A fat molecule has the elements Carbon, Hydrogen, and Oxygen.

True fats belong to a larger group of organic compounds chemically

called lipids, which are insoluble in water but soluble in fat solvents like
chloroform, ether, benzene, etc. and are utilized by living organisms.

When a fat molecule is hydrolyzed, it yields 3 fatty acids and a molecule

of glycerol.

Fats constitute 34% of the energy in the human body.

In general, oils are liquid at room temperature and fats stay solid at room
temperature.

2 INTRODUCTION
 A. SIMPLE LIPIDS – are called neutral fats. The chemical name for
basic fats is triglycerides.

Triglycerides are a type of fat in the bloodstream and fat

tissue. Too much of this type of fat can contribute to the
hardening and narrowing of your arteries. This puts you at
risk of having a heart attack or stroke. Diseases such as
diabetes, obesity, kidney failure or alcoholism can cause
high triglycerides. Often, high triglycerides occur along with
high levels of cholesterol, another type of fat.

Triglycerides are measured along with cholesterol as part

of a blood test. Normal triglyceride levels are below 150.
Levels above 200 are high.

Sources : cottonseed oil, olive oil, corn oil, fish oil,

peanut oil, lard, bacon, chicken fat

3 CLASSIFICATION OF FATS
B. COMPOUND LIPIDS – combinations of fats with other
components .

Types of Compound Lipids important to human nutrition:

1. Phospholipids – compounds of fatty acids, phosphoric

acids and nitrogenous base. Found in the brain and
nerve tissues.
generic term to designate any
1.1 Lecithin - group of yellow-brownish fatty
substances occurring in animal
and plant tissues, and in egg
yolk.

4 CLASSIFICATION OF FATS
 The most popular and established health benefit of lecithin:

1.Its role in the breakdown of fats in the body. It has an

indispensable role in regulating the flow of nutrients and waste
materials in and out of the cell.

2. For treating patients with high cholesterol. It has been seen

to prevent the build-up of fats and bad cholesterol in the walls
of the heart, the arteries and the veins, thereby promoting
good cardiovascular health.

Prevents liver cirrhosis

Other benefits
Promotes gallbladder's health
Improved stamina in sports
Improve memory
Healthy breast cells

5 ROLE OF LECITHIN IN THE BODY

(still on ) Phospholipids

1.2 Cephalin – is needed to form thromboplastin for

the blood clotting process.

1.3 Sphingomyelin – this is acts as an insulator

around the nerve fibers.

2. Glycolipids – compounds of fatty acids combined with

CHO and a nitrogenous base. Integral parts of the liver,
spleen and testicles.

2.1 Cerebrocides – playing the role of a fat transport. The

CHO component is galactose.

6 CLASSIFICATION OF FATS
 (still on ) Glycolipids

2.2 Gangliosides – made up of glucose, galactose and a

compound containing an amino
sugar.

3. Lipoproteins – lipids in combination with protein and

are formed primarily in the liver.
The function of lipoprotein particles is to transport
lipids (fats) (such as cholesterol) around the body in the
blood.

7 CLASSIFICATION OF FATS
 C. DERIVED LIPIDS –derivatives from fat digestion
during digestive breakdown.

1. Fatty Acids- fuel forms of fat that is used for energy

which may be saturated or unsaturated in nature.

Sources of fatty Acids :

1.1 Saturated fats -most often of animal origin, that is

solid at room temperature and whose fatty acid chains
cannot incorporate additional hydrogen atoms. An excess
of these fats in the diet is thought to raise the cholesterol
level in the bloodstream. Palmitic and stearic acids are
examples of saturated fats.

8 CLASSIFICATION OF FATS
FOOD SOURCES HIGH IN SATURATED FATTY ACIDS

•Whole milk, cream, ice cream, cheese made

from whole milk, egg yolk
•Medium fat or fatty meats; beef, lamb, pork,
ham
•Bacon, butter, coconut oil, lamb fat, lard,
regular margarine, saltpork, hydrogenated
shortenings
•Chocolate, cakes, cookies, pies, rich pudding

9 CLASSIFICATION OF FATS
 (STILL ON ) Sources of fatty Acids

1.2 Monounsaturated fatty acids- Fat not fully

saturated with hydrogen; that is, each molecule contains at
least one pair of carbon atoms connected by a double
bond.

Monounsaturated fats include oils from olives and

peanuts.

Eating monounsaturated fats rather than saturated

fats reduces the risk of heart disease. Oleic acid is the
most abundant MUFA

10 CLASSIFICATION OF FATS
 (STILL ON ) Sources of fatty Acids

1.3 Polyunsaturated fatty acids-

fatty acids in which more than one

double bond exists within the
representative molecule. That is, the
molecule has two or more points on
its structure capable of supporting
hydrogen atoms not currently part of
the structure.

Linoleic acid is the most abundant

PUFA. Most of vegetable oil
contains Linoleic acid.

11 CLASSIFICATION OF FATS
 FOOD SOURCES HIGH IN POLYUNSATURATED FATTY
ACIDS

•Vegetable oils-safflower, corn, cotton seed, soybean,

sesame, sunflower
•Salad dressings made from above oils: mayonnaise,
French dressings and others
•Fatty fish: salmon, tuna, herring

(still on )DERIVED LIPIDS

2.
Glycerol - the backbone of many lipids and an important
intermediate in carbohydrate and lipid metabolism

12 CLASSIFICATION OF FATS
 (still on )DERIVED LIPIDS

3. STEROLS- subgroup of the steroids and an important class

of organic molecules. They occur naturally in plants, animals,
and fungi, with the most familiar type of animal sterol being
cholesterol.

Sources : egg yolk, organ meats, shellfish, and dairy fats.

13 CLASSIFICATION OF FATS
 Essential fatty acids (EFA) are not manufactured in the
body and thus should be provided in the diet.

1.Omega 3 (Linolenic Acid )- found in seafoods.

2.Omega 6 (Linoleic Acid) -corn oil, sunflower oil and

soybean oil

3.Arachidonic ( also an Omega 6 fatty acids) peanut oil

14 ESSENTIAL FATTY ACIDS

 BENEFITS OF EFA:

1. support the cardiovascular, reproductive, immune, and

nervous systems.
2. the production of prostaglandins, which regulate body
functions such as heart rate, blood pressure, blood
clotting, fertility, conception, and play a role in immune
function by regulating inflammation and encouraging the
body to fight infection.
3. needed for proper growth in children, particularly for
neural development and maturation of sensory systems,
with male children having higher needs than females.
4. Fetuses and breast-fed infants also require an adequate
supply of essential fatty acids through the mother's
dietary intake.
15 ESSENTIAL FATTY ACIDS
 Physiologic roles of FATS in 3 categories

1.Energy giving
2.Structural function
3.Regulator of body processes

Specific functions

1.Concentrated source of energy – 9 calories per gram

2.Storage form of energy as adipose tissue
50% are in the subcutaneous tissues
45% on the surrounding organs of the abdominal cavity
5% on the intramuscular tissues
NOTE : When fat storage is over 20 % than the DBW,
the resulting condition is termed as obesity or adiposity
which poses a health problem.
16 FUNCTIONS OF FATS
Specific functions

3. Structural component –
moderate fats underneath the
skin and around the internal
organs act as protective pad
and give support to the
organs.
4. Supplier of essential fatty
acids
5. Carrier of Fat soluble
vitamins
6. Sparer of CHON, Thiamin
and Niacin
7. It has high satiety value.
18 FUNCTIONS OF FATS
19 DIGESTION OF FATS