0:04 [music] Welcome you all to the week six session of foods and nutrition fats. We are going to talk about the composition of fats. At the end of this session, the student will be able to understand the composition, classification and functions of fat to learn the digestion, absorption, transport and metabolism of lipids. To study the essential fatty acids, their sources and different types of fats to understand fat related disorders and the role of fat in cardiovascular health. So when we talk about fats and lipids, they are uh used
0:50 or named interchangeably. Lipids are nothing but a heterogeneous group of compounds related to fatty acids. They are insoluble in water but soluble in fat solvents such as ether and chloroform. [snorts] Lipids include variety of components like fats, oils, waxes, phospholipids and steriles. Fats are nothing but concentrated source of energy and they provide 9 kilo calorie per gram and they are important s components of cell membranes and nervous tissue also. So when we talk about fats and lipids, they are the major source of energy. They provide about 9 kilo calorie per gram and they also include the other components like oils, waxes, phosphoippids and sterols which is a precursor of cholesterol. When we talk
1:36 about the history of fats, uh earlier studies have recognized fat mainly as an energy nutrient. Then lot of investigations had taken place which identified fatty acids glycerol and cholesterol as a major lipid component. The discovery of essential fatty acids established the importance of fats in growth and maintenance of health. [gasps] Research later linked the excessive intake of saturated fat and [snorts] cholesterol with variety of diseases and other things. So that's the history of fats. when we talk about the occurrence of these uh fats. So if you see adipos tissue is where it's normally uh located and it is present in the form of
2:22 triglycerides and the major function is the uh energy reserve and in blood if you see it is the transported as lipoproteins and that's the major form of function that is going to be there and it's circulated inside the blood and in the blood in the liver its major function is in the metabolism as cholesterol and phospholipids. If you see and in the brain and nervous system the major form is spingolo lipids and that's helping in the insulation process in cell membrane if you see it is present as phospholipids and that takes the structural role of the fat and if you see the phosphol lipid billayer in the inside the cell membrane. So that's
3:08 the major occurrence of fats in the different parts of the body. [snorts] Coming to the classification, they are basically divided into three types. Simple lipids, compound lipids and derived lipids. When we talk about simple lipids, they are the esters of fatty acids with alcohol. So that means if you see glycerol plus fatty acids forms the major component of simple lipids and oils and waxes are also coming under the simple lipids. So if you see oils mostly unsaturated fatty acids are coming under this category. Wax basically uh large chain fatty acids are also estified. So that becomes a major component that comes under the simple lipid category. Whereas compound
3:55 lipid is a combination of these things with uh fatty acids. It has an plus additional of any group. So if you see uh under this lipid with phosphorus component to it. So that becomes a hydrophilic uh here and the hydrophobic nature of this will be attached here. And glyolippids is nothing but the carbohydrate uh which is a glyco part is attached to the lipid component. So that's how it is. And in uh lipoprotein uh category if you see a protein is always attached to the lipids which is example would be HDL which is a good cholesterol and that's called as high density lipoprotein and we have LDL which is a low density
4:42 lipoprotein that is also present here and the triglycerides are also available here and uh that becomes the compound lipid. So it has a fatty acid uh group along with an additional group like phosphorus, carbohydrate and protein along with that. So that is the compound lipid category. And apart from that there is a third uh classification which is the derived lipids where you can see they are derived from the single or compound lipids where you can see uh fatty acids are divided as saturated fatty acids and unsaturated fatty acids. Under unsaturated fatty acids we have monoounsaturated fatty acids and polyunsaturated fatty acids. they are depending on the double
5:29 bond that is present in the particular uh structure. So if it's one double bond it is mono and if it's more than two it is a polyunsaturated fatty acids. So saturated fats does not have any double bond in them. And [snorts] we also have stero uh example is cholesterol. So that comes under the derived category. It is either from simple or compound lipids it is derived. So that is the category here that comes to the end of the classification of lipids. Simple lipids, compound lipids and derived lipids. [snorts] When we talk about the fats present in the body and the foods, they play a major role in our body based on the food that we consume and the amount of fat that is
