1. Chemistry of Lipids Definition: - Lipids are organic compounds formed mainly from alcohol and fatty acids combined together by ester linkage.

2. - Lipids are insoluble in water, but soluble in fat or organic solvents (ether, chloroform, benzene, acetone). - Lipids include fats, butter, ghee, lard, tallow, terpenes, steroids,

3. Also vegetable oils such as olive oil, corn oil, soybean oil, semsem oil, sun flower oil, cotton feed oil, fish oil waxes and related compounds. - They are widely distributed in nature both in plants and in animals.

4. Biological Importance of Lipids : 1.Source of energy. 2.Carrier of vitamins.(A,D,E,K) 3.Structural function.(phospholipids and spingolipids Inter in the construction of the plant cell wall) 4.Protective coating. Such as waxes that important as Aprotective cover the tissues of plants and some animals.

5. Classification of Lipids 1.Simple lipids Such as: A. Terpens (Volatile hydrocarbons receive in locations such as the nose cells and sends them to the brain until you identify the smell) B. Steroids ( Hormones, There are from 30-40 steroid and has a different composition from each other and different function Examples include cholesterol which creates sex hormones

6. C. Prostaglandine found in the prostate gland its working on lowering blood pressure also working on moving the non voluntary muscles. D. Vitamines (A,D,E,K). F. Coenzymes (important in biological oxidation reduction process)

7. 2. Complex lipids Such as: A. Glycerides. Such as animal fat and fat cells that around the heart and liver B. Phospholipids. C. Sphingolipids Present in the brain and formed a quarter of the weight of the brain D. Waxes ( Vegetable waxes)

8. Fatty Acids Definition Definition: Fatty acids are aliphatic mono-carboxylic acids that are mostly obtained from the hydrolysis of natural fats and oils. Have the general formula R-(CH 2 ) n -COOH and mostly have straight chain (a few exceptions have branched and heterocyclic chains). In this formula "n" is mostly an even number of carbon atoms (2-34) Fatty acids are classified according to several bases as follows:

9. I. According to presence or absence of double bonds they are classified into: A-Saturated Fatty Acids they contain no double bonds with 2-24 or more carbons. They are solid at room temperature except if they are short chained. They may be even or odd numbered. They have the following molecular formula, C n H 2n+1 COOH.

10. Saturated fatty acids Saturated fatty acids (no double ) A-Short chain Saturated F.A. (2-10 carbon). B-Long chain Saturated F.A.(more the10 carbon) Fatty Acids Commonly Found in Lipids

11. B-Unsaturated Fatty Acids They contain double bond monounsaturated they contain one double bonds. (C n H 2n-1 COOH) polyunsaturated they contain more the one double bond (C n H 2n-more than 1 COOH).

12. 1-Monounsaturated fatty acids: 1-Palmitoleic acid : It is found in all fats. It is C16:1∆9, i.e., has 16 carbons and one double bond located at carbon number 9 and involving carbon 10. CH 3 -( CH 2 ) 5 CH = CH-(CH 2 ) 7 –COOH

13. 2-Oleic acid Is the most common fatty acid in natural fats.Is the most common fatty acid in natural fats. It is C18:1∆9, i.e., has 18 carbons and one double bond located at carbon number 9 and involving carbon 10.It is C18:1∆9, i.e., has 18 carbons and one double bond located at carbon number 9 and involving carbon 10. CH 3 -(CH 2 ) 7 - CH=CH – (CH 2 ) 7 -COOH

14. 3-Nervonic acid (Unsaturated lignoceric acid). It is found in cerebrosides. It is C24:1  15, i.e., has 24 carbons and one double bond located at carbon number 15 and involving carbon 16. CH 3 – (CH 2 ) 7 CH= CH – (CH 2 ) 13 - COOH

15. 2-Polyunsaturated fatty acids : (Essential fatty acids): Definition: They are essential fatty acids that can not be synthesized in the human body and must be taken in adequate amounts in the diet. They are required for normal growth and metabolism

16. Source: vegetable oils such as corn oil, linseed oil, peanut oil, olive oil, cottonseed oil, soybean oil and many other plant oils, cod liver oil and animal fats. Deficiency: Their deficiency in the diet leads to nutrition deficiency disease. Its symptoms include: poor growth and health with susceptibility to infections, dermatitis((التهاب الجلد, decreased capacity to reproduce, impaired transport of lipids, fatty liver, and lowered resistance to stress.

