LIPIDS

Yeshewas Abaynew( BSc, MPH)

1 By YAG 04/11/2023
Contents
1. Introduction
2. Fatty acids
3. Essential fatty acids
4. Phospholipids, lipoprotein , cholesterol & esters
5. Recommended intakes of fatty acids
6. Function of lipids
7. Digestion & absorption
8. Food sources

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Objectives
1.Understand the chemical composition and differences
between fats
2.Explain the structural and functional processes of
triglycerides, phospholipids, and sterols
3. Describe the process of fat digestion and absorption
4. Discuss the different types of lipoproteins in the body
5. Clarify the recommended intakes of fat and essential fatty
acid requirements to meet daily nutritive needs
6. Describe the health-risk factors with over consumption of
lipids in the diet
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LIPIDS
 The lipids (fats) are widely distributed in nature and are
characterised by their insolubility in water and high solubility
in organic solvents.
 They are a group of compounds including solids such as
waxes, and liquids such as oils.
 Phosphorus and also sulphur are constituents of some lipids.

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Lipids…
 Fat is a heterogeneous mixture of lipids, predominantly
triglycerides, but also including phospholipids, glycolipids and
sterols.
 Triglycerides are the principal dietary lipids which are stored
in fat stores in humans and consist of esters of fatty acids, both
saturated and unsaturated, and glycerol.
 Lipids are important in providing insulation against the cold.

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 Classification of Lipids
Nutritionally important lipids are classified into 3 main groups
on the basis of their chemical structure.
 Simple lipids - include fats and oils(Triglycerides)
 Are neutral fats, made fatty acid and glycerol
 Compound lipids - includes phospholipids, lipoprotein
 Derived lipid - includes fat soluble vitamins (A, D, E &K),
cholesterol, vitamin D .

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 Fatty Acids

 The basic components of lipids.

Classification based on the length of carbon chain
a. Short chain - 2-4 carbon atoms (eg. Butyric acid)
b. Medium chain - 6-12 carbon atoms (Caprillic acid)
c. Long chain - 14-18 carbon atoms (palmitic acid, stearic acid)
d. Extra long chain - more than 20 carbon atoms (Arachidicacid)

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Fatty Acids
Classification based on degree of saturation
 Saturated fatty acids – are characterised by single bonds
between the carbon atoms e.g. butyric acid, palmitic acid and
stearic acid.
 Unsaturated fatty acids – are characterised by one or more
double bonds.
 Unsaturated fatty acids contain double bonds, and are of
nutritional and biological importance.

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Fatty acids…
Monounsaturated FA: Monounsaturated fatty acids contain only
one double bond between carbon atoms. The most prevalent
MUFA in the diet is oleic acid.
 Polyunsaturated FA (PUFA)
• They have two or more double bonds between carbon atoms.
• In omega 3– PUFA, the first double bond occurs 3 carbon
atoms from the methyl carbon.
Important omega-3 fatty acids in nutrition are:
 α-linolenic acid (ALA),

 eicosapentaenoic acid (EPA), and

 docosahexaenoic acid (DHA).

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Fatty Acids…
 The hydrogen atoms on either side of the double bond in the
fatty acid molecules are of cis or trans geometrical
configuration . These are stereoisomers, in that the two forms
differ in the arrangement of their atoms in space; cis means
that the hydrogens are on the same side (the most common
configuration for fatty acids in nature), whereas in trans the
hydrogens are on the opposite side. This results in differing
physical properties and response to enzymatic attack.

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Examples of Saturated FA and MUFA

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Fatty Acids are Key Building Blocks

 Saturated Fatty Acid

 All single bonds between carbons

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Monounsaturated Fatty Acid(MUFA)

One carbon-carbon double bond

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Polyunsaturated Fatty Acid(PUFA)

More than one carbon-carbon double bond

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Essential fatty acids
 Humans cannot synthesize double bonds within the last nine
carbons of the methyl end (n) of any fatty acid chain. Fatty
acids with double bonds in those locations must therefore
come from the diet—and are considered essential.
 All essential fatty acids are polyunsaturated fats, but not all
polyunsaturated fatty acids are necessarily essential.
 Therefore, absolute requirements for fat in the diet applies only to
unsaturated fat
 Essential fatty acid activity depends on the presence of a cis-
9, cis-12 methylene-interrupted double bond system. If the
double bond is converted from cis into trans this essential
biological activity disappears.

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 Essential fatty acids…
 Humans and other animals are unable to insert double bonds
into fatty acids at carbon position 12 and 15 towards the methyl
end of the fatty acid chain; therefore, linoleic and α-linolenic
acids cannot be synthesised and are essential fatty acids.
 Animal foods, except for fish and poultry, are low in linoleic
acid, but they do meet human needs. Linoleic acid is abundant in
vegetables.
 Linolenic acid is abundant in both vegetables and animal foods,
and it is practically impossible to be in short supply of this
nutrient unless starvation also is at your doorstep.