6:17 synthesized in our body naturally. Also fats in the body are stored in adipost tissue. They are present present around the organs for protection and they are found in myelin sheath of the nerves also and they present in cell membranes as well. So if you see fat is deposited in our body as in the adipos tissue and they are also present in the myelin sheath of the nerves. And when it comes to fats in the foods we are uh dividing them into different categories. One is the visible fat and the other one is the invisible fat. [snorts] So if you see visible fats are nothing but the ones which we add during cooking. So butter, ghee and oil. Invisible fats are the ones which are present in the uh food itself like egg yolk and all that. So
7:03 that becomes the visible and invisible fat category. So coming to the functions of fat if you see the functions of fat are basically uh providing energy. That's the major function that we should concentrate on. So if you see compared to carbohydrate and fat fat uh carbohydrate and protein uh fat gives the higher uh calorie which is about 9 kilo calorie per gram. So that becomes the most concentrated form of energy here and stored fat supplies energy during starvation. If somebody is on a starvation, what happens is the stored fat is being utilized from the adipos tissue that releases free fatty acids and then it is getting released to
7:49 the blood and which under goes all the mechanisms like acid crep cycle and all the metabolisms where acetyl coa is getting released and that gives an ATP energy to the cells. So which is the adinine tri phosphate energy to the cells. So that's how energy is getting metabolized in our body and that's the major thing if you see so adipos tissue just an example is being given here. So that's the major function of uh fat here. Next is the protein sparing action. So when we talk about protein sparing action, we did discuss this in the carbohydrate section also because only when carbohydrate and fat is uh doing its work of energy production, protein
8:36 will be spared for its bodybuilding and other repairing of the tissues. If adequate fat is present in your body, protein can be prevented from being used for energy. That is called the protein sparing action. Proteins are thus spared for tissue building and repair. So if you see the body needs adequate fat intake it gets uh used up for uh getting the normalized function. Whereas if there is an insufficient fat intake what happens [snorts] the body uh needs energy to survive. So what happens is the protein will get burnt up and they derive energy for its optimum functioning that is called the protein sparing action. So what indirectly or directly fat does is fat has to provide
9:24 energy. If it is not adequate in your body, protein gets used up for energy instead of its tissue building and repair process. Next is this becomes a very important function of fat because the fats are essential for the absorption of fats soluble vitamins like A, D, E and K which are the major fat fats soluble vitamins especially keratenoids which are present in the fruits foods of vegetable origin. So fat serves as a vehicle for fats soluble vitamins. So if you see fat, vitamin A is important for vision. Vitamin D is very important for bones. Vitamin E again for uh all the uh lipid peroxidation and all that. Vitamin K for clotting of the blood. So if you see fat
10:09 is a major component of these fats soluble vitamins and we have these food sources which are going to provide us the fat and thus helping in the absorption of fats soluble vitamins also that becomes a major function of fats. So when we talk about uh the major function of fat again is synthesis of hormones. So if you see the picture here the synthesis of hormone is basically the cholesterol is necessary for the synthesis of hormones and bile acids such as the uh hormones like uhols and you have uh other uh hormones like glucocorticicoid mineralcorticid and all that. These things are majorly used uh for making the steroid hormones
10:55 and bile acids and even sex hormones are being utilized here. So that becomes a major purpose of fat here. So if you see androgens estrogens progesterone all these hormones are being uh produced because of the fat present in the body, because of the cholesterol present in the body. [snorts] So cholesterol plays a major role here when it comes to these things. So if we see uh any stress response you can find how the variations of the fat and the hormones and this is takes place here. [snorts] So that's the major function of uh fat here. If you see it forms a major source in the energy production of energy and uh protein sparing action and
11:41 also it helps in the synthesis of fat uh soluble vitamins and again uh it helps in the synthesis of hormones. So when we talk about uh the digestion of fats just like carbohydrates even fat digestion takes place in the mouth. small amount of fat digestion begins by lingual lipase which is the uh lipase enzyme which is enzyme present in the mouth. So that is the uh process that takes place here. So you can see how fat digestion takes place in the mouth. In the stomach there is something called gastric lipase which acts on the emulsified fats and if you see in the small intestine is where the major digestion takes place. So fat digestion
