Intro to Fats and Oils
Fats and oils, found in many of the foods we eat, belong to a class of biomolecules known as lipids. Gram for gram, they pack more than twice the caloric content of carbohydrates: fats and oils supply about 9 kcal/g of energy, whereas carbohydrates supply only 4 kcal/g. Although the high caloric content of fats may be bad news for the dieter, it says something about the efficiency of nature’s designs. Our bodies use carbohydrates, primarily in the form of glucose, for our immediate energy needs. Our capacity for storing carbohydrates for later use is limited to tucking away a bit of glycogen in the liver or in muscle tissue. We store our reserve energy in lipid form, which requires far less space than the same amount of energy stored in carbohydrate form.
Lipids have other biological functions besides energy storage. They are a major component of the membranes of the 10 trillion cells in our bodies. They serve as protective padding and insulation for vital organs. Furthermore, without lipids in our diets, we would be deficient in the fat-soluble vitamins A, D, E, and K.
Lipids are defined by a physical property—solubility. Compounds isolated from body tissues are classified as lipids if they are more soluble in nonpolar solvents, such as dichloromethane, than in water. By this criterion, the lipid category includes not only fats and oils, but also steroid compounds such as cholesterol. We will discuss the various kinds of lipids by considering one subclass at a time and pointing out structural similarities and differences as we go.
This page is based on “Chemistry 2e” by Paul Flowers, Klaus Theopold, Richard Langley, William R. Robinson, PhD, Openstax which is licensed under CC BY 4.0. Access for free at https://openstax.org/books/chemistry-2e/pages/1-introduction
This page is based on “The Basics of General, Organic, and Biological Chemistry” by David W Ball, John W Hill, Rhonda J Scott, Saylor which is licensed under CC BY-NC-SA 4.0. Access for free at http://saylordotorg.github.io/text_the-basics-of-general-organic-and-biological-chemistry/index.html