FATS AND LIPIDS

LIPIDS - are compounds

1. TRIGLYCERIDES ( fats and oils )
2. PHOSPHOLIPIDS
3. STEROLS
1. TRIGLYCERIDES ( fats and oils )
- the fatty content of meat and fats in the body
- predominate in the diet and in the body.
- composed of 3 FA + GLYCEROL
A. GLYCEROL - a small water soluble compound
2. FATTY ACIDS - organic compounds with a
chain of C atoms with H attached and an acid
group at one end, differ in chain length and
saturation

1. Chain length - refers to the number of C in FA

2. Saturation - refers to its chemical structure -
especially the number of H the C in the FA
are holding.
- The more hydrogen atoms attached to
those C the more saturated the FA
FA CLASSIFICATIONS
1. Accdg. to Saturation
1. Saturated Fatty Acids (SFA )
- more H atoms attached to those C atoms
- fully loaded with hydrogen and has only
single bonds with the C
2. Unsaturated Fatty Acids (UFA )
- H atoms are missing in the FA chains
- the degree of unsaturation of the FA in
a fat, influences the health of the body
 1. Monounsaturated Fatty Acids ( MUFA )
2. Polyunsaturated Fatty Acids ( PUFA )

2. Accdg. to Physical Characteristics

1. Hard and Soft Fats
A. Unsaturated FA
- soft at room temperature and melt more easily.
example :
-chicken fats less saturated and soft
-vegetable oil most unsaturated, liquid
at room temperature
3. Stability
- saturated fats are more resistant to oxidation
and lesser chance for rancidity .
- PUFA spoil most readily because their double
bonds are unstable
Ways used by manufacturer to protect fat -containing
products from rancidity.
1. sealed airtight and refrigeration - an expensive and
inconvenient storage system
2. add antioxidants to compete for the O and also
to protect the oil
3. Use the process called HYDROGENATION
HYDROGENATION
- saturate some or all of the points of
unsaturation by adding hydrogen atoms
Advantages
1. Prolonging shelf life
2. Increasing the solidity of fats
3. When partially hydrogenated vegetable
oil will become spreadable margarines
4. Make piecrust flaky and puddings creamy
Disadvantages
1. Make PUFA more saturated
2. Health advantages are lost in hydrogenation

3. Accdg. to Essentiality
A. EFA - cannot be made from other substances in
the body , must be obtained from the food
or from the diet.
1.LINOLEIC ACID - OMEGA 6 FATTY ACIDS
- found in the seeds of plants and in the oils produced
from the seeds
- some food sources are ;
vegetable oils ,seeds , nuts, whole grains
2. LINOLENIC ACID - OMEGA 3 FATTY ACIDS
- belongs to a family of PUFA
- contains EPA and DHA that are found
primarily in fish oils
EPA -Eicosapentaenoic Acid
DHA -Docosahexaenoic Acid
- impressive roles in metabolism and
disease prevention
- needed for normal brain development
- brain has a high content of DHA
 - DHA is also especially active in the rods and cones
of the retina of the eye.
- essential for normal growth and development
- play an important role in the prevention and
treatment of heart disease , diabetes ,
hypertension , arthritis and cancer.
2 PHOSPHOLIPIDS
- Lecithin and cephalin
- found in brain, bile and nerve tissues
- formed in all cells of the body
- some are circulated in the blood to combine with fatty
metabolites make phospholipids more H2O soluble
- act as emulsifier
- help to keep other fats in solution in the
watery blood and body fluids
- lecithin used to build cell membranes
are made from starch by the liver.
- soluble in both water and fats
3 STEROLS
- precursor of Vitamin D
KINDS OF STEROLS
1.CHOLESTEROL
- most familiar sterol
Food Sources
- only animal-derived foods contain significant
amount of cholesterol
- richest sources are liver, kidneys and eggs
- less source are cheeses and meats
- shellfish has more sterols but less in cholesterol
- fish liver oils
Synthesis and Essentiality
- can be made by the body
- synthesized mainly in the liver " endogenous"
- raw materials used by the liver to make
cholesterol are from glucose and FA
Routes of cholesterol in the body
- made into bile, stored in the gallbladder,
and delivered into the SI to digest fats
- travel via the bloodstream and to all
the body cells or membranes of the cell to
perform vital structural and metabolic
functions.
Excretion
- Bile is released into the SI to aid in
the digestion and absorption of fats.
- After digestion, it is reabsorbed into the
body and recycled, the rest are excreted
in the feces.
- while bile is in the SI, some of it maybe
trapped by soluble fibers or by some
medications , which carry it out of the
body in feces.
-the excretion of bile reduces the total amount
remaining in the body.
Transport
- cholesterol packaged with other lipids
and proteins leaves the liver via the arteries
and is transported to the body tissues by
the blood
- the packaged between lipid and proteins is
called LIPOPROTEINS
- as it travels through the body it can extract
lipids and it may form deposits that can
contribute to ATHEROSCLEROSIS , a disease
that cause heart attacks and strokes
 KINDS OF CHOLESTEROL
1. LDL - low density lipoprotein = BAD
- form deposits of cholesterol
2. HDL- high density lipoprotein = GOOD
- will trapped and deliver cholesterol
out from the body

