Lipids are a diverse group of hydrophobic molecules.

Lipids are the one class of large biological molecules that do not form
polymers.

The unifying feature of lipids is having little or no affinity for water.

Lipids are hydrophobic because they consist mostly of hydrocarbons,

which form nonpolar covalent bonds.

The most biologically important lipids are fats, phospholipids, and

steroids.
 Fats

Fats are constructed from two types of smaller molecules: glycerol and fatty
acids

Glycerol is a three-carbon alcohol with a hydroxyl group attached to each carbon

A fatty acid consists of a carboxyl group attached to a long carbon skeleton

Fats separate from water because water molecules
form hydrogen bonds with each other and exclude
the fats.

In a fat, three fatty acids are joined to glycerol by an

ester linkage, creating a triacylglycerol, or
triglyceride.
Fatty acids vary in length (number of carbons) and
in the number and locations of double bonds.

Saturated fatty acids have the maximum number

of hydrogen atoms possible and no double bonds.

Unsaturated fatty acids have one or more double

bonds.
Fats made from saturated fatty acids are called saturated fats, and are solid at room
temperature.

Most animal fats are saturated.

Fats made from unsaturated fatty acids are called

unsaturated fats or oils, and are liquid at room temperature.

Plant fats and fish fats are usually unsaturated.

A diet rich in saturated fats Hydrogenation is the process
may contribute to of converting unsaturated
cardiovascular disease fats to saturated fats by
through plaque deposits. adding hydrogen.

These trans fats may

Hydrogenating vegetable oils
contribute more than
also creates unsaturated fats
saturated fats to
with trans double bonds.
cardiovascular disease.
 Humans and other Adipose tissue also
The major function
mammals store cushions vital
of fats is energy
their fat in adipose organs and insulates
storage.
cells. the body.
Phospholipids

• In a phospholipid, two fatty acids and a phosphate group

are attached to glycerol

• The two fatty acid tails are hydrophobic, but the phosphate
group and its attachments form a hydrophilic head
When phospholipids are added to water, they self-assemble into a
bilayer, with the hydrophobic tails pointing toward the interior

The structure of phospholipids results in a bilayer arrangement

found in cell membranes.

Phospholipids are the major component of all cell membranes.

 Steroids

Steroids are lipids characterized by a carbon skeleton

consisting of four fused rings.

Cholesterol, an important steroid, is a component in

animal cell membranes.

Although cholesterol is essential in animals, high levels

in the blood may contribute to cardiovascular disease.
TYPES OF LIPIDS
1. Triglycerides

2. Phospholipids

3. Sterols
 Triglycerides –
the body
Fats & Oils
TRIGLYCERIDES

• Predominate • Structure:
form of fat in composed of 3
foods fatty acid
• Major storage chains
form of fat
Fatty Acids

Organic acid (chain of carbons with hydrogens

attached) that has an acid group at one end & a methyl
group at the other end
 Fatty Acids & Triglycerides
• glycerol + 3 fatty acids  triglyceride + H2O

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FATTY ACIDS
§ Fatty Acids – carbon
chains, vary in:
1. Length – affects
absorption
2. Saturation –chemical
structure; affects
cooking & storage
properties and health
Length of carbon chain

Stearic acid – 18-carbon, saturated

Simplified structure
Oleic acid – 18-carbon, monounsaturated

Linoleic acid – 18-carbon, polyunsaturated

Copyright 2005 Wadsworth Group, a division of Thomson Learning
 • Location of double bonds
• Omega number – refers to the
position of the double bond
nearest the methyl (CH3) end
Fatty Acids

of the carbon chain

• Omega-3 fatty acid

• Omega-6 fatty acid

Copyright 2005 Wadsworth Group, a division of Thomson Learning

Omega-3 and Omega-6 Fatty Acids Compared

Copyright 2005 Wadsworth Group, a division of Thomson Learning

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
Hydrogenation
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
Cis- and Trans-Fatty Acids Compared
PHOSPHOLIPIDS
• Phospholipids – similar to triglycerides in
structure except only 2 fatty acids +
choline
Phospholipids in foods: Lecithin, egg yolks,
soybeans, wheat germ, peanuts
Lecithin
Phospholipids

1. Functions: part of cell

membranes and acts as an
emulsifier (helps keep fats
in solution)
2. Not a dietary essential;
made by the liver
Phospholipids
 Sterols
Structure
consists of
carbon rings

