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Chapter-07 Chemistry of Lipids

BOOK TITLE: Textbook of Biochemistry for Medical Students

Author
1. Vasudevan DM
2. S Sreekumari
3. Vaidyanathan Kannan
ISBN
9789350250167
DOI
10.5005/jp/books/11359_7
Edition
6/e
Publishing Year
2011
Pages
10
Author Affiliations
1. Faculty of Medicine, Amrita Vishwa Vidyapeetham, (Amrita University), Kochi, Kerala, Formerly Principal, College of Medicine, Amrita, Kerala; Formerly, Dean, Sikkim Manipal Institute of Medical Sciences, Gangtok, Sikkim, Amrita Vishwa Vidyapeetham (Deemed University), Cochin, Kerala, E-mail: dmvasudevan@aims.amrita.edu, PG Programs and Research College of Medicine, Amrita Institute of Medical Sciences, Kochi, Kerala, India, College of Medicine, Amrita Institute of Medical Sciences, Kochi, Kerala, India; Sikkim Manipal Institute of Medical Sciences, Gangtok, Sikkim, India
2. Jubilee Mission Medical College, Trissur, Kerala, Sree Gokulam Medical College and Research Foundation, Thiruvananthapuram, Kerala, India, Jubilee Mission Medical College and Research Institute, Thrissur, Kerala, India, Government Medical College, Thrissur and Thiruvananthapuram, Kerala, India; Sree Gokulam Medical College and Research Foundation, Thiruvananthapuram, Kerala, India; Jubilee Mission Medical College and Research Institute, Thrissur, Kerala, India
3. Amrita Institute of Medical Sciences, Kochi, Kerala, India, Pushpagiri Institute of Medical Sciences and Research Centre, Thiruvalla, Kerala, India, Believers Church Medical College and Hospital, Thiruvalla, Kerala, India
Chapter keywords

Abstract

Lipids may be broadly classified into simple, Compound and derived lipids. Compound lipids are phospholipids, sphingolipids, sulfolipids etc. Fatty acids are classified based on (i) number of carbon atoms, (ii) length of hydrocarbon chain, and (iii) nature of hydrocarbon chain. Palmitic and stearic acid are the most abundant saturated fatty acids in the body. Essential fatty acids are those which cannot be synthesized in the human body and have to be supplemented in the diet, e.g. Linoleic acid, Linolenic acid and Arachidonic acid. Arachidonic acid is the precursor of prostaglandins. Saponification number is defined as the number of milligrams of KOH required to saponify 1 gram of fat. Iodine number of a fat is defined as the number of grams of iodine taken up by 100 grams of fat. It is directly proportional to the degree of unsaturation. Rancidity refers to the appearance of unpleasant odor and taste to oils and fats. Rancidity can be of two types, Hydrolytic and Oxidative.

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