1. Lipids include triglycerides, fatty acids, phospholipids, sterols, and cholesterol. They provide energy, aid nutrient absorption, and structure cell membranes.
2. Triglycerides are composed of a glycerol molecule bonded to three fatty acids. Fatty acids vary in length and saturation. Saturated fats have full hydrogen saturation while unsaturated fats contain double bonds.
3. Lipids are digested into fatty acids and mono/diglycerides then absorbed via micelles into the blood as chylomicrons for transport and storage. Essential fatty acids must be obtained through diet.
Lipids are a broad group of organic compounds that includes fats, waxes, sterols, fat-soluble vitamins, and others. They are insoluble in water but soluble in nonpolar solvents and contain carbon, hydrogen, oxygen, and sometimes nitrogen or phosphorus. Lipids serve as a food source and include fatty acids, triglycerides, phospholipids, and other compounds important to plant and animal metabolism. Fatty acids are the main constituents of lipids and can be saturated or unsaturated, affecting their melting points.
Nutrition labels provide important information to help consumers make informed food choices, including serving size, calories, fat, carbohydrates, protein, vitamins and minerals. Regulations set by Health Canada require most packaged foods to display this nutritional information and list ingredients from highest to lowest percentage by weight. The labels help manage health conditions like diabetes and allow people to meet dietary needs by determining a food's nutritional composition and ingredients.
This document discusses simple lipids, including their classification and properties. It notes that simple lipids include fats, oils, and waxes, which are esters of fatty acids with alcohols like glycerol or high molecular weight alcohols. Key points covered include:
- Lipids are insoluble in water but soluble in nonpolar solvents. They serve important functions like energy storage, insulation, and as structural components of cell membranes.
- Simple lipids specifically contain fatty acid esters of glycerol (fats and oils) or higher alcohols (waxes). They are classified as either saturated or unsaturated based on the number of double bonds in their fatty acid chains.
Fatty acids play key roles in metabolism as fuels, for energy storage and transport, and as components of cell membranes. They are classified by their level of saturation. Saturated fatty acids have no double bonds while unsaturated fatty acids have one or more double bonds. The structure of fatty acids consists of a carboxyl end, alpha and beta carbons, and an omega methyl end. Fatty acids are broken down through beta-oxidation to produce acetyl-CoA for energy. They can also undergo lipid peroxidation or saponification.
Lipids are a heterogeneous group of compounds that are insoluble in water but soluble in organic solvents. They are classified into simple lipids, compound lipids, and derived lipids. Simple lipids include fats and oils (esters of fatty acids and glycerol) and waxes (esters of fatty acids and higher alcohols). Compound lipids contain additional groups like phosphate, carbohydrates, or sulfur. Phospholipids and glycolipids are examples. Derived lipids are produced from simple and compound lipids and include fatty acids, cholesterol, and hormones. Fatty acids are the building blocks of lipids and are classified as saturated or unsaturated based on double bond presence. Lipids serve important roles in energy storage
The document discusses lipids and fatty acids. It defines lipids as a heterogeneous group of compounds related more by physical than chemical properties, that are relatively insoluble in water but soluble in nonpolar solvents. Fatty acids are aliphatic carboxylic acids that occur mainly as esters in natural fats and oils. They can be classified as saturated or unsaturated based on whether they contain double bonds. Common saturated fatty acids include palmitic acid and stearic acid, while monounsaturated fatty acids include oleic acid. Polyunsaturated fatty acids contain two or more double bonds and important examples are linoleic acid and alpha-linolenic acid.
Fatty acids are basic building blocks of lipids and are amphipathic molecules containing an even number of carbon atoms. They can be classified as saturated, monounsaturated, or polyunsaturated depending on whether they contain single or multiple carbon-carbon double bonds. Long-chain fatty acids are found in meats and fish while medium-chain fatty acids are found in coconut oil. Fatty acids play important roles in cell membranes and producing hormones and are obtained through the diet as essential fatty acids like omega-3 and omega-6 fatty acids. However, high intakes of trans fats and saturated fats can increase health risks such as cancer, heart disease, and diabetes.
This document discusses lipids, including their definition, classification, structure and functions. It covers different types of lipids such as fatty acids, triglycerides, phospholipids, sphingolipids, sterols and lipoproteins. Key points include that lipids are insoluble in water but soluble in organic solvents, and serve important structural and energy storage roles. Lipids form micelles to solubilize nonpolar molecules in aqueous environments.
Lipids are a broad group of organic compounds that includes fats, waxes, sterols, fat-soluble vitamins, and others. They are insoluble in water but soluble in nonpolar solvents and contain carbon, hydrogen, oxygen, and sometimes nitrogen or phosphorus. Lipids serve as a food source and include fatty acids, triglycerides, phospholipids, and other compounds important to plant and animal metabolism. Fatty acids are the main constituents of lipids and can be saturated or unsaturated, affecting their melting points.
Nutrition labels provide important information to help consumers make informed food choices, including serving size, calories, fat, carbohydrates, protein, vitamins and minerals. Regulations set by Health Canada require most packaged foods to display this nutritional information and list ingredients from highest to lowest percentage by weight. The labels help manage health conditions like diabetes and allow people to meet dietary needs by determining a food's nutritional composition and ingredients.
This document discusses simple lipids, including their classification and properties. It notes that simple lipids include fats, oils, and waxes, which are esters of fatty acids with alcohols like glycerol or high molecular weight alcohols. Key points covered include:
- Lipids are insoluble in water but soluble in nonpolar solvents. They serve important functions like energy storage, insulation, and as structural components of cell membranes.
- Simple lipids specifically contain fatty acid esters of glycerol (fats and oils) or higher alcohols (waxes). They are classified as either saturated or unsaturated based on the number of double bonds in their fatty acid chains.
