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 SLIDESHARE CONTAINS THE DESCRIPTION RELATED TO TOPIC LIPIDS FROM PHARMACOGNOSY OF CLASS B.PHARM 4TH SEM. IT IS PREPARED BY SAGAR DHANDAY STUDENT OF B.PHARM. 2ND YEAR (2019 BATCH) IPS, KUK FOR THE EDUCATIONAL PURPOSES.
Lipids are a group of naturally occurring, nonpolar and water-insoluble substances that include fats, oils, waxes, phospholipids and steroids. They serve important biological functions such as being structural components of cell membranes, storing energy, transporting fat-soluble vitamins and hormones. Lipids are classified based on their structure into simple lipids like fatty acids, fats and oils, and compound lipids containing additional groups. They undergo various chemical reactions and have many industrial and medical applications.
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 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 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 SLIDESHARE CONTAINS THE DESCRIPTION RELATED TO TOPIC LIPIDS FROM PHARMACOGNOSY OF CLASS B.PHARM 4TH SEM. IT IS PREPARED BY SAGAR DHANDAY STUDENT OF B.PHARM. 2ND YEAR (2019 BATCH) IPS, KUK FOR THE EDUCATIONAL PURPOSES.
Lipids are a group of naturally occurring, nonpolar and water-insoluble substances that include fats, oils, waxes, phospholipids and steroids. They serve important biological functions such as being structural components of cell membranes, storing energy, transporting fat-soluble vitamins and hormones. Lipids are classified based on their structure into simple lipids like fatty acids, fats and oils, and compound lipids containing additional groups. They undergo various chemical reactions and have many industrial and medical applications.
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 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.
“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.
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 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:
- Lipids include simple lipids like triglycerides and complex lipids containing additional groups like phospholipids and glycolipids.
- 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.
This document provides information about lipids. It defines lipids as naturally occurring compounds that are soluble in organic solvents but sparingly soluble in water. Lipids undergo hydrolysis to yield long chain fatty acids and alcohols. The document classifies lipids into simple lipids, compound lipids, and derived lipids. It describes the two types of simple lipids as oils and fats, which yield glycerol and fatty acids upon hydrolysis, and waxes, which yield fatty acids and long chain alcohols. The document also discusses the alcohols, fatty acids, and triglyceride structure of common fats and oils. It distinguishes between fats and oils based on their melting points and fatty acid compositions
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 hydrophobic biomolecules that include fats, oils, waxes, phospholipids and steroids. They are made up of fatty acid chains bonded to a glycerol molecule or other alcohol. Lipids serve important functions like energy storage, insulation of nerve fibers, and as structural components of cell membranes. The main classes of lipids are triglycerides, phospholipids, and steroids; triglycerides are the main form of fat storage in animals and are composed of fatty acid chains bonded to a glycerol molecule.
Lipids are organic compounds that are insoluble in water but soluble in organic solvents. They include fats, waxes, phospholipids, and steroids. Fats and oils are composed of fatty acids and glycerol. Fats are solid at room temperature while oils remain liquid. Unsaturated fatty acids have one or more double bonds and remain liquid whereas saturated fatty acids are fully hydrogenated and solid. Lipids serve important structural and energy storage functions in the body. Common lipids discussed include cocoa butter, which is obtained from cocoa seeds, and lanolin, which is the waxy secretion from sheep's wool.
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 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
Chemistry and pharmaceutical uses of Lipids and Oils .pptxssuser35e86c1
Lipids are esters of long-chain fatty acids and alcohols, typically glycerol. Ex- fixed oils, fats, waxes etc.
In general, lipids are soluble in the usual fat solvents such as- ether, chloroform and are insoluble in water. They are hydrophobic in nature.
The chief difference among fixed oils, fats and waxes is the type of alcohol present in it-
In fixed oils and fats, glycerol combines with the fatty acids.
In waxes, monohydric alcohol combines with fatty acids which has a higher molecular weight, e.g., cetyl alcohol [CH3(CH2)15OH].
They have a high-energy value (25% of body needs) and they provide more energy per gram than carbohydrates and proteins.
Supply the essential fatty acids that cannot be synthesized by the body.
Supply the body with fat-soluble vitamins (A, D, E and K).
Tissue fat (phospholipid in nature) is an essential constituent of cell membrane and nervous system.
Stored lipids as “depot fat” is stored in all human cells acts as:
A store of energy.
Protect internal organs from outside shocks.
Act as subcutaneous thermal insulator against loss of body heat.
Fats and oils are both composed of carbon, hydrogen, and oxygen. Fats are solid at room temperature, while oils are liquid. Fats are made up of fatty acids bonded to glycerol. They provide energy, absorb nutrients, and insulate the body. Saturated fats raise cholesterol levels while unsaturated fats found in plants oils are healthier. Oils come from plants and animals and are used for cooking, cosmetics, and other applications.
