Fats/Lipids Biochemistry

#fats #lipids #biochemistry

Fats are organic compounds insoluble in water and soluble in organic solvents. Fats are one of the macro nutrients. The three macro nutrients are carbphydrates, fats and proteins. Fats consists of carbon, hydrogen and oxygen atoms. 95% of dietary fat consist of trigylcerides. Thriglycerides consist of one glycerol molecule and three fatty acids bonded together. Fats have several functions in the human body like it is a shock absorbent, helps in energy production, helps in the absorption of fat soluble vitamins like Vitamins A,D,E and K and has many more functions. Dietary fat are classified into saturated and unsaturated fats, unsaturated fats are further classified into monounsaturated, polyunsaturated and trans fats. The properties of fats are defined by their chemical composition and chemical structure. Dietary fats like butter, cream, ghee, coconut oil, palm oil, mustard oil, sunflower oil, groundnut oil, olive oil, nuts, seeds etc can all be classified as fats but they differ from each because of their chemical composition and chemical structure. Some fats are solid at room temperature while other fats are liquid at room temperature, this property of fats is due to their chemical structure and chemical compsotion. Some of the properties of fats are their reactivity, stability, physical appearance etc.

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