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1 LIPIDS lipids, triglyceride, unsaturated, saturated, phospholipids, cholesterol, wax, steroid canola oil, butter, salad dressing, mayonnaise, avocado
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2 Lipids Lipids are hydrophobic –”water fearing” Includes fats, waxes, steroids, & oils Do NOT mix with water FAT MOLECULE
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3 Function of Lipids Fats store energy, help to insulate the body, and cushion and protect organs
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4 Fats Dietary fat consists of the molecule triglyceride composed of glycerol and three fatty acid chains Glycerol Fatty Acid Chain Dehydration/Condensation links the fatty acids to Glycerol
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5 Triglyceride Monomer of lipids Composed of Glycerol & 3 fatty acid chains Glycerol forms the “backbone” of the fat Organic Alcohol
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6 Triglyceride Glycerol Fatty Acid Chains
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7 H 2 C OH HC OH H 2 C OH O HO–C O HO–C O HO–C GlycerolFatty Acids
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8 H 2 C OH HC OH H 2 C OH O HO–C O HO–C O HO–C
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9 H 2 C OH HC OH H 2 C OH O HO–C O HO–C O HO–C
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10 H 2 C OH HC OH H 2 C OH O HO–C O HO–C O HO–C
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11 H 2 C HC OH H 2 C OH O O–C O HO–C O HO–C H2OH2O
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12 H 2 C HC OH H 2 C OH O O–C O HO–C O HO–C H2OH2O
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13 H 2 C HC OH H 2 C OH O O–C O HO–C O HO–C H2OH2O
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14 H 2 C HC H 2 C OH O O–C O O–C O HO–C H2OH2OH2OH2O
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15 H 2 C HC H 2 C OH O O–C O O–C O HO–C H2OH2OH2OH2O
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16 H 2 C HC H 2 C OH O O–C O O–C O HO–C H2OH2O H2OH2O
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17 H 2 C HC H 2 C OH O O–C O O–C O HO–C H2OH2O H2OH2O
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18 H 2 C HC H 2 C O O–C O O–C O O–C H2OH2O H2OH2O H2OH2O
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19 H 2 C HC H 2 C O O–C O O–C O O–C H2OH2O H2OH2O H2OH2O
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20 Triglyceride H 2 C HC H 2 C O O–C O O–C O O–C H2OH2O H2OH2O H2OH2O Water from Condensation/dehydration synthesis
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21 Types of Fatty Acids Unsaturated fatty acids (better fats ie: oils) Contain a double bond between carbons (liquids) Saturated fatty acids (bad fats ie: shortening) All single bonds between carbons (solids)
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22 Types of Fatty Acids Single Bonds in Carbon chain Double bond in carbon chain
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23 Fats in Organisms Most animal fats have a high proportion of saturated fatty acids & exist as solids at room temperature (butter, margarine, shortening)
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24 Fats in Organisms Most plant oils tend to be low in saturated fatty acids & exist as liquids at room temperature (oils) Polyunsaturated – many double bonds *Best Choice*
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25 Types of Fatty Acids
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26 Trans Fat (the “Ugly” fat) Usually made from cis-unsaturated fats in an industrial process called “hydrogenation” “Hydrogenation” – conversion of unsaturated to saturated (solids) Have longer shelf life They increase LDL cholesterol levels and decrease HDL cholesterol levels Harmful as saturated fats – or WORSE!
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27 Cholesterol NOT a “bad guy!” Our bodies make about 2 g of cholesterol per day, and that makes up about 85% of blood cholesterol. Only about 15% comes from dietary sources. Found naturally in cell membranes and used to synthesize certain hormones – sex hormones Two types of Cholesterol LDL’s - Low Density Lipoproteins (bad) HDL’s – High Density Lipoproteins (good) *reducing processed breads, pasta, and other highly saturated foods can help decrease LDL accumulation* *
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28 30% of the total energy intake should be in the form of fats. – carbohydrates and proteins (4kcal/g) of energy – 9kcal/g for every gram of fat energy __g of Carbs X 4kcal/g = __kcal __g of fat X 9kcal/g = __kcal __g of proteins X 4kcal/g = __kcal Fats
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29 Steroids The carbon skeleton of steroids is bent to form 4 fused rings Cholesterol is the “base steroid” from which your body produces other steroids Estrogen & Testosterone are also steroids Cholesterol Testosterone Estrogen
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30 Synthetic Anabolic Steroids They are variants of testosterone Some athletes use them to build up their muscles quickly They can pose serious health risks
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