脂質の構造

Lipids consist primarily of glycerol and fatty acids linked through ester bonds. Glycerol is a three-carbon alcohol with three hydroxyl groups, while fatty acids have long hydrocarbon chains with a carboxyl group at one end. These components combine to form triglycerides and phospholipids, the major structural and energy-storage lipids in cells.

Saturated fatty acids contain only single bonds between carbons and are packed tightly, making them solid at room temperature. Unsaturated fatty acids have one or more double bonds, creating bent chains that prevent tight packing, keeping them liquid at room temperature. The presence of double bonds significantly affects their physical properties and health effects.

In cis fatty acids, hydrogen atoms on the double bond carbons are on the same side, creating a bent chain structure. In trans fatty acids, hydrogens are on opposite sides, resulting in straight chains. Cis fats like omega-3 are beneficial to health, while trans fats increase cardiovascular disease risk by raising LDL cholesterol levels.

Phospholipids are amphipathic molecules with hydrophilic phosphate heads and hydrophobic fatty acid tails. This dual nature allows them to form bilayers in cell membranes, with hydrophilic heads facing the aqueous environment and hydrophobic tails sequestered inside. This arrangement is essential for membrane structure and function in all cells.

Omega-3 fatty acids are polyunsaturated fats with a double bond at the third carbon from the chain's end. They are essential because the human body cannot synthesize them and must obtain them through diet from sources like salmon and tuna. Research shows omega-3 fatty acids reduce heart attack risk, lower blood triglycerides, decrease blood pressure, and reduce inflammation.

Triglycerides form when three fatty acids attach to glycerol through ester linkages in a dehydration reaction, creating a nonpolar molecule. Their primary function is long-term energy storage in cells. Simple triglycerides have three identical fatty acids, while mixed triglycerides contain different fatty acids, affecting their physical and nutritional properties.

Fatty acids are named using two numbering systems. The carboxyl referencing system counts double bond positions from the carboxyl carbon (numbered 1), while the omega referencing system counts from the methyl end. For example, linolenic acid is named 18:3 Δ9,12,15 using carboxyl referencing or 18:3 (ω-3) using omega referencing, indicating 18 carbons and three double bonds.