Fats and oils are lipids that are insoluble in water. Fats are important energy reserves that are stored in animals or plants. Chemically, fats are triglycerides derived from the alcohol glycerol and various fatty acids. Fatty acids vary in length from 3 to 18 carbons. Fats contain saturated and unsaturated fatty acids. Saturated fats are solid at room temperature while unsaturated fats are liquid. Trans fats, found in partially hydrogenated oils, increase risk of cardiovascular disease. Unsaturated fats, especially monounsaturated and polyunsaturated, help lower disease risk when consumed in moderation.
Lipids are organic molecules that are insoluble in water but soluble in non-polar solvents. They provide structure to cell membranes, store energy, and function as signaling molecules. Lipids include fats, oils, waxes, phospholipids, glycolipids, steroids, terpenes, and carotenoids. Fats and oils are triglycerides made of glycerol bonded to three fatty acids, and are solid or liquid depending on temperature. Phospholipids contain fatty acids, glycerol, and a phosphate group, giving them a polar structure. Steroids do not contain fatty acids and are nonsaponifiable.
Classification of lipids according to chemical structureMiras Sayyad
Lipids are organic molecules that are insoluble in water but soluble in non-polar solvents. They provide structure to cell membranes, store energy, and function as signaling molecules. Lipids include fats, oils, waxes, phospholipids, glycolipids, steroids, terpenes, and carotenoids. Fats and oils are triglycerides made of glycerol bonded to three fatty acids, and are solid or liquid depending on temperature. Phospholipids contain fatty acids, glycerol, and a phosphate group, giving them a polar structure. Steroids do not contain fatty acids and are nonsaponifiable.
ZO 503Physiological chemistry ( Lipids) by Dr.S.S.Kunjwal.pdfDhanushHari8
This document provides an introduction to lipids, including their classification and types. Lipids are classified into three main classes: simple lipids, compound lipids, and derived lipids. Simple lipids include fats and waxes, with fats being triglycerides of fatty acids and glycerol. Compound lipids contain additional elements like phosphorus, nitrogen or sulfur, and include phospholipids like lecithin and cephalins. Glycolipids are composed of carbohydrates and fatty acids. The lipid component of lipoproteins contains triglycerides, phospholipids and cholesterol.
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.
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 and make up most dietary and body lipids. Cholesterol is an important sterol.
3. Essential fatty acids must be obtained through diet and include linoleic and alpha-linolenic acids. Phospholipids are structural components of membranes.
Lipids are a diverse group of compounds that are insoluble in water but soluble in non-polar solvents. They serve important structural and energy storage functions. The main types of lipids include fatty acids, triacylglycerols, and sterols. Fatty acids can be saturated, monounsaturated, or polyunsaturated depending on the number of double bonds present. Saturated fatty acids are solid at room temperature due to close packing, while unsaturated fatty acids are liquids due to their nonlinear structure. Triacylglycerols are composed of glycerol bonded to three fatty acids and serve as long-term energy stores.
“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.
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 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:
- Lipids include simple lipids like triglycerides and complex lipids containing additional groups like phospholipids and glycolipids.
- 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.
This document provides information about lipids. It defines lipids as naturally occurring compounds that are soluble in organic solvents but sparingly soluble in water. Lipids undergo hydrolysis to yield long chain fatty acids and alcohols. The document classifies lipids into simple lipids, compound lipids, and derived lipids. It describes the two types of simple lipids as oils and fats, which yield glycerol and fatty acids upon hydrolysis, and waxes, which yield fatty acids and long chain alcohols. The document also discusses the alcohols, fatty acids, and triglyceride structure of common fats and oils. It distinguishes between fats and oils based on their melting points and fatty acid compositions
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 hydrophobic biomolecules that include fats, oils, waxes, phospholipids and steroids. They are made up of fatty acid chains bonded to a glycerol molecule or other alcohol. Lipids serve important functions like energy storage, insulation of nerve fibers, and as structural components of cell membranes. The main classes of lipids are triglycerides, phospholipids, and steroids; triglycerides are the main form of fat storage in animals and are composed of fatty acid chains bonded to a glycerol molecule.
Lipids are organic compounds that are insoluble in water but soluble in organic solvents. They include fats, waxes, phospholipids, and steroids. Fats and oils are composed of fatty acids and glycerol. Fats are solid at room temperature while oils remain liquid. Unsaturated fatty acids have one or more double bonds and remain liquid whereas saturated fatty acids are fully hydrogenated and solid. Lipids serve important structural and energy storage functions in the body. Common lipids discussed include cocoa butter, which is obtained from cocoa seeds, and lanolin, which is the waxy secretion from sheep's wool.
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 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
Chemistry and pharmaceutical uses of Lipids and Oils .pptxssuser35e86c1
Lipids are esters of long-chain fatty acids and alcohols, typically glycerol. Ex- fixed oils, fats, waxes etc.
