Triglycerides and phospholipids are complex lipids built with fatty acids and a glycerol backbone. Subscribe to Nourishable at [ Ссылка ]
This video is part 4 of the Lipid Foundations module within a lecture series on the nutrition science of macronutrients.
Lipid Foundations Lecture playlist: [ Ссылка ]
Macronutrients Lecture playlist: [ Ссылка ]
Follow Nourishable on twitter, facebook and instagram to stay up to date on all things nutrition.
[ Ссылка ]
fb.me/nourishable.tv
[ Ссылка ]
Lecture Development, Hosting & Post-Production by Lara Hyde, PhD
[ Ссылка ]
Video Production by Robbie Hyde
[ Ссылка ]
Opening Motion Graphics by Jay Purugganan [ Ссылка ]
The information in this video is not intended or implied to be a substitute for professional medical advice, diagnosis or treatment. All content, including text, graphics, images and information, contained on or available through this video is for general information purposes only.
References
Chapter 6 Lipids in Wardlaw’s Perspectives in Nutrition, 2019 (Editors: Byrd-Bredbenner, Moe, Berning and Kelley, 11th edition)
Chapter 4 - Lipids, Sterols, and their Metabolites in Modern Nutrition in Health and Disease, 2014 (Editors: Ross, Caballero, Cousins, Tucker and Ziegler; 11 edition)
Images by Wolfgang Schaefer, Public domain & OpenStax, CC BY 3.0, via Wikimedia Commons, OpenStax Anatomy & Physiology, CCA 4.0
A triacylglyercol, also called a triglyceride, has a glycerol backbone with three fatty acids. The carboxyl end of the fatty acid is attached to the glycerol backbone. Different kinds of fatty acids can be bound to the glycerol backbone. Triglycerides are primarily for energy storage. Glycerophospholipids, or phospholipids, have a three carbon glycerol backbone that is bound to two fatty acid tails and one phosphate group. The phosphate group is polar - a hydrophilic water-loving end. The fatty acid tails are hydrophobic or water-fearing. To make a triglyceride, we would undergo a dehydration reaction to bind the fatty acids to the glycerol backbone, losing a molecule of water per attached fatty acid.
