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[3] [4] Lipids have applications in the cosmetic and food industries, and in nanotechnology. [ 5 ] Lipids may be broadly defined as hydrophobic or amphiphilic small molecules; the amphiphilic nature of some lipids allows them to form structures such as vesicles , multilamellar/ unilamellar liposomes , or membranes in an aqueous environment.
A class of lipids known as phospholipids help make up what is known as lipoproteins, and a type of lipoprotein is called high density lipoprotein (HDL). [8] A high concentration of high density lipoproteins-cholesterols (HDL-C) have what is known as a vasoprotective effect on the body, a finding that correlates with an enhanced cardiovascular ...
Lipids are a class of relatively water-insoluble organic molecules, which are the "basic" components of biological membranes. There are three forms of lipids: phospholipids , steroids , and triglycerides .
Membrane lipids are a group of compounds (structurally similar to fats and oils) which form the lipid bilayer of the cell membrane. The three major classes of membrane lipids are phospholipids, glycolipids, and cholesterol. Lipids are amphiphilic: they have one end that is soluble in water ('polar') and an ending that is soluble in fat ...
There are two major classes of membrane lipids: glycerophospholipids and sphingolipids. Although many different membrane lipids are synthesized in our body, pathways share the same pattern. The first step is synthesizing the backbone (sphingosine or glycerol), the second step is the addition of fatty acids to the backbone to make phosphatidic acid.
This can be done in terms of the chemical elements present, or by molecular structure e.g., water, protein, fats (or lipids), hydroxyapatite (in bones), carbohydrates (such as glycogen and glucose) and DNA. In terms of tissue type, the body may be analyzed into water, fat, connective tissue, muscle, bone, etc.
For lipids present in biological membranes, the hydrophilic head is from one of three classes: Glycolipids , whose heads contain an oligosaccharide with 1-15 saccharide residues. Phospholipids , whose heads contain a positively charged group that is linked to the tail by a negatively charged phosphate group.
In biochemistry and nutrition, a polyunsaturated fat is a fat that contains a polyunsaturated fatty acid (abbreviated PUFA), which is a subclass of fatty acid characterized by a backbone with two or more carbon–carbon double bonds.