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Module Lipids

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Elaine Joyce Afaga
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7 views

Module Lipids

Uploaded by

Elaine Joyce Afaga
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Module on Lipids

Introduction to Lipids
Lipids are a diverse group of hydrophobic or amphipathic organic molecules essential for life.
They are a key component of cell membranes, energy storage, and signaling pathways. Lipids
are a class of biological molecules defined by low solubility in water and high solubility in
nonpolar solvents. Like alcohol, ether, and chloroform. Lipids are an important component of
living cells. Together with carbohydrates and proteins, lipids are the main constituents of plant
and animal cells.

1. Classification of Lipids
Lipids are broadly classified into the following categories:
A. Simple Lipids- are made up of fatty acids
and alcohols, and are mostly insoluble in water. They can
be broken down into fatty acids and alcohols through hydrolysis
1. Fats and Oils
o Composed of glycerol and fatty acids (triglycerides).

Fatty Chains of hydrocarbons made up of hydrogen


acids and carbon

Glycerol A compound that can be broken down into


glucose and a carboxyl group

Ester The structure formed when fatty acids and


glycerol are combined

o Example: Butter, olive oil.

2. Waxes a type of long chain nonpolar lipid. Natural waxes are typically esters of fatty acids
and long chain alcohols. Waxes are synthesized by many animals and plants. Animal wax
esters are typically derived from a variety of carboxylic acids and fatty alcohols
o Esters of fatty acids with long-chain alcohols.

o Example: Beeswax.

B. Complex Lipids
1. Phospholipids
o Contain glycerol, two fatty acids, and a phosphate group.

o Example: Lecithin.

2. Glycolipids
o Contain a carbohydrate group in addition to lipids.

o Found in the cell membrane.

C. Derived Lipids
 Formed by hydrolysis of simple and complex lipids.
 Include fatty acids, steroids, and fat-soluble vitamins.
 Example: Cholesterol, Vitamin D.

2. Properties of Lipids
A. Physical Properties
 Insoluble in water but soluble in organic solvents like alcohol, ether, and chloroform.
 Can exist as solids or liquids at room temperature.
B. Chemical Properties
 Hydrolysis: Breakdown into fatty acids and glycerol.

 Saponification: Reaction with alkali to form soap.

Involves combining a fatty substance,


like oil or butter, with an alkali, like
soda or potash. The alkali breaks the
ester bonds between the fatty acids
and glycerol in the fat, resulting in soap
and glycerol.
 Oxidation: Can become rancid due to oxidation.
the process by which the body breaks down fats for energy. The body breaks down fats, or
triglycerides, into smaller molecules, like glycerol and free fatty acids, which are then used
for energy. This process takes place in the mitochondria of cells, primarily in the heart,
liver, and skeletal muscle cells

3. Biological Functions of Lipids


1. Energy Storage
o Lipids provide 9 kcal/g, making them a dense energy source.

2. Structural Component
o Integral part of cell membranes (phospholipid bilayer).

3. Insulation and Protection


o Serve as thermal insulators and cushion organs.

4. Signaling Molecules
o Steroids and eicosanoids act as hormones and signaling agents.

5. Vitamin Absorption
o Required for absorption of fat-soluble vitamins (A, D, E, K).

4. Types of Fatty Acids


A. Saturated Fatty Acids
 Contain no double bonds.
 Example: Palmitic acid, Stearic acid.
B. Unsaturated Fatty Acids
 Contain one or more double bonds.
 Monounsaturated: Oleic acid.
 Polyunsaturated: Linoleic acid, Omega-3, and Omega-6 fatty acids.
C. Essential Fatty Acids
 Cannot be synthesized by the body and must be obtained from the diet.
 Example: Alpha-linolenic acid (Omega-3), Linoleic acid (Omega-6).

5. Lipids in Health and Disease


A. Positive Effects
 Essential for brain health, hormone production, and cell function.
 Omega-3 fatty acids reduce inflammation and support cardiovascular health.
B. Negative Effects
 Excessive consumption of saturated and trans fats leads to obesity, cardiovascular
diseases, and type 2 diabetes.

6. Lipids in the Diet


Sources of Lipids
 Healthy Fats: Avocados, nuts, seeds, fatty fish (salmon, mackerel).
 Unhealthy Fats: Processed foods, fried items, margarine (trans fats).
Recommended Daily Intake
 20-35% of daily caloric intake from fats.
 Emphasis on unsaturated fats and limiting saturated/trans fats.

7. Lipids in Industry
 Food Industry: Emulsifiers, preservatives, and flavor carriers.
 Cosmetic Industry: Moisturizers, lip balms (waxes and oils).
 Pharmaceuticals: Drug delivery systems (liposomes).

8. Conclusion
Lipids play a vital role in biological systems, health, and industry. Understanding their types,
functions, and dietary balance is essential for maintaining overall health and leveraging their
benefits in various applications.

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