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Efek Lemak dan Minyak bagi
Kesehatan dan Penyakit
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Fats and LipidsDefinition
Classes of Fats Triglycerides
Phospholipids Cholesterol and other Sterols
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What are lipids? Lipids are organic compounds
composed of a carbon skeleton with
hydrogen and oxygen substitutions
Lipids do not readily dissolve in water
but they dissolve in organic solvents
Oils (liquid at room T) and fats (solid
at room T)
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Main lipid classes
Simple lipids fatty acids esterified with alcohols
(e!g! triglycerides" sterol esters)
#omplex lipids fatty acids esterified with alcoholsplus other groups (e!g! phospholipids" glycolipids)
$erived lipids lipids obtained by hydrolysis of
simples or complex lipids (e!g! fatty acids"monoacylglycerols)
%iscellaneous lipids (e!g! carotenoids" vitamin & '
)
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Structure of lipids
90% of the food fats/oils
are in the form of
triacylglycerols,
commonly called
triglycerides:-Three fatty acids on a
glycerol backbone
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Linoleic acid (18:2n-6)Burr & Burr showed acute defciencies in rats ed at-ree
diets, which could be eliminated b addin! corn oil to the
diet"
#t the time the un$nown actors were reerred to as
%itamin '"
'irst dia!nosed in inants b ansen"
'irst une*uiocal case o +'# defcienc in an adult
-Linolenic acid (18:n-)
+ssentialit dicult to demonstrate" .linical studies rom
1/80 showed neurolo!ical smtoms ater -3 months ototal arenteral nutrition in which at com onent was18:2n-
1/2/
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Discoery of essential fatty acids
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Features of essential fatty acid deficiency
Hansen et al. J !tr. "9#$&&:#-
#'&.
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( Hair loss
( )caling dermatitis
( *ncreased transe+idermal ater loss
( oor o!nd healing
( roth retardation
( enal fail!re
( e+rod!ctie fail!re
Features of essential fatty acid deficiency
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Baked beans 0.3 Chicken breast Ca!e!bert cheese "#
Ski! !ilk 0.$ %gg &0 %da! cheese "#
Cornflakes 0.$ 'aty slice &0 Sa(sages "
Banana 0.$ )cecrea! && *eal !ates "+
,pple 0.$ Fr(it cake && 'ryans potato chips 30
Pear 0.$ -ite so(r crea! &" Chocolate 30
ogh(rt 0.+ /a!b(rger &" Banana chips 30
Pasta &." Pan pia &$ Tasty cheese 31
S2eet chilli t(na &. Toasted !(esli &$ 4ege crisps 3
5hite bread &. Cocon(t !ilk &1 S(nflo2er seeds $0
Scone 3 )nstant noodles &1 Crea! $0
-ean la!b 3 Crea!y salad dressing &1. -o2 fat !argarine $1
5hole !ilk 3.3 -e!on pepper t(na &. Pean(ts $+
6eg(lar cottage cheese $ Danish "0 Pean(t b(tter 0
5ater crackers $." Feta "0 Cashe2s &
'7en baked reg(lar chips 8rain 2a7es "& Cocon(t #
5heatbran 6eg(lar so(r crea! "& *argarine 10
Tinned sal!on Pink icing bisc(its "" B(tter &
*(ffin Toffee pops "" ,7ocado oil
4ogels honey and oatbran bread S6 Balsa!ic 7inaigrette "3
9ana !(seli bar 1 %ta balsa!ic 7inaigrette "
#ro5imate at or arious oods
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verage daily intake (* of total)verage daily intake (* of total)
+oods+oods Total fatTotal fat S+ %,+ S+ %,+ n-. /,+n-. /,+
%eat%eat 0. 0. 01 01 12 12 23 23
$airy$airy 21 21 01 01 20 20 0 0
#ereal#ereal 24 24 24 24 24 24 00 00
SpreadsSpreads 5 5 23 23 22 22 06 06
7egetables87egetables8 22 22 . . 20 20 09 09
(8incl roasted ' fried)(8incl roasted ' fried)
!ontribution of food groups to fat intake
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Why are fats important
part of our diet?
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Structural
1om+onents of cell membranes
Storage
( )toring energy for later !se
( *ns!lating and +rotecting the body
%etabolic
( roiding energy for the body
( rec!rsors for eicosanoidsynthesis
( )terols are +rec!rsors for steroid hormones and bile
( Trans+orting fat-sol!ble itamins
Functions of fats
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+unctional and structural components
of cell membranes
7embrane uidit isdeendent on liid
characteristicsincludin! chainlen!th and de!ree ounsaturation o attacids
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%ain energy store in the body
9 Majority of fat stored asTAGs in adipose tissue
9 TAGs are highlyconcentrated stores ofmetabolic energy becausethey are REDUCED andAN!DR"U#
9 TAGs are $ery non%polar&so they are stored'ithout 'ater& unli(ecarbohydrate and protein)
9 Adipose tissue
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:nsulation and protection of body
organs
#ubcutaneous fat
*isceralfat
http://3.bp.blogspot.com/-RxMfw2An4DA/TwtTpcYZWRI/AAAAAAAABhU/cWNve8azh4k/s1600/fat1.jpg7/26/2019 1. Efek Lemak Dan Minyak Bagi Kesehatan
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"riglyceride !hemistry2001 Brooks/ Cole, a division of Thomson Learning, Inc. Thomson Learningis a trademark sed herein nder license.
