Unit 8: LIPIDS

Lipids

Hydrophobic or amphiphilic biomolecules that include fatty acids, glycerolipids, sphingolipids, and polyketides.

Fatty Acids

Building blocks of lipids, classified as either saturated (single bonds) or unsaturated (one or more double bonds).

Saturated Fatty Acids

Fatty acids with no double bonds; common examples include lauric acid, myristic acid, palmitic acid, stearic acid, and arachidic acid.

Unsaturated Fatty Acids

Fatty acids that contain one or more double bonds; examples include palmitoleic, oleic, linoleic, linolenic, and arachidonic acids.

Cis and Trans Double Bonds

Cis double bonds create kinks in fatty acid chains, while trans double bonds do not; this affects the physical properties of the fats.

Melting Point (MP)

The temperature at which a substance changes from solid to liquid; in fatty acids, it increases with chain length and decreases with unsaturation.

Glycerolipids

Lipids that consist of fatty acids esterified to a glycerol backbone, including triacylglycerols.

Phospholipids

A type of glycerolipid that contains phosphate and is a major component of cell membranes.

Sphingolipids

Lipids consisting of a sphingosine backbone and fatty acid; types include sphingomyelin, cerebrosides, and gangliosides.

Sterols

A type of lipid characterized by a multi-ring structure, including cholesterol and plant sterols.

Prostaglandins

Hormone-like molecules derived from arachidonic acid that have various effects on cellular physiology.

Fat-soluble Vitamins

Vitamins A, D, E, and K that are soluble in fats and essential for various bodily functions.

Beta Oxidation

The metabolic process by which fatty acids are broken down in the mitochondria to produce acetyl-CoA, NADH, and FADH2.