In general, lipids are soluble in the usual fat solvents such as- ether, chloroform and are insoluble in water. They are hydrophobic in nature.
The chief difference among fixed oils, fats and waxes is the type of alcohol present in it-
In fixed oils and fats, glycerol combines with the fatty acids.
In waxes, monohydric alcohol combines with fatty acids which has a higher molecular weight, e.g., cetyl alcohol [CH3(CH2)15OH].
They have a high-energy value (25% of body needs) and they provide more energy per gram than carbohydrates and proteins.
Supply the essential fatty acids that cannot be synthesized by the body.
Supply the body with fat-soluble vitamins (A, D, E and K).
Tissue fat (phospholipid in nature) is an essential constituent of cell membrane and nervous system.
Stored lipids as “depot fat” is stored in all human cells acts as:
A store of energy.
Protect internal organs from outside shocks.
Act as subcutaneous thermal insulator against loss of body heat.
Fats and oils are both composed of carbon, hydrogen, and oxygen. Fats are solid at room temperature, while oils are liquid. Fats are made up of fatty acids bonded to glycerol. They provide energy, absorb nutrients, and insulate the body. Saturated fats raise cholesterol levels while unsaturated fats found in plants oils are healthier. Oils come from plants and animals and are used for cooking, cosmetics, and other applications.
Fats and oils are lipids that are insoluble in water. Fats are important energy reserves that are stored in animals or plants. Chemically, fats are triglycerides derived from the alcohol glycerol and various fatty acids. Fatty acids vary in length from 3 to 18 carbons. Fats contain saturated and unsaturated fatty acids. Saturated fats are solid at room temperature while unsaturated fats are liquid. Trans fats, found in partially hydrogenated oils, increase risk of cardiovascular disease. Unsaturated fats, especially monounsaturated and polyunsaturated, help lower disease risk when consumed in moderation.
Lipids are organic molecules that are insoluble in water but soluble in non-polar solvents. They provide structure to cell membranes, store energy, and function as signaling molecules. Lipids include fats, oils, waxes, phospholipids, glycolipids, steroids, terpenes, and carotenoids. Fats and oils are triglycerides made of glycerol bonded to three fatty acids, and are solid or liquid depending on temperature. Phospholipids contain fatty acids, glycerol, and a phosphate group, giving them a polar structure. Steroids do not contain fatty acids and are nonsaponifiable.
Classification of lipids according to chemical structureMiras Sayyad
Lipids are organic molecules that are insoluble in water but soluble in non-polar solvents. They provide structure to cell membranes, store energy, and function as signaling molecules. Lipids include fats, oils, waxes, phospholipids, glycolipids, steroids, terpenes, and carotenoids. Fats and oils are triglycerides made of glycerol bonded to three fatty acids, and are solid or liquid depending on temperature. Phospholipids contain fatty acids, glycerol, and a phosphate group, giving them a polar structure. Steroids do not contain fatty acids and are nonsaponifiable.
ZO 503Physiological chemistry ( Lipids) by Dr.S.S.Kunjwal.pdfDhanushHari8
This document provides an introduction to lipids, including their classification and types. Lipids are classified into three main classes: simple lipids, compound lipids, and derived lipids. Simple lipids include fats and waxes, with fats being triglycerides of fatty acids and glycerol. Compound lipids contain additional elements like phosphorus, nitrogen or sulfur, and include phospholipids like lecithin and cephalins. Glycolipids are composed of carbohydrates and fatty acids. The lipid component of lipoproteins contains triglycerides, phospholipids and cholesterol.
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.
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 and make up most dietary and body lipids. Cholesterol is an important sterol.
3. Essential fatty acids must be obtained through diet and include linoleic and alpha-linolenic acids. Phospholipids are structural components of membranes.
Lipids are a diverse group of compounds that are insoluble in water but soluble in non-polar solvents. They serve important structural and energy storage functions. The main types of lipids include fatty acids, triacylglycerols, and sterols. Fatty acids can be saturated, monounsaturated, or polyunsaturated depending on the number of double bonds present. Saturated fatty acids are solid at room temperature due to close packing, while unsaturated fatty acids are liquids due to their nonlinear structure. Triacylglycerols are composed of glycerol bonded to three fatty acids and serve as long-term energy stores.
Similar to Lpids(Fats) Lec Nukkkkkktrition FSt.pptx (20)
3. LIPIDS
INTRODUCTION
• lipids are a group of naturally occurring substances characterized by
their insolubility 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 diets.
• Fats are essential for the human body, comprising about one-sixth of
our body weight.
• They are integral components of cells and tissues throughout the body.
• Vital organs such as the brain, heart, and liver are protected by fat
deposits.
