Lipids Chemistry Revision Nursing

UNIT 3
CHEMISTRY OF LIPIDS
OBJECTIVES
• Define lipids and its occurrence
• State the biological significance of fats
• Define chemical composition of fats
• Define physical properties of fats
• Define chemical properties of fats
• Classify lipids into fatty acids, triglycerides, steroids
• Define phospholipids
• Describe the chemistry and functions of cholesterol
• Explain lipoproteins
2
What are Lipids?
• Group of naturally occurring substances
• Insoluble in water
• Soluble in: Ether, chloroform, benzene and

acetone (organic solvents)
3
What are Lipids?
• LIPIDS: Fatty acids, Triacylglycerols, Ketone
bodies, Cholesterol, Phospholipids &
Sphingolipids
• “Fats” and “Oils” – crude lipid mixtures from

natural sources.
• Fats (solid) & Oil (liquid) at room

temperature
4
Occurrence of Lipids?
• Widely distributed in plants and animals.
• Plants: nuts, seeds and oils
• The Nervous system of Animals: cholesterol,

phospholipids and glycolipids
• Blood: contains lipoproteins

5
Occurrence of Lipids?
• Fat depots (large amount of fats):
– Subcutaneous tissues
– Mesenteric tissues
– Fatty tissues around the kidney
– Yellow bone marrow
• Food sources:
– Milk, Egg, Meat, Liver
– Fish oils, nuts, seeds and oils
6
OBJECTIVES

7
Biological Significance of Fats
Acts as fuel in the body. (caloric value: 9
Kcals/gm)
Deposits of fats underneath the skin = exert
insulating effects.
The mesenteric fat around organs (kidney) =
padding and protecting internal organs.
Building materials. (cholesterol – hormone
synthesis)
8
Lipids supply the essential fatty acids which
cannot be synthesized in the body..
The Nervous system is particularly rich in lipids.
Vitamins A, D, E and K are fat soluble.
( lipid/fat is needed for absorbing these
vitamins)
Lipoproteins and phospholipids are important
constituents of cell wall & mitochondria.
9
• Adult: ingests 60-150g of lipids per day of

which 90% is triacylglycerol (TAG).
• Balance: cholesterol, cholestryl, esters,
phospholipids and free fatty acids (FFA)
10
Lipoprotein &
Acts as fuel in Insulating effect
Phospholipids (cell
wall & mitochondrion the body
constituents)
Padding &
protection of
internal organs
Vitamin
A,D,E,K fat
soluble Building
vitamins Materials
(hormones)
Supply essential
Nervous
fatty acids
system: Rich in
lipids
11
Classification of Lipids
LIPIDS
Simple Lipids
Compound Lipids
Derived Lipids
Substances Associated with Lipids
12
Classification Definition Examples
Esters of fatty acids * Neutral fats (F.A. + alcohol)
Simple Lipids with various alcohols * Glycerol (alcohol in fats)
* Anything other than glycerol
(alcohol in waxes)
13
Classification Description 4 Sub-Divisions
Contains other chemical •Phospholipids
Compound groups in addition to alcohol •Glycolipids
Lipids and fatty acids •Sulpholipids
•Lipoprotein
•Phospholipids •Contains fatty acids, glycerol, phosphoric acid
& nitrogenous compound (lecithin, cephalin)
•Lipids + carbohydrate + nitrogen but no

•Glycolipids phosphoric acid & glycerol
•Lipids containing sulphate groups

•Sulpholipids
•Attached to proteins (present in plasma &
•Lipoprotein tissues)
14
Classification Description
Derived Lipids Substances derived from simple &
compound by hydrolysis.
Examples
•Fatty acids
Derived Lipids •Alcohols other than glycerol
•Glycerides
•Bases (choline, serine)
15
Classification Examples
•Carotenoids
Substances Associated •Tocopherols
with Lipids •Vitamins A, D, E and K
•Steroids (Cholesterol)
16
OBJECTIVES

17
Chemical Composition of Fats
ANIMALS AND VEGETABLE FATS
Complex Triglycerides
mixtures of (TAG)-
glycerides Neutral fats
Esters of glycerol & fatty acids 3 molecules of fatty acids - glycerol
Triglycerides One molecule of glycerol + 3 molecules

of fatty acids (condensation)
18
Chemical composition of lipids
OBJECTIVES

20
Physical Properties of Fats
• Greasy to touch and leaves an oily impression on
paper.
• Are insoluble in water but soluble in organic
solvents.
• Have less specific gravity than water (solid fat=
0.86), (liquid fat = 0.95)
• Pure glycerides are tasteless, odorless, colorless
and neutral in reaction (acidic-yellow color
(hydrolysis & oxidation)
21
• Flavor of butter is due to the presence of
bacterial flora; color of butter, human fat and
egg yolk (due to presence of carotene &
xanthophil).
• Hardness and consistency depends on the
amount of saturated and unsaturated fatty
acids present. Saturated fatty acids are solid
(room temperature) while Unsaturated fatty
acids are liquid (room temperature) (e.g. oils)
22
• Fats have definite melting points.
• When liquid fat is placed on water- it spreads
uniformly over the surface of water. If the
quantity is small – it forms a layer of 1
molecule thickness (effect: to lower surface
tension- help transport fat)
• Though fat is insoluble in water- can be
broken down into minute droplets and
dispersed in water (emulsification)
23
OBJECTIVES

