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LIPIDS and their classification
DEFINITION
The lipids are a heterogeneous group of compounds, including
fats, oils, steroids, waxes, and related compounds.
They have the common property of being
(1) relatively insoluble in water.
(2) soluble in nonpolar solvents such as ether and chloroform.
(3)related more by their physical than by their chemical properties.
SOURCES
ANIMALAnimal fat ,meat ,butter ,milk ,cream ,ghee ,egg yolk ,liver
PLANTVegetable oil
CLASSIFICATION1
SIMPLE
LIPIDS2
COMPOUND
LIPIDS
3
DERIVED
LIPIDS
SIMPLE LIPIDS
Esters of fatty acids with various alcohols.
FATSEsters of fatty acids with glycerol.
Oils are fats in liquid state.
WAXESEsters of fatty acids with higher molecular weight monohydric alcohols.
COMPOUND LIPIDS
Esters of fatty acids containing groups in addition to an alcohol and a fatty acid.
PHOSPHOLIPIDSLipids containing, in addition to fatty acids and an alcohol, a phosphoric acid residue.
GLYCOLIPIDSLipids containing a fatty acid, sphingosine, and carbohydrate.
OTHER LIPIDSSulfolipids, amino lipids, lipoproteins
PHOSPHOLIPIDS
GLYCOLIPIDS
DERIVED LIPIDS
• THESE are hydrolytic products of above mentioned compounds
• Lipoprotein
• Steroid
• Hormone
• Fatty acids
• Prostaglandin
• Glycerol
• Ketone bodies
• Aldehyde
• Fat soluble vitamins
FUNCTIONS OF LIPIDS Storage form of energy(9kcal/g)
Important dietary constituents
Components of fat-soluble vitamins
Stored in adipose tissue , serves as a thermal insulator
LIPOPROTEINS transport lipids in the blood.
Role in pathophysiology of diseases e.g. obesity, diabetes mellitus, atherosclerosis
Role in nutrition and health.
Structural components of biomembranes.
FUNCTIONS OF LIPIDS
Metabolic regulator.
Improve taste and palatability of food.
Give shape and contour to body.
Act as surfactant, detergents, emulsifying agents.
Cushioning effect to internal organs.