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Lipids and fatty acids

  • Chapter
A Biochemical Approach to Nutrition

Part of the book series: Outline Studies in Biology ((OSB))

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Abstract

Lipids can be defined as organic substances originating in living matter, which are insoluble in water but are soluble in non-polar solvents such as alcohol, ether, chloroform, and benzene. Such a definition includes free fatty acids,alcohols (other than glycerol, which is water soluble), sterols (e.g. cholesterol), some hydrocarbons such as the carotenoids, and the fat soluble vitamins D, E, and K. Of major quantitative significance in plant and animal tissues are: 1) the neutral fats or triglycerides, which consist of three fatty acids esterified with glycerol, 2) the phospholipids, containing two fatty acids and inorganic phosphate esterified with glycerol, often with a nitrogenous base such as choline or ethanolamine also esterified to the phosphate, and 3) the cholesterol esters.

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Author information

Authors and Affiliations

  1. University of California, Davis, USA

    R. A. Freedland (Professor of Physiological Chemistry)

  2. Kansas State University, Manhattan, USA

    Stephanie Briggs (Assistant Professor of Nutrition)

Authors
  1. R. A. Freedland
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  2. Stephanie Briggs
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© 1977 R.A. Freedland and Stephanie Briggs

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Freedland, R.A., Briggs, S. (1977). Lipids and fatty acids. In: A Biochemical Approach to Nutrition. Outline Studies in Biology. Springer, Dordrecht. https://doi.org/10.1007/978-94-009-5732-9_4

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  • DOI: https://doi.org/10.1007/978-94-009-5732-9_4

  • Publisher Name: Springer, Dordrecht

  • Print ISBN: 978-0-412-13040-3

  • Online ISBN: 978-94-009-5732-9

  • eBook Packages: Springer Book Archive

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