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LIPIDS Ryan Jeffery, Ali Loperena, Neil Jethani, Dee White, Sammy Soliman, Nicolette Canale, Jon Chernov, Keith Wright

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Page 1: LIPIDS Ryan Jeffery, Ali Loperena, Neil Jethani, Dee White, Sammy Soliman, Nicolette Canale, Jon Chernov, Keith Wright

LIPIDSRyan Jeffery, Ali Loperena, Neil Jethani, Dee White, Sammy Soliman, Nicolette Canale, Jon Chernov, Keith Wright

Page 2: LIPIDS Ryan Jeffery, Ali Loperena, Neil Jethani, Dee White, Sammy Soliman, Nicolette Canale, Jon Chernov, Keith Wright

OBJECTIVE B.4.1Ryan Jeffery

Page 3: LIPIDS Ryan Jeffery, Ali Loperena, Neil Jethani, Dee White, Sammy Soliman, Nicolette Canale, Jon Chernov, Keith Wright

WELCOME BACK!

It’s very nice to see you all again! Now let’s get to work

Page 4: LIPIDS Ryan Jeffery, Ali Loperena, Neil Jethani, Dee White, Sammy Soliman, Nicolette Canale, Jon Chernov, Keith Wright

OBJECTIVE 4.1

Assessment Statement Compare the composition of the three types of

lipids found in the human body. Teacher’s Notes

Examples include triglycerides (fats and oils), phospholipids (lecithin), and steroids (cholesterol).

Page 5: LIPIDS Ryan Jeffery, Ali Loperena, Neil Jethani, Dee White, Sammy Soliman, Nicolette Canale, Jon Chernov, Keith Wright

TRIGLYCERIDES

Fatty Acid Chains can very in length!Chains are always EVENLY numbered in length!

Page 6: LIPIDS Ryan Jeffery, Ali Loperena, Neil Jethani, Dee White, Sammy Soliman, Nicolette Canale, Jon Chernov, Keith Wright

COMPOSITION OF A TRIGLYCERIDE

Triglycerides have two parts Glycerol Fatty Acids

Glycerol Seen in Green 3 Carbon atoms bonded to 3 Hydroxyl Groups

Fatty Acids Carboxyl group Bonded to a hydrocarbon chain approximately 16

to 18 carbons long

Page 7: LIPIDS Ryan Jeffery, Ali Loperena, Neil Jethani, Dee White, Sammy Soliman, Nicolette Canale, Jon Chernov, Keith Wright

EXAMPLES

Fat Molecules and Oils Both are found in abundance in fast food Both are linked to an increased risk of heart

disease and stroke.

Page 8: LIPIDS Ryan Jeffery, Ali Loperena, Neil Jethani, Dee White, Sammy Soliman, Nicolette Canale, Jon Chernov, Keith Wright

PHOSPHOLIPIDS

Choline GroupGlycerol

Fatty Acid Chain

Page 9: LIPIDS Ryan Jeffery, Ali Loperena, Neil Jethani, Dee White, Sammy Soliman, Nicolette Canale, Jon Chernov, Keith Wright

PHOSPHOLIPIDS

Make up most of the plasma membrane PHOSPHOLIPID Bi-layer

First discovered in egg yolk by Theodore Nicolas in 1847

Page 10: LIPIDS Ryan Jeffery, Ali Loperena, Neil Jethani, Dee White, Sammy Soliman, Nicolette Canale, Jon Chernov, Keith Wright

LECITHIN

First phospholipid discovered Specifically Phosphatidylcholine

Composed of: Glycerophosphoric Acid (one saturated, one

unsaturated fatty acid) Choline Head

Found in: Animal Tissue Plant Tissue Egg Yolks

Page 11: LIPIDS Ryan Jeffery, Ali Loperena, Neil Jethani, Dee White, Sammy Soliman, Nicolette Canale, Jon Chernov, Keith Wright

STEROIDS*

Page 12: LIPIDS Ryan Jeffery, Ali Loperena, Neil Jethani, Dee White, Sammy Soliman, Nicolette Canale, Jon Chernov, Keith Wright

STRUCTURE

20 Carbon Atoms Form Four Rings

Three Cyclohexane rings (C6H12) (A,B,C) One Cyclopentane ring (C5H10) (D) Yes, that’s more than 20 C – They share

Varying functional groups Varying oxidation states

Page 13: LIPIDS Ryan Jeffery, Ali Loperena, Neil Jethani, Dee White, Sammy Soliman, Nicolette Canale, Jon Chernov, Keith Wright

CHOLESTEROL

Page 14: LIPIDS Ryan Jeffery, Ali Loperena, Neil Jethani, Dee White, Sammy Soliman, Nicolette Canale, Jon Chernov, Keith Wright

OBJECTIVE B.4.2Ali Loperena

Page 15: LIPIDS Ryan Jeffery, Ali Loperena, Neil Jethani, Dee White, Sammy Soliman, Nicolette Canale, Jon Chernov, Keith Wright

B.4.2 Outline the difference between HDL and LDL cholesterol and outline its importance.