24
Chemical Properties of Fats
• Acrolein Formation – glycerol  heat + potassium
bisulphate
• Hydrogenation – unsaturated fats (+nickel-catalyst)
– saturated fats (“hardening”) e.g vegetable oil –
commercial cooking oil
• Saponification – hydrolysis of fat by alkali (glycerol +
alkali salts = soap)
• Rancidity – chemical change resulting in unpleasant
odor and taste on storage when fats are exposed to
light, heat, air and moisture.
– E.g. Ascorbic acid (Vitamin C) and Vitamin E are
antioxidants (prevents rancidity)
25
OBJECTIVES
• Classify lipids into fatty acids,

triglycerides, steroids
26
Essential Fatty Acids (Polyunsaturated
Fatty Acids)
Lipids Examples Sources
•Linoleic acid •Linseed
•Cotton seeds
Polyunsaturated •Peanuts
Fatty Acids
•Linolenic acid •Corn oils
•Arachidonic acid
(not synthesized by the body-

must be taken in the diet)
•Linoleic acid – the only fatty
acid which is absolutely
indispensable.
27
Triglycerides
• Neutral fat
• Concentrated source of energy
• used primarily for energy; most common lipid in the
body
• contain C, H, and O but less O than carbohydrates
(C57H110O6)
• building blocks are 1 glycerol and 3 fatty acids per
molecule saturated and unsaturated
28
What are Steroids?
• Are non-saponifiable lipids
• Are biological compounds with diverse
physiological activities
• Are compounds having a
cyclopentanoperhydrophenanthrene ring
system
• Has only a hydroxyl group (-OH) as its
functional group (sterol, e.g. cholesterol)
29
OBJECTIVES
30
What are Phospholipids?
• Lipids containing phosphorus
• Are good emulsifying agents
• Found in cell membranes and in subcellular

structures (lipid & water interaction)
31
OBJECTIVES
• Describe the chemistry and functions of

cholesterol
32
What is Cholesterol?
• Are light yellow  Are synthesized in the liver,
crystalline solid adrenal cortex, intestines,
• Are soluble in testes and skin.
chloroform and other  Play an important role as a
fat solvents component of biomembranes
• Polyunsaturated and has a modulating effect
acids – lower the on the fluid state of the
plasma cholesterol membrane.
level  Can be estimated by color
• The most abundant reactions (e.g. Liebermann-
lipid in the human Burchard reaction) – blue or
body green color
33
Functions of Cholesterol
• An important tissue  It neutralizes the
component hemolytic action of
(modulating effect, various agents such as
integrity &
permeability) venom, bacterial toxins
• Play an important  It gives rise to “provitamin
role in insulating D”
nerves and brain  It is a precursor of cholic
structure acid in the body as also
• For transport of fatty bile salts.
acids in the body
 It gives rise to sex
• It is a part of hormones
lipoproteins
34
Functions of Cholesterol
Atherosclerosis Diabetes Mellitus
Plaque around
The artery Myxoedema
Hardening & (Hypothyroidism)
Narrowing
CHOLESTEROL
Hyperthyroidism Xanthomatosis
(fat storage
disorder)
Obstructive jaundice
Nephrotic syndrome
(kidney disorder) 35
OBJECTIVES
36
What are Lipoproteins?
• Are conjugated proteins involved in transport
and delivery of lipids to tissues.
E.g. Lipids (Cholesterol & triglycerides) + water
soluble carrier proteins
• It transport neutral lipids in the blood.
• It has lower density than the ordinary protein
molecule.
37
Distribution of Lipoproteins:
Body tissues
Cell membranes Plasma
Nucleus, Cholesterol,
Mitochondria Phospholipids, neutral
Microsome fat, traces of fat soluble
vitamins
Steroid hormone
LIPOPROTEINS Rhodopsin
Thromboplastin
(prothrombin- (combination of
thrombin) protein, opsin and
retinal aldehyde of
Vit. A
Egg yolk
(HDL & LDL) Fat droplets in milk 38
Lipoproteins according to Density
Type Density Protein Triglycerides Cholesterol Phospholipids
g/ml (TAG)
Free Ester
Chylomicrons < 0.95 1 85-95 1-2 1-2 3-6
Very low 0.95- 10 50-60 4-8 10 15-20
density 1.006
lipoprotein
VLDL
Low density 1.006- 22 10 10 38 20

lipoproteins 1.063
LDL
High density 1.063-1.21 45-60 3 5 15-20 25-30

lipoproteins
HDL
39
40

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UNIT 3

• Soluble in: Ether, chloroform, benzene and

• “Fats” and “Oils” – crude lipid mixtures from

• Fats (solid) & Oil (liquid) at room

• Plants: nuts, seeds and oils

• The Nervous system of Animals: cholesterol,

• Blood: contains lipoproteins

• State the biological significance of fats

• Adult: ingests 60-150g of lipids per day of

•Lipids + carbohydrate + nitrogen but no

•Lipids containing sulphate groups

• Define chemical composition of fats

Esters of glycerol & fatty acids 3 molecules of fatty acids - glycerol

Triglycerides One molecule of glycerol + 3 molecules

• Define physical properties of fats

• Define chemical properties of fats

• Classify lipids into fatty acids,

(not synthesized by the body-

• Are good emulsifying agents

• Found in cell membranes and in subcellular

• Describe the chemistry and functions of

Low density 1.006- 22 10 10 38 20

High density 1.063-1.21 45-60 3 5 15-20 25-30

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