4. LIPID STRUCTURE
Lipids are the polymers of
fatty acids and that
contain a long, non-polar
hydrocarbon chain in
which the tail is
hydrophobic in nature
and with the small polar
head of molecule
carboxyl group or
containing oxygen, which
is hydrophilic in nature.
5. LIPIDS
Lipids are the structural and functional building blocks of the
living cells and they are made up of hydrocarbons with highly
reduced form of carbon.
Or
Lipids are the substances of animal or plant origin and comprise
of (a). fixed oils, (b).fats, (c). waxes and their derivatives.
Examples of Lipid :- Fats, oils,
waxes ,certain vitamins (such
as A, D, E and K), hormones
and most of the call
membrane that is not made
up of protein.
6. LIPIDS Composition
- Lipids encompass all fats and related compounds, derived from the Greek
word "lipos" meaning fat.
- Similar to carbohydrates, lipids contain carbon, hydrogen, and oxygen, with
some containing phosphorus and nitrogen.
- Lipids have fewer oxygen atoms compared to carbohydrates, resulting in
more energy release (about 2.25 times) per gram during oxidation.
- Body fat constitutes 15-20% of body weight in healthy non-obese men and
18-25% in healthy non-obese women.
- Sedentary lifestyles and aging can lead to increased body fat if physical
activity levels decline.
- Lipids are widely distributed in nature and soluble in organic solvents like
ether, chloroform, and benzene.
- Important groups of lipid compounds include fatty acids, fats and oils,
phospholipids, sterols, and lipoproteins.
7. PROPERTIES OF LIPIDS
• Lipids are oily greasy, non-polar molecules, stored in the adipose
tissue of body.
• They are a heterogeneous group of compounds, mainly composed of
hydrocarbon chains.
• They are energy rich organic molecules, which provide energy for
different life processes.
• Insoluble in water but soluble in organic solvents.
• Hydrophobic or amphiphilic compounds.
• Fixed oils and fat float in water since their specific gravity less than
one.
• Produce permanent stain on the paper.
• Fixed oil and fat are nonvolatile and can’t be distilled without their
decomposition.
• They are significant in biological systems as they form a mechanical
barrier dividing a cell from external environment known as the cell
membrane.
8. SOURCES OF LIPIDS
• Found in all living organisms including humans,
plants and animals.
• Lipids exists in tissues in many forms.
• Simple lipids are often part of large aggregates
in storage tissues, such as oil bodies or adipose
tissue.
• In plants lipids are stored in the form of
triglycerides. The most known is jojoba, which
stores its seed lipid as a liquid wax.
• In oilseeds(sunflowers, linseed) the cotyledons
of the embryo are the major sites of lipid
accumulation.
• Endosperm of the bean, coriander or carrot, is
the main site of lipid accumulation.
• In tobacco, both embryo and endosperm
tissues store lipids.
Human tissues containingfats
Jojoba seeds oil
Linseed oil
Sunfloweroil
Coriander seeds oil
-Tobacco plants and
seed-
9. FUNCTIONS & USES OF LIPIDS
• Lipids are important source of metabolic energy (ATP) so they are the most energy
rich of all the nutrients which provide energy for different life processes.
• They form the structural components of the cell membranes.
• They serve as the biological carriers for the absorption of fat soluble vitamins A,D, E
and K.
• Lipids are also act as lubricants for the passage of food.
• Maintenance of temperature.
• In the base of oil injections.
• In edible/food oils.
• In antiseptic preparations(Tea tree oil is often used in diluted form as a topical
antiseptic for minor cuts, wounds, and skin infections).
• In the treatment of rickets.
• In varnishes and paint industries.
• In cosmetics.
• Also possesses antibacterial properties.
12. LIPIDS
Simple Lipids
• Simple Lipids are esters of fatty acids with alcohols.
The hydrolysis of a simple lipid may be expressed as
Simple lipid + H2O hydrolysis fatty acids + alcohol
Simple Lipids can be sub-divided into:
01. Fats and Oil
02. Waxes
13. FATS & OILS
• If a substance is liquid at 15-16.5 C it is called Fixed oil and solid or semisolid
at the above this temperature, it is called Fat. For example lard, fish oil, ghee,
olive oil etc.
• They are made from two kinds of molecules: Glycerol (a type of alcohol) and
various straight chained monocarboxylic acids known as fatty acids. The fatty
acids of natural fats have 4-24C atoms (and any even numbers). These fatty
acids may be saturated, monosaturated, polysaturated or cyclic unsaturated.
• Fats and oils are commonly called triglycerides or triacylglycerol. Fats normally
saturated fatty acid esters and fixed oils mostly composed of unsaturated
fatty acid esters.
14. LIPIDS(FATS)
Fats and Oil
• Esters of fatty acids with glycerol.
• Solid at room temperature.
• Some are liquid at room temperature, and are known as oils.
• Physical state depends upon the nature of fatty acids.
• Fats are rich in saturated fatty acids.