Copyright 2005 Wadsworth Group, a division of

Thomson Learning
STEROLS
§ Important part of:
1. Sex hormones – testosterone
2. Vitamin D
3. Bile (aids fat digestion)
4. Adrenal hormones - cortisol
5. Cholesterol – in foods and
made by the liver; dietary
sources include egg yolks,
liver, meats, dairy products
Fat Digestion
• Hydrolysis
• Triglycerides  monoglycerides, fatty
acids, glycerol

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Fat Digestion

Copyright 2005 Wadsworth Group, a division of Thomson Learning

Fat Digestion
• Mouth
• Melting
• Lingual lipase
• Stomach
• Churning and mixing
• Gastric lipase
Fat Digestion
• Small intestine
• Pancreatic lipases
• Intestinal lipases
• Small intestine
• CCK
• Bile and emulsification
Emulsification of Fat by Bile
Fat
Digestion
Overview
Lipid Transport
• Lipoproteins – clusters of lipids and proteins that are
used as transport vehicles for fat
• Chylomicrons
• VLDL = very-low-density lipoproteins
• LDL = low-density lipoproteins
• HDL = high-density lipoproteins
Size & Compositions of Lipoproteins
Functions of Fats
• In the body, fats provide:
1. Energy – 9 kcals/gm
A. Supplies 60% of body’s energy
needs at rest
B. Stored as adipose tissue
2. Insulation & protection
3. Cell membrane constituents
 Functions of Fats
• In foods, fats:

1. Provide energy (9
kcal/gm)
2. Contribute flavor, aroma,
and tenderness
3. Provide satiety
4. Carry fat-soluble
vitamins (A,D,E and K)
5. Provide a source of
essential fatty acids
Fatty Acids
§ Essential fatty acids – 2 polyunsaturated
fatty acids that must be provided in diet
1. Linoleic – omega-6 fatty acid and
Linolenic – omega-3 fatty acid
2. Founds in plant oils, nuts, seeds, whole
grains and fish
3. Play a role in normal growth &
development and may prevent heart
disease, hypertension, arthritis &
cancer
Copyright 2005 Wadsworth Group, a division of Thomson Learning
 • Excess fat intake contributes to many
diseases
including:
1. Obesity
2. Diabetes
3. Cancer
Health Effects 4. Heart disease

of Fats § How?
1. High fat diets = high kcal diets
2. High saturated fat intake raises
blood cholesterol
3. High fat intakes may promote
cancer
 Health Effects
of Lipids

• Risks from trans fats

• Risks from cholesterol

• Risks from saturated

fats

Copyright 2005 Wadsworth Group, a division of Thomson Learning

Saturated Fats in the U.S. Diet
Dietary Cholesterol
Health Effects of Lipids
• Benefits from monounsaturated fats and
polyunsaturated fats
• Benefits from omega-6 and omega-3
fats
1. May reduce blood cholesterol
& help prevent cancer
Dietary Recommendations
1. Limit total fat intake to <30% of kcals
Example: If 2000 kcal diet, then
2000 x .30 = 600 kcals/9 kcals per gram = 65 gms of protein

2. Limit cholesterol to <300 mg/day

3. Saturated & polyunsaturated fats each <10% of kcals

Cutting Fat Cuts Calories and Saturated Fat

Copyright 2005 Wadsworth Group, a division of Thomson Learning

Dietary Recommendations
1. Use all fats in moderation
*1 tsp fat = 5 gm = 45 kcals
2. Beware of “hidden fats” – added to
convenience foods, processed foods, & in cooking
3. Choose lean meats, skinless poultry,
nonfat dairy products; limit meats to <7 oz./day
4. Choose fish 2-3 times/week
5. Choose monounsaturated fats – canola, olive,
peanut, or sesame oils; avoid hydrogenated oils
6. Limit egg yolks to 3-4/week
Heart-Healthy Choices
 Comparing Butter & Margarine
Labels
 § Types:
1. Carbohydrate based – i.e. Oatrim
&
Z-Trim; made from plant fibers
2. Protein based – i.e. Simplesse;
Fat made
from egg white or milk protein
Substitutes 3. Fat based – i.e. Olestra; made
from
sucrose & fatty acids; passes through
body undigested
 • B. Do they work?
1. Potential health benefits –
promote
weight loss and lower blood lipids
Fat 2. But like sugar substitutes, many
Substitutes people
just eat more instead of replacing
fat
3. Side effects possible with Olestra
4. Use in moderation