Fatty acids play key roles in metabolism as fuels, for energy storage and transport, and as components of cell membranes. They are classified by their level of saturation. Saturated fatty acids have no double bonds while unsaturated fatty acids have one or more double bonds. The structure of fatty acids consists of a carboxyl end, alpha and beta carbons, and an omega methyl end. Fatty acids are broken down through beta-oxidation to produce acetyl-CoA for energy. They can also undergo lipid peroxidation or saponification.
Lipids are a heterogeneous group of compounds that are insoluble in water but soluble in organic solvents. They are classified into simple lipids, compound lipids, and derived lipids. Simple lipids include fats and oils (esters of fatty acids and glycerol) and waxes (esters of fatty acids and higher alcohols). Compound lipids contain additional groups like phosphate, carbohydrates, or sulfur. Phospholipids and glycolipids are examples. Derived lipids are produced from simple and compound lipids and include fatty acids, cholesterol, and hormones. Fatty acids are the building blocks of lipids and are classified as saturated or unsaturated based on double bond presence. Lipids serve important roles in energy storage
The document discusses lipids and fatty acids. It defines lipids as a heterogeneous group of compounds related more by physical than chemical properties, that are relatively insoluble in water but soluble in nonpolar solvents. Fatty acids are aliphatic carboxylic acids that occur mainly as esters in natural fats and oils. They can be classified as saturated or unsaturated based on whether they contain double bonds. Common saturated fatty acids include palmitic acid and stearic acid, while monounsaturated fatty acids include oleic acid. Polyunsaturated fatty acids contain two or more double bonds and important examples are linoleic acid and alpha-linolenic acid.
Fatty acids are basic building blocks of lipids and are amphipathic molecules containing an even number of carbon atoms. They can be classified as saturated, monounsaturated, or polyunsaturated depending on whether they contain single or multiple carbon-carbon double bonds. Long-chain fatty acids are found in meats and fish while medium-chain fatty acids are found in coconut oil. Fatty acids play important roles in cell membranes and producing hormones and are obtained through the diet as essential fatty acids like omega-3 and omega-6 fatty acids. However, high intakes of trans fats and saturated fats can increase health risks such as cancer, heart disease, and diabetes.
This document discusses lipids, including their definition, classification, structure and functions. It covers different types of lipids such as fatty acids, triglycerides, phospholipids, sphingolipids, sterols and lipoproteins. Key points include that lipids are insoluble in water but soluble in organic solvents, and serve important structural and energy storage roles. Lipids form micelles to solubilize nonpolar molecules in aqueous environments.
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(m ix e d tria c ylg ly c e r o l)
1. Fats provide energy, carry fat-soluble vitamins, and act as insulation. Only 10% of our diet should come from fat.
2. Lipids include fats, oils, waxes and related compounds. They are made of glycer
This document discusses proteins, including their structure, function, digestion, and importance. It notes that proteins are made up of amino acids and are essential for building muscle mass. During digestion, proteins are broken down into amino acids in the stomach and small intestine through chemical and mechanical processes aided by enzymes. The amino acids are then absorbed and transported to cells to build new proteins. Maintaining a variety of protein sources in the diet is important for health.
This document discusses the structures and functions of fats and oils. It begins by introducing lipids and their role in the human diet. It then describes 10 important functions of fats in food, including appearance, emulsions, flavor, heat transfer, melting point, nutrition, satiety, shortening, solubility, and texture. The document discusses how fat structure determines its functionality, using triglycerides as an example. It covers the use of trans fats and alternatives like palm oil. In conclusion, it emphasizes the roles of fats in food products and nutrition, and the importance of balance, variety and moderation in the diet.
This document discusses essential fatty acids, including omega-3, omega-6, and omega-9 fatty acids. It describes their health benefits and sources. Key points:
- Omega-3 fatty acids like ALA, EPA, and DHA cannot be made by the body and must be obtained from foods like fish, nuts, and plant oils. They help reduce heart disease risk and support brain and eye health.
- Omega-6 and omega-9 fatty acids are also essential and have anti-inflammatory effects but high omega-6 intake increases inflammation. A balanced diet with more omega-3 and omega-6 is important.
- Sources of these fatty acids include fish, nuts, seeds, vegetable oils, and
Lipids are a heterogeneous group of compounds that are relatively insoluble in water but soluble in nonpolar solvents. They can be classified into simple lipids like fats and oils, compound lipids like phospholipids and glycolipids, and derived lipids which are hydrolytic products of other lipids. The main functions of lipids are to serve as storage for energy, act as structural components of cell membranes, and transport fat-soluble vitamins and cholesterol in the blood.
Fatty acids are an important component of lipids and contain a carboxyl group and an alkyl group. They are classified based on carbon chain length and saturation. Saturated fatty acids contain only single bonds while unsaturated contain one or more double bonds. Short chain fatty acids have 1-12 carbons, moderate 13-18 carbons, and long chain 19 or more carbons. Unsaturated fatty acids like linoleic and linolenic acids are essential as humans cannot synthesize them. Fatty acids are prepared by hydrolysis of esters with steam or alkali. Physical properties depend on chain length and saturation, with longer or more saturated fatty acids having higher melting points and less solubility.
This document discusses lipids in fish nutrition. It defines lipids and their subclasses, and notes that they are the principal form of energy storage in animals. The document categorizes lipids and describes their composition, functions, and essential fatty acid requirements in fish. It also discusses negative aspects like the lability of polyunsaturated fatty acids to oxidation. In conclusion, lipids are an important source of energy and building blocks, but high levels can suppress growth and negatively impact product quality.