• Oils are rich in unsaturated fatty acids.
• If the hydrolysis of a simple lipid yields three fatty acids and glycerol,
the simple lipid is called a fat or an oil
15. • Fats
• Esters of fatty acids with glycerol.
• Solid at room temperature longer
chains saturated(only C-C)
• eg. animal fat, butter
• Fats are solid triglycerides
• Oil
• Esters of fatty acids with glycerol
• Oil are liquid at room temperature,
and are known as oils.
• Oils are rich in unsaturated
fatty(C=C) acids.
• eg. many vegetable oils, (olive,
sunflower)
• Oils are liquid triglycerides
19. LIPIDS(FATS)
b.Waxes
Esters of fatty acids with (usually long chain) with alcohols other than glycerol. These
alcohols may be aliphatic or alicyclic.Cetyl alcohol is most common found in waxes.
Waxes are used in the preparation of candles, lubricants,cosmetics,ointments,
polishes etc.
20. Properties of Fats & Oils
• Fixed oils are thick, viscous, yellow-colored liquids with a characteristic Odour.
• They are non- volatile and cannot be distilled.
• They do have food value and can be saponified.
• They turn rancid on storage due to free acidity.
• Fixed oils and fats are insoluble in water and ethyl alcohol, but soluble in
organic solvents like chloroform, ether and benzene etc.
• Fats and oils are esters of glycerols and fatty acids. The oils and fats also
contain various quantities such as vitamins, sterols, antioxidants,
phospholipids, pigments and traces of hydrocarbons, and ketones,
responsible for specific odours and flavors of these oils.
• Physiologically, they are emollients and demulcents.
• Fats are mostly obtain from animal sources and solids at room temperature,
oils are mostly obtain from plant sources and liquids at room temperature.
There are notable exceptions, such as cocoa butter, which is a solid vegetable
oil, and cod liver oil, which is a liquid animal fat.
21. Classification of Oils & Fats
An oil that
hardens to a
tough, solid film
after a period of
exposure to air,
contains more
than 50% of
polysaturated
acids, a key
component of oil
paint &
varnishes. For
example, linseed
oil, hemp, walnut
oils etc.
An oil which
partially
hardens when
it exposed to
air and contains
20-50% of
polysaturated
acids. For
example, castor
oil, mustard oil,
sesame oil.
An oil that does
not harden when
it exposed to air
and contains less
than 20% of
polysaturated
acids. And use in
food, skincare
products and to
condition pliable
materials such as
leather boots. For
example, olive
oil, almond oil,
peanut oil etc.
Examples
of fats
include
peanut,
cocoa
butter
and
coconut
oil etc.
Fats – Bone
tallow.
Oils – Cod liver
oil, shark liver
oil and whale oil
etc.
Fats – Lard , mutton-
tallow and butter
suet etc.
Oils – Lard oil, neat
foot oil etc.
23. Compound Lipids
•Compound lipids are class of Lipids
•Chemically Esters of Fatty acids with Alcohols
attached with Additional groups.
24. •Additional Groups in Compound Lipids may be either of
these:
•Phosphoric acid
•Nitrogenous Base
•Carbohydrate moieties
•Proteins
•Sulfate groups
25. COMPOUND LIPIDS
Esters of fatty acids with various alcohols along with an
additional group.
Others
Glycerphospholipids
-Phosphatidyl choline
- Phosphatidyl ethanolamine
- Phosphatidyl serine
- Phosphatidyl inositol
- Cardiolipin
- Plasmalogens
Sphingophospholipids
Cerebrosides
Gangliosides
Globosides
Lipoproteins
Aminolipids
Phospholipids Glycolipids
26. 3 Main Compound Lipids
•These are further divided into
•Phospholipids
•Glycolipids
•Lipoproteins
27. PHOSPHOLIPIDS
• Phospholipids are compound containing fatty acids and glycerol in
addition to a phosphoric acid, nitrogen bases and other substituents.
• They are present in large amounts in nerve tissue, brain, liver, kidney,
pancreas and heart.
• Phospholipids look like triglycerides, but contain a
• phosphate attached to glycerol in place of one fatty acid. For example,
lecithin, a phospholipid contains
• choline-phosphate attached to one hydroxyl of the glycerol molecule.
• They are further classified into,
• Glycerophospholipids
• Sphingolipids.
28.
29. PHOSPHOLIPIDS FUNCTIONS
• They are powerful emulsifying agents and are essential for the digestion and absorption
of fats
• Emulsifiers like phospholipids prevent separation of oil and water in food.
• Lecithin (phosphatidylcholine) found in egg yolk, honey, and mustard, is a popular food
emulsifier.
• Mayonnaise exemplifies lecithin's ability to blend vinegar and oil, creating a stable,
spreadable condiment.
• Emulsifiers enhance the appearance of food by preventing separation and ensuring
uniformity.
• They also increase the freshness of sauces and creams.
