Lipid Chemistry and Metabolism

2.

Chemistry of Fatty Acids

2.1.

Structure and Nomenclature

2.1.1.

General Structure of Fatty Acids

2.1.1.1.

Carboxylic Acid Head Group

2.1.1.2.

Hydrocarbon Tail

2.1.1.3.

Methyl Terminus

2.1.2.

Standard Nomenclature Systems

2.1.2.1.

2.1.2.2.

2.1.2.3.

IUPAC Nomenclature

2.1.3.

Common Names of Fatty Acids

2.1.4.

Systematic Naming Conventions

2.2.

Classification of Fatty Acids

2.2.1.

Based on Chain Length

2.2.1.1.

Short-chain Fatty Acids (SCFA)

2.2.1.2.

Medium-chain Fatty Acids (MCFA)

2.2.1.3.

Long-chain Fatty Acids (LCFA)

2.2.1.4.

Very-long-chain Fatty Acids (VLCFA)

2.2.2.

Based on Saturation

2.2.2.1.

Saturated Fatty Acids (SFA)

2.2.2.1.1.

Properties and Examples

2.2.2.1.2.

Biological Significance

2.2.2.2.

Unsaturated Fatty Acids

2.2.2.2.1.

Monounsaturated Fatty Acids (MUFA)

2.2.2.2.2.

Polyunsaturated Fatty Acids (PUFA)

2.3.

Isomerism in Unsaturated Fatty Acids

2.3.1.

Geometric Isomers

2.3.1.1.

Cis Configuration

2.3.1.2.

Trans Configuration

2.3.2.

Positional Isomers

2.3.3.

Biological Implications of Isomerism

2.3.3.1.

Membrane Properties

2.3.3.2.

Metabolic Effects

2.4.

Physical and Chemical Properties

2.4.1.

Melting Point and Fluidity

2.4.1.1.

Effect of Chain Length

2.4.1.2.

Effect of Degree of Unsaturation

2.4.1.3.

Effect of Double Bond Configuration

2.4.2.

Chemical Reactions

2.4.2.1.

Esterification Reactions

2.4.2.2.

2.4.2.2.1.

Industrial Hydrogenation

2.4.2.2.2.

Formation of Trans Fats

2.4.2.3.

Oxidation and Peroxidation

2.4.2.3.1.

Mechanisms of Lipid Peroxidation

2.4.2.3.2.

Rancidity in Food Lipids

2.4.2.3.3.

Antioxidant Protection

2.5.

Essential Fatty Acids

2.5.1.

Definition and Importance

2.5.2.

Omega-6 Fatty Acids

2.5.2.1.

2.5.2.2.

Arachidonic Acid

2.5.3.

Omega-3 Fatty Acids

2.5.3.1.

Alpha-Linolenic Acid

2.5.3.2.

Eicosapentaenoic Acid (EPA)

2.5.3.3.

Docosahexaenoic Acid (DHA)

2.5.4.

Dietary Sources

2.5.5.

Physiological Roles

2.5.6.

Deficiency Symptoms

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1. Introduction to Lipids

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3. Storage Lipids: Triacylglycerols