This document discusses dietary fiber, including its definition, types (soluble, insoluble, functional), food sources, and health benefits. It defines dietary fiber as the portion of plant foods that is resistant to digestion. There are two main types - soluble fiber which dissolves in water, and insoluble fiber which does not dissolve. Sources of fiber include fruits, vegetables, whole grains, legumes, and nuts. Fiber promotes gastrointestinal and cardiovascular health, aids in weight and diabetes management, and protects against certain cancers. A high-fiber diet is an important part of an overall healthy lifestyle.
Lipids and fats belong to the lipid group of organic compounds and are insoluble in water. They provide energy, carry fat-soluble vitamins, and have other important functions. Fats are obtained from both animal sources like meat and dairy, and plant sources like oils, nuts, and avocados. There are different types of fatty acids like saturated, unsaturated, monounsaturated, and polyunsaturated. A diet high in fats and cholesterol can increase risk of heart disease, so it is recommended to reduce total and saturated fats and choose unsaturated fat sources. Managing cholesterol levels is also important for heart health.
This document defines and describes various types of lipids. It begins by explaining that lipids are a heterogeneous group of compounds related to fatty acids, fats, oils, waxes and other substances. It then discusses the basic components of lipids like fatty acids, glycerol and their esters known as triglycerides. The document further classifies lipids into simple lipids, compound lipids and derived lipids. Various types of phospholipids, glycolipids, sterols and terpenoids are also explained. Physical and chemical properties of lipids are outlined along with their important functions in living organisms.
This document discusses the classification and properties of fatty acids. It defines fatty acids as long hydrocarbon chains with a carboxylic acid group. Fatty acids are classified as either saturated or unsaturated. Saturated fatty acids have no double bonds in their chain, making them solid at room temperature. Unsaturated fatty acids contain one or more double bonds, making them liquid. Unsaturated fatty acids are further divided into monounsaturated, with one double bond, and polyunsaturated, with two or more double bonds. The document provides examples of common saturated and unsaturated fatty acids and notes that replacing saturated fats with unsaturated fats in the diet can help lower blood cholesterol.
Dr. Shailendra Meena presents information on lipids and fats. Key points include:
- Fats are insoluble in water and function to provide insulation, energy storage, and carry fat-soluble vitamins. Most body fat is stored in adipose tissue.
- Dietary fats are composed of fatty acids, triglycerides, phospholipids, and cholesterol. Fat molecules contain one alcohol and three fatty acids.
- Fats provide energy, insulation, and carry fat-soluble vitamins. They also aid nutrient absorption and provide a sense of fullness.
- Sources of dietary fats include animal foods like butter and plant oils. Fats are classified based on biochemical composition and nutritional significance
This document provides information about lipids including their structure, classification, and biological importance. It begins by defining lipids and describing their basic components and structure. Lipids are classified into three main categories: simple lipids like fats and waxes, complex lipids including glycolipids, phospholipids, and lipoproteins, and derived lipids such as fatty acids and sterols. The document emphasizes several important biological roles of lipids such as providing stored energy, supplying essential fatty acids, assisting in vitamin and membrane transport, and serving as structural components of cell membranes.
Dietary fats plays major role in our health. Due to high calorific value many tend to avoid dietary fat. Which type of fat we are consuming makes a lot of difference. Processed foods contain unhealthy fat. One needs to control its consumption. Essential fats coming from oil seeds are: good for health and must to have every day. Know more about Dietary fat
Fats are classified as either saturated or unsaturated. Saturated fats are generally solid at room temperature and are found in animal products, while unsaturated fats are liquid and found in plants. There are three types of unsaturated fatty acids: monounsaturated, polyunsaturated, and trans fats. Monounsaturated and polyunsaturated fats are considered healthy, but trans and saturated fats should be limited. Omega-3 and omega-6 fatty acids are also polyunsaturated and important for health, with omega-3s having anti-inflammatory benefits.
The minerals form only a small portion of the total body weight. They form only 7% of the composition of human body.
Many of these minerals are widely distributed in foods so that a well-balanced diet will supply them in sufficient quantities.
The mineral elements present in the animal body may be classified into 2 groups:
1.Principal elements(macro nutrients)
2.Trace elements(micro nutrients)
Lipids are a diverse group of organic compounds that contain carbon, hydrogen, oxygen, nitrogen and phosphorus. They are non-polar and hydrophobic, meaning they are insoluble in water but soluble in organic solvents. Lipids include triglycerides, phospholipids, waxes, steroids, and terpenoids. They serve important structural and energy storage functions in living organisms.
This document discusses the classification and structure of proteins. It describes the four levels of protein structure: primary, secondary, tertiary, and quaternary. The primary structure is the linear sequence of amino acids. The secondary structure involves local folding patterns stabilized by hydrogen bonds. The tertiary structure is the overall three-dimensional shape of a protein determined by interactions between amino acid side chains. Quaternary structure refers to the arrangement of multiple protein subunits. The document also categorizes proteins based on their biological functions and physical properties.
The document discusses macronutrients and their roles in nutrition. It focuses on carbohydrates, proteins, and fats. Carbohydrates provide the body's main source of energy and include sugars, starches, and fibers. Proteins are needed for tissue repair, hormone production, and other functions. Fats are also an essential nutrient and provide energy storage, though some types like saturated fats are less healthy. The document outlines food sources of these macronutrients and their digestion and roles in the body.
“These are the naturally Organic compounds, insoluble in water, soluble in organic solvents (alcohol, ether, etc.), which are potentially related to fatty acids & utilized by living cells."
Lipids are a heterogeneous group of compounds.
They are esters of fatty acids. Lipids occur widely in plants and animals. Lipids include fats, oils, waxes, and related compounds.
