Lipids (Part 2)

Prepared by- Taqiyah Akhtar

Lecturer
Department of Pharmacy
World University of Bangladesh
 Fatty acids
• Fatty acids are organic acids formed by four or more carbons attached to
the carboxyl group.

• The chemical and physical properties of the different fatty acids will
depend on the number of carbon atoms of the molecule. For example, the
higher the number of carbon atoms of the chain, the higher will be the
melting point of the fatty acid. 

• Some fatty acids have common names that specify their origin. For
example, palmitic acid, which is a saturated fatty acid, is derived from the
palm tree. Arachidic acid is derived from Arachis hypogea (the scientific
name for groundnuts or peanuts).
 Classification of fatty acids
Fatty acids

Based on the chain length

Short Medium Long Very long

chain chain chain chain

• Based on the chain length, fatty acids are referred

– as short-chain fatty acids (C4 to C10);
– as medium-chain fatty acids (C12 to C14);
– as long-chain fatty acids (C16 to C18);
– and very long-chain fatty acids (C20 or more carbon atoms).
• Fatty acids with less than four carbon atoms (C2; acetic acid and C3; propionic acid) are
not considered as fatty acids due to their high water solubility.
• On the other side, fatty acids of high number of carbon atoms (very long chain) are not
frequent. However, these are present in significant amount in the brain of vertebrates,
including mammals and human.
 Classification of fatty acids
• The number of unsaturated bonds in the same fatty acid can range from
one to six double bonds.
• Based on the presence of double bonds/degree of unsaturation:

Fatty acids

Based on the presence of double bonds/degree of

unsaturation

Unsaturated (UFA): one or more double bonds

Saturated (SAFA): no double bonds

Mnounsaturated Polyunsaturated (PUFA):

(MUFA): one more than one double bonds
double bond (2-6)

ω-9
ω-3 ω-6
 Classification of fatty acids:
MUFAs and PUFAs
• The increase of double bonds in fatty acids significantly
reduces its melting point.
– saturated- solid or semisolid at room temperature,
– unsaturated- a liquid or less solid product at room temperature.
• C18:1 corresponds to a fatty acid of 18 carbons and one
unsaturation → MUFA.
• C20:4 corresponds to a fatty acid of 20 carbons and four
double bonds → PUFA.
 Classification of fatty acids:
MUFAs and PUFAs
• It is necessary to identify the location of the unsaturations in
the hydrocarbon chain both in MUFAs and PUFAs.
– ω-3 fatty acids: double bond at 3rd carbon counting from the CH3
– ω-6 fatty acids: double bond at 6th carbon counting from the CH3
– ω-9 fatty acids: double bond at 9th carbon counting from the CH3
 Classification of fatty acids:
cis and trans fatty acids

• Although a few trans-fatty acids are synthesized in living cells,

most naturally occurring unsaturated fatty acids contain cis
double bonds.
• Unlike cis-fats, trans-fats pack closely together, forming solids
at room temperature.
• Fats containing trans-fatty acids are created by exposure to
extreme heat, such as when oils are superheated during
deep-frying.
• Because the trans-fat structure does not appear frequently in
nature, artificially created trans-fats are difficult for humans to
break down. Recent scientific studies have demonstrated that
a diet high in trans-fats increases the risk of heart disease and
other negative health consequences.
Classification of fatty acids:
cis and trans fatty acids