17. 1-Linoleic: C18:2  9, 12. It is the most important since other essential fatty acids can be synthesized from it in the body. CH 3 -(CH 2 ) 4 -CH = CH-CH 2 -CH=CH-(CH 2 ) 7 -COOH 2-Linolenic acid 2-Linolenic acid: C18:3  9, 12, 15, in corn, linseed, peanut, olive, cottonseed and soybean oils. CH 3 -CH 2 -CH=CH-CH 2 -CH=CH-CH 2 -CH=CH-(CH 2 ) 7 -COOH

18. 3-Arachidonic acid 3-Arachidonic acid: C20:4  5, 8, 11, 14. It is an important component of phospholipids in animal and in peanut oil from which prostaglandins are synthesized. CH 3 -(CH 2 ) 4 -CH=CH-CH 2 -CH=CH-CH 2 - CH=CH-CH 2 -CH=CH-(CH 2 ) 3 -COOH

19. The commonest fatty acids in animal fats are palmitic, stearic and oleic acids. The main difference between fats and oils is for oils being liquid at room temperature, whereas, fats are solids.The main difference between fats and oils is for oils being liquid at room temperature, whereas, fats are solids. This is mainly due to presence of larger percentage of unsaturated fatty acids in oils than fats that has mostly saturated fatty acids. This is mainly due to presence of larger percentage of unsaturated fatty acids in oils than fats that has mostly saturated fatty acids.

20.  Olive oil components: - glycerides. Glycerol with fatty acids which mostly unsaturated - free fatty acids. Is responsible for the acidity of the oil - pigments. chlorophyll Pigment, a fatty substance that soluble in fat - vitamin. A,D,E(Inhibit oxidative process and prevent the destruction of cell membrane),and vitamin K (Prevent blood clotting)

21. -phospholipids. - waxes. - sterol.  phospholipids(structural lipids) Contribute in the composition of cell membrane of organelles Components: -Glycerides -Saturated fatty acids. -Unsaturated fatty acids -Phosphoric acids. -Amine alcohol.

22.  Waxes presence in: - Plant leaves - Fruits - Skin - Exoskeleton of insects - bees wax At high temperature (soft). At low temperature (hard)

23.  Terpens in biological system 1- Phytol (chlorophyll structure) 2- B- Carotene Generator of vitamin A 3- Squalene Generator of cholestrol and cholestrol create bilacids and sex hermones 4- vitamin A,D,K.E Vitamin D deficiency leads to brittle bones 5- Coenzymes (An important antioxidants which prevent the emergence of cancer cells)

24.  Steroids - 30-40 steroids - each steroid have chemical composition different from each other - example cholesterol  Cholesterol creates bile acid and male & female hormones Bile acids creates in liver then transport to gallbladder then to small intestine Gallbladder It convert fat from the insoluble to soluble

25.  Prostaglandins presence in prostate gland the function of it: 1- lowering of the blood pressure. 2- Contraction of certain smooth muscles - acids cannot be synthesized by the mammals. - It must be obtained from plant sources.  Non essential fatty acids :  essential fatty acids : We gain it from carbohydrates we eat with food

26. Fatty alcohols 1-Glycerol: It is a trihydric alcohol (i.e., containing three OH groups) and has the popular name glycerin. It is synthesized in the body from glucose.

27. Chemical Properties of fats and oils Chemical Properties of fats and oils:1-Hydrolysis: They are hydrolyzed into their constituents (fatty acids and glycerol) by the action of super heated steam, acid, alkali or enzyme (e.g., lipase of pancreas).They are hydrolyzed into their constituents (fatty acids and glycerol) by the action of super heated steam, acid, alkali or enzyme (e.g., lipase of pancreas). - During their enzymatic and acid hydrolysis glycerol and free fatty acids are produced.- During their enzymatic and acid hydrolysis glycerol and free fatty acids are produced.