12:27 maj majority happens in the small intestine where the bile salts emulsify the fat into smaller droplets [snorts] and we have something called pancreatic lipase over there. So that will hydrayze the triglycerides into fatty acids. So most of the food that we consume gets broken down and then bile salts gets emulsified into small droplets and pancreatic lipase also uh hydrayes the triglycerides into fatty acids and glycerol. So that's the major thing that happens in the small intestine if you see and in the large intestine major portion of absorption takes place. So in the lingual lipase and you can see the picture here gastric lipase and the
13:13 pancreatic lipase all together plays a very important role here [snorts] and fatty acids and glycerols are being finally uh released and that is ready for absorption. Once if you go to the large intestine you can find how what are the other things that happens here. So next we move on to the absorption part where you can see fatty acids and glycerols which are released from the triglycerides by the pancreatic lipase. They form something called missiles or myels with the bile acids and they are absorbed into the intestinal mucosal cell. [snorts] Again they are reynthesized into triglycerides. Though they are released and again they are forming a triglyceride component here where they combine with proteins to form
13:59 kyomicrons from kyomicrons only the transport takes place and these kyomicron remnants are broken down as LDL IDL VLDL and all that they are transported through lymphatic circulation. So that that is the process that the normal fat goes through. Whereas a mediumchain triglycerides does not go through lymph uh lymphatic circulation. They go via the po they don't take this circulation. They go via the uh portal circulation is not uh common there. So medium chain triglycerides will take another pathway. They don't get stored in your body and they get directly mixed up in the blood and uh they get absorbed in the body. So when I talk about the mechanism of
14:44 absorption you can see what happens is the first is the entry into the intestinal cell. So you can see the structure of the glycerol and the fatty acids you're getting into the uh intestinal cell [snorts] and then reestrifification happens inside the entroite. That means the fatty acid and the glycerol gets reestified and they form kyomicrons here and the kyomicrons gets the major uh transport mechanism over there. So if you see the triglycerides are packaged with proteins and the cholesterol and phospholipids form the kyomicrons here. The kyomicrons are released into the lymphatic capillaries and they [snorts] are transported into the bloodstream. So you
15:30 can see the blood capillaries here. So this this the picture you can see what is the kyomicron and what is free free fatty acids are these snake kind of structures here. So that's how it is getting absorbed in your body. Once it is ready for circulation the transportation takes place. So after it is getting synthesized as kyomicrons and the transportation process takes place here in the liver and um you can see where these kyomicrons are getting broken down as VLDL which is very low density lipoprotein LDL which is the low density lipoprotein and HDL which is the high density lipoprotein. So if you see
16:15 these things are the summary here which is given uh very neatly in the diagrammatic representation. So [snorts] HDL is nothing HDL is nothing but the u good cholesterol which is very much needed for your body. It means that more of protein and less of lipids is connected. So if you see more of HDL is good for the heart. Whereas LDL is a combination of uh more of lipids and less of protein. So that is going to be considered as a bad cholesterol. So more of LDL is really not good for your body. So you have to maintain a proper uh balance of this LDL and HDL ratio. That means more HDL and low HDL is very good
17:02 for your body. Whereas more of LDL and less of HDL is not really good. So that you have to compensate by reducing your food intake as well as physical activity. And that's the overview of the entire lipid transportation. So this we have divided into four steps which will be discussed in detail in the upcoming slides. So the step one is going to be the intestinal uptake where you can see dietary lipids basically fatty acids monoglycerides and glycerols they cross the intestinal lumen membrane and they diffuse into the antroytes here it's the first picture that you can see here and the step two is nothing but intracellular assembly where you can see
17:50 inside the antioite the fatty acids and the glycerol are reass eststerified to form triglycerides. So they are going to form a triglyceride component again. Step three is nothing but the kyomicron formation where the reformed triglycerides are packaged with proteins also called as apo lipoprotein and cholesterol into large kyomicron particles. The step four is nothing but the lymphatic transport where the kyomicrons are really too large to enter the blood capillaries directly. Therefore they enter into the lymphatic capillaries and then they go to the transportation to the bloodstream. If
