FATS

FATS
belongs to a large group of organic compounds
called LIPIDS
insoluble in water but soluble in fat solvents e.g.
chloroform, ether, benzene
has the elements carbon, hydrogen & oxygen ( in
smaller proportion than CHO)
if hydrolyzed , it yields 3 fatty acids & a molecule
of glycerol
fats - solid at room temp.
oils - liquid at room temp.

CLASSIFICATION:
A. FATTY ACIDS

1. According to Saturation:
a. Saturated Fatty Acids
b. Unsaturated Fatty Acids
1. Monounsaturated fatty acid
2. Polyunsaturated fatty acid (PUFA)

 Saturated fatty acids:

*Palmitic acid, most abundant & found in most plants & animal fats

Stearic acid
*Myristic acid most plant oils
Lauric acid- coconut oil
Butyric acid - butterfat
*most abundant in nature

 Unsaturated fatty acid:

Monounsaturated oleic acid in olive oil, peanuts, canola

oil

Polyunsaturated fatty acid (PUFA)

linoleic acid avocado, nuts, corn oil, cotton seed oil etc
linolenic acids liver, porkfat, soybean,
Arachidonic acid most animal fats, peanut

**Most abundant fatty acids in:

animals:
Saturated palmitic & stearic acid
Monounsaturated oleic acid

Vegetables:
Oleic & linoleic

2. According to Essentiality
a. Essential Fatty Acid
Linoleic acidprevents eczematous lesions
Linolenic
Arachidonic

b. Non-essential Fatty Acid

CLASSIFICATION.

B. LIPIDS

SIMPLE LIPIDS

COMPOUND LIPIDS

DERIVED LIPIDS

I. SIMPLE LIPIDS
Triglycerides or neutral fats
are esters of 3 molecules of fatty
acids and one molecule glycerol
found in adipose tissue, butterfat,
cream, cottonseed oil, fish oils,
peanut oils etc.

II. COMPOUND LIPIDS

A. Phospholipids

contain phosphoric acid & a nitrogenous base

Lecithin
Cephalin-

found in brain, bile, nerve tissues

B. Glycolipids

contain a carbohydrate (galactose or glucose)

cerebrosides- myelin sheath of nerves, brain
gangliosides - brain, nerves, spleen
sulpholipids - brain, liver, testicles

C. Aminolipids

found in Lipoprotein

III. Derived Lipids

Sterols

1. Cholesterol present in all animal cells but mostly in bile & nerves
good sources = brain, glandular organs, egg yolk
is the precursor of 7-dehydrocholesterol which has Vitamin
D activity
blood plasma levels = 180 - 250 mg. / 100 ml.

2. Ergosterol - plants
3. Calciferol - fish liver oils
both ergosterol & calciferol are Vitamin D precursors
Omega 3 fatty acids are found in seafoods. It lowers
trigyceride levels, reduce platelet aggregation, decrease BP

FUNCTIONS OF FATS
1. Concentrated source of energy - 9 cal/gm.
2. Storage form of energy
3. Structural composition
4. Sparer of protein, thiamin & niacin
5. Supplier of essential fatty acids
EFA should be increased if saturated fatty acid. is
high, ratio of polyunsaturated to saturated fatty acid
is 2:1

6. Carrier of fat soluble vitamins

7. Has a high satiety value

FUNCTIONS
8. Maintenance of regular body elimination
9. Cholesterol

component of bile
emulsifying agent
precursors of Vitamin D
component of steroids
fatty acids are precursors of prostaglandins which
participate in the regulation of BP, heart rate & lipolysis

All tissues can utilized fat for

energy
Fats are grouped together as:

Element variable - also called depot fat

this is reversibly stored or withdrawn as needed

Element constant - protoplasmic fat

is an integral component of cells ex.

DIGESTION & METABOLISM

A. Simple emulsified fats

Fat + gastric lipase = free fatty acids + glycerol

B. Unemulsified fat

Fat + bile salts = emulsified fats + pancreatic

lipase = fatty acids + glycerol

*** Almost all fats are absorbed into the lymphatic system
from the intestines as CHYLOMICRONS
*** FA + Glycerol are absorbed into the portal circulation
via the liver

Digestion and Absorption

Mouth:

Mechanical digestion breaks food into smaller

pieces. No digestion takes place in mouth
Stomach

Peristalsis continues, chemical digestion by

enzymes (lingual lipase & gastric lipase)
hydrolyzes fatty acids
Small Intestines

Chemical digestion continues as CCK

(cholecystokinin)is released in response to fats
entering the duodenum. CCK causes the release
of bile, which emulsifies fats. The combined
action of chemical & mechanical digestion
expose most of fat surface area to pancreatic
lipase.

Triglycerides + pancreatic lipase = fatty acids,

glycerol, monoglycerides
Large Intestines:

Some fats are partially digested; the rest pass

through unchanged, exiting in feces

FOOD SOURCES:
A. Animal fats- - saturated fats

1. Meat fats
example - bacon, sausage

2. Dairy products
cream, cheese ice cream, egg yolk, butter

FOOD SOURCES:
B. Plant fats:

1. Polyunsaturated fats - vegetable oil

soybeans, corn oil, cottonseed oil, peanut oil,
sesame seed oil etc.

2. Saturated fats
coconut oil, palm oil

FOOD SOURCES:
C. Visible fats:

butter, margarine lard

visible fat of any meat

D. Invisible fats

fat from milk, cheese, egg yolks, avocados

 RDA:

20% of TEA

FAT MALNUTRITION:

Deficiency of fats will lead to CHON catabolism

Deficiency of EFA causes retarded growth &
eczematous skin in infants
Excessive intake of fat will lead to obesity

SEE YOU NEXT

MEETING!!!
***SMILE***