• Vital for maintaining texture, consistency, and flavor in various food products.
• Enable the creation of appealing and convenient food items for consumers.
• Phospholipids help to carry lipid particles across the cell membrane in the blood stream
33. • Phosphatidic acid is a simplest Glycerophospholipid
• Phosphatidic acid serve as a precursor for biosynthesis of
other Glycerophospholipids
• Phosphatidyl Choline (Lecithin) is most commonest and
abundant Glycerophospholipid in body.
• Phosphatidyl Choline is commonly called as Lecithin.
• Derived from word ‘Lecithos’ meaning Egg Yolk.
• This phospholipid is composed of a choline head group and
glycerophosphoric acid, with a variety of fatty acids. Usually,
one is a saturated fatty acid and the other is an unsaturated
fatty acid .
34. • They are widely in nature various oil seeds like soyabeans
and the yeasts are important source from plants.
• They lecithins are required for the normal transport &
utilization of other lipids, especially in the liver.
• Recently,egg lecithin has been used in the treatment of
accuired immunp deficiency syndrome(AIDS).
35. • They are widely in nature various oil seeds like soyabeans and
the yeasts are important source from plants.
• They lecithins are required for the normal transport & utilization
of other lipids, especially in the liver.
36. • It plays a key role in cell cycle signaling, specifically in relation
to apoptosis.
• Phosphatidylserine plays a role in
blood coagulation (clotting).
•Phosphatidylserine coming from plants and phosphatidylserine
coming from animals differ in fatty acid composition.
https://perfectketo.com/phosphat
idylserine/
37. Cardiolipin
Diphosphatidylglycerol It consist of two molecules of
phosphotidic acid held by an
additional glycerol through
phosphate
group
Function:
Plays a key role in apoptosis.
An important component of inner mitochondrial membrane.
43. • Sphingolipids, the fourth large class of membrane lipids, also
have a polar head group and two nonpolar tails.
• but unlike glycerophospholipids they contain no glycerol.
• Sphingolipids are composed of one molecule of the long-chain
amino alcohol.
• sphingosine (also called 4-sphingenine) or one of its
derivatives, one molecule of a long-chain fatty acid, and a polar
head group that is joined by a glycosidic linkage in some cases
and a phosphodiester in other
46. • Sphingosine is linked with a Fatty acid by an
amide linkage to form Ceramide.
• Ceramide is then linked to Phosphoric acid
and Choline to form Sphingomyelin.
47. When a fatty acid is attached in amide linkage to the NH2 on C-2, the
resulting compound is a ceramide.
Ceramide is the structural parent of all Sphingolipids.
51. Glycolipids/glycosphingolipids
Essential components of all
membranes in the body. greatest
amounts in nerve tissue
Functions
regulation of cellular interactions,
growth, and development
CEREBROSIDES
GLOBOSIDES
GANGLIOSIDES
SULFATIDES
52. Cerebrosides
• ceramide monosaccharides -simplest neutral glycosphingolipids
• Galactocerebroside ,which are most common in the neuronal cell
membranes of the brain & have a Beta –D- galactose head group.
• Glucocerebroside - serves primarily as an intermediate in the
synthesis and degradation of the more complex glycosphingolipids.
• cerebrosides are found predominantly in the brain and peripheral nervous
tissue, with high concentrations in the myelin sheath
53. Globosides
• Globosides are glycosphingolipids with two or more sugars, usually D-
glucose, D-galactose, or N-acetyl-D-galactosamine.
• Cerebrosides and globosides are sometimes called neutral glycolipids.
• As they have no charge at pH 7.
Functions:
• It serves as an intermdiate in biosynthesis of gangliosides
• It is responsible for the anitgenicity of blood groups A and B.
54. • Gangliosides are the most complex
glycosphingolipids. They are ceramides
with attached oligosaccharides that include
at least one sialic acid residue.
• found primarily in the ganglion cells of the
central nervous system, particularly at the
nerve endings.
Gangliosides
55. •Gangliosides are primarily components of cell-surface membranes and
constitute a significant fraction (6%) of brain lipids.
•Gangliosides have considerable physiological and medical significance.
•Their complex carbohydrate head groups, which extend beyond the
surfaces of cell membranes, act as specific receptors for certain pituitary
glycoprotein hormones that regulate a number of important physiological
functions.
•Gangliosides are also receptors for certain bacterial protein toxins such as
cholera toxin.
56. • cerebrosides that contain sulfated
galactosyl residues
• negatively charged at physiologic
pH
• found predominantly in nerve tissue
and kidney
Sulfatides
57. Derived Lipids
• FATTY ACIDS
• Fatty acids are the main building blocks of fats including fats,
phospholipids, glycolipids, cholesterol, waxes etc .
• These are the water insoluble long chain hydrocarbons.