28. Alkaline hydrolysis produces glycerol and salts of fatty acids (soaps). 2-Saponification. Alkaline hydrolysis produces glycerol and salts of fatty acids (soaps). Soaps cause emulsification of oily material this help easy washing of the fatty materialsSoaps cause emulsification of oily material this help easy washing of the fatty materials

29. 3-Hydrogenation or hardening of oils 3-Hydrogenation or hardening of oils: It is a type of addition reactions accepting hydrogen at the double bonds of unsaturated fatty acids.It is a type of addition reactions accepting hydrogen at the double bonds of unsaturated fatty acids. The hydrogenation is done under high pressure of hydrogen and is catalyzed by finely divided nickel or copper and heat.The hydrogenation is done under high pressure of hydrogen and is catalyzed by finely divided nickel or copper and heat. It is the base of hardening of oils (margarine manufacturing), e.g., change of oleic acid of fats (liquid) into stearic acid (solid).It is the base of hardening of oils (margarine manufacturing), e.g., change of oleic acid of fats (liquid) into stearic acid (solid).

30. 4-Oxidation(Rancidty) This toxic reaction of triglycerides leads to unpleasant odour or taste of oils and fats developing after oxidation by oxygen of air, bacteria, or moisture. Also this is the base of the drying oils after exposure to atmospheric oxygen. Example is linseed oil, which is used in paints and varnishes manufacturing

31. RancidityDefinition: It is a physico-chemical change in the natural properties of the fat leading to the development of unpleasant odor or taste or abnormal color particularly on aging after exposure to atmospheric oxygen, light, moisture, bacterial or fungal contamination and/or heat.It is a physico-chemical change in the natural properties of the fat leading to the development of unpleasant odor or taste or abnormal color particularly on aging after exposure to atmospheric oxygen, light, moisture, bacterial or fungal contamination and/or heat. Saturated fats resist rancidity more than unsaturated fats that have unsaturated double bonds. Saturated fats resist rancidity more than unsaturated fats that have unsaturated double bonds.

32. Types and causes of Rancidity Types and causes of Rancidity : 1.Hydrolytic rancidity 2.Oxidative rancidity 3.Ketonic rancidity 1-Hydrolytic rancidity 1-Hydrolytic rancidity: It results from slight hydrolysis of the fat by lipase from bacterial contamination leading to the liberation of free fatty acids and glycerol at high temperature and moisture. Volatile short-chain fatty acids have unpleasant odor. Volatile short-chain fatty acids have unpleasant odor.

34. 2-Oxidative Rancidity 2-Oxidative Rancidity: It is oxidation of fat or oil catalyzed by exposure to oxygen, light and/or heat producing peroxide derivatives e.g., peroxides, aldehydes, ketones and dicarboxylic acids that are toxic and have bad odor.It is oxidation of fat or oil catalyzed by exposure to oxygen, light and/or heat producing peroxide derivatives e.g., peroxides, aldehydes, ketones and dicarboxylic acids that are toxic and have bad odor. This occurs due to oxidative addition of oxygen at the unsaturated double bond of unsaturated fatty acid of oils.This occurs due to oxidative addition of oxygen at the unsaturated double bond of unsaturated fatty acid of oils.

35. Hazards of Rancid Fats: 1.The products of rancidity are toxic, i.e., causes food poisoning and cancer. 2.Rancidity destroys the fat-soluble vitamins (vitamins A, D, K and E). 3.Rancidity destroys the polyunsaturated essential fatty acids.

36. 1-Iodine number 1-Iodine number (or value): Definition: It is the number of grams of iodine absorbed by 100 grams of fat or oil. Uses: It is a measure for the degree of unsaturation of the fat, as a natural property for it. Unsaturated fatty acids absorb iodine at their double bonds, therefore, as the degree of unsaturation increases iodine number and hence biological value of the fat increase.

