UNIVERSITY; COMPUS; SCHOOL; COURSE; UNIT; CODE; ASSIGNMENT;

MOUNT KENYA NAIROBI HEALTH SCIENCE ENVIROMENTAL HEALTH BIOCHEMISTRY BBH

1. LIPIDS 2. UREA CYCLE

STUDENT; REG NO; LECTURER; SUBMISSION;

ALI A. HAJI BECH/2013/42994

4/4//2014

LIPIDS

Lipid are compounds that are soluble in organic solvents, such as ether and relatively insoluble in water or aqueous media e.g. human body fluid such as blood, seminal and interstitial fluid(water account for about 93 % of

blood).The principal unit of different forms of lipid is fatty acid with general formula:

RCOOH; R: is aliphatic carbon chain structure: CH3(CH2)nCH2; n is the number of carbon.

Lipid Family

The important structures of lipid materials are:

1. Triglycerides; -Simple lipid

2. Phospholipids; -Complex lipid

3. Sphingolipids and Glycolipids;- Complex lipid

4. Cholesterol, -Cyclolipid
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5. Lipoproteins, Male and Female Sex Hormones, Adrenal Cortical Hormones(cortisol and aldosterone), Vitamin D, and other derived lipid: Derived lipid.

Role of Lipids Provides

energy insulation protection against shock cell membrane structure deficiencies leads to
Fatty Acids

retarded growth, skin lesions, kidney and liver disorders

made up of carbon, hydrogen, oxygen

more carbon and hydrogen so they supply more energy/gram

common building block for most lipids

The determining factor in whether to call a fatty acid saturated, unsaturated, monounsaturated, polyunsaturated, or trans fatty is determined by its chemical bonds and structure

Essential Fatty Acids

linoleic acid/omega-6

found in vegetable oils and meats

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linolenic acid/omega-3
fatty fish

Triglycerides

the form of lipid most found in food

3 fatty acids + glycerol major class of dietary lipid
Degree of Unsaturation

influences the firmness of fat

general impression in regards to food

liquid at room temp = unsaturated solid at room temp saturated (animal fats) stability

shorter the carbon chain, softer the fat at room temperature when exposed to oxygen, fat becomes rancid (oxidation)

saturated fats are more resistant

protection from oxidation

sealed, non-metallic, protected from light, refrigerated addition of antioxidants saturate by adding hydrogen molecules (hydrogenated)
Hydrogenation

also makes oils more manageable at room temp: peanut butter, hydrogenated vegetable oil
Trans-Fatty Acids

hydrogenated fatty acids

more saturated than natural vegetable oils

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able to pack together more tightly more solid are room temperature behave more like saturated fatty acids

hidden in the reporting levels for unsaturated fatty acids

Phospholipids

minor portion of lipids in diet lecithin is most common

found in eggs, liver, soy, peanuts

important role in cell membranes lecithin is made in liver

it is not an essential nutrient
Sterols

important players: bile, sex hormones, Vit D

cholesterol is starting material

cholesterol

only found in food derived from animals good or bad cholesterol is not a type of cholesterol found in food

refers to the transportation of cholesterol in the blood

made in liver from carbs, protein, fat

800-1500 milligrams/day
UREA CYCLE