Electronic Journal of Biology

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Lipids Quality Articles

Lipids are compounds that are insoluble in water but are soluble in organic solvents like ether and chloroform. Lipids that are important to discussion include oils and fats  (triglycerides or triacyglycerols), fatty acids, phospholipids, and cholesterol.

Fats and oils are esters of glycerol and three fatty acids. They are important within the diet as energy sources and as sources of essential fatty acids and fat-soluble vitamins, which tend to accompany fats. They also contribute satiety, flavor, and palatability to the diet.

Fatty acids generally contains a straight alkyl chain, terminating with a carboxyl . The number of carbons in the chain varies, and the compound may be saturated (containing no double bonds) or unsaturated (containing one or more double bonds). Short- and medium-chain saturated fatty acids (SFAs) (4 to 12 carbons in length) are found in milk fat, palm oil, and copra oil . Other animal and vegetable fats contain predominantly longer-chain SFAs (more than 14 carbons in length) and are found chiefly in meats, butterfat, and some vegetable oils. Monounsaturated fatty acids (MUFAs), like monounsaturated fatty acid , contain one covalent bond per molecule, whereas polyunsaturated fatty acids (PUFAs), like linolic acid , contain quite one. Linoleic acid is assessed as an important nutrient, since the body requires it but cannot synthesize it. Arachidonic acid is additionally required by the body but are often synthesized from linolic acid , which is abundant in oils from corn, soybeans, and safflower seeds.

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