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    Fawzi

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    Ahmed Amir
    Lipids are compounds that are insoluble in water but soluble in organic solvents. Important lipids discussed include fats, oils, fatty acids, phospholipids, and cholesterol. Fats and oils are composed of glycerol bonded to three fatty acids and are important sources of energy and fat-soluble vitamins. Phospholipids contain glycerol, fatty acids, phosphate, and nitrogen and are structural components of cell membranes and lipoproteins. Cholesterol is required for brain development and is a precursor for bile acids, hormones, and vitamin D. It is found naturally only in animal foods like liver, eggs, meat and dairy.

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    Fawzi

    Uploaded by

    Ahmed Amir
    13 views2 pages
    Lipids are compounds that are insoluble in water but soluble in organic solvents. Important lipids discussed include fats, oils, fatty acids, phospholipids, and cholesterol. Fats and oils are composed of glycerol bonded to three fatty acids and are important sources of energy and fat-soluble vitamins. Phospholipids contain glycerol, fatty acids, phosphate, and nitrogen and are structural components of cell membranes and lipoproteins. Cholesterol is required for brain development and is a precursor for bile acids, hormones, and vitamin D. It is found naturally only in animal foods like liver, eggs, meat and dairy.

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    Lipids are compounds that are insoluble in water but soluble in organic solvents. Important lipids discussed include fats, oils, fatty acids, phospholipids, and cholesterol. Fats and oils are composed of glycerol bonded to three fatty acids and are important sources of energy and fat-soluble vitamins. Phospholipids contain glycerol, fatty acids, phosphate, and nitrogen and are structural components of cell membranes and lipoproteins. Cholesterol is required for brain development and is a precursor for bile acids, hormones, and vitamin D. It is found naturally only in animal foods like liver, eggs, meat and dairy.

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    13 views2 pages

    Fawzi

    Uploaded by

    Ahmed Amir
    Lipids are compounds that are insoluble in water but soluble in organic solvents. Important lipids discussed include fats, oils, fatty acids, phospholipids, and cholesterol. Fats and oils are composed of glycerol bonded to three fatty acids and are important sources of energy and fat-soluble vitamins. Phospholipids contain glycerol, fatty acids, phosphate, and nitrogen and are structural components of cell membranes and lipoproteins. Cholesterol is required for brain development and is a precursor for bile acids, hormones, and vitamin D. It is found naturally only in animal foods like liver, eggs, meat and dairy.

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    Discussion

    Lipids are compounds that are insoluble in water but are soluble in


    organic solvents such as ether and chloroform. Lipids that are important
    to our discussion include fats and oils (triglycerides or triacyglycerols),
    fatty acids, phospholipids, and cholesterol.
    Fats and oils are esters of glycerol and three fatty acids. They are
    important in the diet as energy sources and as sources of essential fatty
    acids and fat-soluble vitamins, which tend to associate with fats. They
    also contribute satiety, flavor, and palatability to the diet.
    Linoleic acid (18 carbons with 2 double bonds) and arachidonic acid (20
    carbons with 4 double bonds) belong to the omega(ω)-6 group of fatty
    acids, since the first double bond, counting from the methyl end of the
    molecule, occurs at carbon number 6. Since linoleic acid has 18 carbon
    atoms and 2 double bonds, it is usually represented in shorthand as
    C18:2, ω-6. Under this classification system, oleic acid (C18:1, ω-9)
    belongs to the ω-9 group, and the PUFAs in fish oils currently receiving
    much attention belong to the ω-3 group. Chief among these ω-3 fatty
    acids are eicosapentaenoic acid (EPA), which has 20 carbons and 5
    double bonds (C20:5, ω-3), and docosahexaenoic acid (DHA), which
    has 22 carbons and 6 double bonds (C22:6, ω-3).

    A growing body of evidence from studies in animals, including


    nonhuman primates, indicates that α-linolenic acid, or its longer-chain
    derivates EPA and DHA, are essential in the diet. These fatty acids
    appear to play distinctive roles in the structure and function of biologic
    membranes in the retina and central nervous system (Neuringer and
    Connor, 1986).
    Phospholipids contain glycerol, fatty acids, phosphate, and, with such
    exceptions as phosphatidylglycerol and phosphatidylinositol, a
    nitrogenous component. Lecithin, for example, is made up of glycerol,
    two fatty acids (one saturated, usually), phosphate, and choline.
    Phospholipids are important structural components of brain and nervous
    tissue, of membranes throughout body tissues, and of lipoproteins—the
    carriers of cholesterol and fats in the blood.
    Cholesterol and plant sterols, such as sitosterol, are high-molecular-
    weight alcohols with a characteristic cyclic nucleus and are unrelated to
    the structure of fats or phospholipids. Cholesterol frequently exists in
    foods and body tissues esterified to one fatty acid per molecule. It is a
    component of membranes in body cells and is required for normal
    development of the brain and nervous tissue. Furthermore, it is the
    precursor to bile acids, steroid hormones, and 7-dehydrocholesterol in
    the skin, which in turn is the precursor to vitamin D.
    Cholesterol occurs naturally only in foods of animal origin. The highest
    concentrations are found in liver and egg yolk, but red meats, poultry
    (especially the skin), whole milk, and cheese make significant
    contributions to the diet

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