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Essential fatty acids…
 The essential fatty acids and their longer chain molecular
products are necessary for the maintenance of growth, good
health and reproduction.
 Deficiency of essential fatty acids in adults is rare, but has
been seen in children fed virtually fat-free diets.

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 Omega-3

Omega-6

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Trans fatty acid
 Fatty acids with trans bonds may be monounsaturated or
polyunsaturated, with cis and trans bonds within the same
molecules. The biohydrogenation of fats in the rumen of
ruminants can result in the production of trans fatty acids.
 In addition to occurring naturally, trans fatty acids can be
formed during the partial hydrogenation of a cis unsaturated
fatty acid. This can occur either biologically or industrially.
 Industrially produced trans fatty acids are more complex and
more variable in type.

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Trans fatty acids…
 Naturally present in small amounts (<1% of total calories) in
animal food sources, including human milk
 Mainly introduced in the food chain by the industrial process of
hydrogenation. This process is used to make oils solid at room
temperature ( margarine).

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 Hydrogenation
 If an unsaturated vegetable fat is altered by adding hydrogen
atoms, which did not exist in nature, the fat molecule is said to be
"hydrogenated."
 Hydrogenation transforms the shape of a fatty acid to a "trans"
form. This molecule does not occur in nature, and the body has
difficulty digesting it.

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Cis and Trans Fatty acids

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 Cis-fatty acid: H’s on same side of the double bond; fold into
a U-like formation; naturally occurring;
Trans-fatty acid: H’s on opposite side of double bond; more
linear; occur in partially hydrogenated foods;

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Hydrogenation…
 This is the problem with margarine — it contains hydrogenated,
trans-fatty acids. Studies show this type of molecule to be more
associated with artery disease than the saturated ("hard") fat
found in butter.
 Hydrogenated fat also is commonly associated with junk foods:
potato chips, cookies, etc. It is very hard to digest and is strongly
associated with vascular disease.

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Essential Fatty Acid Deficiency
 Classical symptoms include:
 growth retardation, reproductive failure, skin lesions,
kidney and liver disorders, subtle neurological and visual
problems
 People with chronic intestinal diseases
 Depression--omega-3
 ?inadequate intake alters brain activity or depression alters
fatty acid metabolism?
 Attention Deficit Hyperactivity Disorder
 lower levels of omega-3--more behavioral problems

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 Triglycerides
 Lipids composed of three fatty acids attached
to a glycerol
 Structure
 Glycerol + 3 fatty acids
 Functions
 Energy source
 9 kcals per gram
 Form of stored energy in adipose tissue
 Insulation and protection
 Carrier of fat-soluble vitamins
 Sensory properties in food

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Triglycerides…

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Triglycerides…
 Food sources
 fats and oils
 butter, margarine, meat, snack foods, salad
dressings, dairy products, nuts, seeds
 Sources of omega-3 fatty acids
 Soybean, canola, walnut, flaxseed oils
 Sources of omega-6 fatty acids
 Vegetable oils

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Phospholipids
 Phospholipids are a special class of lipids composed of a
phosphate group, glycerol molecule, and two fatty acid
chains.
 The phosphate region of the molecule is polar because it is
negativley charged. This makes it attracted to water or
hydrophilic because of waters bipolar nature.
 The fatty acid chain region is composed of hydrocarbon
chains which are very non-polar, therefore this end is
hydrophobic or repels water.

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Phospholipid Structure…

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Phospholipids…
 Structure
 Glycerol + 2 fatty acids + phosphate group
 Functions
 Component of cell membranes
 Lipid transport as part of lipoproteins
 Food sources
 Egg yolks, liver, soybeans, peanuts

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 Lipoproteins
 These are compound lipids that contain both protein and various
types and amounts of lipids.
 They are 25-30 % proteins and the remaining as lipids.
 They are made mostly in the liver and are used to transport
water insoluble lipids throughout the blood .
 They serve as transport vehicles for lipids in the lymph and blood

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Lipoproteins…
 4 main types of lipoproteins
Chylomicron


 Very low density Lipoprotein(VLDL)

 Low density Lipoprotein(LDL)
 High density Lipoprotein(HDL)

 HDL transports lipids from tissues to the liver and decreases the
risk of Chronic degenerative diseases
 LDL transports lipids from the liver to the tissues and increases
the risk of Chronic degenerative diseases

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 Lipoproteins...
 Consumption of Saturated fats increases level of LDL= increases
risk factor for CHD and other chronic non communicable
diseases
 Consumption of PUFAs and MUFAs increase the level of HDL =
Protective effect from CHD and other chronic non
communicable diseases

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Lipoproteins…
1. Chylomicrons
 Transport diet-derived lipids (mostly TG) from intestine to rest
of the body; go to liver;
2. VLDL (Very Low Density Lipoprotein)
 Liver site of lipid synthesis; become more dense

3. LDL (Low Density Lipoproteins) : Derived from VLDL

 Composed mainly from cholesterol. LDL transports cholesterol
from the liver to the tissues. High serum level of LDL greatly
increases the risk of atherosclerosis.
4. HDL (High Density Lipoproteins) : Mostly protein
 Carries cholesterol and other lipids from the cells back to the
liver for recycling or disposal.
 HDL is protective against atherosclerosis.