Lipids are a family of organic compounds, composed of fats and oils. These molecules yield high energy and are responsible for different functions within the human body.
Lipids are insoluble in water but soluble in organic solvents and serve important functions in living cells. They include fats, oils, waxes, sterols like cholesterol, and phospholipids. The main functions of lipids are storing energy, acting as structural components of cell membranes, and cell signaling. Common lipids in the diet include fats and oils. High lipid levels can be caused by diet, genetic disorders, or medical conditions like diabetes. Lipids are made of fatty acids and glycerol. Fatty acids can be saturated or unsaturated, affecting their melting point. Humans must obtain certain unsaturated fatty acids through diet as essential fatty acids.
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S te a r o -d io le in
(m ix e d tria c ylg ly c e r o l)
1. Fats provide energy, carry fat-soluble vitamins, and act as insulation. Only 10% of our diet should come from fat.
2. Lipids include fats, oils, waxes and related compounds. They are made of glycer
This document discusses proteins, including their structure, function, digestion, and importance. It notes that proteins are made up of amino acids and are essential for building muscle mass. During digestion, proteins are broken down into amino acids in the stomach and small intestine through chemical and mechanical processes aided by enzymes. The amino acids are then absorbed and transported to cells to build new proteins. Maintaining a variety of protein sources in the diet is important for health.
This document discusses the structures and functions of fats and oils. It begins by introducing lipids and their role in the human diet. It then describes 10 important functions of fats in food, including appearance, emulsions, flavor, heat transfer, melting point, nutrition, satiety, shortening, solubility, and texture. The document discusses how fat structure determines its functionality, using triglycerides as an example. It covers the use of trans fats and alternatives like palm oil. In conclusion, it emphasizes the roles of fats in food products and nutrition, and the importance of balance, variety and moderation in the diet.
This document discusses essential fatty acids, including omega-3, omega-6, and omega-9 fatty acids. It describes their health benefits and sources. Key points:
- Omega-3 fatty acids like ALA, EPA, and DHA cannot be made by the body and must be obtained from foods like fish, nuts, and plant oils. They help reduce heart disease risk and support brain and eye health.
- Omega-6 and omega-9 fatty acids are also essential and have anti-inflammatory effects but high omega-6 intake increases inflammation. A balanced diet with more omega-3 and omega-6 is important.
- Sources of these fatty acids include fish, nuts, seeds, vegetable oils, and
Lipids are a heterogeneous group of compounds that are relatively insoluble in water but soluble in nonpolar solvents. They can be classified into simple lipids like fats and oils, compound lipids like phospholipids and glycolipids, and derived lipids which are hydrolytic products of other lipids. The main functions of lipids are to serve as storage for energy, act as structural components of cell membranes, and transport fat-soluble vitamins and cholesterol in the blood.
Fatty acids are an important component of lipids and contain a carboxyl group and an alkyl group. They are classified based on carbon chain length and saturation. Saturated fatty acids contain only single bonds while unsaturated contain one or more double bonds. Short chain fatty acids have 1-12 carbons, moderate 13-18 carbons, and long chain 19 or more carbons. Unsaturated fatty acids like linoleic and linolenic acids are essential as humans cannot synthesize them. Fatty acids are prepared by hydrolysis of esters with steam or alkali. Physical properties depend on chain length and saturation, with longer or more saturated fatty acids having higher melting points and less solubility.
This document discusses lipids in fish nutrition. It defines lipids and their subclasses, and notes that they are the principal form of energy storage in animals. The document categorizes lipids and describes their composition, functions, and essential fatty acid requirements in fish. It also discusses negative aspects like the lability of polyunsaturated fatty acids to oxidation. In conclusion, lipids are an important source of energy and building blocks, but high levels can suppress growth and negatively impact product quality.
This document discusses dietary fiber, including its definition, types (soluble, insoluble, functional), food sources, and health benefits. It defines dietary fiber as the portion of plant foods that is resistant to digestion. There are two main types - soluble fiber which dissolves in water, and insoluble fiber which does not dissolve. Sources of fiber include fruits, vegetables, whole grains, legumes, and nuts. Fiber promotes gastrointestinal and cardiovascular health, aids in weight and diabetes management, and protects against certain cancers. A high-fiber diet is an important part of an overall healthy lifestyle.
Lipids and fats belong to the lipid group of organic compounds and are insoluble in water. They provide energy, carry fat-soluble vitamins, and have other important functions. Fats are obtained from both animal sources like meat and dairy, and plant sources like oils, nuts, and avocados. There are different types of fatty acids like saturated, unsaturated, monounsaturated, and polyunsaturated. A diet high in fats and cholesterol can increase risk of heart disease, so it is recommended to reduce total and saturated fats and choose unsaturated fat sources. Managing cholesterol levels is also important for heart health.
This document defines and describes various types of lipids. It begins by explaining that lipids are a heterogeneous group of compounds related to fatty acids, fats, oils, waxes and other substances. It then discusses the basic components of lipids like fatty acids, glycerol and their esters known as triglycerides. The document further classifies lipids into simple lipids, compound lipids and derived lipids. Various types of phospholipids, glycolipids, sterols and terpenoids are also explained. Physical and chemical properties of lipids are outlined along with their important functions in living organisms.
This document discusses the classification and properties of fatty acids. It defines fatty acids as long hydrocarbon chains with a carboxylic acid group. Fatty acids are classified as either saturated or unsaturated. Saturated fatty acids have no double bonds in their chain, making them solid at room temperature. Unsaturated fatty acids contain one or more double bonds, making them liquid. Unsaturated fatty acids are further divided into monounsaturated, with one double bond, and polyunsaturated, with two or more double bonds. The document provides examples of common saturated and unsaturated fatty acids and notes that replacing saturated fats with unsaturated fats in the diet can help lower blood cholesterol.
