Nutrition - Fats/Lipids - structure of Lipids and Triglycerides

So 1st of all, what are the physiological functions of lipids?

Many things... it provides protection for the internal organs, assists in regulation of enzymes, constitutes the majority of the central nervous system and the spinal cord, the formation of all cell membranes, formation of the myelin sheath within the nervous system, the transportation, storage and utilisation of fat soluble vitamins A, D, E and K, a fuel source during lower intensity work loads, storage of energy within adipose tissue, insulation through subcutaneous adipose tissue and lastly the synthesis of steroid hormones.

Lipids that are solid at room temperature are called fats whilst lipids that are liquid at room temperature are called oils.

There are chains/rings of carbon atoms that join together with other atoms which a lot of dietary lipids consist of. These are most commonly oxygen and hydrogen. Smaller units of fats are called fatty acids. Double strength bonds are present, these change the shape of the molecule and allow the lipids to become versatile.

3 fatty acids are attached to a carbohydrate backbone which is called glycerol. Fatty acids are broken off during digestion and used as needed. This happens when fatty acids occur naturally as triglycerides.

Tomorrow I'll move onto the rest about fats/lipids!