LIPIDS

NATALIA MUNEVAR
KAROL CABEZAS CIFUENTES

LPIDOS
Tienen
tres
esenciales:

funciones

biolgicas

Almacenamiento deenerga.
Funcin estructural: forman parte de las
membranas celulares, de las vainas que
recubren los nervios, de la envuelta de los
rganos internos.
Tienen otras funciones al actuar como
hormonas,
mensajeros
intracelulares,
vitaminas, entre otros.

Los lpidos son un grupo heterogneo de sustancias

orgnicas que tienen en comn el ser molculas
insolubles en agua y solubles en los solventes
orgnicos

Estn
formadas
de
carbono,
hidrgeno,
oxgeno y en ocasiones
fsforo, nitrgeno y azufre

SINCE IT QUALIFIES?
LIPIDS
Saponificables
Simples

Resort

Triglycerides
Fatty acids
Cerides

Phospholipi
ds
Glycoprotei
ns

Unsaponifiable
s
terpenes
steroid

RUTA DE ABSORCIN
Digestin:

cidos grasos
Glicerol
Colesterol
Fosfolpidos
Mono glicridos

La absorcin se da a
travs de la clula a la
mucosa
intestinal,
convirtindose
en
triglicridos, los cuales
son cubiertos junto con
el colesterol y los
fosfolpidos
por
protenas formando un
quilomicrn.

El quimicron
captado por
microvilli

es
la

Es trasportado
por el sistema
linftico
Es llevado a
la sangre
Transportados
al hgado

REQUIREMENT MINIMUMS FOR THE

HUMAN BEING

PREGNANT

20 to 25 % of the fats of the

VCD

LACTATION

3 to 5 % (10-20mg) of the first

milk for every 100 ml of
colostrums.

REQUIREMENT MINIMUMS FOR THE

HUMAN BEING

PRE-SCHOOL
AND
STUDENTS
6-12-year-old children

20 to 25% (9g/kg)

TEENAGERS
Of 12-21 years, from 25 to
35 % of the VCD

REQUIREMENT MINIMUMS FOR THE HUMAN

BEING

ADULT

33 % of total fat of the diet

55 years in forward

Between 20-30 % of the diet

ELDERLY

MENOS DEL REQUERIMIENTO DIARIO

Al no ingerir grasas, EL
cuerpo, har que el
metabolismo
se
ralenticepara
no
consumir tanta grasa.

Esto
ser
algo
contraproducente, ya que la
tendencia a acumular grasa
en el cuerpo ser mayor que
de manera habitual.

Deficiencia de vitaminas
Alteracin
metabolismo
Carencia de
saludables

del
grasas

Alteracin de la composicin
corporal
Efectos en la energa

El porcentaje de grasa en el
cuerpo debe estar siempre
dentro
de
los
lmites
aceptables para no sufrir una
descompensacin

THAT HAPPENS IF ITEXCELS ITSELF

THE CONSUMPTION OF LIPIDS
OVERWEIGHT AND
OBESITY

OVER DAILY
REQUIREMENT
Disorders of the metabolism lipid (cholesterol and
triglycerides)
The lack of blood irrigation knows like isquemia that can
produce critical illnesses, as the cerebral hearts attacks.
The excessive consumption of saturated fats also provokes the
increase of the triglycerides, another fat that one finds of normal form
in the body, but can propitiate also the arteriosclerosis.

Metabolic diseases
Diabetes mellitus: the diabetes is also very frequent, and provokes
disorders in very serious occasions, in different parts of the human
body, as the kidneys, the eyes or the peripheral nerves

OVER DAILY
REQUIREMENT

Cardiovascular desease

Respiratory desease

The
overweight
impedes
the
functioning of the respiratory device
and provokes from respiratory chronic
insufficiency to other alterations as
the obstructive apnea of the dream

Arterial hypertension
Coronary disease
Thrombosis

Articulate desease
The overweight damages
the joints that have to
support it, especially the
knees and the joints of the
vertebral
column;
the
treatment of some of these
injuries is in occasions
difficultly and with slightly
satisfactory results

FOODS HIGH LIPID

vegetable(plant) Oils. In more than 99 % of his composition, they are
distributed fats, especially, between oily acids monounsaturated and
polyunsaturated.

Sauces. Elaborated with vegetable(plant) oils (mayonnaise, garlicand-olive-oil sauce). It turns out obvious that the sauces that contain
great quantity of oil are also an important source of fats (more than 85
%).

Dried fruits (pine kernels, nuts, hazelnuts) and seeds (pipes,

ssamo). In spite of his high content in calories and fats (about 60 %)

FOODS HIGH LIPID

Butter. It contains 80 % of lipids, of which more than the half they are
saturated. Margarine. The majority has a percentage of fats similar
to the butter, though on having come from vegetable oils his content
in saturated fats is lower and they do not contribute cholesterol.

Sausages and meat derivatives (bacon, chistorra, salami,

sausage). The meat food and his derivatives are the first source of
calories, the first source of saturated fats and the third source of
cholesterol of the diet of the Spanish.

Cured Cheeses. The most cured cheeses contain less water in his
composition and, therefore, his nutrients are concentrated. 35 %-40 %
of his composition is