LIPIDS

NATALIA MUNEVAR
KAROL CABEZAS CIFUENTES

LIPIDS
They have
functions:

three

essential

Lipids are a heterogeneous group of organic

substances that have in common being insoluble in
water and soluble in organic solvents molecules

biological

- Energy storage.
- Structural Function: part of cell
membranes, sheaths covering the nerves,
envelope internal organs.
- Have other functions by acting as
hormones, intracellular messengers,
vitamins, among others.

They consist of carbon,

hydrogen,
oxygen
and
sometimes
phosphorus,
nitrogen and sulfur

SINCE IT QUALIFIES?
LIPIDS
Saponificables
Simples

Resort

Triglycerides
Fatty acids
Cerides

Phospholipi
ds
Glycoprotei
ns

Unsaponifiable
s
terpenes
steroid

ABSORPTION ROUTE
Digestion:

Fatty acids
Glycerol
Cholesterol
Phospholipids
monoglycerides

Absorption
occurs
through the cell to
the
intestinal
mucosa,
becoming
triglycerides, which
are covered together
with cholesterol and
phospholipids
to
form a chylomicron
proteins.

The quimicron is
captured by the
microvilli
It is transported
by the lymphatic
system
It is carried in
the blood
Transported to
the liver

REQUIREMENT MINIMUMS FOR THE

HUMAN BEING

PREGNANT

20 to 25 % of the fats of the

VCD

LACTATION

3 to 5 % (10-20mg) of the first

milk for every 100 ml of
colostrums.

REQUIREMENT MINIMUMS FOR THE

HUMAN BEING

PRE-SCHOOL
AND
STUDENTS
6-12-year-old children

20 to 25% (9g/kg)

TEENAGERS
Of 12-21 years, from 25 to
35 % of the VCD

REQUIREMENT MINIMUMS FOR THE HUMAN

BEING

ADULT

33 % of total fat of the diet

55 years in forward

Between 20-30 % of the diet

ELDERLY

LESS THAN DAILY REQUIREMENT

By not eating fat, the
body metabolism will
slow
down
to
not
consume as much fat.

The tendency to accumulate

fat in the body will be greater
than usual.

Vitamin deficiency
Altered metabolism
Lack of healthy fats
Alteration of body composition
Effects on energy

The percentage of fat in the

body should always be within
acceptable limits to avoid
suffering a decompensation

THAT HAPPENS IF ITEXCELS ITSELF

THE CONSUMPTION OF LIPIDS
OVERWEIGHT AND
OBESITY

OVER DAILY
REQUIREMENT
Disorders of the metabolism lipid (cholesterol and
triglycerides)
The lack of blood irrigation knows like isquemia that can
produce critical illnesses, as the cerebral hearts attacks.
The excessive consumption of saturated fats also provokes the
increase of the triglycerides, another fat that one finds of normal form
in the body, but can propitiate also the arteriosclerosis.

Metabolic diseases
Diabetes mellitus: the diabetes is also very frequent, and provokes
disorders in very serious occasions, in different parts of the human
body, as the kidneys, the eyes or the peripheral nerves

OVER DAILY
REQUIREMENT

Cardiovascular desease

Respiratory desease

The
overweight
impedes
the
functioning of the respiratory device
and provokes from respiratory chronic
insufficiency to other alterations as
the obstructive apnea of the dream

Arterial hypertension
Coronary disease
Thrombosis

Articulate desease
The overweight damages
the joints that have to
support it, especially the
knees and the joints of the
vertebral
column;
the
treatment of some of these
injuries is in occasions
difficultly and with slightly
satisfactory results

FOODS HIGH LIPID

vegetable(plant) Oils. In more than 99 % of his composition, they are
distributed fats, especially, between oily acids monounsaturated and
polyunsaturated.

Sauces. Elaborated with vegetable(plant) oils (mayonnaise, garlicand-olive-oil sauce). It turns out obvious that the sauces that contain
great quantity of oil are also an important source of fats (more than 85
%).

Dried fruits (pine kernels, nuts, hazelnuts) and seeds (pipes,

ssamo). In spite of his high content in calories and fats (about 60 %)

FOODS HIGH LIPID

Butter. It contains 80 % of lipids, of which more than the half they are
saturated. Margarine. The majority has a percentage of fats similar
to the butter, though on having come from vegetable oils his content
in saturated fats is lower and they do not contribute cholesterol.

Sausages and meat derivatives (bacon, chistorra, salami,

sausage). The meat food and his derivatives are the first source of
calories, the first source of saturated fats and the third source of
cholesterol of the diet of the Spanish.

Cured Cheeses. The most cured cheeses contain less water in his
composition and, therefore, his nutrients are concentrated. 35 %-40 %
of his composition is

REFERENCES

Carlos Ulises. 2013. Digestion and absorption of lipids. Available in:

http://es.slideshare.net/carlosplataslimon/digestin-y-absorcin-de-lpidos

Melvin H, Williams.2002. Nutrition for health fitness and sport (bicolor).

Editorial Paidotribo.

Botanical. 2016. Deficit or excess consumption of lipids. Available in:

http://www.botanicalonline.com/deficid_o_exceso_de_consumo_de_grasa.htm

Carbajal Angeles. 2002. Lipids or fats, fatty acids. Available

http://pendientedemigracion.ucm.es/info/nutri1/carbajal/manual-06.htm

Plan
take
care
more.
2005.
Meet
fat.
Available
in:
http://www.plancuidatemas.aesan.msssi.gob.es/conocelagrasa/riesgos.htm

Document Repository FAO (Fisheries Department). Sf. essential nutrients lipids. Available in: http://www.fao.org/docrep/field/003/ab492s/ab492s02.htm

ONE
D.
Lesson
7.
2010.
Lipids.
Available
in:
http://datateca.unad.edu.co/contenidos/358006/contLinea/leccin_7_lpidos.htm
l

in: