FATTY ACIDS

AKSHATHA NAIK
3rd BNYS
 Objectives
Introduction
Classification
Essential fatty acids
Trans fatty acids
Triacylglycerols
Phospholipids
 Introduction
 Fatty acids are carboxylic acids with hydrocarbon side chain. They are the
simplest form of lipids.
 Occurrence : fatty acids mainly occur in the esterified form as major
constituents of various lipids.
 They are also present as free( unesterified ) fatty acids.
 Fatty acids of animal origin are much simpler in structure in contrast to
those of plant origin.
 classification
1. Saturated Fatty Acids
2. Unsaturated Fatty Acids

• Saturated fatty acids do not contain double bonds, while unsaturated fatty
acids contain one or more double bonds.
• Both saturated and unsaturated fatty acids almost equally occur in the
natural lipids.
• Fatty acids with one double bond are monounsaturated, and those with 2
or more double bonds are collectively known as Polyunsaturated fatty
acids (PUFA).
 Essential fatty acids
 The fatty acids that cannot be synthesized by the body and therefore should
be supplied in the diet are Essential Fatty Acids.
Functions : Membrane structure and function
Transport of cholesterol
Formation of lipoproteins
Prevention of fatty liver
Energy stores
Immune health
Growth and Development
Prevent cardiovascular disease
Health of skin
Prevent cancer
 Deficiency of EFA : results in Phrynoderma / Toad skin .
SOURCES
 Trans fatty acids
 They possess double bonds & are formed during hydrogenation
( saturation) of natural oils.
 They are widely used in food industries to increase the shelf life of various
foods.
 Margarine is the most importantly used TFA containing fat in food
industry.
 triacylglycerol
 They are the esters of glycerol with fatty acids.
 The fats and oils that are widely distributed in both plants & animals are
chemically triacylglycerols.
 They are insoluble in water & non-polar in character and commonly
known as neutral fats.
 Storage : Adipocytes of Adipose tissue
 Properties : Hydrolysis
Saponification
Rancidity
Lipid peroxidation in vivo
 Phospholipids
 These are the complex or compound lipids containing phosphoric acid ,in
addition to fatty acids, nitrogenous base & alcohol.
 There are two classes : 1) Glycerophospholipids
• 2) Sphingophospholipids
 Functions : a) Components of membrane
b) Conformation of electron transport chain
c) Absorption of fat
d) Transport of lipids
e) Lipotropic factors
 CONTINUATION……

f) Synthesis of eicosanoids
g) Reverse cholesterol transport
h) As surfactants
i) Blood clotting
References
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