1. 1 LIPIDS lipids, triglyceride, unsaturated, saturated, phospholipids, cholesterol, wax, steroid canola oil, butter, salad dressing, mayonnaise, avocado

2. 2 Lipids Lipids are hydrophobic –”water fearing” Includes fats, waxes, steroids, & oils Do NOT mix with water FAT MOLECULE

3. 3 Function of Lipids Fats store energy, help to insulate the body, and cushion and protect organs

4. 4 Fats Dietary fat consists of the molecule triglyceride composed of glycerol and three fatty acid chains Glycerol Fatty Acid Chain Dehydration/Condensation links the fatty acids to Glycerol

5. 5 Triglyceride Monomer of lipids Composed of Glycerol & 3 fatty acid chains Glycerol forms the “backbone” of the fat Organic Alcohol

6. 6 Triglyceride Glycerol Fatty Acid Chains

7. 7 H 2 C OH HC OH H 2 C OH O HO–C O HO–C O HO–C GlycerolFatty Acids

8. 8 H 2 C OH HC OH H 2 C OH O HO–C O HO–C O HO–C

9. 9 H 2 C OH HC OH H 2 C OH O HO–C O HO–C O HO–C

10. 10 H 2 C OH HC OH H 2 C OH O HO–C O HO–C O HO–C

11. 11 H 2 C HC OH H 2 C OH O O–C O HO–C O HO–C H2OH2O

12. 12 H 2 C HC OH H 2 C OH O O–C O HO–C O HO–C H2OH2O

13. 13 H 2 C HC OH H 2 C OH O O–C O HO–C O HO–C H2OH2O

14. 14 H 2 C HC H 2 C OH O O–C O O–C O HO–C H2OH2OH2OH2O

15. 15 H 2 C HC H 2 C OH O O–C O O–C O HO–C H2OH2OH2OH2O

16. 16 H 2 C HC H 2 C OH O O–C O O–C O HO–C H2OH2O H2OH2O

17. 17 H 2 C HC H 2 C OH O O–C O O–C O HO–C H2OH2O H2OH2O

18. 18 H 2 C HC H 2 C O O–C O O–C O O–C H2OH2O H2OH2O H2OH2O

19. 19 H 2 C HC H 2 C O O–C O O–C O O–C H2OH2O H2OH2O H2OH2O

20. 20 Triglyceride H 2 C HC H 2 C O O–C O O–C O O–C H2OH2O H2OH2O H2OH2O Water from Condensation/dehydration synthesis

21. 21 Types of Fatty Acids Unsaturated fatty acids (better fats ie: oils) Contain a double bond between carbons (liquids) Saturated fatty acids (bad fats ie: shortening) All single bonds between carbons (solids)

22. 22 Types of Fatty Acids Single Bonds in Carbon chain Double bond in carbon chain

23. 23 Fats in Organisms Most animal fats have a high proportion of saturated fatty acids & exist as solids at room temperature (butter, margarine, shortening)

24. 24 Fats in Organisms Most plant oils tend to be low in saturated fatty acids & exist as liquids at room temperature (oils) Polyunsaturated – many double bonds *Best Choice*

25. 25 Types of Fatty Acids

26. 26 Trans Fat (the “Ugly” fat) Usually made from cis-unsaturated fats in an industrial process called “hydrogenation” “Hydrogenation” – conversion of unsaturated to saturated (solids) Have longer shelf life They increase LDL cholesterol levels and decrease HDL cholesterol levels Harmful as saturated fats – or WORSE!

27. 27 Cholesterol NOT a “bad guy!” Our bodies make about 2 g of cholesterol per day, and that makes up about 85% of blood cholesterol. Only about 15% comes from dietary sources. Found naturally in cell membranes and used to synthesize certain hormones – sex hormones Two types of Cholesterol  LDL’s - Low Density Lipoproteins (bad)  HDL’s – High Density Lipoproteins (good) *reducing processed breads, pasta, and other highly saturated foods can help decrease LDL accumulation* *

28. 28 30% of the total energy intake should be in the form of fats. – carbohydrates and proteins (4kcal/g) of energy – 9kcal/g for every gram of fat energy __g of Carbs X 4kcal/g = __kcal __g of fat X 9kcal/g = __kcal __g of proteins X 4kcal/g = __kcal Fats

29. 29 Steroids The carbon skeleton of steroids is bent to form 4 fused rings Cholesterol is the “base steroid” from which your body produces other steroids Estrogen & Testosterone are also steroids Cholesterol Testosterone Estrogen

30. 30 Synthetic Anabolic Steroids They are variants of testosterone Some athletes use them to build up their muscles quickly They can pose serious health risks