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Introduction To Lipids and Dietary Lipids
Introduction To Lipids and Dietary Lipids
Pete was glad to finally be home. He’d been gone since 8 o’clock this morning - first to classes all day
and then straight to his job. Now it was 8 pm. He walked into his apartment and threw his backpack on
the floor. Whew! He was tired and hungry! He found some hot pockets in the freezer and threw two in
the microwave before he slumped on the couch and turned on the TV.
Another one of those annoying drug company commercials! This one was about some drug called
VytorinTM.
As the microwave beeped that his dinner was ready, Pete watched the commercial and laughed at all of
the people who resembled what they ate. He wondered….do I look like a Hot Pocket?
A. 25 milligrams
B. 50 milligrams
C. 6 grams
D. 13 grams
❖ Whoa! After reading the package, Pete realized that only one
hot pocket is considered a serving so he had eaten 620
calories for dinner! Not to mention 50 mg of cholesterol.
Although he had no idea if this was high or not, he figured it
couldn’t be too good or there wouldn’t be a need for a “Lean
Pocket”!
A. 0%
B. 10%
C. 25 %
D. 50% or greater
❖ Q: What percentage of your average daily food
intake is lipids?
❖ A. 0%
❖ B. 10%
❖ C. 25 %
❖ D. 50% or greater
❖ After a quick Google search, Pete found the following
information:
“The American Heart Association and the United States Department of Agriculture
recommend that you limit your fat intake to no more than 30% of your daily calories.
Of that 30%, 10% or less of the fat calories should come from saturated fat. One
gram of fat = 9 calories.”
A. ~ 30%; 5%
B. ~ 30 %; 11%
C. ~ 50 %; 20%
D. ~ 60 %; 11%
❖ There are three main families of lipids in humans beside other types:
❖ Steroids
❖ Fats
❖ Phospholipids
Sterols
❖ Based on:
❖ Structure (Simple, compound & derived)
❖ Hydrolysis
❖ Essential and non-essential lipids
❖ Presence of double bonds
Classification of Lipids Based on Structure
Classification of lipids Based on Structure
Hydrolyzable and Non-hydrolyzable lipids
❖ Essential fatty acids are fatty acids that have to be supplied in the diet.
❖ Without exception, these are all polyunsaturated fatty acids.
❖ They include:
1. C20 fatty acid arachidonic acid (20:4;5,8,11,14).
2. C18 acid linoleic acid (18:2;9,12) and
3. C18 acid linolenic acid (18:3;9,12,15).
❖ The animal organism requires arachidonic acid to synthesize eicosanoids.
• As the organism is capable of elongating fatty acids by adding C2 units, but is not able to introduce double bonds
into the end sections of fatty acids (after C-9), arachidonic acid has to be supplied with the diet. Linoleic and
linolenic acid can be converted into arachidonic acid by elongation, and they can therefore replace arachidonic acid
in the diet.
Essential and Non-essential Lipids
❖ Some fatty acids inside the fats contain double bonds and they are called Unsaturated Fatty Acids or the
fat will be called unsaturated fat/lipid.
❖ The fatty acids which have no double bonds are called saturated fatty acids or the fat will be called
saturated fat/ lipid.
❖ If a fatty acid contains more than one double bond, its called a polyunsaturated fatty acid or a fat will be
called polyunsaturated fat/lipid.
❖ A shorthand notation with several numbers is used for precise characterisation of the structure of fatty
acids, e g., 18:2;9,12 for linoleic acid.
• The first figure stands for the number of C atoms, while the second gives the number of double bonds.
• The positions of the double bonds follow after the semicolon. As usual, numbering starts at the carbon with the highest oxidation state (i.e., the
carboxyl group corresponds to C-1).
• Greek letters are also commonly used( =C-2;=C-3; =the last carbon, -3 = the third last carbon).
Saturated and Unsaturated Fats
❖ Saturated fat
Animal oil like meat, milk, butter
Vegetable oil like coconut and palm kernel oil
❖ Polyunsaturated fat
Plan source like safflower, corn, cottonseed, sunflower oil and soybean oil
❖ Monounsaturated fat
Plant and animal product like olive oil, canola oil, avocado and peanut oil
Roles & Functions of Lipids
Amphiphile (from the Greek αμφις, amphis: both and φιλíα, philia: love, friendship) is a
term describing a chemical compound possessing both hydrophilic (water-loving, polar)
and lipophilic (fat-loving) properties. Such a compound is called amphiphilic or
amphipathic.
Lipids as Insulators
Fats are esters of the trivalent alcohol glycerol with three fatty acids. When a single fatty
acid is esterified with glycerol, the product is referred to as a monoacylglycerol (fatty acid
residue = acyl residue).
Assignments
❖ What are second messenger? Lipids as second messengers?
❖ Sphingolipids.
❖ Pick any soft drink in the market and write about its nutritional status with
respect to fats (Make sure, it must not match with other students, 1 group
= max 3 students)
❖ [submit the names of your group and drink to the CR by Thursday, all
CRs will have a meeting and they will check any duplications]