RESUME DISCUSSION GROUP 2

1.
2.
3.
4.
5.
6.
7.
8.

Ibnu Darmawanto
(06111010008)
Alhamd Hadi Putra
(06111010013)
Susianah
(06111010016)
Amaliah Agustina
(06111010021)
Dwi Zulaiha Muharami (06111010032)
Tria Yussanti
(06111010039)
Yulia
(06111010046)
Dina Yulistemi
(06111010047)

LIPID, VITAMIN and MINERALS

Lipid
Although lipid analyst tend to have a firm understanding of what is meant by the term
"lipid", there is no widely-accepted definition. General text books usually describe lipids in
woolly terms as a group of naturally occurring compounds, which have in common a ready
solubility in such organic solvents as hydrocarbons, chloroform, benzene, ethers and
alcohols. They include a diverse range of compounds, like fatty acids and their derivatives,
carotenoids, terpenes, steroids and bile acids. It should be apparent that many of these
compounds have little by way of structure or function to relate them. In fact, a definition of
this kind is positively misleading, since many of the substances that are now widely regarded
as lipids may be almost as soluble in water as in organic solvents.
While the International bodies that usually decide such matters have shirked the task,
a more specific definition of lipids than one based simply on solubility is necessary, and most
scientist active in this field would happily restrict the use of "lipid" to fatty acids and their
naturally-occurring derivatives (esters or amides). The definition could be stretched to
include compounds related closely to fatty acid derivatives through biosynthetic pathways
(e.g. aliphatic ethers or alcohols) or by their biochemical or functional properties (e.g.
cholesterol). Lipids are fatty acids and their derivatives, and substances related
biosynthetically or functionally to these compounds.
This treats cholesterol (and plant sterols) as a lipid, and could be interpreted to include
bile acids, tocopherols and certain other compounds. It also enables classification of such
compounds as gangliosides as lipids, although they are more soluble in water than in organic
solvents. However, it does not include such natural substances as steroidal hormones,
petroleum products, some fat-soluble vitamins, most polyketides, carotenoids or simple
terpenes, except in rare circumstances.

If "lipids" are defined in this way, fatty acids must be defined also. They are
compounds synthesised in nature via condensation of malonyl coenzyme A units by a fatty
acid synthase complex. They usually contain even numbers of carbon atoms in straight chains
(commonly C14 to C24), and may be saturated or unsaturated; they can also contain other
substituent groups.
While their definition of a lipid is too broad for my taste, it is based on sound
scientific principles (although these may not mean much to non-biochemists), i.e. Lipids are
hydrophobic or amphipathic small molecules that may originate entirely or in part by
carbanion-based condensations of thioesters (fatty acids, polyketides, etc.) and/or by
carbocation-based condensations of isoprene units (prenols, sterols, etc.).
The most common lipid classes in nature consist of fatty acids linked by an ester bond
to the trihydric alcohol - glycerol, or to other alcohols such as cholesterol, or by amide bonds
to sphingoid bases, or on occasion to other amines.

The classification of lipid are simple lipids and complex lipids. Simple lipids are
triacylglycerols; diacylglycerols; monoacylglycerols; sterols and sterol esters; waxes;
tocopherols and tocotrienols. Complex lipids are Glycerophospholipids (phosphatidic acid,
lysophosphatidic

acid,

phosphatidylcholine,

phosphatidylglycerol,

lysophosphatidylcholine,

Acylphosphatidylethanolamine,
phosphonolipids);

cardiolipin,

Glycoglycerolipids

lysobisphosphatidic

acid,

phosphatidylethanolamine,

N-

phosphatidylserine,
(mono-

and

phosphatidylinositol,
digalactosyldiacylglycerols,

sulfoquinovosyldiacylglycerol, monogalactosyldiacylglycerols, glyco-glycero-sulfolipid: 1O-hexadecyl-2-O-hexadecanoyl-3-O-(3'-sulfo--D-galactopyranosyl)-sn-glycerol;

Sphingomyelin and Glycosphingolipids (Sphingolipids, sphingosine, phytosphingosine,

ceramides, sphingomyelin, ceramide phosphorylethanolamine, Neutral glycosylceramides,
sulfoglycosphingolipids, gangliosides, sphingosine-1-phosphate)

Vitamin
A vitamin is an organic compound required as a nutrient in tiny amounts by an
organism. A compound is called a vitamin when it cannot be synthesized in sufficient
quantities by an organism, and must be obtained from the diet. Several vitamins are
synthesized in the intestines by bacteriums. They are essential for providing good health and
are necessary for many life functions.
Vitamins are classified by their biological and chemical activity, not their structure.
Vitamins are classified as either water-soluble or fat soluble. In humans there are 13
vitamins: 4 fat-soluble (A, D, E and K) and 9 water-soluble (8 B vitamins and vitamin C).
Fat-soluble Vitamins:
Fat-soluble vitamins are absorbed through the intestinal tract with the help of lipids (fats).
Because they are more likely to accumulate in the body, they are more likely to lead to hypervitaminosis than water-soluble vitamins.