37. A-Phospholipids Definition: Phospholipids or phosphatides are compound lipids, which contain phosphoric acid group in their structure. Sources: They are found in all cells (plant and animal), milk and egg-yolk in the form of lecithins. Structure phospholipids are composed of: Structure: phospholipids are composed of: Fatty acids ( a saturated and an unsaturated fatty acid). 1.Nitrogenous base ( choline, serine, threonine, or ethanolamine). 2.Phosphoric acid. 3.Fatty alcohols ( glycerol, inositol or sphingosine).

38. C-Lipoproteins DefinitionLipoproteins are lipids combined with proteins in the tissues. The lipid component is phospholipid, cholesterol or triglycerides. The holding bonds are secondary bonds.Definition : Lipoproteins are lipids combined with proteins in the tissues. The lipid component is phospholipid, cholesterol or triglycerides. The holding bonds are secondary bonds. They include:They include: 1.Structural lipoproteins: These are widely distributed in tissues being present in cellular and subcellular membranes. In lung tissues and In the eye. Transport lipoproteins:Transport lipoproteins: These are the forms present in blood plasma. They are composed of a protein called apolipoprotein and different types of lipids. (Cholesterol, cholesterol esters, phospholipids and triglycerides). As the lipid content increases, the density of plasma lipoproteins decreasesThese are the forms present in blood plasma. They are composed of a protein called apolipoprotein and different types of lipids. (Cholesterol, cholesterol esters, phospholipids and triglycerides). As the lipid content increases, the density of plasma lipoproteins decreases

39. Very low-density lipoproteins (VLDL) Very low-density lipoproteins (VLDL) : They contain about 7-10% protein and 90-93% lipid. The lipid content is mainly triglycerides formed in the liver. They contain phospholipid and cholesterol ) Low-density lipoproteins (LDL) b ) Low-density lipoproteins (LDL) They contain 10-20% proteins in the form of apolipoprotein. Their lipid content varies from 80- 90%. They contain about 60% of total blood cholesterol and 40% of total blood phospholipids. c) High-density lipoproteins (HDL) c) High-density lipoproteins (HDL) : They contain 35-55% proteins in the form of apolipoprotein. They contain 45-65% lipids formed of cholesterol (40% of total blood content) and phospholipids (60% of total blood content).

40. Fat Digestion Mouth – –hard fat begin to melt as they reach body temperature –salivary glands - lingual lipase digests short and medium chain fatty acids found in milk. Stomach— –Lingual lipase breaks down triglycerides to produce diglycerides and fatty acids –gastric lipase breaks down a small amount of fat. –Little fat digestion takes place in the stomach.

41. Fat Digestion Small Intestine – –most of the digestion takes place in the small intestine. –Cholecystokinin (CCK) signals gallbladder to release bile. –Pancreatic and intestinal enzymes breaks lipids to monoglycerides and fatty acids. –Phospholipids are broken down as well. –Sterols are absorbed intact as is. –Bile is reabsorbed in the small intestine Colon or large intestine –Soluble fibers traps some bile and excreting it from the body through the large intestine.

42. Lipid Absorption –Glycerol and short and medium-chain fatty acids diffuse and are absorbed directly into the bloodstream. –Monoglycerides and long-chain fatty acids form micelles, are absorbed, and are reformed into new triglycerides. –With protein they are transported by chylomicrons

43. Large lipids such as monoglycerides and long-chain fatty acids combine with bile, forming micelles that are sufficiently water soluble to penetrate the watery solution that bathes the absorptive cells. There the lipid contents of the micelles diffuse into the cells.

44. Storing Fat Storing Fat as Fat –Adipose tissue readily stores fat. –Provides twice the energy as carbohydrate and protein –1 lb of body fat = 3,500 cal –Lipoprotein lipase (LPL) breaks triglycerides as they pass, directs the parts into the cells to be used for energy or storage. Using Fat for Energy –Fat supplies 60% of the body’s ongoing energy needs. –lipase inside the adipose cells hydrolyzes triglycerides when needed for energy. –Fasting metabolizes fat but needs carbohydrate and protein for complete breakdown.

45. Health Effects of Lipids. omega-3 fats help to reduce risk of heart disease and stroke Balance omega-6 and omega-3 intakes Cancer - Fat does not initiate cancer development but may be a promoter once cancer has developed