2.ERGOSTEROL - cholesterol from plant

3.CALCIFEROL - cholesterol from fish liver oils
FUNCTIONS OF FATS
1. Provide energy – ( triglycerides breakdown)
- the body's capacity in storing fat is unlimited;
*LPL( lipoprotein lipase) an enzyme that
promotes fat storage in fat cells and muscles cells.
*Ghrelin a hormone produced by the
stomach cells that will stimulate appetite.
Adipose tissue - the body's fat which consists of
masses of fat storing cells, when there are surplus
of energy, new fats cells are readily produced.
 2. Natural oils in the skin provide a radiant
complexion , help nourish the hair and make it
glossy.
3. Insulate the body against extreme temperature
4. Protect the body's vital organs from shock.
- hard fat beneath each kidney
- soft fat in woman's breast ,protects mammary
glands
-cushion against shock from heat and cold
FATS IN FOODS
1. HEALTHFUL FATTY ACIDS
1. MUFA
1. avocado
2. nuts ( almonds , cashew , filberts,hazelnuts,
pecans , macademia nuts ,peanuts ,pistachios )
3. oils ( canola , peanut ,sesame )
4. olives
5. peanut butter(old fashioned)
6.seeds ( sesame )
2. OMEGA 6 POLYUNSATURATED
1. margarine (nonhydrogenated )
2. mayonnaise
3. nuts (walnuts )
4. oils ( corn, cottonseed, safflower , soybeans )
5. PUFA salad dressing
6. seeds ( pumpkin , sunflower )
3. OMEGA 3
- POLYUNSATURATED
1. fatty fish(herring,mackerel,salmon,tuna )
2. flaxseed
3. nuts
2. HARMFUL FATTY ACIDS
1. SATURATED
- bacon ,butter ,cheese
-chocolate , coconut cream
- cream cheese , lard , meat
-milk fat ( whole milk products )
-oils ( coconut , palm , palm kernel
- shortening , sour cream
2. TRANS FATS
- commercial baked goods made with margarine
and shortening ( cookies , cakes pies ,etc )
- fried foods particularly restaurants and fast foods
such french fries and chicken.
- many fried or processed snack foods
( microwave popcorn , chips and crackers )
- margarine ( hydrogenated or partially hydrogenated)
- non dairy creamers and shortening
 THE EFFECTS OF VARIOUS KINDS OF
FATS ON BLOOD LIPIDS
TYPES OF FATS DIETARY EFFECTS ON
SOURCES BLOOD LIPIDS
1. SATURATED FATS All animal meats , INCREASE TOTAL
beef tallow , butter , CHOLESTEROL
butter , cheese ,
chocolate , cream , INCREASE LDL-
cocoa butter , CHOLESTEROL
coconut oil , palm
oil ,lard ,
hydrogenated oils ,
stick margarine ,
shortening ,and
whole milk.
2.Poly- Almonds , corn If used to replace
unsaturated oil , cottonseed saturated fats in
fatty acid oil , filberts , fish , the diet,
liquid/soft polyunsaturated
margarine , fats may:
mayonnaise , Decrease total
pecans ,safflower cholesterol
oil , sesame oil , Decrease LDL -
soybean oil , cholesterol
sunflower oil , Decrease HDL -
walnuts cholesterol
3. Mono- Avocados , canola If used to replace
unsaturated oil , cashews , saturated fats in
fatty acd olive oil , olives , the diet,
peanut butter , monounsaturated
peanut oil , fats may:
peanuts , poultry -Decrease total
cholesterol
-Decrease LDL -
cholesterol
without
decreasing HDL
cholesterol.
4. Omega 3 fatty wheat germ If used to replace
acid Canola oil, saturated fats in
flaxseed, ocean the diet, omega -3
fish (salmon , fatty acid may :
mackerel, tuna ) , -Decrease
shellfish , some total cholesterol
vegetables -Decrease
(spinach , broccoli , LDL - cholesterol
lettuce ) ,soy -Increase
foods, walnuts , HDL -cholesterol
-Decrease
triglycerides
5. Trans Fats Margarine (hard
stick ) ,
cake ,cookies , -Increases total
doughnuts , cholesterol –
crackers , chips ,
meat and dairy
products, peanut -Increase LDL -
butter cholesterol
(hydrogenated ),
shortening
 FATS DIGESTION
MOUTH
GLANDS - IN THE BASE OF THE TONGUE- LINGUAL -
SECRETES FAT DIGESTING ENZYME

ENZYME LINGUAL LIPASE

ACTIONS -SOME HARD FATS BEGIN TO MELT AS THEY

REACH BODY TEMPERATURE.

STOMACH ENZYME ACID STABLE LINGUAL LIPASE

ACTIONS 1. SPLIT ONE BOND OF TRIGLYCERIDES TO

PRODUCE DIGLYCERIDES & FA
2. THE DEGREE OF HYDROLYSIS IS SLIGHT FOR
MOST FATS BUT APPRECIABLE FOR MILK FATS.
3.THE STOMACH CHUMMING ACTION MIXES
FATS WITH WATER AND ACIDS
 GLAND GASTRIC

ENZYME GASTRIC LIPASE

ACTIONS ASSESSES AND HYDROLYZES A VERY

FEW AMOUNT OF FATS
SMALL BILE FLOWS IN FROM THE LIVER AND
INTESTINE GALLBLADDER ( VIA COMMON BILE DUCT )

BILE SALTS AND PANCREATIC LIPASE WILL

EMULSIFIED FATS TO MONOGLYCERIDES FOR
ABSORPTION IN A FORMS OF :
GLYCEROL AND FATTY ACIDS

LARGE SOME FATS AND CHOLESTEROL ARE

INTESTINE TRAPPED IN FIBER FOR EXCRETION.
SOURCES OF HEALTHY OIL

AVOCADO OIL
FLAXEED OIL
OLIVE OIL CANOLA OIL
 COCONUT OIL
PEANUT OIL
WALNUT OIL

SESAME OIL