Lipids

Functions:

Made up of a glycerol and three fatty acids

Made of carbon, hydrogen and oxygen

Isn't soluble in water

The main storage of triglycerides in the adipose tissue and skeletal muscle

Adipose tissue is a type of connective tissue in the body that stores fat

Found under the skin, bone marrow or around internal organs

Any excess or unused glycogen can be converted into triglycerides for energy storage along with lipids that is consumed from our diet

Saturated

Only single bonds between the carbon atoms

Saturated with hydrogen (dense)

Bad fats lead to heart disease including an increase in LDL and bad cholesterol

Usually solid at room temperature due to linear structure

Animal fats and tropical oils

E.g. meat, butter

Unsaturated

Missing hydrogen results in double bonds between carbon (causes kinks)

Usually liquid at room temperature

Good fats reduce the number of LDL

Plant based fats (fish oils also)

E.g. avocado, most nuts, oil

Trans Fat

Man-made fats taking hydrogen out whilst maintaining the straight chains

--> increase the shelf life of food

Won't go rancid as they have been modified to last longer

More stable during deep frying can't change the texture of food

A lot worse than saturated fats

Partially hydrogenated

E.g. fast foods, chocolate, deep friend food