Dr. Shailendra Meena presents information on lipids and fats. Key points include:
- Fats are insoluble in water and function to provide insulation, energy storage, and carry fat-soluble vitamins. Most body fat is stored in adipose tissue.
- Dietary fats are composed of fatty acids, triglycerides, phospholipids, and cholesterol. Fat molecules contain one alcohol and three fatty acids.
- Fats provide energy, insulation, and carry fat-soluble vitamins. They also aid nutrient absorption and provide a sense of fullness.
- Sources of dietary fats include animal foods like butter and plant oils. Fats are classified based on biochemical composition and nutritional significance
This document provides information about lipids including their structure, classification, and biological importance. It begins by defining lipids and describing their basic components and structure. Lipids are classified into three main categories: simple lipids like fats and waxes, complex lipids including glycolipids, phospholipids, and lipoproteins, and derived lipids such as fatty acids and sterols. The document emphasizes several important biological roles of lipids such as providing stored energy, supplying essential fatty acids, assisting in vitamin and membrane transport, and serving as structural components of cell membranes.
Dietary fats plays major role in our health. Due to high calorific value many tend to avoid dietary fat. Which type of fat we are consuming makes a lot of difference. Processed foods contain unhealthy fat. One needs to control its consumption. Essential fats coming from oil seeds are: good for health and must to have every day. Know more about Dietary fat
Fats are classified as either saturated or unsaturated. Saturated fats are generally solid at room temperature and are found in animal products, while unsaturated fats are liquid and found in plants. There are three types of unsaturated fatty acids: monounsaturated, polyunsaturated, and trans fats. Monounsaturated and polyunsaturated fats are considered healthy, but trans and saturated fats should be limited. Omega-3 and omega-6 fatty acids are also polyunsaturated and important for health, with omega-3s having anti-inflammatory benefits.
The minerals form only a small portion of the total body weight. They form only 7% of the composition of human body.
Many of these minerals are widely distributed in foods so that a well-balanced diet will supply them in sufficient quantities.
The mineral elements present in the animal body may be classified into 2 groups:
1.Principal elements(macro nutrients)
2.Trace elements(micro nutrients)
Lipids are a diverse group of organic compounds that contain carbon, hydrogen, oxygen, nitrogen and phosphorus. They are non-polar and hydrophobic, meaning they are insoluble in water but soluble in organic solvents. Lipids include triglycerides, phospholipids, waxes, steroids, and terpenoids. They serve important structural and energy storage functions in living organisms.
This document discusses the classification and structure of proteins. It describes the four levels of protein structure: primary, secondary, tertiary, and quaternary. The primary structure is the linear sequence of amino acids. The secondary structure involves local folding patterns stabilized by hydrogen bonds. The tertiary structure is the overall three-dimensional shape of a protein determined by interactions between amino acid side chains. Quaternary structure refers to the arrangement of multiple protein subunits. The document also categorizes proteins based on their biological functions and physical properties.
The document discusses macronutrients and their roles in nutrition. It focuses on carbohydrates, proteins, and fats. Carbohydrates provide the body's main source of energy and include sugars, starches, and fibers. Proteins are needed for tissue repair, hormone production, and other functions. Fats are also an essential nutrient and provide energy storage, though some types like saturated fats are less healthy. The document outlines food sources of these macronutrients and their digestion and roles in the body.
“These are the naturally Organic compounds, insoluble in water, soluble in organic solvents (alcohol, ether, etc.), which are potentially related to fatty acids & utilized by living cells."
Lipids are a heterogeneous group of compounds.
They are esters of fatty acids. Lipids occur widely in plants and animals. Lipids include fats, oils, waxes, and related compounds.
Lipids are a family of organic compounds, composed of fats and oils. These molecules yield high energy and are responsible for different functions within the human body.
Lipids are insoluble in water but soluble in organic solvents and serve important functions in living cells. They include fats, oils, waxes, sterols like cholesterol, and phospholipids. The main functions of lipids are storing energy, acting as structural components of cell membranes, and cell signaling. Common lipids in the diet include fats and oils. High lipid levels can be caused by diet, genetic disorders, or medical conditions like diabetes. Lipids are made of fatty acids and glycerol. Fatty acids can be saturated or unsaturated, affecting their melting point. Humans must obtain certain unsaturated fatty acids through diet as essential fatty acids.
This document provides information about lipids and fats. It begins by defining lipids and explaining that they are a major building block of animal cells. It then discusses the different types of lipids, including simple lipids like fats and oils, complex lipids like phospholipids, and derived lipids like cholesterol. The document explains the classification and functions of various lipids such as phospholipids, essential fatty acids, and saturated and unsaturated fatty acids. It also covers the digestion and absorption of lipids, as well as the different types of cholesterol and their importance.
This document discusses lipids (fats) including their composition, classification, functions, sources, and deficiencies. Lipids are comprised of carbon, hydrogen, and oxygen and provide 9 calories per gram. They are classified as simple lipids, compound lipids, waxes, and derived lipids. The main lipids in diet are triglycerides, phospholipids, and sterols. Triglycerides make up 95% of dietary and body lipids and are broken down into glycerol and fatty acids. Phospholipids are important structures in membranes. Sterols are precursors to bile acids and sex hormones. Fats have many important functions like being an energy source and aiding vitamin absorption. Deficiencies can cause skin disorders like
This document discusses fats and lipids, including their classification, sources, functions, and health effects. It covers the different types of fats such as simple/neutral fats, compound lipids, and derived lipids. Key points include that fats provide calories and cushion for organs, facilitate absorption of fat-soluble vitamins, and sources include visible fats like butter and invisible fats in foods like milk. Excessive saturated fat intake can increase risk of heart disease and cancer, while omega-3 fatty acids may decrease risk. The document provides tips for lowering fat intake such as eating fatty foods in moderation and adding more healthy options.