• Fatty acids have a methyl group (CH3) at one end and a carboxyl group
(COOH) at the other end with a chain of carbon and hydrogen atoms in the
middle
• -are straight chain organic acids.
• -usually contain even number of carbon atoms
• -can be saturated (contain one bond) or unsaturated ( contain one or more
double bonds)
• About twenty fatty acids are found in foods and body tissues. The fatty
acids have three important spects, chain length, saturation and essential
fatty acids.
58. Length of Hydrocarbon Chain of Fatty Acids:
• Short chain fatty acids:
4 to 6 carbon atoms.Found in milk, fat, vinegar, and coconut
• Medium chain fatty acids:
8 to 12 carbon atoms.
• Long chain fatty acids:
14 to 18 carbon atoms. Found in most vegetable oils
and animal fats
• Extra-long-chain fatty acids:
More than 20 carbon atoms. Found in fish oils
59. CLASSIFICATION OF FATTYACIDS
Fatty Acids
Fatty acids are classifieds according to the no. of carbon atoms & presence
or absence of double bond.
Monosaturated
Fatty Acids
Unsaturated
Fatty Acids
Polysaturated
Fatty Acids
Saturated Fatty
Acids
SATURATED FATTY ACIDS
• These are the fatty acids which contain
only single bonds . Examples:- Palmitic
acid , stearic acid etc.
60. • Saturated fatty acid
Has a single bond between its carbon atoms, thus
the molecule is saturated with hydrogen.
Stearic acid is an example of a saturated fatty acid.
– triglyceride containing 3 saturated fatty acids, such as
animal fats (butter, lard) & tropical oils (palm, coconut)
2. Appear solid at room temperature
61. • Unsaturated fatty acids have one or more double bonds in their
molecule and are thus not
• saturated with hydrogen.
• Further monounsaturated fatty acids (MUFA) have only one double
bond in the molecules.
62. Polyunsaturated fat- triglycerides containing a high % of fatty acids
with
>2 double bonds; i.e. corn, safflower, soybean, sunflower oils and fish;
3. Appear liquid at room temperature
63. Essential Fatty Acids
• Must be supplied by the diet
• Linoleic acid
• Linolenic acid
• Can be used to make other
fatty acids
Lipids: Chemistry and Nutritional Significance
5/19/2024 4:32 PM 64
64. Non-essential Fatty Acids
• From dietary point of view, saturated
FAs are synthesized by human body,
no need to provide as external source
& not so essential as unsaturated FAs,
so they are called non-essential fatty
acids.
65. Fatty Acids Omega 3 , 6 and 9(PUFA)
• The methyl end of the fatty acid molecule is called the omega end. If
the first double bond in the Fatty acid is in the third carbon atom from
the methyl end, it is called omega-3 fatty acid;
• They are also found in fatty fish and shellfish as eicosapentaenoic
acid (EPA) and docosahexaenoic acid (DHA).
• Salmon, anchovies, herring, sardines, Pacific oysters, trout, Atlantic
mackerel, and Pacific mackerel are high in EPA and DHA and lower in
mercury
• if it is in the sixth carbon from the methyl end, it is called omega-6-
fatty acid and
• when it is in the ninth carbon, it is called omega-9 fatty acid.
Copyright 2005 Wadsworth Group, a division of Thomson Learning
66. Copyright 2005 Wadsworth Group, a division of Thomson Learning
Omega-3 and Omega-6 Fatty Acids Compared
73. FATTY ACIDS
Hydrogenated – addition of
hydrogen to unsaturated fat
1. Makes it more “solid” or firm
2. Effects stability and protects
against oxidation; more “shelf-
stable”
3. Widely used by food industry in
margarine, shortening, peanut
butter, baked goods & snack food
75. Hydrogenation
Cis vs. trans-fatty acids
In nature, most double bonds are
cis meaning that the hydrogens next to the
double bonds are on the same side of the
carbon chain
When a fat is partially hydrogenated, some of
the double bonds change from cis to trans
76. Copyright 2005 Wadsworth Group, a division of Thomson Learning
Cis- and Trans-Fatty Acids Compared
78. Cholesterol is Absolutely Essential !
The average male (80kg/170lb) contains ~220gm
About:
50% in cell membranes
40% converted to bile
acids to ‘emulsify/
transport’ lipids (liver>
gall bladder> intestines)
some converted to
hormones (testosterone,
estrogens, cortisone)
in 80kg male (~gms)
blood 16
muscle 45
brain 50
adipose tissue 45
skin 18
liver 8
heart/kidney, etc. 8 adrenal
glands 2 alimentary tract 7
80. Cholesterol Transport in vivo
• Cholesterol is insoluble in water, hence to transport it through
the bloodstream, our bodies wrap it in a sheath of proteins and
varying amounts of triglycerides to form lipoproteins.
