure

14. Fatty acids
Structure
Classification of fatty acids

15. Saturated Fatty acids
Saturated FAS: contain no double bonds .short
chain saturated fatty acids have low melting
point.
Short chain saturated fatty acids are liquid at
room temperature.
Medium & long chain fatty acids have high
melting point.
Medium & long chain fatty acids are solid at room
temperature

16. UNSATURATED FATTY ACIDS
Unsaturated fatty acids : contain one, or mor double bond, being.
•Mono unsaturated FAS.
•Poly unsaturated FAS.
Double bonds are nearly always in cis-rather than trans- position.
Double bonds are always spaced by 3 carbons. UNSATURATED Unsaturated fatty acids : contain one, or mor double bond, being.
Mono unsaturated FAS.
Poly unsaturated FAS.
Double bonds are nearly always in cis-rather than trans- position.
Double bonds are always spaced by 3 carbons.

17. MONO UNSATURATED FATTy acids
•Fatty acid containing one point of
unsaturation.
•They are considered as beneficial for
human health.
•Replacing SFA with MUFA reduces
LDL cholesterol
concentration and total cholesterol ratio.
•Replacing carbohydrate with MUFAS
increases HDL cholesterol concentration.
•Sources : Vegetable oils such as olive,
canola and peanut.

18. CLASSIFICATION OF MUFAS
Mono unsaturated Fatty acids are of two type :
•Cis -unsaturated fatty acids.
•Trans – unsaturated fatty acids.

19. POLY UNSATURATED FATTY ACIDS :
Poly unsaturated fatty acids such as :6
Linoleic acid.
Linolenic acid.
Are nuritionally essential fatty acids.
O
(CH2)7C OH
Omega- 6 fatty acid
(Linolenic acid)
O
(CH2)7 C OH
(Linolenic acid )
W1
6
Omega-3 fatty acid
W1

20. Conclusion
Lipids are maintly used for the production of energy.
Lipid contain twice as much energy as that contained in
cabohydrates & proteins.
The exess lipid in our body is stored beneath the skin.
The simple units of lipids are fatty acids & Glycerol.

21. REFERENCE
•Cell and molecular biology
_Dr. N. Arumugam
•9th Standard science text book