Lecture 3: lipid chemistry Flashcards
characteristics of lipids
organic compounds characterized by being:
1. esters of fatty acids or substances associated with them in nature.
2. insoluble in h2o but soluble in fat solvents
importance of lipids
- high energy value
- fat-soluble vitamins
- essential fatty acids
monocarboxylic acids containing an even number of carbon atoms
fatty acids
fatty acids in which all carbon atoms are satisfied with H
saturated fatty acids
fatty acids which contain double bonds
unsaturated fatty acids
unsaturated fatty acids containing 1 double bond
monoethanoid (monoenoic)
unsaturated fatty acids containing more than 1 double bond
PUFA (polyenoic)
the most common saturated fatty acid in human tissue
palmitic acid
worst kind of fats for humans
transfatty acids
the result of partial hydrogenation of unsaturated fat
trans fats
why are trans fats the worst fats for human
because trans fats increase low-density lipoprotein cholesterol and decrease high-density lipoprotein cholesterol, thus increasing the risk of cardiovascular disease.
what causes coronary heart disease
the increase in saturated fatty acids intake causes increase in plasma cholesterol level which causes coronary heart disease
benefits of monoenoic acid
monoenoic acid intake has beneficial health effects as decreased plasma cholesterol
benefits of co6 PUFAs
decreased plasma cholesterol
benefits of co3 PUFAs
- lowering blood pressure
- lowering plasma TAG levels
- decreasing tendency to thrombosis (occurs when blood clots block the blood vessels)
α-linolenic acid
co3 PUFA
α-linoleic acid
co6 PUFA
simple lipids that are produced by the dehydration synthesis of one or more fatty acids with an alcohol
- neutral fats (TAG)
- waxes
lipids formed by linking fatty acids with an ester linkage to three alcohol groups (3 fatty acids) in glycerol
triacylglycerol (TAG)
a simple lipid which is an ester of a long-chain alcohol and a fatty acid
waxes