What do lipids do for us

You may be most familiar with subcutaneous fat, or fat underneath the skin. This blanket layer of tissue insulates the body from extreme temperatures and helps keep the internal climate under control. It pads our hands and buttocks and prevents friction, as these areas frequently come in contact with hard surfaces. It also gives the body the extra padding required when engaging in physically demanding activities such as ice- or roller skating, horseback riding, or snowboarding.

The dietary fats in the foods we eat break down in our digestive systems and begin the transport of precious micronutrients. By carrying fat-soluble nutrients through the digestive process, intestinal absorption is improved. This improved absorption is also known as increased bioavailability. Fat-soluble nutrients are especially important for good health and exhibit a variety of functions. Vitamins A, D, E, and K—the fat-soluble vitamins—are mainly found in foods containing fat.

Some fat-soluble vitamins such as vitamin A are also found in naturally fat-free foods such as green leafy vegetables, carrots, and broccoli. These vitamins are best absorbed when combined with foods containing fat. Fats also increase the bioavailability of compounds known as phytochemicals, which are plant constituents such as lycopene found in tomatoes and beta-carotene found in carrots.

Phytochemicals are believed to promote health and well-being. As a result, eating tomatoes with olive oil or salad dressing will facilitate lycopene absorption. Despite fat's importance, no one yet understands exactly how humans store it and call it into action.

In search of insight, Oklahoma State University biochemist Estela Arrese studies triglyceride metabolism in unexpected places: silkworms, fruit flies and mosquitoes. The main type of fat we consume, triglycerides are especially suited for energy storage because they pack more than twice as much energy as carbohydrates or proteins. Once triglycerides have been broken down during digestion, they are shipped out to cells through the bloodstream.

Some of the fat gets used for energy right away. The rest is stored inside cells in blobs called lipid droplets. When we need extra energy-for instance, when we run a marathon-our bodies use enzymes called lipases to break down the stored triglycerides.

The cell's power plants, mitochondria, can then create more of the body's main energy source: adenosine triphosphate, or ATP. Arrese works to identify, purify and determine the roles of individual proteins involved in triglyceride metabolism. Her lab was the first to purify the main fat regulation protein in insects, TGL, and now she is trying to learn what it does.

She also discovered the function of a key lipid droplet protein called Lsd1, and she is investigating its sister, Lsd2. Arrese's work could teach us more about disorders like diabetes, obesity and heart disease. Plus, by understanding how insects use fat when they metamorphose and lay eggs and by hypothesizing how to disrupt those processes, her discoveries could lead to new ways for farmers to protect their crops from pests and for health officials to combat mosquito-borne diseases like malaria and West Nile virus.

But before any of that can happen, says Arrese, "We need to study a lot and have information at the molecular level. When energy needs are high, the body welcomes the high-caloric density of fats. For instance, infants and growing children require higher amounts of fat to support normal growth and development. If an infant or child is given a low-fat diet for an extended period, growth and development will not progress normally. Other individuals with high-energy needs are athletes, people who have physically demanding jobs, and those recuperating from illness.

When the body has used all of its calories from carbohydrates which can occur after just twenty minutes of exercise , it initiates fat usage. A professional swimmer must consume large amounts of food energy to meet the demands of swimming long distances, so eating fat-rich foods makes sense.

In contrast, if a person who leads a sedentary lifestyle eats the same fat-rich foods, they will likely get more fat calories than their body requires. Fat contains dissolved compounds that contribute to mouth-watering aromas and flavors. Fat also adds texture to food and helps keep baked foods moist. Fats contribute to smooth, creamy, moist, tender, and crispy textures of various foods. Frying foods locks in flavor and lessens cooking time. Fat plays another valuable role in nutrition. Fat contributes to satiety, or the sensation of fullness.

Fats take longer to digest than carbohydrates or protein because fats move slower through the digestive tract, thus promoting an overall sense of fullness. Oftentimes before the feeling of fullness arrives, people overindulge in fat-rich foods, finding the delectable taste irresistible.

Indeed, the very things that make fat-rich foods attractive also make them a hindrance to maintaining a healthful diet. Key Takeaways. Learning Objectives List and describe functions of lipids in the human body. List and describe the role of lipids in food. Functions of Lipids in the Body Energy Storage The excess energy from the food we eat is digested and incorporated into adipose tissue, or fat tissue.

Regulating and Signaling Lipids are part of the cell membrane structure which helps maingain cell membrane fluidity and flexibility. Nerve response in myelinated neurons right propagate faster than in unmyelinated neurons left.