Fats / Lipids

• lipids lipos Greek word for fat

• group of compound
• fats and oil
• triglycerides
 Functions of Fats
Physiological Role
• concentrated dietary source of energy.
• provide essential fatty acids.
• reserve supply of energy.
• carrier of fats – soluble vitamins.
 Functions of Fats

• protein -sparing
• to maintain constant body temperature
• cushions vital organ
 Functions of Fats
Culinary Role
• flavor
• color
• tenderness
• moistness
• richness in baked goods
• food preparation
• food emulsion.
 FATS
Lipids

Simple lipids Compound lipids Derived lipids

• Triglycerides • Phospholipids • Fatty Acid
• Glycolipids • Glycerol
• Lipoproteins • Steriods
Components of fatty acids:

Fatty acids

saturated unsaturated
1. Hydrogenated fat 1. monounsaturated
2. Transfatty acid 2. polyunsaturated
 Simple Lipids
- are called neutral fat ;chemical name is
triglyceride

TRIGLYCERIDE
-common type of fat in the body
-come from extra calories , then change to
triglyceride
-increased level of triglyceride can raise the risk
heart disease
 Compound Lipids
- various combination of fats with other
compounds

1.PHOSPHOLIPIDS
- compounds of fatty acid, phosphoric acid and
nitrogenous base
-provide barrier in cellular membrane to protect
the cell
-provide also pathway for various substance
across membranes.
 Compounds Lipids
2.GLYCOLIPIDS

-are lipids with carbohydrate

-to maintain membrane stability and to facilitate
cell communication acting as receptors
-serve as antibodies , which are used in
allowing cell to recognized each other
 Compounds Lipids
3.LIPOPROTEINS

-lipids combines with protein and form primarily

in the liver
-mode of transport for cholesterol in the
bloodstream and lymphatic fluid
 Classification and Formation
• Chylomicrones
-the lowest protein-to-lipid ratio

• Very Low-Density Lipoproteins (VLDL)

-deliver triglyceride to peripheral tissues

• Low –Density Proteins (LDL)

-transport cholesterol from liver to the body
cell
 Classification and Formation
• High-Density Lipoproteins (HDL)
-transport excess or unused cholesterol from the
body’s tissues back to the liver , where
cholesterol is broken down to bile acid,
excreted
 Derived Lipids
-are simple derivatives from fat digestion or other
more complex product

1.Fatty Acids
-components of fats that determine the
classification of fat

❖ Linoleic acid -omega-3 fatty acid

❖ Linolenic acid -omega -6 fatty acid
 Derived Lipids
2.Glycerol
-when the body uses stored fat as source of
energy, glycerol and fatty acids are released
into the bloodstream. The glycerol can be
converted into glucose and provides energy
for cellular metabolism.
 Derived Lipids
3.Steriods
-a fat related substance that contains sterol
-play roles in reproduction, absorption,
metabolism regulation and brain activity.

❖ Chlolesterol –the most common steriods

-it is a “fat-like”,essential for
synthesis of bile , sex hormone,
cortisone and vit D
 Food Sources
• visible fats:
• cooking oil
• butter,margarine

• invisible fats:
• lean meat
• nuts
• egg
 Food Sources
• saturated fats:
• beef
• pork
• lamb
• monounsaturated fats:
• olive oil
• canola oil
• chicken fat
• avocado
 Food Sources
• polyunsaturated fats:
• soybean
• sunflower
• corn oil
• linoleic acid – omega 6 fatty acid
• alpha – linoleic acid – omega 3 fatty acid
• fishes: mackerel, salmon and sardines
• plants: soybean oil, canola oil, walnuts
 Deficiencies
• dry scaly skin
• liver abnormalities
• poor wound healing
• growth failure in infants
• impaired vision in healing
 Deficiencies
• lack of linoleic acid
• skin rush
• dermatitis
• hair loss
 Deficiencies
• lack of alpha – linoleic acid
• neurological abnormalities
• poor growth

Excess
• cancer
 Utilization
In the stomach, simple emulsified fat is digested
to free fatty acids and glycerol by the action of
gastric lipase.
Non – emulsified fat is acted upon by bile
salts in the small intestines and the
resulting emulsified fat is hydrolyzed by
pancreatic lipase to fatty acids and glycerol.

Almost all fats are absorbed into the lymphatic

system from the intestinal mucosa as
chylomicrons. The glycerol portion and short –
chained free fatty acids are absorbed directly
into the portal circulation via the liver
 Utilization
Oxidation of fatty acids to release energy is
accomplished by the beta – oxidation process: a
long carbon chain in the fatty acid is cleaved off
stepwise removing an acetate radical (CH – 2

COOH).

The active acetate enters the Krebs Cycle,

which is the common pathway for energy
release with the by – product: water and carbon
dioxide.