Chapter 5: Lipids &

Sterols
TURN OFF PHONES
Objectives:

Student Understanding of
Basic Chemical Structure and food sources
Triglycerides / Fatty Acids
Monounsaturated, Polyunsaturated &
Saturated Fats
-3 and -6 Fatty Acid
Phospholipids
Sterols
Major roles of fats/lipids in body
Basic Digestion, Absorption, and Transport of Lipids
Health Effects of Lipids
Health/Dietary Recommendations related to fat and
cholesterol

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What are lipids?

Lipids are a group of organic, energy
yielding macronutrients, most of which
do not dissolve in water and are
essential.
Lipids in the diet and in the human body
include (3):
1)Triglycerides/Fatty Acids
2)Phospholipids
3)Sterols
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Functions of Lipids in the

Body
Energy:

Major source of energy

Stored in the adipose
tissues

Protection:

Temperature, Shock

Structural:

Components of cell
membranes

Regulation:

regulates blood clotting and

blood pressure

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The Three Types of Lipids

Fatty Acids /
Triglyceride
Phospholipids
Sterols

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Fatty Acids
Fatty acids:
are organic molecules made up of
chains of carbon atoms with attached
hydrogen atoms and an acid group
at one end.

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Classification of Fatty Acids

(Saturation)
Degree of Saturation:
- A Saturated fatty acid is fully occupied by hydrogen atoms

- A Monounsaturated fatty acid has one double bond between

carbons where a pair of hydrogens are missing

- A Polyunsaturated fatty acid has two or more double bonds

between carbons

FSHE 185 Chapter 5

Structure and Function

What effect does chain length and
saturation have?
Shape: solid vs liquid
Length: Shorter chains are more easily
absorbed
Health: heart health
Saturation: helps stabilize shelf life
Structure Changes function
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Why do we hydrogenate
oils?
Hydrogenation makes oils less prone to

spoilage and makes them remain solid at

higher temperatures. (Used in making
margarine from vegetable oils)
Cis fatty acid
Trans fatty acid
Saturated
fatty acid
Partial Hydrogenation leads to more
trans fatty acids.
Trans fatty acids have been linked to the
similar problems as saturated fats within a
lesser amount in the diet
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Essential Fatty Acids

In Omega-6 fatty acids
In Omega-3 fatty acids
These two types of fatty acids are
specific precursors to important
regulatory molecules and are
therefore considered Essential
in the diet.
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Triglycerides
The foods we eat contain TRIGLYCERIDES.
A triglyceride (or triacylglycerol) consists of
three fatty acids attached to a molecule of
glycerol.
The three fatty acids in a triglyceride may be
all the same or different.

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What is a Phospholipid?
A phospholipid is like a triglyceride in which
one fatty acid has been replaced by a
phosphate group.
The phosphate group is soluble in water, while
the fatty acid tails are not.
Phospholipids are thus hydrophilic at one end
and hydrophobic at the other end

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Primary Functions of
Phospholipids

Bi-layer
Cell
Membrane
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Single Layer
Lipid Transport
(a.k.a.
Lipoproteins)
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What are sterols?

Sterols are a family of molecules
consisting of interconnecting carbon
rings.
The most common form of sterol in the
human body is cholesterol.

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Facts about
Cholesterol
The body uses cholesterol for making
certain hormones, bile, vitamin D and cell
membranes.
Only animals produce cholesterol
The body routinely manufactures cholesterol for
its own use.
In foods
Plants and animals have sterols
Only animal tissues contain CHOLESTEROL
Highest in organ meats
Egg yolk

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Digestion of Fat/Lipids
Mouth*
Some fats melt
Stomach*
Fat floats, but some mixes with
acid and water
Small Intestine
Gallbladder secretes bile and fats
are emulsified
*(minimal digestion does occur in the mouth and
stomach however we will consider this
insignificant)

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Lipids in the Digestive

Tract
Bile emulsifies Lipids: breaks down large
droplet of fat into much smaller droplets.
Fat-digesting enzymes are also released.
a.k.a. Pancreatic Lipase
Once broken down they form micelles (a
cluster of fatty acids).
These fatty acids are absorbed across the
lining of the small intestine.

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Digestion of Fat Begins with

Emulsification

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Lipids in the Digestive Tract

Micelles are small droplets of

primarily fatty acids (and other fat
soluble substances) that are
absorbed across the lining of the
small intestine. From here they
are packaged into Lipoproteins
for transport.

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Digestion of Fat/Lipids
Small Intestine
Pancreatic lipases turn:
Fats into
monoglycerides and
fatty acids
Absorption takes
place.
Once absorbed fat will
be transported
primarily by
Lipoproteins.

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Lipoproteins:
The Transporters of Fat
Lipoproteins (4 Types): are
spherical bodies with a
phospholipid/protein shell that
contain different types of lipids.
Chylomicrons are large lipoproteins
that carry lipids from the small
intestine, first via the lymph system,
and eventually into the blood stream.
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Lipoprotein
Size and
Content

Protein
Cholesterol
Phospholipi
ds

Triglyceride

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More Transporters:
Lipoproteins Continued
Lipopropteins from the
Liver

Protein
Cholesterol

Very low-density lipoproteins

(VLDLs) are formed in the liver
from partially spent
chylomicrons and function to
deliver lipids to body cells.

Phospholipi
ds

Triglyceride

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More Transporters:
Lipoproteins Continued
Lipopropteins from the
Liver

Protein

Very low-density lipoproteins

(VLDLs) are formed in the liver
from partially spent chylomicrons
and function to deliver lipids to
body cells.
Low-density lipoproteins
(LDLs)
A.K.A the Bad Cholesterol are
formed in the liver from partially
spent VLDLs and again circulate
through the body delivering lipids.
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Cholesterol

Phospholipi
ds
Triglyceride
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More Transporters:
Lipoproteins Continued
Lipopropteins from the Liver
Very low-density lipoproteins (VLDLs) are
formed in the liver from partially spent chylomicrons
and function to deliver lipids to body cells.
Low-density lipoproteins (LDLs)
A.K.A the Bad Cholesterol are formed in the liver
from partially spent VLDLs and again circulate
through the body delivering lipids.
High-density lipoproteins (HDLs)
A.K.A. the Good Cholesterol circulate through the
body, removing excess cholesterol from other
lipoproteins and body cells.
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Digestion of Fat/Lipids
Small Intestine
Pancreatic lipases turn:
Fats into
monoglycerides and
fatty acids
Absorption, Transport
takes place
Colon
Some fat and
cholesterol bound to
fiber exit in feces

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Fats and Health

Saturated fats* Increases
Total Cholesterol (TC) and LDL
Trans fats Increase TC and
LDL while Decreasing HDL
Dietary Cholesterol
Increases TC and LDL

Negative Effects on
Blood Cholesterol

(*the greater concern is Saturated Fats)

Polyunsaturated Fats
Decreases TC (HDL and LDL)
Monounsaturated Fats
Decreases TC & LDL with less
effect on HDL
Exercise may increase HDL
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Positive Effect on
Blood Cholesterol

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