18:37 you see the color codes that are given here for analysis is kyom microns get an orange color because they carry dietary uh lipids which is exogenous dietary triglycerides from the gut to the peripheral tissues and VLDL carries a green color because the source is synthesized in the liver. The primary function is they transport the endogenous triglycerides which are not derived from the diet. Basically exogenous means external through food. Endo means inside the body internal. So [snorts] you also get these triglycerides internally also being synthesized not only from the diet. So that is the VLDL which is in the green
19:22 color. So the primary function is going to be transportation of endogenous triglycerides. Those are not derived from the immediate diet and they go to the peripheral tissues. Next is the LDL which is in the red color. Basically red indicates danger. So this is called as a bad cholesterol. They form contextually from VLDL in the bloodstream. So they are derived from the VLDL. The primary function is they deliver the necessary cholesterol to the tissues for their usage in membranes, hormones and cell structure. HDL is given in purple color which is basically good cholesterol. They are also called as a reverse
20:08 transport cholesterol. They carry the cholesterol back from the perip peripheral tissue return to the liver often called as good cholesterol. They are called as the they come under the reverse cholesterol transport. So they carry the cholesterol from the tissues to the liver for getting into reynthesize. So if you see VLDL, LDL and HDL are given in different color codes and that is very important for the body. More of HDL is really good for the body whereas less of LDL is good for the body. Then we move on to the next component which is the essential fatty acids. Fatty acids are very important for the human body and they cannot get
20:56 synthesized from the scratch due to the lack of specific enzyme. So essential fatty acids have to be supplied or obtained through the diet only. So you can see the picture over here we have got omega3 and all that. So all that I will be discussing in the next slide. So if you see the metabolic pathway for the synthesis of various essential fatty acids and the tissue distribution includes omega3 which is the alpha lenolinic acid. So we have omega 3, omega 6 and omega 9. So when we talk about omega3 there are different components like alpha lenolinic acid which is uh distributed in the minor components of tissues and there is something called eosa pentaninoic acid which is EPA
21:42 dosa exoninoic acid which is DHA. These are the major components that are present as omega3 fatty acids which is supposed to be really good for the body. EOS EPA and DHA can be obtained from fish oil, flax seeds and all that. So that is very important for your body. Omega6 is nothing but lenolleic acid and arachidonic acid. So if you see lenolinic, lenolic and arachidonic acid are combinely called as essential fatty acids. So we have a combination of these things. >> [snorts] >> These are present in major components of the tissues and omega 9 is nothing but oleic acid and ecostronoid. So you can
22:27 see all these are the major components of variety of essential fatty acids and they are distributed in these tissues as well. So when I talk about the functions of uh essential fatty acids even they have certain uh specific functions like membrane structure and fluidity. These essential fatty acids are integrated into POS phospholipids which determine the flexibility, permeability and transport capability of cellular membranes. Similarly, they are the precursors for signaling molecules. Especially they act as a starting material for ecosenoids and then they proceed into the local hormones and also for the mitochondrial health. They are
23:14 very important and they form a major component of cardio lipid a phospholipid essential for the inner mitochondrial membrane and electron transport chain and also if you see cholesterol transport also essential fatty acids play a very important role essential fatty acids eststerify the cholesterol helping in its transport and metabolism which in fact uh lowers the circulating uh serum cholesterol. So when I talk about the specific functions of omega 6 versus omega 3, the balance between these two family dictates the body's baseline inflammatory tone also. So when we talk about omega 3 and omega 6, this should be having a proper ratio. So if
24:01 you see omega 6, it's the aricodonic acid which promotes the inflammation. And if you see these things have to be taken in um lesser quantity whereas omega3 reduces the inflammation. So EPA and DHA can be consumed in good amounts for to reduce the inflammation. So immunity if you see they support wound healing. They control inflammation. Here in blood clotting category omega 6 will increase the clotting whereas omega3 will reduce the clotting. And in heart defects these omega6 excesses may increase the cardiovascular risk whereas omega3 will protect the heart health. So this is really good when because it reduces inflammation it reduces a clotting and all that.
