Chapter # 21

XII FDC Prepared by: Sidra Javed

Prepared by: Sidra Javed
Lipids
 Greek, Lipos means Fat
 Naturally occurring organic
compounds
 Soluble in organic solvents but
insoluble in water
 Includes Fats & oils, Waxes,
Phospholipids, Steroids etc.

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Main Composition
 Mainly contains C, H & O atoms.

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Constituents of:
 Cell membranes of animal & plant cells
 Food storage molecules
 Intermediaries in signaling pathways
 Vitamins A, D, E and K
 Cholestrol

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Hydrophobic in nature!

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Fats & Oils - Triglycerides
 Two kinds of molecules
 Glycerol
 Fatty acids
 Dehydration synthesis

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Classification Triglycerides
Simple
Lipids
Waxes
Phospholipids
(Phosphatides)
Plasmalogen
Lipids Compound
lipids
Lipositol

Sphingomyelin
Derived
Fatty Acids
Lipids
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Simple Lipids
 Ester of fatty acids with glycerol
 Triglycerides, neutral fats
 Adipose tissues, butterfat, fish oils, olive oil & Corn oil
 Waxes
 Beeswax, head oil of sperm whale, carnauba oil and
lanolin of industrial and medicinal importance

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Simple Lipids - Triglycerides

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Simple Lipids - Triglycerides

ButterFat
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Simple Lipids - Triglycerides

Fish Oil
Olive Oil
Corn Oil
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Simple Lipids - Waxes

Beeswax
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Simple Lipids - Waxes

Head Oil of Sperm Whale

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Simple Lipids - Waxes

Carnauba Wax (Brazilian Palm)

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Simple Lipids - Waxes

Lanolin Oil (Wool Wax)

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Compound Lipids
 Radicals in addition to fatty acids & alcohols
 Phospholipids (Phophatides) – Animal tissues, Plasma
Membrane of Animal & Plant Cells
 Plasmalogen – Brain, Heart & Muscles
 Lipositol – Brain, Heart, Kidneys & Plant tissues
together with phytic acid
 Phosphatidyl inositol; rapid synthesis & degradation in brain,
cell transport processes
 Sphingomyelin – Nervous tissues, Brain & Red Blood
cells. Source of Phosphoric acid in body tissue.

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Compound Lipids - Phospholipids

Plasma Membrane
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Compound Lipids - Plasmalogen

Brain
Heart

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Compound Lipids - Lipositol

Brain Heart

Kidneys
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Compound Lipids - Lipositol

Plant tissue Phosphatidyl

(Microscopic View) Inositol

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Compound Lipids – Sphingomyelin

Brain

Nervous
tissue RBCs
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 Derived Lipids
 Hydrolytic product of
compound lipids
 Fatty Acids
 Plant & animal foods
 Complex forms with other
substances
 Obtained from hydrolysis of fats
 Straight chain hydrocarbon
derivatives

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Structure of Lipids
Tail of Fatty acid molecule – Hydrophobic End
Long hydrocarbon chain

Head of fatty acid molecule – Hydrophilic end

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Interaction with Water

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Saturated & Unsaturated Lipids
 Number of hydrogen attached to the hydrocarbon tails
of fatty acids as compared to the number of double
bonds between carbon atoms in the tail.

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Saturated Fats
 Animal fats
 Straight Hydrocarbon chains are closely packed
together
 Solids at room temperature

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Unsaturated Fats
 Oils – Mostly from Plant sources
 Double bonds in hydrocarbon chains causes Bends or
Kinks in the shape of molecule
 Liquid at room temperature

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Physical Properties of Lipids
 May be either liquid or non crystalline solids at room
temperature
 Colorless, odorless and tasteless in their pure state
 Color of fat is due to other substances
 Yellow color of butter is due to Keratin
 Lighter than water
 Insoluble in water
 Readily soluble in organic solvents
 Form emulsions when agitated with water in the
presence of soap or other emulsifier
 Poor conductor of heat and electricity – efficient
insulator for animal body
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Chemical Properties of Lipids
 Hydrolysis Of Fats And Oils
 Reverse of Esterification
 Carboxylic acids (Fatty Acids) and Alcohols are formed
 Catalyst – acid or enzyme (Lipase)

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Chemical Properties of Lipids
 Saponification Reaction
 Hydrolysis in basic medium
 Glycerol and Soap i.e. Na or K salts of Fatty Acids are
produced

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Chemical Properties of Lipids
 Hardening Of Oils
 Unsaturated triglycerides (Oils) are liquid at room temp.
 Hydrogenation – H2 is passed in presence of Metal
catalyst
 Saturated Triglycerides (Fats) are produced which are
semisolids

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Nutritional & Biological Importance
 As a Storage form for metabolic energy (triglycerides)
 As components of membranes
 As messengers (prostaglandins, Steroid hormones)
 Lipids provide 9 calories per gram energy as compared
to Carbohydrate or Protein with 4 calories per gram.

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Essential Lipids
 Polyunsaturated Fats
 Omega-6 and Omega-3 Fats
 Essential part of diet
 Good for health
 Body cannot produced these lipids
 Hormone synthesis, Cell membrane structure and
healthy brain & vision.
 Lower body cholesterol levels

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Omega-6
 Found in Vegetable oils & Nuts
 Regulates brain functioniing
 Regulates growth and development
 Maintains healthy bones and reproductive system

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Omega-3
 Fatty fish (salmon, cod etc), Soybeans, Flaxseed,
Walnuts, Green Vegetables
 Controls blood clotting
 Enhances brain and joint functions
 Reduces risks of Cancer, heart diseases and Diabetes

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Non-Essential Lipids
 Monounsaturated Fats
 Synthesized in body
 Not essential in diet
 Reduce risk for heart Diseases Olive Oil

Peanuts Avocadoes
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Bad Fats
 Raise Bad cholesterol levels in blood
 Should be avoided in diet
 Saturated Fats
 Fatty meats , Butter & cheese, Palm & Coconut Oil
 Trans Fats
 Partially Hydrogenated oils
 Processed and fried foods
 Cholesterol
 Fatty animal foods

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Other Functions of Lipids
 Tissue reconstruction
 Nervous system Organization
 Increases and assures a normal function of the skin
 Antibodies formation
 Good function of endocrine glands (Thyroid)
 Water metabolism

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