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Phospholipid !hemistry
4ery si!ilar to triglycerides 8lycerol T5' fatty acids
Phosphate : nitrogen;containing co!po(nd Str(ct(re 2ith t2o distinct parts
Fat sol(ble part 5ater sol(ble part
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Functions of Phospholipids
Cell !e!branestr(ct(re
%!(lsifier fat digestion fat transport in blood
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!holesterol !hemistry2001 Brooks/Co le, a division of Thomson Learning, Inc. Thomson Learningis a trademark sed herein nder license.
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Functions of !holesterol
Cell !e!brane str(ct(rePrec(rser for@
Bile acids Steroid hor!ones 4ita!in D
So(rces@,ni!al fats only *ade in li7er
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2001 Brooks/ Cole, a division of Thomson Learning, Inc. Thomson Learningis a trademark sed herein nder license.
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"riglyceridesStr(ct(re*ono; A Di; glyceridesFatty ,cids
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2001 Brooks/ Cole, a division of Thomson Learning, Inc. Thomson Learningis a trademark sed herein nder license.
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Fatty #cidsChain length -ong chain < C&" ; C"">
!ost 7egetable fats
!ost ani!al fats
*edi(! chain < C#; C&0> b(tter fat cocon(t oil
li(ids7ery soft at roo! T
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Fatty #cidsDegree of sat(rationSat(rated fatty acids *ono(nsat(rated
Poly(nsat(rated
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2002 !ads"orth #$lishing / Thomson Learning
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"he problem $ithSaturated Fatty #cids
6aises blood cholesterol 6aises -D-;cholesterol
-o2ers acti7ity of -D-;receptor
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What are lipoproteins? Particles in the blood for transporting
fat. Str(ct(re
'(ter coat PhospholipidsE cholesterolE proteins
Core
Fats@ triglyceridesE cholesterol;F, esters
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"ypes of lipoproteins Triglyceride carriers
Chylomicrons
Very Low Density lipoproteins
Cholesterol carriers
LDL< deli7ers cholesterol to tiss(es > HDL< re!o7es cholesterol fro! tiss(es forecretion in li7er>
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2001 Brooks/Co le, a division of Thomson Learning, Inc. Thomson Learningis a trademark sed herein nder license.
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2002 !ads"orth #$lishing / Thomson Learning
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Saturated Fatty #cids6aises blood cholesterol
6aises -D-;cholesterol Solid at roo! te!perat(re
/igh in ani!al fats
Tropical plant fats cocon(t oilE pal! oilE cocoa oil
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Mono %nsaturated Fats-o2ers blood cholesterol
-o2ers -D- ; cholesterol ?o effect on /D- ; cholesterol
-i(id at roo! te!perat(re
'li7e oilE canola oilE pean(t oil
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Polyunsaturated Fats-o2ers -D-;cholesterol
B(t also lo2ers /D-;cholesterolDietary So(rces
4egetable oils Fish oils
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EssentialFatty #cidsPF,=s re(ired in diet
T2o classes of %F,=s '!ega;# PF,=s -inoleic acid
'!ega;3 PF,=s -inolenic acid
3;# gday
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Essential Fatty #cids Deficiency Syndro!e
6are fat !alabsorption in infants
Der!atitisE hair lossE poor 2o(ndhealing
Bigger concerns of relati7e a!o(ntsof 2;3 A 2;# in S diet
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Essential Fatty #cidsF(nctions
Co!ponent of phospholipids in cell!e!branes Synthesis of %icosanoids
Potent hor!one;like che!icals Prostaglandins -e(kotrienes
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&ydrogenation of %F# Con7ersion of PF, to *F, A
SF, Process P(rposes@
Prod(ce solid fats fro! oils Prod(ce !ore che!ically stable fats
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2001 Brooks/ Cole, a division of Thomson Learning, Inc. Thomson Learningis a trademark sed herein nder license.
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&ydrogenation of %F#GcisH and GtransH F,
Itrans= for!ed as a sidere7ersereaction of hydrogenation
Trans fats !ainly fo(nd in foods
2ith partially hydrogenated fats Trace a!o(nts in !ilk fat A tallo2 C(rrent a7erage intake J".#K of calories
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2001Brooks/Cole,adivisionofThomsonLearning,
Inc.T
homsonLearning
isatrademarksedhereinnder
license.
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!&D 'isk Factors( ) modifiable* /igh -D-;cholesterol L
-o2 /D-;cholesterol L
/igh blood press(re L
Fa!ily history of early C/D
C(rrent cigarette s!oking L
Diabetes L