Professional Documents
Culture Documents
Fats or Lipids-Wps Office
Fats or Lipids-Wps Office
Fats are organic compound composed of carbon, hydrogen, and oxygen. Fats constitutes 34% of the energy in
the human body. They include substances such as fats, oil, waxes and related compounds that are greasy to the
touch and insoluble in water. Some fats deposits are not used and are considered structural fat.
CLASSIFICATION OF FATS
1. Simple lipids are called neutral fats. The chemical name for these basic fats is triglycerides. This name
indicates their chemical structure, a glycerol base with three fatty acids attached. Glycerol is derived from a
water-soluble form of carbohydrate.
Phospholipids are compound of fatty acids, phosphoric acids, and nitrogenous bases.
Sphingomyelins are found in the brain and other nerve tissues as components of myelin sheath.
Glycolipids are compounds of fatty acids combined with carbohydrates and nitrogenous bases.
Gangliosides are made up of certain glucose, galactose, and a complex compound containing an amino
sugar.
Lipoproteins are lipids combined with proteins. They are formed primarily in the liver and are found in cell
and organelle membranes, mitochondria, and lysosomes.
3. Derived lipids are fat substances produced from fats and fat compounds during digestive breakdown.
Fatty acids are the key refined fuel forms of fat that the cell burns for energy. They are the basic structural
units of fat and may be saturated or unsaturated in nature.
Monounsaturated fatty acids which two of the carbon atoms are joined by a double bond.
Polyunsaturated fatty acids are those which two or more double bonds are present.
Omega-3 (ω3) and omega-6 (ω6) fatty acids are unsaturated "Essential Fatty Acids" (EFAs) that need to
be included in the diet because the human metabolism cannot create them from other fatty acids.
Since these fatty acids are polyunsaturated, the terms n-3 PUFAs and n-6 PUFAs are applied to omega-3
and omega-6 fatty acids, respectively. These fatty acids use the Greek alphabet (α,β,γ,...,ω) to identify the
location of the double bonds.
In these simplified structural formulas of unsaturated fatty acids, each angle represents a carbon atom.
Notice that all the double bonds have the Cis configuration.
DIGESTION OF FATS
Mouth None
Stomach No major enzyme Tributyria (butter fat) to fatty acids and glycerols
Fats are important sources of calories. Normally, our body has fat deposits, known as adipose. It serves as
the continuing supply of energy each and every hour.
Fats is said to be protien-sparing because its availability reduces the need to burn protien for energy.
It is also essential in maintaining the body temperature by providing effective insulation underneath the
skin.
SOURCES OF FATS
Visible fats- lard, butter,margarine, shortenings, salad, oils, and other fats of meat
Margarine and shortenings are made from relatively less expensive vegetable oil. Margarine is then further
processed by churning the cultural milk to give the flavor of butter. It is usually fortified with vitamins A and
D.
Whole milk, cream, ice cream, cheese made from whole milk, egg yolk
Bacon, butter, coconut oil, lamb fat, lard, regular margarine, salt pork, hydrogenated shortening
Salad dressings made from the above oils: mayonnaise, French dressings
Linoleic acid :
is the primary member of the omega-6 family. It can be made into arachidonic acid which is abundant in
meats.
is the primary member of the omega-3 family. Found in oils and can be made into eicosapentaenoic acid,
and docosahexaenoic acid (DHA)which are essential for growth and development, prevention or treatment
of heart disease, hypertension, arthritis, and cancer. Ingested through milks, shellfish and fish.
Health Effects of Lipids
1. Heart disease- elevated blood cholesterol is a major risk factor for cardiovascular diseases.
2. Risks from saturated fats- lauric, myristic, and palmitic acid raise blood cholesterol levels. Stearic acid does
not.
3. Benefits from the monounsaturated fats- olive oil lowers risks of heart disease.
4. Benefits from omega-3 polyunsaturated fats- lowers blood cholesterol and prevent heart disease.
5. Cancer- fat does not instigate cancer development but can promote it once it has arisen.
If an individual has risk factors for heart disease, he/she should not consume more than 22 milligrammes of
cholesterol a day.
If risk factors exists, the consumption must not exceed 300 milligrammes a day.
Double bonds bind carbon atoms tightly and prevent rotation of the carbon atoms along the bond axis.
This gives rise to configurational isomers which are arrangements of atoms that can only be changed by
breaking the bonds.
Naturally occurring fatty acids generally have the Cis configuration. The natural form of 9-octadecenoic acid
(oleic acid) found in olive oil has a "V" shape due to the Cis configuration at position 9.
The Trans configuration (elaidic acid) looks more like a straight line.
The Latin prefixes Cis and Trans describe the orientation of the hydrogen atoms with respect to the double
bond. Cis means "on the same side" and Trans means "across" or "on the other side".
Hydrogenation
is a commercial chemical process to add more hydrogen to natural unsaturated fats to decrease the
number of double bonds and retard or eliminate the potential for rancidity
Unsaturated oils, such as soybean oil, which contain unsaturated fatty acids like oleic and linoleic acid, are
heated with metal catalysts in the presence of pressurized hydrogen gas.
Hydrogen is incorporated into the fatty acid molecules and they become saturated with hydrogen. The
liquid vegetable oil becomes a solid saturated fat. By comparison, animal fats have more than 70%
saturated fatty acid radicals.
Hydrogenation Process
Fully saturated fats are too waxy and solid to use as food additives, so manufacturers use partially
hydrogenated oils. These oils are also produced at high temperatures with metal catalysts and pressurized
hydrogen, but the process is stopped when the oil has the proper consistency for its application.
Trans fats are bad for your heart. Dietary trans fats raise the level of low-density lipoproteins (LDL or "bad
cholesterol") increasing the risk of coronary heart disease. Trans fats also reduce high-density lipoproteins (HDL
or "good cholesterol"), and raise levels of triglycerides in the blood. Both of these conditions are associated
with insulin resistance which is linked to diabetes, hypertension, and cardiovascular disease.
Common Trans Fat Sources High in Saturated Fat
Crackers Lard
Doughnuts Butter
French Fries Whole milk
Cookies Cookies
Vegetable shortening
Hard margarine
Pastries
How to Lower Fat Intake?
Don’t deprive yourself of fatty foods. This will proven fat-binding or natural appetite-
likely cause you to crave for more fat. suppressing products will also help.
Instead, eat fatty foods moderately.
Self-discipline
To be moderate, add more healthy foods to
your diet; supplementing with a clinically
Egg, butter, Fish and Legumes Fish oil, nut Sea algae
cream, milk, shellfish Meat oils and Seeds and,
and cheese Fruits Nuts seed oils Vegetables
Grains Poultry
Step 3. Cleanse,Rejuvenate, and Supplement