Lipids Overview
Lipid is the scientific name for what we commonly call fat. One of the distinct features of lipids is
that they are insoluble in water – meaning lipids will not blend with water to form a clear
solution instead it will form separate layers.
Triglycerides
95% of all lipids come in a form of fats and oils called triglycerides which are formed from
glycerol and fatty acids. Fatty acids are carbon chains with hydrogen atoms attached. They are
the simplest form of lipid and also used to make up phospholipids. What makes fatty acids
different from each other is the number of carbon and hydrogen atoms.
The body will make most of the fatty acids but we must get linoleic, linolenic and arachidonic
acids from our diet – primarily from vegetable oils.
Cholesterol
Cholesterol is a type of lipid known as sterols. Some of the functions of cholesterol include being
a vital component of cell membranes and synthesis of various hormones. Since cholesterol is
insoluble in blood, it must be transferred by lipoproteins. The two types are high density
lipoproteins (HDL) and low density lipoproteins (LDL).
Low density lipoproteins can be absorbed by cells lining the arteries. Over time this is what can
cause blocking of the arteries and restrict blood flow.
Plant sources don’t contribute cholesterol and contain unsaturated fats which can lower blood
cholesterol levels.