What Is Lipids Function In The Body – Lipo means fat, and lipids refer to a class of compounds that include triglycerides (fats and oils), phospholipids, and sterols. Lipids all contain carbon, oxygen and hydrogen, and they are all hydrophobic (hydro = water, phobic = fear), that is, they do not dissolve in water.
The structure of the cell membrane contributes to the transport of fat-soluble substances in the blood for the production of steroids, bile and sex hormones for the storage and supply of energy in the human body.
What Is Lipids Function In The Body
4 Triglycerides Triglycerides and phospholipids are made from a basic unit called Fatty Acids. The ratio of carbon and hydrogen and oxygen contains the highest number of calories from carbohydrates and proteins (4 kilocalories per gram).
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5 Fatty acid length of triglycerides affects the way we synthesize, absorb, and metabolize fatty acids. Foods with long-chain fatty acids take longer to digest and absorb than those with short chains. There are also medium chain fatty acids. Shorter chain fatty acids are more soluble in water than those with more carbon. The length of the chain also affects the way the body transports fatty acids.
6 The “saturation” of triglyceride fatty acids refers to the presence or absence of carbon-carbon double bonds. In a saturated fatty acid, all the carbons in the fatty acid are hydrogen bonded. Fatty acids are unsaturated fatty acids with carbons linked to each other; They have one or more double bonds. Monounsaturated fatty acids (MUFA) have one double bond (two carbons bonded to each other instead of hydrogen). Two or more double bonds are found in polyunsaturated fatty acids (PUFA).
9 Triglycerides can be fatty acids. When this happens, a bitter, off-flavor or taste occurs because foods with unsaturated fatty acids metabolize faster than those with saturated fatty acids due to less stable double bonds. The chances of spoilage can be reduced in several ways by producers, and by consumers, by limiting the exposure of food to oxygen, heat and light. Hydrogenation – heating oil and exposing it to hydrogen gas – can extend the shelf life of some foods even more strongly at room temperature. It is less expensive and gives a “mouth feel” like butter.
Omega-3 fatty acids have the first double bond between the third and fourth carbons from the omega end. Omega-6 fatty acids have the first double bond between the sixth and seventh carbons from the omega end. Linoleic acid (omega-6 fatty acid) and alpha-linolenic acid (omega-3 fatty acid) are essential fatty acids – they must be obtained from food.
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13 Phospholipids Like triglycerides, phospholipids contain a glycerol backbone, but instead of three fatty acids, glycerol is linked to two fatty acids, a phosphate group, and various nitrogen-containing compounds such as choline. Phospholipids play an important role in the cell membrane structure, and are used as emulsifiers in food systems. Salad dressings use emulsifiers to keep the product stable in storage. Lecithin is an example of a major phospholipid in the human body. It contains a choline group attached to a phosphate at the third carbon of the glycerol backbone.
During digestion, fatty acids are removed from the glycerol backbone by hydrolysis and lipases (lipid-digesting enzymes) to form a combination of free fatty acids, glycerol, and monoglycerides.
Triglyceride digestion begins in the mouth and stomach. Body heat starts to melt the food; Chewing continues and food mixes with saliva as the linguallips (secreted by glands under the tongue) begin to hydrolyze fatty acids.
Most triglycerides are digested and absorbed in the small intestine. When triglycerides enter the adenoid, a hormone called cholecystokinin (CK) is released, which causes the gallbladder to be released through the bile duct into the adenoid. Bile functions by encapsulating fat globules into small droplets of phospholipid carriers, called micelles. Phospholipids and sterols are absorbed by bile during digestion. Phospholipids are hydrolyzed and absorbed. Sterol is absorbed through the intestinal wall intact.
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Micelles transport digested fat and phospholipids from the lumen of the GI tract to the enterocyte. There, large lipoproteins called chylomicrons are formed and released into the lymph fluid in the vessels of the lymph system before entering the liver or blood. These chylomicrons eventually enter the bloodstream as lymph mixes with the blood through the thoracic duct. They then interact with the enzyme lipoprotein lipase (LPL), which breaks down the fatty acids and stores them in the cells.
