FATS

- They belong to a group of organic compounds called lipids which are biochemical molecules
that are insoluble in water but soluble in solvents like ether, benzene and chloroform

- It constitutes 10-15% of our body weight

- They provide a more concentrated source of energy than carbohydrates because each gram
of fat contains 9 kilocalories

CLASSIFICATIONS OF FATS:

A. SIMPLE LIPIDS

- Defined as those which yield only one or more fatty acids and an alcohol on hydrolysis

- Example:

 Fats and oils or also known as Triglycerides

 Main constituent of body fat
 They came from extra calories, these are the calories you eat but your body doesn't
need right away. And so your body changes these extra calories into triglycerides,
and stores them in fat cells. When your body needs energy, it releases the
triglycerides
 Waxes
 Their strongly hydrophobic nature allows them to function as water repellents on the
leaves of some plants, on feathers, and on the cuticles of certain insects
 They also serve as energy-storage substances in plankton (microscopic aquatic
plants and animals) and in higher members of the aquatic food chain

B. COMPLEX LIPIDS

- Refers to esters of fatty acids with alcohol and molecules with other groups

- Example:

 Phospholipids
 These are a class of lipids that are a major component of all cell membranes.They
comprise cellular membranes, regulate certain cellular processes, and possess both
stabilizing and dynamic qualities that can aid in drug delivery
 Glycolipids
 They maintain the stability of the cell membrane and facilitate cellular recognition,
which is crucial to the immune response and in the connections that allow cells to
connect to one another to form tissues

C. PRECURSOR AND DERIVED LIPIDS

- Example:

 Fatty Acids
 These are organic compouds of carbon atoms to which hydrogen atoms are attached
 Essential Fatty Acids
  These are necessary fats that humans cant synthesize and must be obtained
through diet
 Omega-3 fatty acid or alpha Linolenic Acid
 Sources: Flax seed, walnuts, canola oil, soybean oil, mint, parsley
 Omega-6 fatty acid or Lenoleic Acid
 Sources: Safflower oil, sunflower oil, corn oil, soybean oil
 Non Essential Fatty Acids
 These are various amino acids that are required for health and growth and can be
synthesized by the body
 Sources: Evening primrose oil, borage oil, flax seed oil and fish oils
 Saturated Fatty Acids
 Contains no double bonds in structure and are typically solid at room temperature
 Considered as unhealthy fats because too much saturated fats can increase LDL or
bad cholesterol levels
 LDL are considered bad because they build up plaque in arteries causing the
bloodstream to tighten and rupture
 Sources: Red meats, sausages, butter, cream, cheese, full fat milk, pastries, coconut
oil
 Unsaturated Fatty Acids
 Contains one or more double bonds in structure and are typically liquid at room
temperature
 Considered as healthy fats because they increase the levels of HDL or good
cholesterol
 HDL are considered good because they escort LDL into the liver where LDL is
broken down and removed from the body
 Sources: Salmon, mackerel, anchovies, almonds, cashews, vegetable oil, avocado,
trout, macadamia nuts
 Trans Fat
 Or also called as trans-unsaturated fatty acids or trans fatty acids, is a type of
unsaturated fat that occurs in small amounts in meat and milk fat
 Consuming trans fats has been shown to increase the risk of coronary artery disease
in part by raising levels of low-density lipoprotein (LDL, often termed "bad
cholesterol"), lowering levels of high-density lipoprotein (HDL, often termed "good
cholesterol"), increasing triglycerides in the bloodstream and promoting systemic
inflammation
 Sources: Cakes, doughnuts, cookies, stick margarines, biscuits, pizza
 Cholesterol
 Waxy, fat-like substance that's found in all the cells in your body. Your body needs
some cholesterol to make hormones, vitamin D, and substances that help you digest
foods. Your body makes all the cholesterol it needs
 Sources: Meats, poultry, fish, eggs and milk
 Lipoproteins
 They are a combination of fat (lipid) and protein. The lipids need to be attached to
the proteins so they can move through the blood
 High Density Lipoprotein
 It is sometimes called "good" cholesterol because it carries cholesterol from other
parts of your body back to your liver. Your liver then removes the cholesterol from
your body
 Beans, legumes, whole grain, salmon, flax, chia seeds, nuts
 Low Density Lipoprotein
  It is sometimes called "bad" cholesterol because a high LDL level leads to the
buildup of plaque in your arteries
 Eggs, shellfish, cheese, organ meats, sardines, steaks
 Very Low Density Lipoprotein
 Some people also call VLDL a "bad" cholesterol because it too contributes to the
buildup of plaque in your arteries. But VLDL and LDL are different; VLDL mainly
carries triglycerides and LDL mainly carries cholesterol


FUNCTIONS:

1. Protective padding and support

 Adipose tissue serves as a padding that protects the organs and bones from injure

2. Insulation

 Due to the protective layer of fats that surroubds our body, fats help retain heat in our
body and provides insulation against cold environment

3. Feeling of Satiety or Fullness After Meals

 Because of the flavor fats give other foods and partly to their slow rate of digestion which
delays starvation

4. Source of Energy

 Each gram of fats provide 9 kilocalories, twice as high as the kilocalories from protein
and carbohydrates
 During exercise, stored fat in the body will be broken down into fatty acids and are
transported through the blood to muscels for fuel
 Unlike glycogen stores which are limited, body fat is a virtually unlimited source of
energy

5. Carriers of Fat Soluble Vitamins

 Dietary fat is a carrier of fat soluble vitamins: A, D, E, K and important for the absorption
of these vitamins

6. Constituents of membrane and regulates membrane permeability

 Helps in transport of molecules in cells

DISEASES:

1. Pregnancy

- Low blood levels of essential omega-3 fatty acids during pregnancy increases the risk of
increase in blood pressure, pre-eclampsia and subsequent premature birth. Pregnant women
are prone to low levels of omega-3 FA as the nutritional supplies are diverted to the growing
fetus.
 Pregnant women who are overweight are more likely to develop insulin resistance, high blood
sugar, and high blood pressure. Overweight also increases the risks associated with surgery
and anesthesia, and severe obesity increases surgery time and blood loss.

2. Type 2 diabetes

- Being overweight causes cells to change, making them resistant to the hormone insulin. Insulin carries
sugar from blood to the cells, where it is used for energy. When a person is insulin resistant, blood sugar
cannot be taken up by the cells, resulting in high blood sugar. In addition, the cells that produce insulin
must work extra hard to try to keep blood sugar normal. This may cause these cells to gradually fail.

3. High blood pressure

- High blood pressure is linked to overweight and obesity in several ways. Having a large body
size may increase blood pressure because your heart needs to pump harder to supply blood to
all your cells. Excess fat may also damage your kidneys, which help regulate blood pressure.

4. Heart disease

- People who are overweight or obese often have health problems that may increase the risk for
heart disease. These health problems include high blood pressure, high cholesterol, and high
blood sugar. In addition, excess weight may cause changes to your heart that make it work
harder to send blood to all the cells in your body.

5. Strokes

- Overweight and obesity are known to increase blood pressure. High blood pressure is the
leading cause of strokes. Excess weight also increases your chances of developing other
problems linked to strokes, including high cholesterol, high blood sugar, and heart disease.