24:48 Additional effect also if you see they provides resolvents and protectants which are very good and the sources of omega 6 include all your soy bean oil, corn oil and all that. Whereas omega3 we know fish oil, flax seeds and walnuts are very good sources of omega3 fatty acids. So if you see the balance should be omega3 more and omega 3 six less. So that's uh another form of representation of omega3 versus omega 6 balance. So if you see uh they help in maintaining an optimal balance for health. Brain and cognitive function is very important when we talk about omega 3 and omega 6. They support the neuronal structure. They enhance the memory and the focus.
25:33 They protect against neurodeeneration. And also if you see anti-inflammatory action of this would be they modulate inflammation. They relieve joint pain and stiffness and they support your immune system balance. Even eyes they prevent the dry eye syndrome and all that. So if you see omega3 has these role to play whereas omega 6 having uh essential fatty acid conversion pathway through that if you see it helps in the cellular structure and the function and uh it also has good amount of skin and hair health. So it is a combination of these things will help in the variety of functioning of the body. When we find out the deficiency see some
26:18 people will have uh deficiency of essential fatty acids. So because of severe fat malabsorption [snorts] or prolonged total parental nutrition without lipid emulsions or extreme fat-free diet. We can see that phyoderma which is the seen in the picture also follicular hypercaratossis which is a dry or bumpy skin that you can resemble a toaut skin due to the structural breakdown of the skin barrier you can see there and that is also there's something called dermatitis which is a scaly flaky skin and poor wound healing because of the essential fatty acid deficiency you can see and growth retardation is observed primarily in infant and children and there may be a
27:04 neurological def deficit because of uh essential fatty acid deficiency. If you see poor vision, cognitive impairment and all that you can see especially if there is a omega-3 deficiency is possible here. And uh people with uh essential fatty deficiency are also in having an increased susceptibility to infections due to altered immune cell membrane u problems. And the dietary sources include uh these three are the major essential fatty acids as I said lenolinic which is coming under omega 6, len alpha lenolinic which is coming under omega3 fatty acids, ecosa penteninoic acid and doosa exoninoic acid are all coming under longchain
27:50 omega3 fatty acids. So if you see the sources of these would be uh for lenino lake which is omega6 sunflower oil corn oil soybean safflower poultry and fat are all rich sources of this. If you see omega3 you can see uh flax seeds chia seeds walnuts hemp seeds canal oil are very good sources of omega3. When it comes to longchain omega3, fatty fish like salmon, mackerel, sardines, tuna, grill oil and algaal oil are very good sources of uh this particular source. Apart from the fatty acids like essential fatty acids, we have different composition called saturated fatty acids and unsaturated fatty acids. Saturated
28:36 fatty acids are fatty acids that do not carry any double bond between the carbon atoms. So they usually solid at room temperature and they are mainly found in animal fats. If you see like beef, pork, beon all that are coming under saturated fatty acids and some oils like butter and all that comes under saturated fatty acids. They are don't carry any double bonds between the carbon atoms and they are not really good for the body but they have to be consumed at adequate uh amount or lesser uh in quantity. So when I talk about saturated fatty acids types, there are short chain fatty acids, mediumchain fat fatty acids and longchain fatty acids. Short chain fatty acids are basically found in butter and
29:23 diary products. If you see mediumchain MCT or medium chain triglycerides or medium chain fatty acids are found in coconut oil and palm kernel oil whereas longchain fatty acids are found in meat, feet, butter and ghee. So these are some of the sources of uh saturated fatty acids. If you see butter, ghee, cheese, red meat, coconut oil, palm oil and full fat uh oil. So the major uh mechanism of short saturated fatty acids would be uh basically they increase the LDL which is a bad cholesterol because they enhance the LDL production in the liver and uh there will be a reduced LDL clearance uh here and cholesterol gets deposited here
