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Lipids are fats, oils, and waxes containing large portions of carbon and hydrogen bonds. They form an essential part of the cell membrane composition in the body. When broken down, lipids release energy that helps the cell carry on its functions. One gram of fat stores twice as much energy as a carbohydrate (Casares et al., 2019). Lipids are insoluble in water but dissolve in organic solvents and exist as small molecules compared to polysaccharides. Within the body, lipids function as hormone regulators and help to transmit nerve impulses. They also help protect vital body organs and transport fat-soluble nutrients, aiding digestion.
The lipid structure comprises one glycerol backbone, two fatty acids, and a phosphate group. There are three main lipids types: triacylglycerols, phospholipids, and sterols. Triacylglycerols form the main constituent of vegetables and animal fats in the diet and makeup 95% of the body fat stores. Naturally occurring triacylglycerols exist in many foods, such as olives, nuts, corn, and avocados (Harayama & Riezman, 2018). Phospholipids are a type of lipid that exists as the main component in the cell membrane. They combine to form a double layer that protects the cell components. Sterols are lipids similar to cholesterol but made in plants; they exist in vegetable oils and seeds.
Lipids are essential for health; however, having too much in the body puts one at risk of medical conditions. Too much fat and oil in the body can cause diseases like heart and liver failure. A build-up of fats blocks the arteries leading to heart attack and stroke. Taking too many foods rich in saturated fats also causes obesity (Casares et al., 2019). It is, therefore, essential to control the level of lipids in the body by watching weight and doing exercises daily. Taking plenty of vegetables, legumes, and high-fiber fruits in the diet is also advisable to reduce the risk of contracting disease caused by the high concentration of lipids in the body.
References
Casares, D., Escribá, P. V., & Rosselló, C. A. (2019). Membrane lipid composition: Effect on membrane and organelle structure, function and compartmentalization and therapeutic avenues. International Journal of Molecular Sciences, 20(9), 21- 67. Web.
Harayama, T., & Riezman, H. (2018). Understanding the diversity of membrane lipid composition. Nature Reviews Molecular Cell Biology, 19(5), 281-296. Web.
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