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Lipoproteins…
 Factors that improve LDL-HDL ratio:
 weight control
 MUFA/PUFA vs. SFA
 Soluble fiber
 Antioxidants
 Physical activity
 Moderate alcohol consumption

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 Sterols: Cholesterol
 Functions
 Component of cell membranes
 Precursor to other substances
 Sterol hormones
 Vitamin D
 Bile acids
 Synthesis
 Made mainly in the liver
 Food sources
 Found only in animal foods

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Lipid Digestion
 In the Mouth
 Short chain and Medium chain triglycerides
 Enzyme – lingual lipase
 End products – diglycerides
 In the Stomach
 Short chain and medium chain triglycerides
 Enzyme – Gastric lipase
 End products – Fatty acids, glycerol, diglycerides monoglycerides
 In the Small Intestine
 Triglycerides,
diglycerides
 Enzyme – Pancreatic lipase , intestinal lipases
 End products – monoglycerides, fatty acids, glycerol
 Bile-emulsifier, allowing enzymes to penetrate more easily
-Neutralizing the acidity of food mass
 Bile Routes
 reabsorbed or trapped by dietary fiber
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Lipid Absorption

 The absorption of lipids is different to that of carbohydrates

and protein because of their poor solubility in water. The
whole process, from mouth to body cell, requires fat-solvent
systems. Fat digestion degrade the lipid into an absorbable
form.
o Glycerol, Short chain FA, medium chain FA diffuse into
intestinal cells; absorbed directly into blood stream.
o Monoglycerides and long chain FA merge into micelles; into
intestinal cells; reassemble into TG
o New TG packed into chylomicrons; into lymph system; point
of entry to bloodstream at thoracic duct near the heart; to rest
of body.

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Absorption…

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Lipid Metabolism
 Storing Fat as Fat
 Fat cells of adipose tissue take up and store fat
 Making Fat from Carbohydrate or Protein
 FA can be made from carbohydrate or protein components
 Requires energy
 Making Fat from Fat
 Little energy to do this

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FUNCTIONS OF LIPIDS
 Lipids have structural, storage and metabolic functions,
although individual lipids may have several different roles :
o Structural lipids
 Lipids play an integral part in biological membranes. The
importance of lipids in such barriers lies in their ability to
prevent the movement of water and other molecules, at
surfaces and in membranes, between one environment and
another.
o Storage lipids
 In humans the main reservoir of lipids is adipose tissue.
o Serve as a vehicle for the absorption of lipid soluble vitamins (
like vitamins A, D, E, K, and carotenoids)
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Food sources
 The principal dietary sources of fat are dairy products, meat,
margarine and other fats, biscuits, cakes and pastries.
 Plant storage fats are present in nuts, cereal grains and fruits
such as the avocado.
 Eggs are a source of lipids, predominantly saturated and
monounsaturated fatty acids, lipoprotein, cholesterol and
phospholipids.

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Food Sources …
 There are three main types of fat, saturated fat, unsaturated fat, and
trans fat.
High Risk to CHD
 Saturated fat (found in foods like meat, butter, lard, and cream)
and
 trans fat (found in snack foods, fried foods, and margarines) have
been shown to increase your risk for heart disease.
Low Risk to CHD
 Unsaturated Fat (PUFAS & MUFAS) (found in foods like olive oil,
avocados, nuts, and canola oil, vegetable oils, fish)
*Replacing saturated and trans fat in your diet with unsaturated fat
has been shown decrease the risk of developing heart disease.

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RECOMMENDED INTAKE OF FATTYACIDS
ADULTS
 The fat content of the diet should be reduced to 35% of
energy, unsaturated fatty acids should be increased and
saturated fatty acids should provide only 10% of food energy.
 Trans fatty acids should not contribute more than 2% of total
fat intake.

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Recommendation…
BABIES
 Human milk is rich in linoleic acid , and is important for the
development of infants and their brain structure.
 The linoleic acid content of milk lipids varies in amount (3–
12%), depending on maternal dietary intake and possibly
smoking habit.
 α-Linolenic acid makes up 0.4% of human milk .
 Infant formula feeds do not always meet these requirements

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 Public health problems due to excess fat intake
 The body can cope with a relatively small intake of excess fats.
 What constitutes an excess is in debate; however, you can be sure
that more than forty percent of your calories from fat is an
excess.
 To get an excess of fat in your diet, you must eat a junk-food
and/or animal- source diet, not properly balanced with plant-
source food.

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 Thank you…

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