30:09 if you see in the picture here which is visible [snorts] and that's the uh major mechanism that you can see with regard to atherosclerosis or the heart attacks that you can see here. So promote cholesterol deposition in the blood vessels. They increase the risk of artherosclerosis and coronary artery disease. So if you see a normal heart is getting deposited with this much of lipid and the entire blockage of the heart is so much of the with the heart uh [snorts and clears throat] and uh more lipid is being there. So the heart fails to pump and there comes the heart attack. Excess intake leads to obesity and metabolic disorders also. So if you see excess of fat uh deposition is also present and it leads to obesity as and other metabolic disorders. When we talk
30:56 about unsaturated fatty acids they contain one or more double bonds between the carbon atoms. They are usually liquid at room temperature. They are basically found in plant oil, nuts and fish oil. So [snorts] they are considered to be better than the saturated fatty acids. There are different types here. One is monounsaturated fatty acid. That means they carry only one double bond between the carbon atom. Polyunsaturated fatty acids means they have more than three double bonds between the carbon atoms. So when I talk about monounsaturated fatty acids, they are called as MUFA. Example would be olive oil, groundut oil, avocados and nuts are very good sources of MUFA which is really good for your body. And PUFA is polyunsaturated fatty acids. So under this only you get the omega3 fatty acids and omega 6 fatty
31:43 acids. The major sources could be fish oil and sunflower oil here. And the mechanism of unsaturated fatty acids are they reduce the LDL cholesterol levels in the sense they replace the saturated fatty acid. They help to move the bad cholesterol out of the bloodstream and they increase the good cholesterol which is your HDL. They transport the cholesterol away from the arteries to the liver for removal of the uh cholesterol. They help to improve the blood vessel function. They enhances the endothelial health supporting the arterial flexibility and they reduce the inflammation because they elevate the chronic lowgrade inflammation protecting the cardiovascular tissues. They also
32:30 lower the risk of cardiovascular disease and uh they overall heart protective uh function is being given and omega-3 fatty acids they reduce the triglycerides and prevent ariththmias which is not really good for the body. So that's the prevent arythmias preventing arithmas is really good for the body and that helps in the overall heart protection. So always remember that unsaturated fatty acids especially MUFA and PUFA can be consumed in good quantities and there is something called trans fats. Trans fats are unsaturated fats. They are chemically modified by hydrogenation. Hydrogenation is nothing but addition of hydrogen to the unsaturated fats. They increase the LDL cholesterol and they raise the risk of
33:15 heart diseases. too much of trans fats which are present in beef, lamb and you can see chicken and pork and all that they get artificial trans fat in the form of fried foods, chips and all that it's not really good and they increase the LDL cholesterol and they raise the risk of heart disease when I talk about the mechanism here they increase the LDL cholesterol they decrease the HDL cholesterol and they promote inflammation because of that there is a decreased blood flow to the heart and the arteries and the narrowing of the lumen and thereby increase the risk of heart diseases. This is an healthy artery and you can see how a diseased artery looks like. So an healthy artery is converted to this because of the trans fat consumption which is too much.
34:01 So the sources of trans fatty acids include the fried items, fried foods, bakery foods, processed snacks and margarine which is not really good for your body. So when I talk about the properties of fats basically the physical properties of fats are they are insoluble in water they're greasy in nature they have specific melting point the chemical properties include hydrogenation oxidation and rancidity when I talk about hydrogenation and rancidity hydrogenation is nothing but the conversion of liquid oil into semi-olid fats by the addition of hydrogen they improve the shelf life and texture and they also produce trans fats which is not really good for the body except for the shelf life. It is not going to cause any good to your body.
