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Lipids comprises a diverse range of molecules and to some extent is a catchall for relatively water-insoluble or nonpolar compounds of biological origin, including waxes, fatty acids, fatty-acid derived phospho lipids, sphingolipids, glycolipids, and terpenoids (e.g., retinoids and steroids). Some lipids are linear aliphatic molecules, while others have ring structures. Some are aromatic, while others are not. Some are flexible, while others are rigid.^[39]
Lipids are usually made from one molecule of glycerol combined with other molecules. Intriglycerides, the main group of bulk lipids, there is one molecule of glycerol and three fatty acids. Fatty acids are considered the monomer in that case,
and may be saturated (no double bonds in the carbon chain) or unsaturated (one or more double bonds in the carbon chain).^[40]
Most lipids have some polar character in addition to being largely nonpolar. In general, the bulk of their structure is nonpolar or hydrophobic ("water-fearing"), meaning that it does not interact well with polar solvents like water. Another part of their structure is polar or hydrophilic ("water-loving") and will tend to associate with polar solvents like water. This makes them amphiphilic molecules (having both hydrophobic and hydrophilic portions). In the case of cholesterol, the polar group is a mere -OH (hydroxyl or alcohol). In the case of phospholipids, the polar groups are considerably larger and more polar, as described below.^[41]
Lipids are an integral part of our daily diet. Most oils and milk products that we
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use for cooking and eating like butter, cheese, ghee etc., are composed of fats. Vegetable oils are rich in variouspolyunsaturated fatty acids (PUFA). Lipid-containing foods undergo digestion within the body and are broken into fatty acids and glycerol, which are the final degradation products of fats and lipids. Lipids, especially phospholipids, are also used in various pharmaceutical products, either as co -solubilisers (e.g., in parenteral infusions) or else as drug carrier components (e.g., in a liposome ortransfersome).

Proteins
Main articles: Protein and Amino acid

The general structure of an α-amino acid, with theamino group on the left and the carboxyl group on the right.

Generic amino acids (1) in neutral form, (2) as they exist physiologically, and (3) joined together as a dipeptide.

Proteins are very large molecules – macro-biopolymers – made from monomers called amino acids. An amino acid consists of a carbon atom bound to four groups. One is an amino group, —NH₂, and one is a carboxylic acid group, —COOH (although these exist as —NH₃⁺ and —COO⁻under physiologic conditions). The third is a simple hydrogen atom. The fourth is commonly denoted "—R" and is different for each amino acid. There are 20 standard amino acids, each containing a carboxyl group, an amino group, and a side-chain (known as an "R" group). The "R" group is what makes each amino acid different, and the properties of the side-chains greatly influence the overall three-dimensional conformation of a protein. Some amino acids have functions by themselves or in a modified form; for instance, glutamate functions as an important neurotransmitter. Amino acids can be joined via a peptide bond. In this dehydration synthesis, a water molecule is removed and the peptide bond connects the nitrogen of one amino acid's amino group to the carbon of the other's carboxylic acid group. The resulting molecule is called a dipeptide, and short stretches of amino acids (usually, fewer than thirty) are called peptides or polypeptides. Longer stretches merit the title proteins . As an example, the important blood serum protein albumin contains 585 amino acid residues.^[42]

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