Dr.

Hewaida Fadel
Dr. Tarek El Sewedy

Department of Medical Laboratory Technology

Faculty of Allied Medical Sciences


Lipids and Fatty acids
(2)

By the end of this lecture, students will learn:
How to write the chemical formula of fatty acids.
Classification of fatty acids.
Lipid Nutritional facts.

Intended Learning Outcomes
Lecture Content
Classification of lipids.
Nomenclature of fatty acids.
Classification of fatty acids.
Fats and diet





Fatty Acids
Fatty acids are hydrocarbon
chains of various lengths
and degrees of unsaturation
that terminate with
carboxylic acid groups.
a. Stearic acid (saturated)
B. Oleic Acid (unsaturated)
1. Classification of lipids
1. Simple
2. Complex
3. Precursor or Derived

Lipids in Cell Membrane
(Phospholipds)
1 glycerol + 2 fatty acids + 1 phosphate group + 1 organic functional group = phospholipid
Phosphate groups Interacts with water; because the phosphate head is polar.
Fatty acid legs Non-polar, do not interact with water and align themselves together to be
protected from the water while exposing the phosphate groups to the water.
C. Derived lipids
These include lipid-soluble vitamins, and hormones.
Nomenclature of Fatty Acids
The name for a fatty acid is derived from the name of its parent hydrocarbon
by the substitution of oic for the final e. ex. the C18 fatty acid is called
octadecanoic acid because the parent hydrocarbon is octadecane (18)
The notation 18:0 denotes a C18 fatty acid with no double bonds, whereas
(18:3n 9,12,15) signifies that there are three double bonds at position 9,12
and 15 of carboxyl carbon.
Carbon atoms are numbered from the carboxyl carbon (carbon No. 1). The
carbon atoms adjacent to the carboxyl carbon (Nos. 2, 3, and 4) are also
known as the , , and carbons, respectively, and the terminal methyl
carbon is known as the or n-carbon
I-According to number of carbon atoms


Short chain long chain
2-10 C atoms >10 C atoms
Butyric acid (4 C) Palmitic acid(16C)
II-According to presence or absence of double bond

Saturated unsaturated



Monounsaturated Polyunsaturated




Palmitic acid, Butyric acid,
Caproic acid, Stearic acid
Oleic acid C18
Nervonic acid C24
Linoleic acid C18
Linolenic acid C18
Arachidonic acid C20
SATURATED FATTY ACIDS
Common
Name
Condensed
Formula
Capric CH
3
(CH
2
)
8
COOH
Lauric CH
3
(CH
2
)
10
COOH
Myristic CH
3
(CH
2
)
12
COOH
Palmitic CH
3
(CH
2
)
14
COOH
Stearic CH
3
(CH
2
)
16
COOH
Arachidic CH
3
(CH
2
)
18
COOH
Common
Names
RCOOH
Formula
# of
Double
Bonds
Double Bond Position
Palmitoleic C
15
H
29
COOH 1 9
Oleic C
17
H
33
COOH 1 9
Linoleic C
17
H
33
COOH 2 9, 12
Linolenic C
17
H
31
COOH 3 9, 12, 15
Arachidonic C
19
H
31
COOH 4 5, 8, 11, 14
Common Unsaturated Fatty Acids

Unsaturated fatty acid are classified into
trans Cis
Cis and trans are terms that refer to the arrangement of the two hydrogen
atoms bonded to the carbon atoms involved in a double bond. In
the cis arrangement, the hydrogens are on the same side of the double bond.
In the trans arrangement, the hydrogens are on opposite sides of the double
bond
III-According to nutrition state


Essential Non essential



Sarurated FA Monounsaturated FA





Polyunsaturated
Linoleic acid C18
Arachidonic acid C20

1-Non essential fatty acids:
They can be synthesized in the human body
All saturated and monounsaturated FA's
Ex: Palmitoleic acid ( 16:1n;9) CH3(CH
2
)
5
CH=CH(CH
2
)
7
COOH
higher concentrations in the liver
Ex: Oleic acid; ( 18:1n;9)
majority of olive oil
Need to get them from diet because the body cannot manufacture them.
2- Essential fatty acids
Polyunsaturated fatty acids
Alpha linolenic acid (18:3n;9,12,15): is the so-called "parent" fatty acid for
the omega 3 family of fatty acids because the liver can make other omega 3
fatty acids from it.
linoleic acid (LA) (18:2n; 9,12);