• High Density Lipoproteins (HDL’s) transport excess cholesterol
to the liver for disposal “good cholesterol”
• LDL’s (Low Density Lipoproteins) and VLDL’s tend to deposit
cholesterol on arterial walls “bad cholesterol”
81. Structural features: HDL vs LDL
• HDL contains unsaturated cis Fatty acids
• LDL contains more saturated and trans fatty acids
• Both contain apolipoproteins and phospholipids which
are oriented with hydrophobic part on inside and outer
hydrophilic edges exposed
82. Cholesterol in gallstones
• Bile : used in fat digestion
• Contains water, cholesterol, bile salts , proteins and bilirubin
(waste product)
• If bile contains too much cholesterol, it can harden into
gallstones
• Extraction of cholesterol from gallstones (removed by surgery)
is a common lab experiment!
• Size can range from grains of sand up to golf ball!
83. Source of bile acid
• Produced in liver
• Stored and concentrated in the gallbladder
• Secreted into small intestine
• If gallstone blocks exit duct, then gallbladder may need
to be removed
• Fat digestion becomes more difficult, but not impossible
85. Health Effects of Saturated Fats,
Trans Fats, and Cholesterol
Lipids: Chemistry and Nutritional Significance
• Current American diet
• Excessive amounts of solid fats
• Blood lipid profile
• Heart disease
• Elevated LDL cholesterol a risk factor
• Saturated fats increase LDL cholesterol, promote blood clotting
• Dietary choices
• Trans fats – increase LDL cholesterol
• Dietary cholesterol
5/19/2024 4:32 PM 86
86. Fat Links to Cancer and Obesity
Lipids: Chemistry and Nutritional Significance
• Cancer
• Dietary fat and cancer risk
• Differs for various types of cancer
• Promotion rather than initiation of cancer
• Obesity
• Cutting fat from diet reduces kcalories
• Dietary recommendations
5/19/2024 4:32 PM 87
87. Recommended Intakes of Saturated Fat, Trans
Fat, and Cholesterol
Lipids: Chemistry and Nutritional Significance
• DRI and Dietary Guidelines
• 20 to 35 percent of daily energy from fat
• Less than 10 percent of daily intake from saturated fat
• As little trans fat as possible
• Less than 300 mg cholesterol
• Avoid getting too little fat
• Recommendation: one teaspoon of fat with every meal
5/19/2024 4:32 PM 88
88. Health Effects of Monounsaturated and
Polyunsaturated Fats
• Heart disease
• Replace saturated fats with
unsaturated fats
• Regular consumption of omega-3
fatty acids
• Suppresses inflammation
• Cancer
• Omega-3 fatty acids from food
• Supplements
Lipids: Chemistry and Nutritional Significance
5/19/2024 4:32 PM 89
89. Replacing Saturated Fat with
Unsaturated Fat
Lipids: Chemistry and Nutritional Significance
Portion sizes have been adjusted so that each of these foods provides approximately 100 kcalories. Notice that for a similar number of kcalories and
grams of fat, the second choices offer less saturated fat and more unsaturated fat.
Replace these foods…
Saturated Fat
(g)
Unsaturated Fat
(g)
Total
Fat (g)
Butter (1 tbs)
7 4 11
Bacon (2 slices)
3 6 9
Potato chips (10 chips)
2 5 7
Cheese (1 slice)
4 4 8
Steak (1'/2 0z)
2 3 5
Totals
18 22 40
…with these foods
Saturated Fat
(g)
Unsaturated Fat
(g)
Total
Fat (g)
Olive oil (1 tbs)
2 9 11
Sunflower seeds (2 tbs)
1 7 8
Mixed nuts (2 tbs)
1 8 9
Avocado (6 slices)
2 8 10
Salmon (2 oz)
1 3 4
Totals
7 35 42
5/19/2024 4:32 PM 90
90. Recommended Intakes of Mono- and
Polyunsaturated Fats
Lipids: Chemistry and Nutritional Significance
• 20 to 35 percent of kcalories from fat
• Includes essential fatty acids
• AI have been established
• DRI
• Linoleic acid: 5-10% of daily energy
• Linolenic acid: 0.6-1.2% of daily energy
5/19/2024 4:32 PM 91
91. Cutting Fat Cuts kCalories and Saturated
Fat
Lipids: Chemistry and Nutritional Significance
5/19/2024 4:32 PM 92
92. High-Fat Foods and Heart Health
Lipids: Chemistry and Nutritional Significance
• Olive oil
• Benefits for heart health
• Replace saturated fats
• Nuts
• LDL cholesterol
• Fat composition
• Benefits for heart health
• Cautious advice for dietary inclusion
5/19/2024 4:32 PM 93
93. Fish
Lipids: Chemistry and Nutritional Significance
• Omega-3 fatty acids
• Benefits for heart health
• Environmental contaminants
• Farm raised versus wild
• Dietary recommendations
5/19/2024 4:32 PM 94