20 Lipoproteins Lipoproteins transport fats through the lymph and blood. Very low-density lipoproteins (VLDL) and low-density lipoproteins (LDLs) mainly transport triglycerides and cholesterol from the liver to cells. High-density lipoproteins (HDLs) remove cholesterol from the body’s cells and return it to the liver where it can be used for cholesterol production. When a person has a test and blood is taken, the total cholesterol and also the lipoprotein content of the blood can be analyzed. High LDL and low HDL levels indicate a risk for heart disease.
Fatty acids are used for energy; One gram of fat contains 9 kcal. The human body relies on adipocytes for storage of triglycerides. The heart, liver, and resting muscles prefer fat as a fuel source. Glycerol is the only component of stored triglycerides used for gluconeogenesis.
Dietary fat helps in the absorption of lipid compounds. Many nutrients, including fat-soluble vitamins A, D, E, and K (as well as carotenoids, cholesterol, phospholipids, and other lipid compounds), require dietary fat to be absorbed by the body.
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Triglycerides stored in adipose tissue coat the body and protect vital organs. The fat under the skin acts as an insulator and protector of the skeleton. Accumulated triglycerides also act as a protective cushion against damage to bones and vital organs, including the bones, liver, kidneys, and spinal cord.
Essential fatty acids produce eicosanoids and protect cell membranes. Linoleic acid and alpha-linolenic acid are two essential fatty acids; These eicosanoids, such as arachidonic acid, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), are used as precursors for the production of other compounds in the body. and blood pressure.
The liver uses cholesterol to make hormones, bile, and vitamin D. Cholesterol serves as a starting point in the synthesis of the sex hormones estrogen and testosterone, and steroid hormones such as adrenal corticoids such as cortisol and aldosterone. The liver uses it to make cholesterol, and the type of cholesterol in the skin is converted to previtamin D by sunlight.
Phospholipids and cholesterol make up cell membranes. Phospholipids make up the phospholipid bilayer found in cell membranes. Cholesterol improves cell fluidity.
Ess3 Fats Lipids
Dietary fat intake is based on the percentage of total kilocalories. The current AMDR (acceptable macronutrient distribution range) is to limit fat intake to 20 to 35 percent of daily calories. For heart health, the recommendation is to eat no more than 10 percent of total calories from saturated fat (and less than 7 percent) and limit trans fat to less than 1 percent. Fat content is calculated as grams of total fat. The recommended number varies based on daily energy needs.
Essential fatty acids have specific recommendations. For men and women, alpha-linolenic acid (AI) is 1.6 and 1.1 grams per day. The AI is set much higher for linoleic acid, at 17 grams per day for adult men and 12 grams per day for adult women. Americans currently consume only 0.1 to 0.2 grams of EPA and DHA in their daily diet. Elevated blood triglycerides are known as hypertriglyceridemia.
Eating foods rich in unsaturated fat is healthier than eating foods high in saturated fat, trans fat, and/or cholesterol.
The best food sources are low-fat fats. Unsaturated fats are found in vegetable oils such as soybean, corn, and canola oils, as well as in soybeans, walnuts, flaxseeds, and wheat germ. Fish are generally good sources of omega-3 fatty acids, and while all fish contain EPA and DHA, fatty fish should be limited in the diet as fatty fish are particularly rich sources. Most saturated fat comes from fatty animal foods, whole-milk dairy products, and the skin on poultry. Some vegetable oils (coconut, palm, and palm oil) are rich in saturated fat. Nutrition labeling of packaged foods can be used to compare total fat, type of fat, and amount of fat in a food.
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Reduce foods containing trans fat The main sources of trans fat foods are commercially prepared baked goods, snacks, margarine, shortening, salad dressings and fried potatoes. Trans fats also occur in some dairy and meat products. Although the effects of trans fat on health are now well known – studies show that trans fat raises LDL cholesterol and lowers HDL cholesterol.
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