Food groups provide different nutrients. Water contains minerals. Fruits and vegetables contain vitamins, minerals, and fiber. Meat, fish, eggs and tofu mainly provide protein along with minerals and vitamins. Dairy provides calcium, protein, lipids, and vitamins. Cereals, potatoes and pulses contain carbohydrates, proteins, vitamins, minerals, and fiber. The fats group is high in lipids and contains some vitamins. Lipids contain carbon, hydrogen and oxygen and provide energy, aid nutrient absorption, and have structural and signaling functions in the body. Lipids are classified based on their structure and components.
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
This document provides information on fats and their classification and properties. It discusses that fats can be classified based on their chemical composition into simple lipids, compound lipids, and derived lipids. Fats are also classified based on their fatty acid composition into saturated and unsaturated fatty acids like mono- and polyunsaturated fatty acids. The document outlines the main functions of fats in the body and discusses the physical and chemical properties of fats like crystallization, viscosity, rancidity, and hydrogenation. It provides details on the mechanisms and processes involved in the chemical reactions of fats.
Lipids are organic compounds that are insoluble in water but soluble in organic solvents. They include fats, oils, waxes, sterols and phospholipids. Fats and oils are triglycerides composed of glycerol and fatty acids. Fatty acids are classified as saturated, monounsaturated, or polyunsaturated. Phospholipids are a major component of cell membranes and lipoproteins transport lipids in the blood. Lipids serve important functions as energy stores, insulation, and as precursors to other compounds like hormones and vitamins.
Lipids are a heterogeneous group of organic compounds that are insoluble in water but soluble in organic solvents. They include fats, waxes, sterols, fat-soluble vitamins, monoglycerides, and phospholipids. Lipids are an essential part of cell membranes and a stored form of energy. Cholesterol is an important lipid that helps form cell membranes and is a precursor for vitamin D and steroid hormones. Essential fatty acids must be obtained from dietary sources and are important for biological functions.
This document provides information about lipids. It defines lipids as long chains of carbon and hydrogen molecules that are insoluble in water. Lipids serve as an important energy source and provide structure to cell membranes. They are classified based on their components, with simple lipids like fats and oils consisting of fatty acids and glycerol, and complex lipids also containing additional groups like phosphates or carbohydrates. Lipids play key roles in the body such as energy storage, insulation, and as precursors to hormones and vitamins. The document discusses the structure and examples of different lipid types as well as their biological functions.
Lipids definition and classification with examples Hitarth Solanki
This seminar presentation discusses lipids, their definition, classification, and examples. It begins with introducing the presenter and topic. It then defines lipids as insoluble organic compounds consisting of hydrogen, carbon, and oxygen that perform important biological functions. Lipids are classified as simple/homolipids including fats/oils, waxes, and derived lipids including fatty acids, alcohols, and steroids. Examples of fixed oils like cottonseed oil, linseed oil, and olive oil are described along with their botanical origins, constituents, uses, and toxicity. The differences between fats/oils and volatile/fixed oils are also summarized.
This document discusses fats, their composition, classification, sources, functions, digestion and metabolism. It notes that fats are composed of glycerol and fatty acids. They can be simple (monoglycerides, diglycerides) or compound (phospholipids, glycolipids, lipoproteins). Fats provide energy, aid vitamin absorption, are essential for cell membranes and hormones, and improve diet palatability. The document outlines the digestion, absorption and transport of fats through micelles and chylomicrons, as well as fat storage and metabolism in the liver and adipose tissue.
Storage lipids like triglycerides are composed of fatty acids esterified to a glycerol backbone. They serve as energy stores. Animal fats and oils come from rendered animal tissues and secretions. Popular animal fats include lard, tallow, butter, and dairy oils. They are used in foods, soaps, lubricants and other products. Properties depend on fatty acid composition, with saturated fats usually solid at room temperature.
Lipids are classified as either structural or storage lipids in plants and animals. Structural lipids make up membranes and surface layers, while storage lipids are predominantly triacylglycerols found in seeds and fruits. Plant lipids contain a variety of fatty acids, but alpha-linolenic and linoleic acids are most common. Animal lipids mainly function as stored energy, consisting primarily of saturated fatty acids in adipose tissue. Fats and oils are composed of fatty acid esters of glycerol and differ based on fatty acid composition, with oils being liquid and fats solid at room temperature. Essential fatty acids like linoleic and alpha-linolenic acids are required in the diet.
Fatty acids are the building blocks of the fat in our bodies and in the food we eat. During digestion, the body breaks down fats into fatty acids, which can then be absorbed into the blood. Fatty acid molecules are usually joined together in groups of three, forming a molecule called a triglyceride.
Lipids are a diverse group of organic compounds that include fats, waxes, sterols and phospholipids. They are insoluble in water but soluble in organic solvents. The document discusses the structure and classification of lipids. Key points include:
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- Fatty acids are classified by saturation and chain length. Essential fatty acids must be obtained through diet.
- Phospholipids are major structural components of cell membranes. Glycerophospholipids contain glycerol while sphingophospholipids contain sphingosine.
Lipids are fatty substances that are insoluble in water but soluble in organic solvents. They serve important structural and energy storage functions in the body. There are three main classes of lipids: simple lipids like fatty acids and triglycerides, compound lipids including phospholipids, and steroids such as cholesterol. Cholesterol is an important component of cell membranes and a precursor for bile acids, vitamin D, and steroid hormones. Cholesterol is transported through the bloodstream within lipoproteins, with LDL cholesterol increasing risk of atherosclerosis and HDL cholesterol protecting against it through reverse cholesterol transport.
