Structures and Melting Points of Saturated Fatty Acids

Structures and Melting Points of Unsaturated Fatty Acids

Whale
oil

Fish oil,linseed
oil

liver
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
• Phospholipids – similar to triglycerides in
structure except only 2 fatty acids +
choline

Phospholipids in foods: Lecithin, egg yolks,

soybeans, wheat germ, peanuts
Lecithin or phosphatidylcholine

Copyright 2005 Wadsworth Group, a division of Thomson Learning

Phospholipids

Copyright 2005 Wadsworth Group, a division of Thomson Learning

Figure 7.5

Fibers of extra-
cellular matrix (ECM)

Glyco- Carbohydrate
protein
Glycolipid
EXTRACELLULAR
SIDE OF
MEMBRANE

Cholesterol

Microfilaments Peripheral
of cytoskeleton proteins
Integral
protein
CYTOPLASMIC SIDE
OF MEMBRANE
Figure 7.19
Passive transport Active transport

Diffusion Facilitated diffusion ATP

Natural hormones

Synthetic steroids
Natural hormones

Synthetic steroids
thromboxane Leukotriene B4
How do I calculate my total cholesterol?

The equation is: LDL + HDL +(triglycerides/5)

=total cholesterol.

For instance, if you had an LDL of 100, HDL of 60,

and triglyceride level of 150, then the equation
would read: 100 + 60 + (150/5).
How do I calculate my cholesterol ratio?

Is a 2.5 cholesterol ratio good?

If your total cholesterol is less than 200, but

your ratio is 5, you are still at increased risk for
developing heart disease. This ratio compares the
amount of bad (LDL) cholesterol to
your good (HDL) cholesterol levels.

You want a ratio less than 3.5, ideally less

than 2.5. To calculate your ratio, divide LDL by
HDL