“Lipids & Fats”  

Lipids

  In lipid science, lipids, the generic term for a broad group of water insoluble fats and lipoids which are a group of organic hydrophobic or amphiphilic (water insoluble) small molecules that originate entirely or in part from ketoacyl and isoprene groups. A lipid is a molecule that is insoluble in water and soluble in an organic solvent.
  In lipid science, Lipids are hydrophobic or amphipathic small molecules that originate entirely or in part by carbanion-based condensations of thioesters and/or by carbocation-based condensations of isoprene units.

Lipid Molecules

  The types of lipid molecules may include: Fatty Acids, Phospholipids, Sterols (steroids), Waxes, Fat-soluble vitamins (vitamins A, D, E and K), Monoglycerides, Diglycerides, Fats and more. *

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“Lipids and Lipid-like Molecules”  

  In organic chemistry, Lipids and Lipid-like Molecules are a superclass of organic compounds, including fatty acids, fatty acid derivatives, and substances related biosynthetically or functionally to these compounds.
  The classes of the lipids superclass include:

• Fatty Acyls [FA],
• Glycerolipids [GL],
• Glycerophospholipid [GP] (Phosphoglycerides),
• Sphingolipids [SP],
• Sterol Lipids [ST],
• Prenol Lipids [PR] (derived from condensation of isoprene subunits),
• Saccharolipids [SL], and
• Polyketides [PK] (derived from condensation of ketoacyl subunits)

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“Lipid Categories (Lipids)”  

Lipids

  In lipid science, biogenic substances insoluble to water are collectively called as lipids.

Lipid Functions (Functional Lipids)

  In our body, lipids may function in the long-term storage of biochemical energy, insulation, as structural components of cell membranes, and as important signaling molecules.

Eight Categories of Lipids

  In lipid science, there are eight major Lipids Categories (as Ketoacyl & Isoprene Subunits) chemically based and driven by distinct hydrophobic and hydrophilic elements that compose each lipid.

One example of lipid chemical structure categories include:

• Fatty Acyls [FA],
• Glycerolipids [GL],
• Glycerophospholipid [GP] (Phosphoglycerides),
• Sphingolipids [SP,
• Sterol Lipids [ST],
• Prenol Lipids [PR] (derived from condensation of isoprene subunits),
• Saccharolipids [SL], and
• Polyketides [PK] (derived from condensation of ketoacyl subunits)

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“Fatty Alcohols [FA05]”  

Fatty Alcohol

  In organic chemistry, a Fatty alcohol/a> is a lipid and an aliphatic alcohol, consisting of a chain of 3 carbon atoms to greater than 27 carbon atoms. Fatty alcohols may be saturated or unsaturated and may be branched or unbranched.

Fatty alcohols

  In lipid science, Fatty Alcohols are derived from natural fats and oils, usually consisting of a chain of 8 to 22 carbon atoms, occurring mostly as an even number of carbon atoms and a single alcohol group (-OH) attached to the terminal carbon.

In our diet, the nutrient Octacosanol is a example of a fatty alcohol.
  Examples of some fatty alcohols include:

wax ester primary fatty alcohols secondary fatty alcohols decan-1-ol dodecan-1-ol dodecanols dodecenol (fatty alcohol 12:1) long-chain fatty alcohol nonacosan-10-ol nonan-1-ol oct-1-en-3-ol octanol 1-octanol tetradecan-2-ol undec-1-en-1-ol undecan-2-ol undecanol

acetogenins Butanols dolichols Dolichol Phosphates Farnesol Heptanol Hexanols Cyclohexanols Desvenlafaxine Succinate Menthol Tramadol Venlafaxine Hydrochloride Pentanols Sodium Tetradecyl Sulfate

fatty alcohol 13:0 fatty alcohol 13:1 fatty alcohol 14:0 fatty alcohol 14:1 fatty alcohol 15:0 fatty alcohol 15:1 fatty alcohol 16:0 fatty alcohol 16:1 fatty alcohol 17:0 fatty alcohol 17:1 fatty alcohol 18:0 fatty alcohol 18:1 fatty alcohol 18:2 fatty alcohol 18:3

fatty alcohol 20:0 fatty alcohol 20:2 fatty alcohol 22:0 fatty alcohol 22:1 fatty alcohol 22:2 fatty alcohol 24:0 fatty alcohol 24:1 fatty alcohol 26:0 fatty alcohol 26:1 fatty alcohol 28:0 fatty alcohol 28:1 fatty alcohol 30:0 fatty alcohol 30:1

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“Essential Fatty Acids (EFAs)”  

Essential Fatty Acid (EFA)

  In our diet and in then our body, an Essential Fatty Acid (EFA), is any fatty acid (fatty acyl) that our body cannot construct or sufficiently construct via the body's normal biochemical pathways; and therefore must be obtained from the diet. EFA refers only to those fats involved in biological processes, and not the fatty acids used or stored for as Caloric Nutrient.
  In our diet, the term Essential Fatty Acids (EFAs) should include only the fatty acid (fatty acyl) cannot be synthesized or sufficiently synthesized to maintain optimum health at any age.

In our body, the common term Essential Fatty Acid (EFA) may be ambiguous and inappropriately inclusive or exclusive of many dietary polyunsaturated fatty acid (PUFA).

In lipid science, Essential Fatty Acids (EFA) are essential nutrients, that we must get from foods or dietary supplements. EFAs are the "good fats" (Polyunsaturated Fatty Acids (PUFAs) that our body uses for non-caloric functions. There are two important families of Essential fatty acids (EFAs), the Omega-3 family and the Omega-6 family. These fatty acids are not interchangeable in the body; both must be supplied in the diet.

In our body, these Essential Fatty Acids (EFA) act as precursors to molecules such as prostaglandins, thromboxanes and leukotrienes, which help regulate cellular function. EFAs play a role in blood pressure maintenance, sustaining healthy skin, providing nutritional support during women's cycle, regulation of brain function and the immune system.
  Examples of EFAs include:

• arachidonic acids
• linoleic acids
• Linolenic Acids

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