LIPIDS

D R. SA I MA RA B AB KH A N
A S SO CI ATE P RO FESSOR
UC M D, UO L
Types Of Nutrients
Micronutrients- Vitamins, Minerals,

Macronutrients- Proteins, Lipids, Carbohydrates

Learning Outcome

 Categorize lipids according to their

composition
Reflections of Lipids
 Lipids

Greek word lipos fat

“Heterogeneous group of organic compounds”
Soluble in organic solvents but in soluble in
water
 Lipids in cell membrane

Unsaturated fatty acids makes cell membranes fluid-like rather than rigid
Biomedical importance of lipids

High energy dietary constituent

Lipoprotein (lipid transporter)
Structural components (plasma membrane)
Protective covering to internal organs
Production of hormones
Fat soluble vitamins
Categorization

 Phospholipids
 Glycolipids
 Other Complex Lipids
Sulpholipids
Lipoprotein
 I. Simple Lipids
1. FATS
◦ Neutral fats / Triglycerides/ TAG / Fat
◦ Esters of fatty acids with glycerol
 2. WAXES

Esters of fatty acids with long chain alcohols

1. True Waxes
Bees Wax, Lanolin,
Spermaceti
2. Others Waxes
Cholesterol Esters,
Vitamins A & D
Lipase can not hydrolyze waxes
 II.Compound lipids
1. Phospholipids
Glycerophospholipids (LECITHINS, CEPHALINS, PLASMALOGENS)
&
Sphingophospholipids

Fatty acid

Glycerol/ Fatty acid

Sphingosine

Amino
PO4 alcohol

13
 2. Glycolipids
Glyco-sphingolipids
Fatty Acid, Sphingosine & Carbohydrate
Or
 Ceramide sugars

Gangliosides
 Fatty Acid, Sphingosine & Sugar units ( N-acetylhexosamine & N-
acetylneuraminic acid)
Occurs in brain, spleen, RBC & nerve cells
 Phosphatidic acids
Phosphatidic acids are the simplest
diacyl-glycerophospholipids
These are parent compound of all
glycerophospholipids
In these one fatty acid of TAG is
replaced by H3PO4
Phosphatidic acids include
Lecithins
Cephalins
Plasmalogens
Inositides
Cardiolipin
Lecithens

Phosphotidic acid + choline = lecithin

Choline is attached to the H3PO4

Cephalins: structurally identical with

lecithens except choline is replaced by
ethanolamine, serine or threonine amino acids
Plasmalogens
 Resembles Cephalins & Lecithins in structure but
instead of containing a fatty acid they contain vinyl
ether at carbon 1

 Chiefly found in skeletal muscles, heart, brain,

liver & platelets

 Stimulates platelets aggregation & release of

serotonin from them
III – Derived lipids
Hydrolytic Product of Compound Lipids
• DAG
• F.A
• Alcohols
• Fat soluble vitamins
• Eicosanoids
 Fatty Acids
“Aliphatic Mono -carboxylic Acids”
Classification of Fatty Acids

 Double bonds are always spaced at 3-Carbon

intervals from each other
 Fatty Acids
 Numbered from carboxyl end
CH3-R-COOH
 Even number of carbon atoms
 Unbranched
 Saturated or unsaturated
 Cis or Trans
Fatty Acid Nomenclature

 Chain length
Mostly even number of carbons
 Double bonds
Presence or absence
Number
Location from methyl or carboxyl end
Degree of saturation
 Symbols of Fatty Acids
Two numbers
◦ First represents the # of carbon atoms
◦ Second represents the # of double bonds
& ∆ - delta Indicates the position of
double bonds

Acetic acid : 2:0

Arachidonic acid : 20:4 ∆ 5, 8, 11, 14
 ∆ - delta
Indicates the number & position of double
bond
Palmitoleic acid : 16:1 ∆ 9
16 carbons and one double bond located at
carbon number 9 and involving carbon 10

CH3-( CH2 )5CH = CH-(CH2)7 –COOH

 Omega System- Ω

Omega 3

Omega 6

Omega 9

•Count carbons from the methyl (omega) end

Fatty Acids
Present in two forms
 Free F.A
 Esterified F.A
Triacylglycerol

Storage form of F.A

Geometric isomerization:

Cis …. does not allow rotation, stable & rigid

Trans … produced when oils are hydrogenated
Cis and Trans Fatty Acids
Essential fatty acids
1. Linoleic
2. Linolenic acid
3. Arachiodonic Acid
Linoleic acid is an omega-6 F.A
Linolenic & arachiodonic acid are omega-3 F.A
Arachiodonic acid can be synthesized from linoleic
acid (not essential)
In dietary deficiency of linoleic acid arachiodonic
acid (substrate for PG synthesis) becomes essential
Important Saturated & Unsaturated F.A
NAME OF FATTY NO. OF CARBONS NO. OF DOUBLE
ACID BONDS
Acetic Acid 2 ---
Butyric Acid 4 ---
Palmitic Acid 16 ---
Palmitoleic Acid 16 1
Stearic Acid 18 ---
Oleic Acid 18 1
Linoleic Acid 18 2
Linolenic Acid 18 3

Arachidonic Acid 20 4
 Trans F.A’s
Trans F.A are chemically unsaturated
F.A but behave more as saturated F.A
in body
LDL = CHD

Trans F.A are formed during

hydrogenation of liquid Vegetable oil,
present in baked items (cookies,
cakes & most deep fried foods)
Trans F.A are banned in New York
City
Significance of PUFA’s
PUFA ‘s : the effect of PUFA’s on CVS depends on
the location of double bonds with in the molecule
Essential F.A are required for fluidity of membrane
structure & synthesis of eicosanoids
ω- 3 included in infants formulas to promote brain
development
ω- 3 & 6 lowers blood cholesterol
Trans F.A are found in fried baked & processed foods &
margarine
 Type of Fat Metabolic Effect Effects on CVS

Saturated F.A LDL (little effect) HDL CHD incidence

Unsaturated F.A LDL HDL CHD incidence

Trans Fatty LDL HDL CHD incidence

Acids