Lipid Study Guide

These flashcards cover key vocabulary related to lipids, their classifications, properties, and significance in nutrition.

Lipids

Molecules that are insoluble in water and soluble in organic solvents, important in the structure and function of cells.

Essential Fatty Acids

Fatty acids that the body cannot synthesize, which must be obtained from the diet, including linoleic acid and alpha-linolenic acid.

Saponifiable Lipids

Lipids that can undergo hydrolysis to form fatty acids, such as neutral lipids and phospholipids.

Non-saponifiable Lipids

Lipids that cannot be hydrolyzed to yield fatty acids, including sterols and hydrocarbons.

Melting Point

The temperature at which a lipid transitions from solid to liquid, affected by chain length and degree of unsaturation.

Auto-oxidation

A type of lipid oxidation initiated by temperature, metal ions, and free radicals that leads to the rancidity of fats.

Photo-oxidation

Lipid oxidation initiated by light in the presence of photosensitizers, resulting in the formation of hydroperoxides.

Antioxidants

Substances that inhibit lipid oxidation by blocking reaction initiators or terminating propagation reactions.

Hydroperoxides

Unstable products formed during the oxidation of lipids that can contribute to rancidity.

Omega-3 Fatty Acids

Essential fatty acids, found in foods like fish and flaxseed, beneficial for heart health and brain function.

Omega-6 Fatty Acids

Essential fatty acids, primarily found in vegetable oils, important for various bodily functions.