MLT- 401 BIOCHEMISTRY & BASIC HEMATOLOGY

By: Khushbu Soni

 LIPID

• Introduction of lipids
• Classification of lipids
• Functions of lipids
• Source of lipids
 INTRODUCTION
• The word lipids is derived from a Greek word “Lipos” which means fat.

• Biological lipids are a chemically diverse group of organic compounds which are
insoluble in water.

• They are soluble in non-polar solvents such as-ether, chloroform, or benzene.

• Lipids are hydrophobic in nature due to the predominance of hydrocarbon chains.

(-CH2-CH2-CH2-) in their structures.

• Neutral lipids upon hydrolysis yield glycerol and fatty acids.

• Many lipid molecules are amphipathic.

 DEFINITION

Lipids may be regarded as organic substances relatively insoluble in

water, soluble in organic solvents, potentially related to fatty acids and
utilized by the living cells.
 Lipids

Simple Compound Lipids Derived Lipids

Lipids • Esters of fatty • Composed of
• Esters of acids and hydrocarbon rings
fatty acids alcohol and a long
contain other hydrocarbon side
groups also chain

Fates Waxes
• Esters of • Esters of long
fatty chain fatty
acids and acids and long
glycerol chain alcohols
 SIMPLE LIPIDS

• The Simple lipids include fats, oils, and waxes. These simple lipids are
derivatives of lipid-like substances call fatty acids.

• Fatty acids are long-chain carboxylic acids (generally greater than

about 12 carbons) that have no solubility in water.

• The hydrophilic -COOH group is referred to as a polar head and the

hydrophobic hydrocarbon portion is referred to as a nonpolar tail.
 COMPOUND LIPIDS
• They are fatty acids esterified with alcohol; but in addition they
contain other groups.

• Depending on these extra groups, they are sub-classified as:

A. Phospholipids containing phosphoric acid.
B. Nonphosphorylated lipids.
 DERIVED LIPIDS

• Derived lipids are the substances derived from simple and compound
lipids by hydrolysis.
• These includes fatty acids, alcohols, monoglycerides and glycerides,
steroids, carotenoids.
 DERIVED LIPIDS

• Derived lipids are the substances derived from simple and compound
lipids by hydrolysis.
• These includes fatty acids, alcohols, monoglycerides and diglycerides,
steroids, carotenoids.
1. Energy source & help in transportation:

• Lipids are good source of energy & provide large amount of energy. It
provide 9 kcal/g approximately 38kilojoules/g fat utilized.
• Lipids in food also act as carries of fat-soluble vitamins.
• lipids also make the food more palatable & serve to decrease its mass.
2. Satiety value:

• The dietary lipids decrease gastric motility & secretions & have a high
satiety value.
3. Anatomical stability:

• Body fat provides contour to the body & also gives anatomical
stability to the organ like kidneys.
4. Energy Reservoir:

• Fats (triglycerols) are good energy reservoirs in the body.

• Adipose tissue is the best suited for this purpose due to its very little
water content & high energy content.
 5. Electric Insulator:

• Lipids act as electric insulators in the nervous tissue allowing rapid

transmission of action potential (depolarization waves or nerve
impulses).
6. Important cellular

• They take part in the formation of plasma membrane present around

the whole cell nucleus & membrane around different organs in the
body.
7. As precursors:

• Some lipids act as precursor of very important physiological

compounds.
• e.g. Cholesterol is the precursor of steroidal hormones (adrenal
cortex & gonadal hormones.)
8. Prevention in absorption
&
loss of subst.
• Presence of lipids like cholesterol & other in the skin makes it highly
resistant to the absorption of water-soluble substances & also to the
action of many chemicals.
• Lipids prevent water evaporation from the skin; without this protection
the amount of daily loss of water would probably be 15-20ml its instead
of 300-400ml.
Dietary fat composition

• More than 95% are triglycerides, the other are

• Cholesterol
• Cholesteryl esters,
• Phospholipids, and
• Unesterified fatty acids.
Dietary sources of lipids

 Animal sources
Dairy products – Meat, butter, ghee
meat and fish, pork, eggs

 Vegetable sources
Cooking oils – sunflower oil, Mustard oil, Ground nut oil,
fates from other vegetable sources