Lipids are a group of organic compounds that include fats, oils, steroids, and phospholipids. They are insoluble in water and serve important functions in the body such as energy storage, insulation, and cell membrane structure. There are three main classes of lipids: triglycerides which include fats and oils, phospholipids including lecithin, and sterols such as cholesterol. Fats can be saturated, existing as solids at room temperature, or unsaturated and liquid. Hyperlipoproteinemia is a disorder where the body cannot break down lipids properly and is often genetic, leading to high lipid levels in the blood and symptoms like pancreatitis or lipid deposits. It is diagnosed via blood tests

1. LIPIDS
ARE LIPIDS AND FATS
THE SAME THING?

2. LIPIDS
A group of water-insoluble,
energy yielding organic
Compounds composed of carbon,
Hydrogen, and oxygen atoms.

3. LIPIDS
A lipid is a fat-like molecule and is a major
building block of the cells of animals. Lipids
are organic, meaning that they contain
carbon atoms. Lipids do not dissolve in
water.

4. 3 classes of LIPIDS
1. Triglycerides
 Fats and Oils
 98 % of the fat in food
2. Phospholipids
 Lecithin
3. Sterols
 Cholesterol

5. Fats
Fats make up the largest category of lipids,
and also go by the terms triacylglycerols,
triglycerides, and glycerolipids.

6. Structure:
 Glycerol + 3 fatty acids
Functions
 Energy source
 9 kcals per gram
 Form of stored energy in adipose
tissue
 Insulation and protection
 Carrier of fat-soluble vitamins
 Sensory properties in food

7. Food sources:
 fats and oils
 butter, margarine, meat, baked goods, snack foods,
salad dressings, dairy products, nuts, seeds
 Sources of omega-3 fatty acids
 Soybean, canola, walnut, flaxseed oils
 Salmon, tuna, mackerel
 Sources of omega-6 fatty acids
 Vegetable oils

8. Types of Fats
Saturated fat is a lipid that exists as a solid
substance when it is at room temperature. Milk,
cheese, meat, and other animal foods contain
saturated fat. Palm oil, cocoa butter, coconut oil,
and other tropical oils also contain saturated fats,
and these types of oils can be found in snacks,
whipped toppings, and coffee creamers. Butter,
margarine, and shortening also contain a great
deal of saturated fat.

9. Types of Fats
Unsaturated fat is a lipid that exists as a liquid
when it is at room temperature. Oils from plants
contain unsaturated fat.
2 Types of Unsaturated Fats
 Monounsaturated fat is found in olive, peanut, canola,
and other vegetable oils

10. 2 Types of Unsaturated Fats
 Monounsaturated
 Trans fat is a lipid that has undergone a process called
hydrogenation. Hydrogenation causes the fat to harden
more, which can then be used to make crispy foods such as
potato chips, crackers, and cookies, as well as some types of
salad dressings, margarines, and other processed foods.

11. 2 Types of Unsaturated Fats
 Monounsaturated
 Polyunsaturated fat is also found in vegetable oils,
but in different ones, including sunflower, sesame,
corn, soybean, and safflower oil. Seafood also
contains polyunsaturated fat.

12. 2 Types of Polyunsaturated Fats
 Omega-3 fatty acids
-- may help prevent and even treat heart disease
and stroke
--Good sources of omega-3 fatty acids include fatty
fish such as salmon, mackerel, and sardines,
flaxseeds, walnuts, canola oil, and unhydrogenated
soybean oil.
 Omega-6 fatty acids
-- Foods rich in linoleic acid and other omega-6 fatty
acids include vegetable oils such as safflower, soybean,
sunflower, walnut, and corn oils.

13. PHOSPHOLIPIDS
These lipids are made up of two fatty acids and a
phosphate group. These are the type of lipids used in
the cell membranes of every cell in every animal.
These lipids have structural functions. They aren’t
the type that are floating around bloodstreams and
clogging arteries.

15. Carbon Chain Length
Long Chain fatty acids
 containing 12 or more carbon atoms
 Meats, fish and vegetable oils
Smaller amounts of medium chain
 6 to 10 carbon atoms
Short-chain
 2 – 4 carbon atoms
 Dairy Products

16. Degree of Saturation
 When all the carbon atoms in a fatty acid
Have 4 single bonds each, the fatty acid is
Saturated with hydrogen atoms.
 The majority or naturally occurring
Saturated fatty acids are straight-line
Molecules that can pack tightly together ►
solid at room temperature.

17. Degree of Saturation
 When all the carbon atoms in a fatty acid
Have 4 single bonds each, the fatty acid is
Saturated with hydrogen atoms.
 The majority or naturally occurring
Saturated fatty acids are straight-line
Molecules that can pack tightly together ►
solid at room temperature.