• Cholesterol has a four ring structure characteristic of all steroids.

• The structure of cholesterol is called the steroid backbone • Look for this in the hormones section and in the

medicines and drugs unit. • Cholesterol is transported around the body

by lipoproteins.• Both LDL and HDL have the same chemical

structure.

Page 16: LIPIDS Ryan Jeffery, Ali Loperena, Neil Jethani, Dee White, Sammy Soliman, Nicolette Canale, Jon Chernov, Keith Wright

4.2 OUTLINE THE DIFFERENCE BETWEEN HDL AND LDL CHOLESTEROL AND OUTLINE ITS IMPORTANCE.

HDL LDL

Full Name High Density Lipoproteins

Low Density Lipoproteins

Approximate Size 8-11 nm 18-24 nm

•LDL transports cholesterol to the arteries where it lines the walls. Atherosclerosis (thickened arteries) can lead to cardiovascular disease.•Major sources of LDL are saturated fats. In particular those derived from lauric (C12 ), mystiric (C14 ), and palmitic (C16 ).

•HDL can remove cholesterol from the arteries and transport it back to the liver.

Page 17: LIPIDS Ryan Jeffery, Ali Loperena, Neil Jethani, Dee White, Sammy Soliman, Nicolette Canale, Jon Chernov, Keith Wright

OBJECTIVE B.4.3Neil Jethani

Page 18: LIPIDS Ryan Jeffery, Ali Loperena, Neil Jethani, Dee White, Sammy Soliman, Nicolette Canale, Jon Chernov, Keith Wright

B.4.3 DESCRIBE THE DIFFERENCE IN STRUCTURE BETWEEN SATURATED AND UNSATURATED FATTY ACIDS.

SATURATED- carboxyl group connected to ONLY single bonded C atoms bonded to H atoms. (C-C)

UNSATURATED- carboxyl group connected to c atoms with at least one group of double bonded C atoms. (C=C) The double bond causes fats (ex. triglyceerides) to have a

lower melting/boiling point-the double bond tends to keep the fat flat-linear----usually oils at room temp

Steric effect (relevant to shape): the interjection of double bonded C atoms prevent the fatty acid molecules from approaching each other closely and hence interacting via Van der Waals’ forces.

Page 19: LIPIDS Ryan Jeffery, Ali Loperena, Neil Jethani, Dee White, Sammy Soliman, Nicolette Canale, Jon Chernov, Keith Wright

B.4.3 DESCRIBE THE DIFFERENCE IN STRUCTURE BETWEEN SATURATED AND UNSATURATED FATTY ACIDS.

Most naturally occurring fats and oils contain a mixture of saturated, mono-unsaturated and polyunsaturated fatty acids and are classified according to the predominant type in the mixture.

Examples: Unsaturated: Linseed soil (flax plant) has a low

percentage of saturated fatty acid. Vegetable lipids are usually unsaturated

Saturated: Beef tallow (from beef fat) has a high percentage of saturated fatty acids. Animal lipids tend to be saturated

Page 20: LIPIDS Ryan Jeffery, Ali Loperena, Neil Jethani, Dee White, Sammy Soliman, Nicolette Canale, Jon Chernov, Keith Wright

B.4.3 DESCRIBE THE DIFFERENCE IN STRUCTURE BETWEEN SATURATED AND UNSATURATED FATTY ACIDS.

SATURATED UNSATURATED

Page 21: LIPIDS Ryan Jeffery, Ali Loperena, Neil Jethani, Dee White, Sammy Soliman, Nicolette Canale, Jon Chernov, Keith Wright

B.4.3 DESCRIBE THE DIFFERENCE IN STRUCTURE BETWEEN SATURATED AND UNSATURATED FATTY ACIDS.

