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Structure of Lipids03:38

Structure of Lipids

101.5K
Lipids include a diverse group of compounds that are largely nonpolar in nature. This is because they are hydrocarbons that include mostly nonpolar carbon-carbon or carbon-hydrogen bonds. Non-polar molecules are hydrophobic (“water fearing”), or insoluble in water. Lipids perform many different functions in a cell. Cells store energy for long-term use in the form of fats. Lipids also provide insulation from the environment for plants and animals. For example, they help keep aquatic...
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Lipids: Dietary Sources and Requirements01:18

Lipids: Dietary Sources and Requirements

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Lipids are an essential component of a balanced human diet. Triglycerides, which make up the majority of dietary lipids, are found in both saturated fats—commonly present in meat, dairy products, and certain tropical plants like coconut, and hydrogenated oils such as margarine and baking shortenings (trans fats)—and unsaturated fats, which are abundant in seeds, nuts, olive oil, and most vegetable oils. The main sources of cholesterol include egg yolks, various meats and organ...
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Fats as Energy Storage Molecules01:06

Fats as Energy Storage Molecules

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Triglycerides are a form of long-term energy storage molecules. They are made of glycerol and three fatty acids. To obtain energy from fat, triglycerides must first be broken down by hydrolysis into their two principal components, fatty acids and glycerol. This process, called lipolysis, takes place in the cytoplasm. The resulting fatty acids are oxidized by β-oxidation into acetyl-CoA, which is used by the Krebs cycle. The glycerol that is released from triglycerides after lipolysis...
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Fats as Energy Storage Molecules01:06

Fats as Energy Storage Molecules

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Overview of Fatty Acid Metabolism01:28

Overview of Fatty Acid Metabolism

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Lipids also are sources of energy that power cellular processes. Like carbohydrates, lipids are composed of carbon, hydrogen, and oxygen, but these atoms are arranged differently. Most lipids are nonpolar and hydrophobic. Major types include fats and oils, waxes, phospholipids, and steroids.
Fatty acids are catabolized in a process called beta-oxidation, which takes place in the matrix of the mitochondria and converts their fatty acid chains into two-carbon units of acetyl groups. The acetyl...
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Blood Studies for Cardiovascular System III: Serum Lipid Profile01:25

Blood Studies for Cardiovascular System III: Serum Lipid Profile

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Understanding serum lipids is crucial for maintaining cardiovascular health and preventing heart disease and stroke.
Serum lipids are fats and fatty substances in the blood and are crucial for various bodily functions, including energy storage, cellular structure, and hormone production. Serum lipids consist of cholesterol, triglycerides, and phospholipids.
Cholesterol is a soft, fat-like substance found in all body cells. It is crucial for producing hormones, vitamin D, and substances that aid...
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Related Experiment Video

Updated: Apr 4, 2026

Measuring Oral Fatty Acid Thresholds, Fat Perception, Fatty Food Liking, and Papillae Density in Humans
10:29

Measuring Oral Fatty Acid Thresholds, Fat Perception, Fatty Food Liking, and Papillae Density in Humans

Published on: June 4, 2014

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[CONTENT OF TRANS FATTY ACIDS IN FOOD PRODUCTS IN SPAIN].

Teresa Robledo de Dios1, M Ángeles Dal Re Saavedra1, Carmen Villar Villalba1

  • 1Agencia Española de Consumo, Seguridad Alimentaria y Nutrición. Ministerio de Sanidad, Servicios Sociales e Igualdad, Madrid. España.. nperezf@msssi.es.

Nutricion Hospitalaria
|August 31, 2015
PubMed
Summary

Trans fatty acids (TFAs) in Spanish food products are generally low. Most products contain less than 2% TFAs, indicating they do not pose a significant public health concern.

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Determination of Tolerable Fatty Acids and Cholera Toxin Concentrations Using Human Intestinal Epithelial Cells and BALB/c Mouse Macrophages
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Determination of Tolerable Fatty Acids and Cholera Toxin Concentrations Using Human Intestinal Epithelial Cells and BALB/c Mouse Macrophages
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Area of Science:

  • Food Science
  • Nutritional Science
  • Public Health

Background:

  • Trans fatty acids (TFAs) are linked to serious health issues, including ischemic heart disease and diabetes mellitus.
  • Assessing TFA content in the food supply is crucial for public health monitoring.

Purpose of the Study:

  • To determine the trans fatty acid content in various food products available in Spain.
  • To calculate the percentage of trans fatty acids relative to total fatty acids in these products.

Main Methods:

  • A comprehensive analysis of 443 food products purchased across Spain.
  • Gas chromatography was employed to quantify fatty acid profiles.
  • Statistical analysis included calculating central tendency and variability for TFA content (g/100g product).

Main Results:

  • The study analyzed 443 products categorized into 42 distinct food groups.
  • The median TFA content was below 0.55 g/100g product for nearly all analyzed groups.
  • A significant majority of product groups (83%) contained less than 2% TFAs, with 71% having less than 1%.

Conclusions:

  • Trans fatty acid levels in the Spanish food supply are notably low.
  • Current TFA content in these products does not represent a significant public health problem in Spain.