18. FUNCTIONS OF FAT IN THE BODY
1. Fuel the body
2. In cell membrane structure
3. Hormones
4. Energy storage molecules
5. Thermal insulation
6. Mechanical protection
7. Electrical insulation of nerves
8. Waterproofing and bouyancy

19. PHOSPHOLIPIDS
A group of compound lipids that is similar
To triglycerides in that they contain a
Glycerol molecule and two fatty acids.
In place of the third fatty acid, phospho-
Lipids have a phosphate group and mole-
cule of choline or another nitrogen-
Containing compound.

20. Structure
 Glycerol + 2 fatty acids + phosphate
group
Functions
 Component of cell membranes
 Lipid transport as part of lipoproteins
 Emulsifiers
 Phosphatidylcholine
Food sources
 Egg yolks, liver, soybeans, peanuts

21. Cell
membranes
are
phospholipid
bilayers

22. STEROLS
One of three main classes of lipids that
include cholesterol, bile acids, sex
Hormones, the adrenocortical hormones,
And vitamin D.

23. Functions
 Component of cell membranes
 Precursor to other substances
 Sterol hormones
 Vitamin D
 Bile acids
Synthesis
 Made mainly in the liver
Food sources
 Found only in animal foods

24. HOW THE BODY
HANDLES FAT?

25. In the Mouth
 hard fats begin to melt; lingual lipase
In the Stomach
 gastric lipase--SCFA
In the Small Intestine
 release of CCK; bile-emulsifier;
fat drawn into surrounding watery fluids;
intestinal lipases; remove each TG fatty acid;
leave glycerol;
Bile Routes
 reabsorbed or trapped by dietary fiber

26. In the Mouth
 hard fats begin to melt; lingual lipase
In the Stomach
 gastric lipase--SCFA
In the Small Intestine
 release of CCK; bile-emulsifier;
fat drawn into surrounding watery fluids;
intestinal lipases; remove each TG fatty acid;
leave glycerol;
Bile Routes
 reabsorbed or trapped by dietary fiber

27. Metabolic Pathways and Energy Production
Metabolism and ATP Energy
Important Coenzymes
Glycolysis

28. Metabolism
All the chemical reactions that occur
in the cells of our bodies.
Catabolic reactions
 Break down large molecules
 Provide energy for ATP
Anabolic reactions
 Use small molecules to build large ones
 Require energy

29. ATP
 Energy is released as food is oxidized
 Used to form ATP from ADP and Pi
ADP + Pi + ATP
 In cells, energy is provided by the
hydrolysis of ATP
ATP ADP + Pi +
ENERGY
ENERGY

30. CLINICAL SIGNIFICANCE OF LIPIDS
Hyperlipoproteinemia
Hypolipoproteinemia
Fatty liver
Obesity
Cachexia
Anorexia Nervosa
Xanthomatosis
Atherosclerosis

31. CLINICAL SIGNIFICANCE OF LIPIDS
Hyperlipoproteinemia
Hypolipoproteinemia
Fatty liver
Obesity
Cachexia
Anorexia Nervosa
Xanthomatosis
Atherosclerosis

32. Hyperlipoproteinemia
 is a common disorder. It causes an
inability to break down lipids or fats in
the body, specifically cholesterol and
triglycerides. There are several types of
hyperlipoproteinemia, depending on the
concentration of lipids.
Hyperlipoproteinemia is often genetic
and caused by a defect.

33. Hyperlipoproteinemia
 is a common disorder. It causes an
inability to break down lipids or fats in
the body, specifically cholesterol and
triglycerides. There are several types of
hyperlipoproteinemia, depending on the
concentration of lipids.
Hyperlipoproteinemia is often genetic
and caused by a defect.

34. Types of Hyperlipoproteinemia
 Type 1 (pure hypercholesterolemia)
 Type 2 (pure or familial
hyperchylomicronemia)
 Type 3
 Type 4
 Type 5

35. Causes of Hyperlipoproteinemia
 Problems with lipids
 Health conditions

36. S/S of Hyperlipoproteinemia
 pancreatitis (type 1)
 abdominal pain (types 1 and 5)
 enlarged liver or spleen (type 1)
 lipid deposits or xanthomas (type 1)
 family history of heart disease (types 2 and 4)
 family history of diabetes (types 4 and 5)
 heart attack
 stroke

37. Dx of Hyperlipoproteinemia
 Blood test
 Measure thyroid function, glucose, protein in the
liver, liver function and uric acid

38. Hyperlipoproteinemia Treatment
 Blood test
 Measure thyroid function, glucose, protein in the
liver, liver function and uric acid