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NANOTECHNOLOGY IN FOOD PACKAGING (FOOD TECHNOLOGY)
Lipids and fats
1. LIPIDS(FATS)
Fats-Composition and chemistry,classification,
functions,requirements
Nutritional disorders-fats deficiency
Energy metabolism-digestion,absorption and utilization
INTRODUCTION
lipids are a group of naturally occuring substances charaterised by their
insolubality in water and solubility in some organic solvent.
They occur widely in the plant and animal kingdom in the form of oils and
fats respectively.The basic structure of lipids is comprised of
carbon,hydrogen,oxygen.
The lipid fat content of food is the major determinant of the energy
density of dites.
2. Classification
Lipids are classified as:
1.Simple lipids
These are esters of fattyacids and glycerol.Oils are liquid at 200C
while fats are solid at 200C
2.Component lipids
These lipids contain some other organic compounds,in addition to
fatty acids and glycerol they are further characterised as
i)phospholipids(Phosphasides)
3. These contain phospheric acid and a nitrogenous base in addition to
glycerol and fattyacids.lecithin,cephali,plasmalogns come under this
catagory.
ii)Sphingolipids
These contain the base sphingosine or dihydro sphingosine in
addition to glycerol and fattyacids.
iii)Glycolipids
Complex lipids containing carbohydrates in
combination with fatty acids and
sphinogosine.
iv)Sulpho lipids
These contain sulphuric acid in combination with hexose in a
cerebroside.
4. 3.Waxes
These are ester of fatty acids long-chain aliphatic alcohols.
4.Derivedlipids
These includes fatty acids,alohol,sterols
Lipids present in Diets
The lipids present in foods and also in the animals and
human body include:
Triglycerids,
Phospholipids and other compound lipids,and
cholestrol (present only in animals food)
5. Hydrogenation
This is a process involving chemically
induced hydrogen saturation of the carbon
bonds,by which the structure of unsaturated
oils is changed.
This alters the way the body metabolizes
these facts and often changes the physical
form.
Margine and vanaspathi are hydrogenated
facts
6. Functions of Facts
• Fat has several important functions.
• It is a concentrated source of energy yielding more than twice the
energy supplied by carbohydrate per unit weight.
• Fats essential for the absorption of vitamins A,D,Eand K and
carotenoids.
Vegetable fats are good sources of vitamin E and red palm oil is a
good source of carotene while some animal facts such as butter and
fish liver oils are good sources of vitamin
7. • A.Certain vegetable fats are rich sources of the essential fatty acid-
lilolein-acid.
• Fats reduce the bulk of the diet as they provide twice as much
calories as carbohydrates per unit weight.
• Further starchy foods absord lot of water during cooking and
increase the bulk of diet
• Fats improve palatability and give a satiety value ie;a feeling of
fullness in the stomach
• Fats are deposited in adipose tissue acts as an insulting material
against cold and physical injury.
8. Properties of fats
Solubility Fats are soluble in organic solvents such as ethyer ether,
petroleum ether acetone acid Benzine .The quantity of fat present in
food materials is usually determined in by extraction with ethyl ether or
petroleum ether.
Saponification value : THe value is defined as the number of milligrams
of potassium hydroxide required to Saponify 1GM of fat or oil.
Iodine Value :It is the measure of the extent of unaturated fattyb acids
present in fats and oils.It is defined as number of branch of iodine
absorbed in 100Grams of fat.
Reicheit-Mreissl Value :The is defined as the number of milliliters of
0.1N alkali required to neutralize the steam volatile water soluble fatty
acids present in 5Gram sample of fat.that is determine the amount of
butyric acid and caproic acid ewhich are readily soluble in water and a
part of caprylic acid whicc is slightly soluble in water.
9. Thiocyanogen Value :The Thiocyanogen number is the amount of
Thiocyanogen absorbed by 100 g of fat or oil.
Rancidity in fats :
The development of all flavours in fats is known as rancidity.There are
three main types of rancidity,
1.Hydrolytic Rancidity
Hydrolysis of fats by lipase need notb always produce off-flaours.In
the case of butterfat and coconut oil butyric and other low molicular
weight Fatty acids are set free on hydrolysis by lipase.The orders of
these acids contribute largely to the smell of rancidbutter.The
saturated fatty acids such as palmitic and stearic acidsn have little
odour.
10. 2.Oxidative Rancidity
This is the common type of rancidity observed in all fats and oils.The
oxidation takes place at the unsaturated linkage.Certain metals,such
as Copper,Hasten the on set of oxidative rancidity,the addition
ofoxygen to the unsaturated linkage results in the formation of a
peroxide which, on decomposition,yelds aldehydes and ketones
having pronounced off odour.
11. 3.Ketonic rancidity
This type is most frequently as a result of action fungi such as
aspergilles niger and blue green mould,penicillium glaucum on
coconut or oil seeds.The tallow odour developed may be due to
aldehydes and ketones formed by the action of the engymes present
in the fungi on oil.
12. Effects of the essential fatty acid deficiency in
human beings
Phrynoderma:Thus is one pf the common diorders of malnutrition
observed in adults and children.
The condition is characterised by the presence of horny popular
eruptions on the posterior and lateral aspects of the limbs,on the
back and buttoks.
Phrynoderma is cured rapidly by the administration of linseed or
safflower seed oil which are rich in essential fatty acids along with
B-complex vitamines but not by vitamine-A.
13. Deficiency in infants
Hansen and co-workers have reported that infants fed on a
EFA deficient diet developed perennial irritation and changes
in the skin within a few weeks.
