Lipids
Lipids are a group of compounds which are characterised by their hydrophobic nature which makes them soluble in organic-type solvents e.g. alcohol, but generally immiscible in water. They are usually long-chain fatty acids and their esters.
The group includes naturally-occurring:
- fats
- steroids
- phospholipids
- glycolipids
- waxes
- ketone bodies
Lipid ingestion is typically around 60-100 g/day in butter, margarine, milk, meat and eggs. Triglycerides constitute the majority of this input but phospholipids, cholesterol and cholesterol esters are also absorbed.
They are vital for cell function:
- energy source
- precursors of hormones
- structural elements e.g. cell membrane
- necessary for the absorption of dietary elements e.g. vitamins A, D, E and K
Lipid production, degradation or storage may all be affected by disease; the majority are inherited.
Related pages
Create an account to add page annotations
Annotations allow you to add information to this page that would be handy to have on hand during a consultation. E.g. a website or number. This information will always show when you visit this page.