Water-soluble Vitamins:
Water-soluble Vitamins:

Water-soluble vitamins dissolve easily in water, and in general, are readily excreted from the
body, to the degree that urinary output is a strong predictor of vitamin consumption. Because
they are not readily stored, consistent daily intake is very important.

Functions of Vitamins:

Hormones (e.g. vitamin D)

Antioxidants (e.g. vitamin E)
Mediators of cell signaling and regulators of cell and tissue growth and differentiation

(e.g. vitamin A)
Precursors for enzyme cofactor bio-molecules (coenzymes), that help act as catalysts
and substrates in metabolism (e.g. B complex vitamins).

Side Effects and Overdose:

Vitamin poisoning, hyper-vitaminosis or vitamin overdose refers to a condition of

high storage levels of vitamins, which can lead to toxic symptoms.

At high enough dosages, some vitamins cause side effects such as nausea, diarrhea,
and vomiting.

Minerals
A mineral is a naturally occurring inorganic solid, with a definite chemical
composition, and an ordered atomic arrangement. This may seem a bit of a mouthful, but if
you break it down it becomes simpler.
Minerals can be divided into their constituent elements. The mineral quartz is
composed of two elements, silicon and oxygen. Other minerals may contain many elements.
For example, the mineral amphibole is made up of a laundry list of elements including
sodium, calcium, magnesium, iron, aluminum, silicon, and oxygen.
Minerals are inorganic elements that come from the earth; soil and water and are
absorbed by plants. Animals and humans absorb minerals from the plants they eat. Vitamins
and minerals are nutrients that your body needs to grow and develop normally. Vitamins and
minerals, have a unique role to play in maintaining your health. The body cannot produce
calcium; therefore, it must be absorbed through our food. Other minerals like chromium,
copper, iodine, iron, selenium, and zinc are called trace minerals because you only need very
small amounts of them each day.
There are two types of minerals:

Bulk minerals, which are called this way as the body needs them in great quantities in the
order of grams such as Calcium, magnesium, potassium, sodium and phosphorus.

Trace minerals, which are needed by the body in minute amounts, usually in the order of
micrograms such as chromium, copper, cobalt, silicon, selenium, iron and zinc.
Most adults today greatly depend on the intake of vitamin supplements due to the fact

that vitamins and minerals they take in the food they eat are no longer absorbed or utilized by
their body despite a nutritious diet. Hence, massive doses of supplements in place of normal
eating are useless and dangerous. The use of very large doses of vitamins without the
knowledge of a physician is very dangerous and can cause serious health problems. Taking
excessive amounts of mineral on the other hand is too risky especially for pregnant or nursing
women, children and the elderly.

Question from another groups:

Nurbaiti from 3rd group:
How Chromium can increase the effectiveness of insulin?

Increased concentrations of insulin in the blood plasma as response to the transport of

chromium from the blood to the cells that need insulin. Chromium may improve
insulin action, but cant replace insulin. Chromium may improve insulin binding and
increase the number of insulin receptors on the cell surface and the sensitivity of
pancreatic cells in conjunction with the overall increase in insulin sensitivity. Thus,
chromium works as a cofactor for insulin. (Pechova and Pavlata, 2007)
Chromium as micro-nutrients, has a major role in the interaction between insulin and
receptor cells are present together as a complex compound called Glucose Tolerance

Factor (GTF). GTF stimulate insulin activity, bring a lot of glucose into cells. The
cells will convert glucose into energy.
Pujiati from 4th group:
How traits food vitamins is damaged?
Vitamin vulnerable lost or damaged because it is very sensitive to air, heat until light.
In example, Vitamin C in vegetables and fruit will be damaged if cooked too long or
the amount of water that is too much, because vitamin C is soluble in water and
oxygen. In addition, after cooking, vegetables should be directly served and
consumed, because after 24 hours of cooking process will be cut by a quarter
vitamins.
Zahirwan from 6th group:
How to deal with the excess fat that dont affected heart disease and overweight?
How much fat should be consumed each day it depends on several factors such as
weight, diet goals, body fat profile, level of activity, and lifestyle. The American
Heart Association recommends limiting fat intake up to 30% of total caloric needs of
the body, who are overweight, have high cholesterol levels, or have a history of
certain diseases, it is advisable to consume below that percentage.