Flashcards for:
Understanding Lipids and Their Functions

Terpenes are made up of repeating isoprene units, which consist of five carbon atoms and form the structural basis for various complex terpene molecules.

Lipase breaks down triglycerides into fatty acids and glycerol, enabling their use as energy when carbohydrate stores are depleted.

Phospholipids contain a glycerol backbone, two fatty acids, and a phosphate group, unlike triglycerides, which consist of three fatty acids and a glycerol.

Trans fatty acids have been associated with increased risk of heart disease due to their tendency to raise LDL cholesterol and lower HDL cholesterol in the blood.

Cholesterol helps maintain fluidity and stability of cell membranes, preventing them from becoming too rigid or too permeable.

Waxes provide waterproofing and protective barriers, as seen in plant cuticles and animal surfaces like beeswax.

Saturated fatty acids lack double bonds and are solid at room temperature, while unsaturated fatty acids have one or more double bonds and are liquid at room temperature.

Steroids are characterized by four fused rings of carbon atoms with various functional groups attached, impacting their biological activity.

Prostaglandins act as vasodilators and inhibit platelet aggregation, while thromboxanes facilitate platelet aggregation and function as vasoconstrictors.

Terpenes contribute to the aromatic qualities of plants and play roles in attracting pollinators and protecting plants from predators.

Fatty acids, Triglycerides, Phospholipids, Steroids, Waxes, Terpenes, and Prostaglandins.

Eicosanoids, including prostaglandins, thromboxanes, and leukotrienes, serve as signaling molecules in processes such as inflammation, platelet aggregation, and vasodilation/constriction.

Phospholipids form the phospholipid bilayer, with hydrophilic heads facing outward and hydrophobic tails facing inward, creating a barrier and structural foundation for cell membranes.

Dehydration synthesis forms a triglyceride by combining glycerol and three fatty acids, releasing water, while hydrolysis breaks down triglycerides into glycerol and fatty acids with the addition of water.

Triglycerides store energy in their long-chain fatty acids and can release it when broken down into glycerol and free fatty acids by the enzyme lipase.