Phospholipids-Glycolipids-

Sterols
Principles of Human Nutrition (Fst-501)

presented to:

Mam Mishal
Group No: 05

• Alishba Mazhar 40
• Zainab Abbas 07
• Mah-e-lail Zahra 57
• Uswa Zainab 59
• Aleena Naveed 63
Phospholipids
• Phospholipids or phosphatides (compound
lipid) are a key component of all cell
membranes,

• found in every living cell. they play a

crucial role in the structure and function of
cells.
• They are amphiphilic having both
hydrophilic (water loving) and lipophilic(fat-
loving) properties.

• They are synthesized in the endoplasmic

reticulum, through a series of enzyme-
catalyzed reactions.
Structure
It includes a large number of substances, characterized by:

Glycerol Fatty acids

a three-carbon two fatty acid units
molecule, acting as a linked to glycerol
backbone and forms molecule at sn-1 and Nitrogenous Base
foundation. sn-2 C positions
providing hydrophobic Phosphoric acid esterified to an organic
base which may be
properties. phosphate group linked
amino alcohol unit.
to glycerol molecule at
Choline, serine,
sn-3 C position having
ethanolamine and
hydrophilic nature.
inositol are some
nitrogen bases
 Functions of Phospholipids
Structural 1
Constituents of cell membrane
and intracellular structures in
combination with proteins, also 2 Structural
form lipid bilayer, provide a Incorporated into the myeline
barrier between a cell and layer around nerve fibers. This
environment. layer or sheath is an insulator and
Functional 3 prevents leakage of nervous
Concerned with transport of fat, impulses from one nerve to
and other molecules by absorbing another.
in the blood stream
4 Functional
Act as a signaling molecule,
influencing various cellular
processes, also act as a surfactant
Types of Phospholipids
There are numerous phospholipids but only a few are of physiological significance.

These are:

Lecithin Sphingomyelins
Cephalins

Some other types are phosphatidyl inositol, phosphatidylserine, phosphatidylethanolamine etc.

Lecithin
Lecithin- a most abundant phospholipid in cell membrane.
It is responsible for fat transportation in the body. It is claimed that lecithin helps to lower cholesterol and
treating memory loss (dementia, Alzheimer's). It is synthesized in the body from methionine (converted
to choline), sugars or fats (to make fatty acids and glycerol) and phosphorus. it helps in neurotransmitter
release.
Egg yolks are the richest food source (up to 10% by weight).
Also found in yeast, soybean, sunflower, grains wheat germ and
animal tissues such as liver.

Commercially lecithin is used in the food

industry as an emulsifier in products like
mayonnaise. also, in manufacturing of
medicines as stabilizer
Sphingomyelins
Sphingomyelins contain sphingosine (a complex amino alcohol), choline, fatty acid and phosphoric acid
only phospholipid that is not derived from glycerol, having ceramide backbone. They play significant roles
in signaling pathways: the degradation and synthesis of sphingomyelin produce important second
messengers for signal transduction. Also involved in apoptosis and cell death.

These are found in brain, nerve tissue (myelin sheath) and as part
of cell structure.
They are also present in the blood. (RBC, Platelets).

They lack in plants and microorganisms, mainly present

in animals.
Glycolipids
Glycolipids are also compound lipids with a carbohydrate attached by glycosidic bond. They comprise of
pherenosin, kerasin, fatty acids, sphingosine and galactose-the only structure of the body that
incorporates galactose. Cerebroside, a glycolipid, is found in white matter of the brain and the myelin
sheath of nerves.

1 Their role is to maintain the 3 The essential feature of a

stability of the cell glycolipid is the presence of
membrane and to facilitate a monosaccharide or
cellular recognition. oligosaccharide bound to a
lipid moiety.

2 It is essential for the

immune response and
allow cells to connect to
one another to form
tissues.
Sterols and Steroids
 Steroids are derived lipids because they are
hydrophobic and insoluble in water,
 but they do not resemble lipids since they have a
structure composed of four fused rings.
 Several steroids include vit D, bile acids, secondary
hormones.
 Sterols have common basic structure; having one or
more hydroxyl group.
 however, their physiological functions are widely
diversified.
 Sterols commonly encountered in the diet are:

1 2 3 4

Ergosterol 7- Cholesterol Phytosterol

Dehydrocholes
trol
Ergosterol
• It is a plant sterol and a precursor of vitamin D.

• It forms. vitamin D2 or ergocalciferol.

• Help in lipid peroxidation.
• Regulate membrane fluidity and permeability.
• Mainly found in fungi & protozoa.

• Have antioxidant activity, protecting from

oxidative damage.
7-Dehydrocholestrol
• It is an animal sterol and

• is also a precursor of vitamin D.

• When subjected to ultraviolet radiation

(such as in sunlight), it is converted to
vitamin D3 or cholecalciferol.
• Impaired biosynthesis may lead to
vitamin D deficiency.
Cholesterol
• Cholesterol (C27H4O) is an animal sterol. found
in all body cells and fluids.
• White matter of the brain comprises of about
14% cholesterol, while grey matter contains 6%
on dry basis.
• Most hormones of the adrenal cortex are
derivatives of cholesterol.
• It is a precursor of cholic acid, which is a
constituent of bile acid.

• Cholesterol is best known for its association

with atherosclerosis and coronary heart
disease. It deposits on the interior of arteries
resulting in their hardening and narrowing.
Sources of Cholesterol
Body's supply of cholesterol comes from two sources:

Exogenous Endogenous
 About 1500 mg cholesterol is synthesized in the
 About 25% cholesterol is ingested with food. body of an average adult in a day that
 An average person in industrialized countries constitutes almost 75% of the body needs.
takes between 500- 800 mg of cholesterol per
day in food.
 In developing countries like Pakistan, the figure
is lower (about 300 mg per day) since people
eat more carbohydrates than fats.
Mechanism and Maintenance

High intake of Beyond this excess,

cholesterol does not dietary cholesterol is
affect synthesis by excreted in faeces.
the body.
1 2 3 4

There is a maximum Normally cholesterol

amount of cholesterol gains from body
that can be absorbed synthesis and diet are
by the intestines. balanced by losses,
mainly in the bile.
Controlling blood cholesterol levels
• Accumulation of cholesterol is common with increased age and reduced physical activity.
• A raised blood cholesterol level (above 150 mg/100 mL plasma) is main risk factor in heart disease.
• When combined with other risk factors like smoking, likelihood of dying from heart diseases increases.
Blood cholesterol level can be controlled by:

SFAs:
Reducing consumption of saturated fatty acids such as butter.
animal fats, egg yolk, fatty meals, full cream milk, cheese,
cakes, pastries, margarine, coconut, etc.

PUFAs:
Increasing intake of polyunsaturated fatty acids decreases
blood cholesterol level. However, they are less effective in
reducing the cholesterol level than saturated fatty acids in raising it.

Diet:
Liberal consumption of fruits, vegetables, salads, whole grains and
whole legumes. Skim milk, vegetable oils (especially
polyunsaturated ones such as corn oil), and egg white, should be
preferred.
Cholesterol in Foods

Rich • Brain, kidney, liver, butter, egg yolk

• Heart, full fat cheese.
over 1000mg in 100g / 100-200mg in 100g

Moderate
• Beef, veal, lamb, turkey, chicken
50-100mg in 100g

Low • Ice cream, yoghurt

below 50mg per 100g

Free • Egg white, fish, fruits, vegetables, cereals,

nuts, legumes, plant oils.
below 30mg per 100g.
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