Lipids, also known as fats, are a diverse group of organic compounds consisting of carbon, hydrogen, and oxygen that serve important functions in the body. There are three main types of lipids: fats, phospholipids, and cholesterol. Fats can be saturated or unsaturated, with saturated fats found in animal products and unsaturated fats in plants having health benefits. Phospholipids are involved in lipid transport and cell structure. Cholesterol is essential for cell membranes and is found in foods like eggs and meat. Lipids provide energy storage and production, help regulate systems, aid in nutrient transport, and give structure to cells.

1. LIPIDS OR FATS
Tania Narváez López 2010 0221.
Geormara Céspedes F. 2010 0363.

2. • The fat is located under the skin, serving as
energy reserve, producing more than twice the
energy that the liberated by protein and
carbohydrates.
• Fat helps make food more enjoyable, since the
presence of this in the meals is essential to
appreciate the aroma and taste of different foods,
also helping the feeling of fullness that we have
when we eat it.

3. Types of lipids
• Lipids are a very diverse group of organic
compounds mainly consisting of carbon,
hydrogen and oxygen, sometimes being able to
contain sulphur, nitrogen or phosphorus.
• There are three types of lipids in the different
foods we eat: fats, phospholipids, and
cholesterol.

4. Fats
Saturated fat:
• They are considered as 'bad
fats', which when consumed in excess
can cause cholesterol problems and
disorders of circulation.
• Most saturated fats come from foods of
animal origin such as red meat and
butter. Palm and coconut oils are also
rich in fat.

5. Unsaturated fats:
They are beneficial to health fats because they
regulate the level of cholesterol and prevent
cardiovascular disease. They can be:
• Monounsaturated fats: present in the olive,
rapeseed oil, nuts (pistachios, almonds,
hazelnuts, macadamia nuts or cashews),
peanuts, avocados and their oils.

6. Unsaturated fats:
• Polyunsaturated Fat: found in the sunflower oil,
fish oil, soybean oil, corn, saffron, and also in oily
fish such as salmon, tuna, sardines...

7. Phospholipids
• The contribution of fatty acids is of less
importance in the case of triglycerides. These
involved in the functions of lipid transport and
also have a structural role constituting the cell
membrane.

8. Foods rich in phospholipids:
• Eggs.
• Meat.

9. Cholesterol
oIs essential in the formation of the cell membrane.
oCholesterol-rich foods:
• Pork liver.
• Veal brains.
• Veal meat.
• Egg yolk.

10. Function of lipids
• Energy
• Regulator
• Transport
• Structural