Summative Table

Type Molec. Structure Phys. Structure Van der Waals Melting Points

Saturated All single bonds C-C

Straight chains Greater (more atoms)  stronger interaction

High (solid at room temp)

Unsaturated One C=C (mono-) or several C=C (poly-)

Double-bonds  kinked chain

Lesser (fewer atoms)  weaker interaction

Low (liquid at room temp)

Page 22: LIPIDS Ryan Jeffery, Ali Loperena, Neil Jethani, Dee White, Sammy Soliman, Nicolette Canale, Jon Chernov, Keith Wright

OBJECTIVE B.4.4Dee White

Page 23: LIPIDS Ryan Jeffery, Ali Loperena, Neil Jethani, Dee White, Sammy Soliman, Nicolette Canale, Jon Chernov, Keith Wright

Linoleic (omega-6 fatty acid)

Poly-unsaturated fatty acid Carboxylic acid with an 18

carbon chain and two cis double bonds (C=C) cis means on the same

side The first double bond is

located at the sixth carbon from the methyl end (aka- the omega end) and the second is located at the ninth.

Linolenic (omega-3 fatty acid)

Poly-unsaturated fatty acid Carboxylic acid with an 18

carbon chain and three cis double bonds (C=C) cis means on the same

side The first double bond is

located at the third carbon from the methyl end (aka- the omega end), the second is located at the sixth, and the third is located at the ninth.

B.4.4 COMPARE THE STRUCTURES OF THE TWO ESSENTIAL FATTY ACIDS LINOLEIC (OMEGA–6 FATTY ACID) AND LINOLENIC (OMEGA–3 FATTY ACID) AND STATE THEIR IMPORTANCE.

Page 24: LIPIDS Ryan Jeffery, Ali Loperena, Neil Jethani, Dee White, Sammy Soliman, Nicolette Canale, Jon Chernov, Keith Wright

Carboxylic Acid

Carboxylic Acid

omega end omega end

Page 25: LIPIDS Ryan Jeffery, Ali Loperena, Neil Jethani, Dee White, Sammy Soliman, Nicolette Canale, Jon Chernov, Keith Wright

Why so important? Linoleic (omega-3 fatty acid) and Linolenic (omega-6 fatty

acid) are ESSENTIAL for human health. We must have them in our diets because our metabolism

cannot synthesize them from food components. A lack of omega-6 fatty acids causes dry hair, hair loss, and

poor wound healing. Omega-3 fatty acids are thought to decrease the chances of

cardiovascular diseases and prostate cancer. Both of these fatty acids are thought to help lower LDL

cholesterol. Linoleic and linolenic are found in vegetable oils such as

sunflower oil, poppy seed oil, corn oil, and canola oil; as well as in soybeans, hemp, and walnuts.

Page 26: LIPIDS Ryan Jeffery, Ali Loperena, Neil Jethani, Dee White, Sammy Soliman, Nicolette Canale, Jon Chernov, Keith Wright

OBJECTIVE B.4.5Ms M

Page 27: LIPIDS Ryan Jeffery, Ali Loperena, Neil Jethani, Dee White, Sammy Soliman, Nicolette Canale, Jon Chernov, Keith Wright

B.4.5 DEFINE THE TERM IODINE NUMBER AND CALCULATE THE NUMBER OF C=C DOUBLE BONDS IN AN UNSATURATED FAT/OIL USING ADDITION REACTIONS.

Page 28: LIPIDS Ryan Jeffery, Ali Loperena, Neil Jethani, Dee White, Sammy Soliman, Nicolette Canale, Jon Chernov, Keith Wright

OBJECTIVE B.4.6Sammy Soliman

Page 29: LIPIDS Ryan Jeffery, Ali Loperena, Neil Jethani, Dee White, Sammy Soliman, Nicolette Canale, Jon Chernov, Keith Wright

B.4.6 DESCRIBE THE CONDENSATION OF GLYCEROL AND THREE FATTY ACID MOLECULES TO MAKE A TRIGLYCERIDE (2)

Glycerol: 3-carbon backbone carbon 1 and 3 have two hydrogen and one

hydroxyl group attached carbon 2 has one hydrogen and one hydroxyl group

attached all bonds are covalent the hydroxyl groups are polar allowing for dipole-

dipole interactions Fatty Acid:

long carbon chain backbone all bonds are covalent and non-polar

Page 30: LIPIDS Ryan Jeffery, Ali Loperena, Neil Jethani, Dee White, Sammy Soliman, Nicolette Canale, Jon Chernov, Keith Wright

