Highlights
Lipids include fats and oils, waxes, phospholipids and sterols (such as cholesterol) and other compounds. The most widely occurring lipids are fats and oils and although they are similar in structure, they vary in physical appearance. Fats are defined as being solid at room temperature, whereas oils are liquid at room temperature. The reason for this difference is that animal fats are highly saturated, meaning that they are comprised of long hydrocarbon chains with no double bonds, whereas vegetable oils are high in unsaturated hydrocarbons.
Unsaturated fats can be further classified as those with one double bond (monounsaturated) or with many double bonds (polyunsaturated). The geometric arrangement about a double bond can be assigned as cis (for the ‘Z’ configuration) or trans (for the ‘E’ configuration). Trans fats are a type of unsaturated fat present in processed food and associated with heart disease.
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