Biochem Lipids ( I FKN HATE LIPIDS)

Lipids

an organic compound found in living organisms that is insoluble; no structural feature

triacylglycerols

energy storage lipids

phospholipids, sphinoglycolipids and cholesterols

membrane lipids

bile acids

emlusification lipids

steroid hormones and eicosanoids

messenger lipids

biological waxes

protective-coating lipids

saponifiable reaction

hydrolysis reaction that occurs in a basic solution

saponifiable lipids

-triacylglycerols

-phospholipids

-sphingoglycolipids

-cholesterol

-biological waxes

nonsaponifiable

cholesterol, steroid hormones, bile acids, and eicosanoids

Fatty acids

naturally occuring monocaboxylic acids with a linear (unbranched) carbon chain; always even number of carbon atoms

long chain fatty acids

C12-C26

medium chain fatty acids

6-10 carbons

short chain fatty acids

less than 6 carbons

Fatty acids bond

single bonds

monounsaturated fatty acid

A fatty acid with a carbon chain in which one carbon-carbon double bond is present.

Polyunsaturated fatty acids

Fatty acids with two or more double bonds.

always start at COOH

where does numbering start

Start at the opposite of COOH

where to start when finding omega

omega-3 fatty acids

Unsaturated fatty acid with double bond on third C from non carboxyl end

omega-6 fatty acids

Unsaturated fatty acid with double bond on sixth C from non carboxyl end

double bonds

reason why the tail bends

soluble

short chain fatty acid

insoluble

short chain fatty acid

melting point

depends on the length of carbon chain and degree of unsaturation

number of bends

increases when more double bonds

trans

opposite side of the carbon chain

cis

same side of the carbon chain

triacylglycerol

major energy storage material

adipocytes

90% is filled with triacylglycerol

Ester linkage

links fatty acids

simple triacylglycerol

a triester formed from the esterification of glycerol with three identical fatty acid molecules (rare)

Mixed Triacylglycerols

A triester formed from the esterification of glycerol with more than one kind of fatty acid (common)

Fats

predominantly saturated, solid or semisolid at room temperature

oils

Predominantly unsaturated, liquid at room temperature

Animals

source of fats

plants and fish oils

sourse of oils

pure oils and fats

colorless, odorless, tasteless

good fat

monounsaturated and polyunsaturated

bad fat

saturated fat

omega fats

very important in our health

omega 6, omega 3

american diet is high in what and deficient in what

essential fatty acids

fatty acids that must dietary sources because they cannot be synthesized within the body

linolenic acid (18:2)

omega 6

Linolenic acid (18:3)

omega 3

Linolenic acid (18:3) and linolenic acid (18:2)

needed for proper membrane structure

Deficiency of linoleic acid

skin redness

infections and dehydrations

liver abnormalities

eating nuts

can have a strong effect against coronary heart disease

oxidative stress

can be offset by eating nuts due to antioxidant vitamins, minerals, and plant fiber protein

hydrolysis

carried out by enzymes produced by the pancreas in a stepwise manner

complete hydrolysis

When all three fatty acids are removed

partial hydrolysis

When one or more fatty acid residue remains

fatty acid salts

product of hydrolysis in basic solution in glycerol

hydrogenation

Addition of hydrogen across double bonds, which increases degree of saturation

oxidation

leads to double bound breakage

aldehyde and carboxylic acid products

product of oxidation