Fatty Acid (continued): two types:

Saturated – all single bonds (no more hydrogen atoms can be accepted)

Unsaturated – at least one or more double bonds between carbon atoms (can accept at least or more hydrogen atoms making it saturated)

Carbon 1 has a single bond with a hydroxyl group and a double bond with an oxygen (carboxyl group)

Middle carbons have 2 hydrogen attached in saturated fats and can vary between two, one, or no hydrogen attached in unsaturated fats depending on the placement of double bonds

End carbons have three hydrogen attached

B.4.6 DESCRIBE THE CONDENSATION OF GLYCEROL AND THREE FATTY ACID MOLECULES TO MAKE A TRIGLYCERIDE (2)

Page 31: LIPIDS Ryan Jeffery, Ali Loperena, Neil Jethani, Dee White, Sammy Soliman, Nicolette Canale, Jon Chernov, Keith Wright

B.4.6 DESCRIBE THE CONDENSATION OF GLYCEROL AND THREE FATTY ACID MOLECULES TO MAKE A TRIGLYCERIDE (2)

Triglyceride: Composed of three fatty acids attached to one

glycerol molecule via three separate ester bonds Formed by a condensation reaction

Condensation Reaction: Requires three fatty acids and one glycerol The three fatty acids are bonded to the glycerol

molecule through a process known as esterification The hydroxyl groups of the glycerol and the

hydrogen in the hydroxyl groups of the acids are lost during the process

Each oxygen from the hydroxyl groups of the fatty acids are then bonded to a separate carbon of the glycerol by an ester bond forming a triglyceride

Page 32: LIPIDS Ryan Jeffery, Ali Loperena, Neil Jethani, Dee White, Sammy Soliman, Nicolette Canale, Jon Chernov, Keith Wright

Condensation Reaction (continued): The three hydroxyl groups and the three hydrogen

atoms that were lost form three water molecules (the reason the reaction is called a condensation reaction)

B.4.6 DESCRIBE THE CONDENSATION OF GLYCEROL AND THREE FATTY ACID MOLECULES TO MAKE A TRIGLYCERIDE (2)

Page 33: LIPIDS Ryan Jeffery, Ali Loperena, Neil Jethani, Dee White, Sammy Soliman, Nicolette Canale, Jon Chernov, Keith Wright

B.4.6 DESCRIBE THE CONDENSATION OF GLYCEROL AND THREE FATTY ACID MOLECULES TO MAKE A TRIGLYCERIDE (2)

Glycerol

Triglyceride

Hydroxyl Group

Ester bond

Fatty Acid Tail

Carboxyl Group

Page 34: LIPIDS Ryan Jeffery, Ali Loperena, Neil Jethani, Dee White, Sammy Soliman, Nicolette Canale, Jon Chernov, Keith Wright

Condensation Reaction

B.4.6 DESCRIBE THE CONDENSATION OF GLYCEROL AND THREE FATTY ACID MOLECULES TO MAKE A TRIGLYCERIDE (2)

Page 35: LIPIDS Ryan Jeffery, Ali Loperena, Neil Jethani, Dee White, Sammy Soliman, Nicolette Canale, Jon Chernov, Keith Wright

OBJECTIVE B.4.7Nicolette Canale

Page 36: LIPIDS Ryan Jeffery, Ali Loperena, Neil Jethani, Dee White, Sammy Soliman, Nicolette Canale, Jon Chernov, Keith Wright

B.4.7 DESCRIBE THE ENZYME-CATALYSED HYDROLYSIS OF TRIGLYCERIDES DURING DIGESTION

Essentially the reverse of B.4.6 During digestion Triglycerides broken down (hydrolyzed) by

enzymes (lipases) glycerol and fatty acids In turn these are broken down by a series of

redox reactions carbon dioxide, water, and energy

Page 37: LIPIDS Ryan Jeffery, Ali Loperena, Neil Jethani, Dee White, Sammy Soliman, Nicolette Canale, Jon Chernov, Keith Wright

B.4.7

Page 38: LIPIDS Ryan Jeffery, Ali Loperena, Neil Jethani, Dee White, Sammy Soliman, Nicolette Canale, Jon Chernov, Keith Wright

OBJECTIVE B.4.8Jonathan Chernov

Page 39: LIPIDS Ryan Jeffery, Ali Loperena, Neil Jethani, Dee White, Sammy Soliman, Nicolette Canale, Jon Chernov, Keith Wright