Is the "parent" fatty acid for the synthesis of other omega 6 fatty acids in the liver. It is
found in the lipids of cell membrane. It is abundant in many vegetable oils, and
sunflower oils.
Arachidonic acid (20;4n;5,8,11,14)
Repair and Growth of skeletal muscle tissue
Abundant fatty acids in the brain
Play a central role in inflammation
Omega-3 fatty acids
Omega-3 fatty acids (also known as n-3 fatty acids) are polyunsaturated fatty
acids that are essential nutrients for health. We need omega-3 fatty acids for
numerous normal body functions, such as controlling blood clotting and
building cell membranes in the brain, protection against heart disease .
Our bodies cannot make omega-3 fats, we must get them through food.
Alpha-linolenic acid (ALA) is the parent compound for Omega 3 fatty acid, is
found in some vegetable oils such as soybean, canola, and in walnuts.
Omega-3 fatty acids
For good health, we should aim to get at least one rich
source of omega-3 fatty acids in our diet every day.
This could be through a serving of fatty fish (such as
salmon), a tablespoon of canola or soybean oil in salad
dressing or in cooking, or a handful of walnuts.
Omega-6 fatty acids
Omega-6 fatty acids (also known as n-6 fatty acids) are also
polyunsaturated fatty acids that are essential nutrients, meaning
that our bodies cannot make them and we must obtain them from
food.
Common dietary sources include safflower, corn, cottonseed, and
soybean oils.
Omega-6 fatty acids lower LDL cholesterol (the "bad" cholesterol)
and reduce inflammation, and they are protective against heart
disease. So both omega-6 and omega-3 fatty acids are healthy.

Cis and Trans Lipids
Naturally-occurring unsaturated vegetable oils have almost all cis bonds, but reusing oil for
frying causes some of the cis bonds to convert to trans bonds.
If oil is used only once like when you fry an egg, only a few of the bonds do this so its not
too bad. However, if oil is constantly reused, like in fast food French fry machines, more and
more of the cis bonds are changed to trans until significant numbers of fatty acids with trans
bonds build up.
Studies showed that fatty acids with trans bonds are carcinogenic and leads to significant
increase in heart disease by increasing levels of bad cholesterol (LDL). The levels of trans
fatty acids in highly-processed (hydrogenated oils), lipid-containing products such as
margarine are quite high.
Cholesterol
Cholesterol is a waxy substance your body uses to protect nerves, make cell tissues and
produce certain hormones.
A little cholesterol is essential for health.
The liver can manufacture all the cholesterol your body needs.
Low-density lipoprotein (LDL or 'bad') cholesterol can join with fats and other substances to build up in
the inner walls of your arteries. The arteries can become clogged and narrow, and blood flow is
reduced. High-density lipoprotein (HDL or 'good') carries harmful cholesterol away from the arteries
and helps protect you from atherosclerosis, heart attack and stroke.
Atherosclerosis
A type of arteriosclerosis. Atherosclerosis causes arteries to narrow,
weaken and be less flexible. It's the term for the process of fatty build-
up in the inner lining of an artery. The build-up that results is called
plaque and reduces the amount of blood and oxygen that is delivered
to vital organs.
Triglycerides
Triglyceride is a form of fat made in the body. Elevated triglycerides
can be due to overweight/obesity, physical inactivity, cigarette
smoking, excess alcohol consumption and a diet very high in
carbohydrates.
People with high triglycerides often have a high total cholesterol
level, including a high LDL (bad) level and a low HDL (good) level.
Many people with heart disease and/or diabetes also have high
triglyceride levels.
Fats and diet
Eating low fat food doesnt mean we should give up fat entirely,
but we do need to educate ourselves about which fats should
ideally be avoided and which ones are more heart-healthy.
We need fat in our diet. As the most concentrated source of calories
(nine calories per gram of fat compared with four calories per gram for
protein and carbohydrates), it helps supply energy.
Fat provides linoleic acid, an essential fatty acid for growth, healthy skin
and metabolism.
It also helps absorb fat-soluble vitamins (A,D,E and K).
And fat adds flavour and is satisfying, making us feel fuller
Although all fats have the same amount of calories, some are more
harmful than others: saturated fats and trans fats in particular.

