Structure of Lipoproteins Lipoproteins are produced when proteins combine with lipids such as phospholipids, lecithin, cephalin, fatty acid, cholesterol, glycerides, and fat-soluble vitamins Figure 4.5. Figure 4.5 Structure of Lipoprotein The density of lipoproteins is lower than that of proteins because of their combination with lipids. Because of this property, the different fractions of lipoprotein can be…
Polyunsaturated fatty acids are the structural elements of mitochondrial membrane. Mitochondrial membrane loses its activity when there is deficiency of EFA, which may cause swelling and reduction of oxidative phosphorylation. Fats with a high content of polyunsaturated fatty acids lower the serum cholesterol level. Inadequate EFA may lead to a fatty liver. Docosahexaenoic acid (22:6n-3)…
The emulsification of dietary fats in the intenstinal canal, brought about by bile salts, is a prerequisite for digestion and absorption of fats.
Carotene is a group of naturally occurring carotenoids with the same molecular formula as that of lycopene. Carotene was first isolated from carrots. Xanthophylls are yellow pigments that form one of two major divisions of the carotenoid group. Xanthophyll is a class of carotenoids with oxygenated carotenes.
Carotenoids are tetraterpenes. They are present in both plants and animals. The isoprene derivatives of carotenoids are highly unsaturated. Due to the presence of many conjugated double bonds, they are red or yellow in colour. For example, the pigments of tomato (lycopene) and carrot (α- and β-carotene) are red, whereas oxygen-containing carotenoids are yellow (xanthophyll).