B.4.8 EXPLAIN THE HIGHER ENERGY VALUE OF FATS AS COMPARED TO CARBOHYDRATES (3)

Fats: Long hydrocarbon chains; most of the mass in a fatty acid or triglyceride is from carbon, and a small percentage is from oxygen Ex: C18H38O6

Carbohydrates: Contain equal proportions of carbon and oxygen and twice as much hydrogen atoms Ex: C6H12O6 (fructose)

When fats and carbohydrates are metabolized, the main products are CO2 and H2O The carbon and hydrogen form strong bonds with

oxygen which result in the large release of energy

Page 40: LIPIDS Ryan Jeffery, Ali Loperena, Neil Jethani, Dee White, Sammy Soliman, Nicolette Canale, Jon Chernov, Keith Wright

B.4.8 EXPLAIN THE HIGHER ENERGY VALUE OF FATS AS COMPARED TO CARBOHYDRATES

Reason: Amount of oxidation that takes place as the compounds are converted to CO2 and H2O Fats require more oxidation to be converted than

carbohydrates Carbohydrates have one oxygen atom for every carbon

atom, so each carbon atom needs only one more oxygen and each pair of hydrogen atoms need one more oxygen Carbohydrates make fewer C-O bonds because the bonds

already exist In fats most carbons are bonded to hydrogen atoms, so

when fats are metabolized they form more new C-O bonds, releasing more energy than carbohydrates Each carbon atom needs two oxygen atoms instead of one,

while each hydrogen needs one oxygen The bond enthalpy of the C-O bond is high, so when it

forms a large amount of energy is released Fat molecules require about half as much oxygen

for the same number of carbon atoms Oxidation of fats is longer, but produces more energy

Page 41: LIPIDS Ryan Jeffery, Ali Loperena, Neil Jethani, Dee White, Sammy Soliman, Nicolette Canale, Jon Chernov, Keith Wright

B.4.8 EXPLAIN THE HIGHER ENERGY VALUE OF FATS AS COMPARED TO CARBOHYDRATES

When comparing fats and carbohydrates gram to gram: More oxygen is included in the weight of a

carbohydrate Fats have more carbon atoms per gram when

weighed, which means they will release about twice as much energy as carbohydrates

Fats: 9 kilocalories/gram Carbohydrates: 4 kilocalories/gram

Page 42: LIPIDS Ryan Jeffery, Ali Loperena, Neil Jethani, Dee White, Sammy Soliman, Nicolette Canale, Jon Chernov, Keith Wright

B.4.8 EXPLAIN THE HIGHER ENERGY VALUE OF FATS AS COMPARED TO CARBOHYDRATES

Examples of metabolization reactions: Fat: O2 + C58H112O6  CO2 + H2O + energy

Carbohydrate: C6H12O6 + 6 O2 6 CO2 + 6 H2O + energy

Page 43: LIPIDS Ryan Jeffery, Ali Loperena, Neil Jethani, Dee White, Sammy Soliman, Nicolette Canale, Jon Chernov, Keith Wright

OBJECTIVE B.4.9Keith Wright

Page 44: LIPIDS Ryan Jeffery, Ali Loperena, Neil Jethani, Dee White, Sammy Soliman, Nicolette Canale, Jon Chernov, Keith Wright

OBJECTIVE B.4.9

Describe the important roles of lipids in the human body and the negative effects that can have on health.

Page 45: LIPIDS Ryan Jeffery, Ali Loperena, Neil Jethani, Dee White, Sammy Soliman, Nicolette Canale, Jon Chernov, Keith Wright

MEMBRANES

Lipids compose the selectively-permeable membranes required for diffusion.

Phospholipids consist of a polar, hydrophilic phosphate ‘head’ and two hydrophobic fatty acid ‘tails’.

Page 46: LIPIDS Ryan Jeffery, Ali Loperena, Neil Jethani, Dee White, Sammy Soliman, Nicolette Canale, Jon Chernov, Keith Wright

MEMBRANES

The fact that one end of the phospholipid will always point toward water and one will always point away creates the structure of the phospholipid bilayer.

Page 47: LIPIDS Ryan Jeffery, Ali Loperena, Neil Jethani, Dee White, Sammy Soliman, Nicolette Canale, Jon Chernov, Keith Wright

ENERGY STORAGE

• Triglyceride lipids are used to store energy.• Because the three hydrocarbon chains of a

triglyceride are hydrophobic, they remain stable in the presence of less water.

