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Re: foods and feeding
On 4 Jul 2001, at 15:28, George Slusarczuk wrote:
> Aren't FATS the glyceride ESTERS of long chain acids, whether saturated
> or not?
> Aren't LIPIDS, on the other hand, derivatives of fatty acids, such as
> alcohols, aldehydes, amines, glyceryl phosphoric esters, etc?
I think we are going to have to have a biochemist pow-
wow and sort this out.
As I understand it:
Lipids are nonpolar to amphipathic hydrocarbons. They
include fatty acids/oils, steroids (my favourite!),
terpenes and lipid vitamins (Isoprenoids).
Fatty acids include:
Eicosanoids (NB in blood clotting...),
Glycerophospholipids (used to build cell walls),
triacylglycerols (like what Lee showed us, this is the
storage form of fatty acids... more on this later),
waxes and Sphingolipids (vNB in brain function).
Triacylglycerols are as Lee showed and George explained
to us: glyceride esters of fatty acids.
R"-COO-CH2 (best viewed with courier as font!)
This is the storage form of fatty acids (in adipocytes
and muscle tissue) whether they are to be used as fuel
or converted to phospholipids for cell walls. The fat or
oil taken in as food comes in mainly as phospholipids or
hard fat/fluid oil out of the adipocytes. Free fatty
acids are rare as they will simple diffuse into the cell
walls and cause endless havoc (which is why they are
transported in the LDL complexes with cholesterol, a
Ideally we want the HUFAs to go into cell walls and the
saturated stuff to be used as fuel. Unfortunetly we
don't live in a perfect world as our bodies (and fishy
bodies) just use what ever is at hand, chop it into a
smaller size and paste it into any old phospholipid and
into the cell wall. (This process if very complicated!)
The harder fats the fish take up simply get deposited
around organs as the fishes physiology is not addapted
to handle solid fats.
As a side note what you really want is alpha-mono-
unsaturated fats if you fear a heart attack or heart
desease etc... This little gem will increase the
fluidity of your cell walls making life much better and
longer. This can be found in spirulina.
The reason why HUFAs are so damn NB is that it is very
expensive for the body to make them so it is much better
to get them out of the environment. Many organisms also
can't make them! (We can't make a couple of the really
nice one :-()and I guess nor can our fish.)
Southern African Killifish Society Coastal & Offshore Coordinator
tyronegenade at yahoo_com
Please excuse my spelling.
I'm too lazy to use my spell checker.
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