The skin changes appears as dryness thickening and
desquamation with oozing in the intertriginous folds.
Supplimemtation of the diet with linaleic acid restored the skin
th normal condition with in 2 weeks.
14. Sources
Rich sources of EFA
safflower,sunflower,nigerseed,cottonseed,linseed,corn,walnut,sesame
and soybean oils are rich in sources of EFA.These oils must form
atleast 50% of the fat in the diet.
Good source:Egg yolk fat,poultryfat and pig body fat are fair sources
of EFA
Poor sources:coconut oil,palmkerneloil,vanaspathy and animal fats
butter and ghee,beef and mutton fat are poor sources of EFA
15. Fat requirements
The approximate fat reqiurements of individuals for different age groups are
given in table.Atleast 50% of the fat oils rich in EFA.
Table:Fat Requirements
Group %
Adults pregnant and lactating mothers 10 to 20 % of total calories from fat
children and adolescents(0 to 18 years) 15 to 20 % of total calories from fat
Infants (Birth to 1 year) 25 to 30 % of total calories from fat
16. 1.Triglycerides and fatty acids :
• Triglycerides comprise about 95% of the food lipids and body lipids.
• They are the storage form of fat.
• When we eat a high calorie diet,the calories in excess of our energy
needs Triglycerides and srored in the body.
• All Triglycerides have a similar structure.It is composed of three fatty
acids attached to a glycerol molecule.
• Glycerol is a short-chain carbohyrate molecule that is soluble in water.
17. • When Triglycerides are metabolized the glycerol is converted to
glucose.
• Fatty acids may differ in their length and their degree of saturation.
• They are commonly composed of a series of 16-18 carbon
molecules attached to hydrogen molecule.
• The number of hydrogen molecules determines the saturation of the
fat.
• When each carbon has its maximum number of hydrogens attached
the fat is set to be saturated.ie., filled to capacity with hydrogen.
18. Saturated fats
Unsaturated fats
Essential fattyacids
Saturated fatty acids: A fatty acid with no carbon-carbon double
bonds.
Monounsaturated fatty acid:A fatty acid containing one double bond.
Polyunsaturated fatty acid:A fatty acid containing two or more double
bond.
Essential fattyacids: THese are fatty acids must be present in the diet
to maintan health,and include lineleic acid and alpha-lineleic acid.
19. Phospholipids :
• Phospholipids are important in the structure of all membranes.
• Their structure is similar to that of triglycerides,but they contain only
two poly unsaturated fatty acids.
• The third molecule attached to the glycerol is a phosphatidylcholine
molecule.
• The most common phospholipid is lacithin.Certain phospholipids also
contain inositol and designated as phosphatldyiinositol.
• Phosphatidylethanolamine is another phosopholipid thatb has
several functions, such as being a precursor to choline and
acetylcholine.
• Lecithin is found in highest concentration in soybeans and
eggyolk.Recently,egg lecithin has been used in the treatment of
accuired immunp deficiency syndrome(AIDS).
20. 3.Sterols/cholesterol
• cholestrol,is the precursor of the bile acids and the sex harmones.it is
manufactured in all tissues of the body except the brain, Cholestrol is
present in all cells and its concentration is particularly high in the liver,
brain and nervous tissue, and the blood.
• Cholestrol, like lecithin is also present in foods,eggyolk,meats,and
other animal fats, milkproducts .It is not present in vegetable foods.
21. • A transport mechhanism of cholestrol called the low density
lipoprotein is the likely cause of risk for the cardiovascullar
disease called atherosclerosis.
• In this condition ,Cholestrol in the form, of LDL cholestrol
accumulates in the living of the arteries these two is the bolld
test currently favoured to elevate risk of cardiovascular disease.
22.
23. Factors affecting requirements
Food intake in is influenced by several factors,two of the most
important being socio-economic status and cultural
preferences.Psychological conditions and risk of certain chronic
diseases such as heart dusease and diabetes also affect fat
requirements.
Digestion and absorption of fat
Several theories have been proposed for the mechanism of absorption
of fats after digestion.The important theories are:
Lipolytic hypothesis of varzar,
Partilition theory of frazer,and micelie theory of borgstrom.
24. Lipolytic hypothesis of varzar
According to this theory,the hydrolysis of fat to fatty acids is complete
and the fatty acid and glycerol are absorbed.The fatty acids combined
with bilesalts to form loosewater miscible complexes which are
absorbed into the intestinal mocosa
The triglycerides are passed on into the lactals of the intestinal
bile.They then enter the lymphasics and reach the systemic the
circulation via thoracduct.
25. Present views on the digestion and
absorption of fat
• Present views on the digestion and absorption of fat are briefly
described below.
• The digestion of the triglyceride proceeds the removal of fatty acid at
the 1 position yeilding fatty acid and a diglyceride, The fatty acid in
the 3 position is then removed by action of lipase leaving 2-
monoglyceride.
• The removal of fatty acid from the 2-monoglyceride is the slow
process.2-monoglyceride will be converted at a slow rate in to 3-
monoglyceride by an enzyme called isomerace.
26. • The monoglyceride and free fatty acids are converted into micelle in
the presence of bile salts and are absorbed into the intestinal wall.
• The free glycerol also is absorbed.3-monoglyceride is hydrolized in the
intestinal wall by the intestinal lipase to fatty acid and glycerol
The in testinal wall has enzyme systemd for fat synthesis.
• The resynthesized fatty acids converted into chylomicrons.
• The chylomicrons enter the lymphatics through lacteals and are
delivered in to the circulation via thoracic duct.
• The fatty acid composition of chylomicrons of the lymph is different
from that of the fat and in the diest as resynthesised in the intestines
using fatty acids derived from food fatand fatty acids present in bile