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5-lipids chemistry (1).ppt
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#دكتور_حاتم_البيطار
#دحاتم_البيطار
#timodentist
Dr Hatem ElBitar
د حاتم البيطار
أستشاري وجراح أسنان
زميل الزمالة المصرية
محاضر ادارة المستشفيات ومكافحة العدوى
01005684344
#دحاتم_البيطار
http://bit.ly/2xzMIlo

#دكتور_حاتم_البيطار
#دحاتم_البيطار
#timodentist
Dr Hatem ElBitar
د حاتم البيطار
أستشاري وجراح أسنان
زميل الزمالة المصرية
محاضر ادارة المستشفيات ومكافحة العدوى
01005684344
#دحاتم_البيطار
http://bit.ly/2xzMIlo

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DR HATEM ELEBITAR.pdf

  1. 1. Presented by DR HATEM ELBITAR
  2. 2. Fats Define Types Important
  3. 3. 1-Define They are organic compounds that contain carbon And oxygen and hydrogen, some of which contain carbohydrates, phosphorous or nitrogenous compounds soluble in organic solvents, such as: ether Petroleum, alcohol, ether, benzene, etc. Fat is a major and concentrated source of energy in Food. One gram of fat provides the body with 9 calories. It provides daily about 30-40% of the body's total energy needs. Fats are composed of two main parts: FA: FattyAcids, and glycerol. These two parts combine to form glycerides. triple). Fatty acids are defined as organic substances consisting of a carbon chain, one end of which ends with a carboxylic group. COOH: Group and the other end is CH: MethylGroup (Most fatty acids in foods are straight chains It contains even numbers (EvenNumber) of carbon atoms
  4. 4. 2-Types Types of fats found in food (food in fat pigments) Fats are divided according to their composition into the following: First: simple fats (simple fats) They are esters of fatty acids and alcohols, such as triglycerides (TG) (oils and fats) that make up about 09% of body fat. Triglycerides are found in fatty tissue stored in the body, and under the skin, MOI organs. Second: Compound Lipids They are fats composed of diglycerides in which phosphoric acid and other compounds have replaced the third fatty acid. Examples include: • Phospholipids: These lipids are chemically similar to triglycerides, but one of the The fatty acid was replaced by phosphoric acid and a nitrogen base such as choline, ethanolamine, or serine, the percentage of phosphorylated fats was estimated. In egg yolks, about 52%, and in vegetable oils, 1%-2%, and it is second only to triglycerides in terms of its prevalence. In some parts of the human body, such as inflammation of adipose tissue, the brain, cell membranes, and blood plasma 215 (milligrams per 100 milliliters). The phospholipids are actively involved in some enzymatic systems,Translocation of lipids in blood plasma, as well as their use source of energy. The phosphorylated lipids include many compounds, including: lecithin, which is one of the most prevalent phosphorylated lipids in the tissues of the human body. Cephalin, phosphatidyserine, sphingomyelin, and phosphatidyl inositol. Inosetol Phosphatidy, and Glycerol Phosphatidy. Glycolipids: They are triglycerides (fat) that contain a molecule of the sugar galactose or glucose. Brain, nerve cells, and liver, examples of which are: gangliosides, sires, and pyrosides.
  5. 5. 3-Important The importance of fats for humans A- Fat is one of the concentrated sources of energy that a person needs; Eating one gram of it in the body profile is about 9 calories. B - Fats are a major source of essential fatty acids (linoleic acid), which are not The human body can manufacture it in sufficient quantities to meet its needs, so it must be available in the diet. It is caused by an acid deficiency Linoleic in the human diet is negatively affected by defense cells, reproductive cells and growth, and symptoms of acid deficiency often appear linoleic in infants fed formula-fed (alumroF) fat-free formula); Milk Fat-Non( This is in the form of dermatitis (dryness, redness, scaling, and itching). It is noteworthy that linoleic acid is available in high concentrations. (more than 50% in vegetable oils, such as: corn oil, sunflower oil, and safflower oil). C- Fats carry fat-soluble vitamins, which are vitamins (K), (E), (D), (A), and (KEDA) (it also helps To absorb it through the intestinal wall, and protect it from oxidation and damage. It was found that the fat rancidity (fat oxidation), or blockage of the duct Bile (BileDuct) interferes with the absorption of fats through the intestinal wall, which reduces the rate at which the body uses vitamins dissolved in it. D- The layer of fat surrounding the main organs of the body, including the heart and kidneys, helps protect them from shocks and external influences: It acts as a pillow for the kidneys, and the layer of fat that forms under the skin acts like an insulating layer to prevent the loss of body heat, Especially in cold weather. E- The fats of vegetables and various meats give a palatable taste during the cooking process. F- Fats reduce digestive secretions and reduce gastric motility; This slows down the emptying of food from the stomach Feeling hungry (feeling full for a long time).
  6. 6. THANK YOU THANK YOU

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