Ch 5 - Lipids

3 classes of lipids

triglycerides, phospholipids, sterols

2 types of triglycerides

fats- solid, from animal sources, saturated
oils- liquid, from plants

fats

solid at room temp, animal sources, saturated

8 uses of lipids

energy, shock absorption, thermal insulation, cell membrane,
nervous tissue, icosanoids, satiety, raw materials

lipids store:

vitamins A, D, E, K
essential fatty acids (linoleic and alpha-linolenic)
energy

triglycerides

3 fatty acids + glycerol

2 ways triglycerides vary

chain length, degree of saturation

glycerol

3 carbon molecule

fatty acid

chain of carbon atoms with two ends (acid and methyl)

saturated fatty acid

2 H atoms attached to each carbon, no double bonds, solid at room temp, may adversely affect health

saturated fatty acids are found in

animal products, palm and coconut oil

fatty acids are named from

the omega (CH3) end

omega-3, omega-6

2 essential fatty acids

linoleic, linolenic

phospholipids

glycerol + 2 fatty acids + 1 phosphate
•found in cell membranes
•emulsifiers (lecithin)

sterols

consist of interconnected rings of carbon atoms w/ side chains of attached C, H, & O

digestion of lipids mostly occurs here

small intestine

pancreatic enzymes break down

triglycerides into fatty acids and glycerol

bicarbonate ___________
and bile __________

______- neutralizes acids
______- emulsifies fat

free fatty acids and glycerol are absorbed into _______ and transported to ________

- the bloodstream
- the liver or other tissues

chylomicrons

long chain fatty acids and monoglycerides →
triglycerides
+cholesterol+phospholipids+ proteins ⇒