Quel est l’apport journalier en lipides ?
2500 kcal
Les besoins quotidiens en lipides Les lipides, constitués d’unités de base appelées « acides gras » doivent représenter 35 à 40% de l’apport énergétique ingéré chaque jour soit entre g pour un adulte dont l’apport énergétique moyen quotidien est de 2500 kcal.
Où se stockent les lipides ?
Lorsqu’ils sont apportés en excès, les acides gras provenant de la digestion des lipides sont stockés à l’intérieur de cellules spécialisées (les adipocytes) sous forme de substances appelées triglycérides.
Où Est-ce qu’on trouve les lipides ?
Les lipides se trouvent dans les aliments suivants :
- Viandes.
- Poissons.
- Laitages.
- Oeufs.
- Charcuterie.
- Avocat et olives.
- Fruits secs.
- Huiles, margarines.
What is lipid classification?
- 2. Lipid classification and nomenclature. The term “lipid” has been loosely defined as any of a group of organic compounds that are insoluble in water but soluble in organic solvents [3].
What are the different types of non-nonsaponifiable lipids?
- Nonsaponifiable lipids include steroids, prostaglandins, and terpenes. Within these two major classes of lipids, there are several specific types of lipids important to life, including fatty acids, triglycerides, glycerophospholipids, sphingolipids, and steroids. Each of these categories can be further broken down.
Which functional groups are present in lipids?
- ‹Lipid molecules contain large hydrocarbon portion and not many polar functional group, which accounts for their solubility behavior. Prentice Hall © 2003 Chapter Eighteen 2 Classification of Lipids Lipids that are ester or amides of fatty acids: ‹Waxes– are carboxylic acid esters where both R groups are long straight hydrocarbon chain.
What are lipids that are not esters or amides?
- Lipids that are not esters or amides: ‹Steroids– They performs various functions such as hormones and contributes to the structure of cell membranes. ‹Eicosanoids– They are carboxylic acids that are a special type of intracellular chemical messengers. Prentice Hall © 2003 Chapter Eighteen 5 24.3 Properties of Fats and Oils