Saturated fats

These fats are derived from animal products such as meat, dairy and
eggs. But they are also found in some plant-based sources such as
coconut, palm oils. These fats are solid at room temperature. Saturated
fats directly raise total and LDL (bad) cholesterol levels. Conventional
advice says to Avoid them as much as possible
A meta-analysis published in 2003 found a direct relationship
between saturated fat and breast cancer. In 2007, a systematic
literature review published by the World Cancer Research Fund
and the American Institute for Cancer Research found consistent
evidence for a direct relationship between animal fat and
colorectal cancer.
The Ugly fats
Trans Fats or Hydrogenated Fats

Trans Fats are typically found in packaged goods and fast food restaurants
They all have/use the ugly fats
TRANS FATS!
The Ugly fat
scientists discovered that they could create a fat that would
prolong the spoiling of packaged goods by simply adding a
hydrogen atom to an unsaturated fat.
The partially hydrogenated fat creations wouldnt spoil as easily
as non-hydrogenated fats, plus they didnt break down during
temperature changes, which made transporting them easier, and
they were less expensive than animal fat.
Another ugly man-made invention!
Trans Fats or Hydrogenated Fats

Are actually unsaturated fats, but they can
raise total and LDL (bad) cholesterol levels
while also lowering HDL (good) cholesterol
levels.
Trans fats are used to extend the shelf life
of processed foods, typically cookies,
cakes, fries and donuts. Any item that
contains hydrogenated oil or partially
hydrogenated oil likely contains trans fats.
Hydrogenation is the chemical process
that changes liquid oils into solid fats.
Since January 2006, all food
manufacturers are required to list trans fat
content on food labels.
Butter
Margarine, stick
Margarine, tub
Unsaturated fats

Monounsaturated fats and polyunsaturated fats are two types of unsaturated fatty
acids. They are derived from vegetables and plants.
Monounsaturated fats:
This type of fat is preferable to other types of fat and can be found in olives, olive oil, nuts, peanut
oil, canola oil and avocados. These kinds of fats can lower LDL (bad) cholesterol and maintain HDL
(good) cholesterol.
Polyunsaturated fats:
These are found in sesame, corn, cottonseed and soybean oils. This type of fat has also been shown
to reduce levels of LDL cholesterol, but too much can also lower your HDL cholesterol

Eat Healthy
Stay Healthy
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ASSIGNMENTS
Selected students are requested to prepare slides about one of the
following topics (To be delivered before next lecture):
Lipids and disease
Healthy lipids
Unhealthy lipids
Atherosclerosis
Saturated Fatty acids
Unsaturated fatty acids
Triglyceridss


Study Questions

Complete:
-----------,--------------------and------------------are essential fatty acids.
----------------and --------------are saturated fatty acids.
All --------------and---------------are non essential amino acids.
----------------------- is the parent compound of glycerophspholipids.
Lipids includes three main classes which are-----,--------and--------
Correct the incorrect word:
1-Essential amino acids are synthesized in human body.
2-Saturated fatty acids have one or more double bonds.
3- Alpha linolenic acid is non-essential amino acid.
4- Palmitoleic acid is essential amino acid.
Complete:
*-----------,--------------------and------------------are essential
fatty acids.
*----------------and --------------are saturated fatty acids.
*All --------------and---------------are non essential amino acids.
*----------------------- is the parent compound of
glycerophspholipids.
*Lipids includes three main classes which are-----,--------and---
-----
1-Essential amino acids are synthesized in human body.
2-Saturated fatty acids have one or more double bonds.
3- Alpha linolenic acid is non-essential amino acid.
4- Palmitoleic acid is essential amino acid.
Principles of Biochemistry, Donald J. Voet, Judith
G. Voet, Charlotte W. pratt; Willey, 3
rd
ed.