• Thus, lipids require only one-sixth the amount of water to be activated that glycogen does.

• When fully metabolised, one triglyceride yields NADH, FADH2 and Acetyl CoA, which are used in Cellular Respiration to produce 14 ATP.

Page 48: LIPIDS Ryan Jeffery, Ali Loperena, Neil Jethani, Dee White, Sammy Soliman, Nicolette Canale, Jon Chernov, Keith Wright

STEROIDS

Steroid Hormones are cholesterol-based molecules that are used in cell-signalling.

Steroids consist of the cyclohexane rings and one cyclopentane ring, to which various functional groups are attatched.

Page 49: LIPIDS Ryan Jeffery, Ali Loperena, Neil Jethani, Dee White, Sammy Soliman, Nicolette Canale, Jon Chernov, Keith Wright

STEROIDS Steroids act by binding to surface proteins on

the cell membrane, or in the cytoplasm. The hormone-protein complex enters the nucleus and binds to a specific gene sequence, increasing or decreasing the frequency of transcription.

Video: http://www.youtube.com/watch?v=oOj04WsU9ko

Page 50: LIPIDS Ryan Jeffery, Ali Loperena, Neil Jethani, Dee White, Sammy Soliman, Nicolette Canale, Jon Chernov, Keith Wright

INSULATION

Lipids are natural insulators. Lipids are covalent compounds that do not

conduct heat or electricity easily. Lipid-filled cells called adipocytes found in

the subcutaneous layer of skin for an insular barrier to help maintain body temperature.

Page 51: LIPIDS Ryan Jeffery, Ali Loperena, Neil Jethani, Dee White, Sammy Soliman, Nicolette Canale, Jon Chernov, Keith Wright

HEALTH EFFECTS

Page 52: LIPIDS Ryan Jeffery, Ali Loperena, Neil Jethani, Dee White, Sammy Soliman, Nicolette Canale, Jon Chernov, Keith Wright

Ω-3 FATTY ACIDS

Ω-3s are unsaturated hydrocarbon chains that have a carbon double-bond from the third Carbon down.

Certain Ω-3s reduce the risk of heart disease by increasing circulation and breaking down the fibrin protein responsible for bloodclots.

This clears the blood vessels and lightens the heart’s workload, thus decreasing the risk of heart attack and heart disease.

Page 53: LIPIDS Ryan Jeffery, Ali Loperena, Neil Jethani, Dee White, Sammy Soliman, Nicolette Canale, Jon Chernov, Keith Wright

CHOLESTEROL & LDLS

Cholesterol is a steroid that is important for biomolecular synthesis and membrane fluidity.

LDL is a small lipoprotein containing cholesterol.

A high-cholesterol diet can result in a high concentration of LDLs in the bloodstream.

These LDLs accumulate on the walls of arteries, where they harden and obstruct bloodflow.

Page 54: LIPIDS Ryan Jeffery, Ali Loperena, Neil Jethani, Dee White, Sammy Soliman, Nicolette Canale, Jon Chernov, Keith Wright

CHOLESTEROL & LDL

Page 55: LIPIDS Ryan Jeffery, Ali Loperena, Neil Jethani, Dee White, Sammy Soliman, Nicolette Canale, Jon Chernov, Keith Wright

OBESITY

Obesity is the excess accumulation of body fat.

Energy-rich carbohydrates and lipids from the diet that are not metabolised are stored as lipids in the adipocytes.

Increased need for lipid storage leads to the growth of more adipose tissue, increasing body mass.

Page 56: LIPIDS Ryan Jeffery, Ali Loperena, Neil Jethani, Dee White, Sammy Soliman, Nicolette Canale, Jon Chernov, Keith Wright

OBESITY

This increased body mass and weight puts strain on the heart, joints, and skeleton, resulting in increased risk of heart disease, arthritis, and thrombosis.

Increased lipid concentration hampers the functioning of the liver, kidneys, and brain.

Page 57: LIPIDS Ryan Jeffery, Ali Loperena, Neil Jethani, Dee White, Sammy Soliman, Nicolette Canale, Jon Chernov, Keith Wright

FATTY LIVER DISEASE

Page 58: LIPIDS Ryan Jeffery, Ali Loperena, Neil Jethani, Dee White, Sammy Soliman, Nicolette Canale, Jon Chernov, Keith Wright

OTHER DISEASES

Gallstones

Chronic Acid Reflux

Osteoarthritis