34:48 Transit is nothing but the fat gets oxidized causing unpleasant odor and taste and they are caused by uh exposure of the oil and moisture here. So that becomes the uh rancid. So if you see the flavor of some oil, it it shows off flavor and all. So that means it gets uh it has got the rancid fat. We call it as rancidity has taken place which causes the unpleasant odor and the taste. When I talk about ketosis when fats are getting broken down as excess uh fat broken down we produce ketone bodies which is occurring because of starvation or excess of blood sugar levels or low carbohydrate intake or high carboh less
35:34 carbohydrate intake. It happens. types would be ketoneia, keonoria. Ketonia is nothing but ketone bodies high in the blood. Ketonoria is more ketone bodies are produced in the urine or released in the urine. So these are the major things that you should know. Acettoacetate is a primary ketone body. Uh ketone formed first from the uh two of this beta hydroxybutyrate is the most abundant in the blood and the most body's preferred alternative fuel during carbohydrate deprivation. Acetone is a byproduct which is responsible for the characteristic fruity breath in keto acidosis. In physiological ketosis like fasting, keto diet and all, the body manages ketone levels very safely. In diabetic keto acidosis which is the DKA,
36:20 diabetic ketoacidosis which is nothing but uncontrolled diabetes where you can see that ketone gets produced and uh uncontrolled production drops the blood pH to dangerous levels. So that becomes the major uh importance when it comes to ketone bodies. We do have uh lipotrophic factors which are substances that help prevent the accumulation of fat in the liver by promoting fat metabolism and transport. This substances prevent the fatty liver include choline, methionine and ionositol. So that's the mechanism that is given here. If you see the lipotrophic factors like choline, methionine, ionositol and basic things are like they help in the liver fat metabolism and that's how the
37:06 normal transport takes place and how the fatty liver when it is taking place. So from the diet how it can be corrected. So that's the lipotropic factors. Fatty liver is a major component that you can see uh characterized by excessive accumulation of fat in the liver cells. It commonly occurs due to alcoholism, obesity, diabetes and highfat diet. Symptoms may include fatigue, abdominal discomfort and enlarged liver. Prevention uh includes uh reducing the fat diet. Uh do some regular exercise, avoid excess of fat food. Cholesterol if you see cholesterol is a sterol present in animal tissues and foods. Cholesterol is required for the synthesis of bile acids, steroid hormones and vitamin D. Excess cholesterol deposition in the
37:52 blood cells may lead to atherosclerosis and the heart diseases. So if you see LDL and HDL is a major component that I have discussed already. LDL carries cholesterol from the liver to the tissues. When it is excess, it increases the plaque formation. Whereas HDL is a highdensity lipoprotein. It removes excess cholesterol from the tissues and transport it to the liver for further uh metabolism. So basically if you talk about clinical importance of fats it is very much important for essential proper brain growth and development. They're required for the synthesis of the hormones. They maintain healthy skin and cell membrane. They support cardiovascular health and normal body functions. So the these are some of the clinical features that I would like to
38:37 uh highlight on the fats. So we have discussed about LDL, HDL, uh saturated fatty acids, unsaturated fatty acids, their types, essential fatty acids. When we talk about all these things, you must have understood that how fat has been distributed in our body and how we should consume less of fatty foods and have a healthy life. Therefore, I would like to conclude that fats are essential nutrients required for energy, growth, and normal body functions. Healthy fats play an important role in brain development, hormone production and heart health. Excess intake of saturated fats and trans fats will increase the risk of metabolic and cardiovascular diseases. Balanced consumption of healthy fats is important for maintaining overall health and
39:23 well-being. Therefore, anything in moderation should be ideal. Always remember that whatever you consume should be in moderation. Anything in excess is going to affect your body. Therefore, fat also plays an important role that way. Have a combination of good fat like omega3, omega 6 to be reduced and more of uh pufa and mufa and less of saturated fats. Thank you. Happy learning.
