Contemporary Nutrition, Chapter 5- Lipids

Very-low-density Lipoprotein

The lipoprotein created in the liver that carries cholesterol and lipids that have been taken up or newly synthesized by the liver.

Low-density-lipoprotein

The lipoprotein in the blood containing primarily cholesterol; elevated LDL is strongly linked to cardiovascular disease risk.

High-density-lipoprotein

The lipoprotein that picks up cholesterol from dying cells and other sources and transfers it to the other lipoproteins in the the blood stream, as well as directly to the liver.

Triglyceride

The major form of lipid in the body and in food. It is composed of three fatty acids bounded to glycerol.

Systolic Blood Pressure

The pressure in the arterial blood vessels associated with the pumping of bloods from the heart.

Diastolic Blood Pressure

The pressure in the arterial blood vessels when the heart is between beats,

Oxidize

In the most basic sense, the loss of an electron OR gain of an oxygen by a chemical substance . This change typically alters he shape and/or function of the substance.

Saturated Fatty Acid

A fatty acid containing no carbon-carbon bond.

Monounsaturated Fatty Acids

A fatty acid containing one carbon-carbon double bond.

Polyunsaturated

A fatty acid containing two or more carbon-carbon double bonds

Trans fatty acid

A form of an unsaturated fatty acid (usually a monounsaturated one when found in food) in which the hydrogens on both carbons forming the double bond lie on opposite sides of that bond.

Lecithin

A group of compounds that are major components of cell membranes.

Glycerol

A three-carbon alcohol used to form triglycerides

Cholesterol

A waxy lipid found in all body cells. It has a structure containing multiple chemical rings that is found only in foods that contain animal products.

Monoglyceride

A breakdown product of a triglyceride consisting of one fatty acid attached to a glycerol backbone.

Diglyceride

A breakdown product of a triglyceride consisting of two fatty acids bonded to a glycerol backbone.

Plaque

A cholesterol rich substance deposited in the blood vessels; it contains various white blood cells, smooth muscle cells, various proteins, cholesterol, and other lipids.

Sterol

A compound containing a multi-ring structure and a hydroxyl group. Example- cholesterol.

Lipoprotein

A compound found in the bloodstream containing a core of lipids with a shell composed of protein, phospholipid, and cholesterol.

Emulsifier

A compound that can suspend fat in water by isolating individual fat droplets, using a shell of water molecules or other substances to prevent the fat from coalescing.

Long chain fatty acid

A fatty acid containing 12 or more carbons.

Lipoprotein lipase

An enzyme attached to the cells that form the inner lining of blood vessels. It breaks down the triglycerides into free fatty acids and glycerol.

Alpha-linolenic acid

An essential omega 3 fatty acid with 18 carbons and two double bonds.

Linoleic Acid

An essential omega-9 fatty acid with 18 carbons and 2 double bonds.

EPA- Eicosapentaenoic Acid

An omega-3 fatty acid with 20 carbons and five carbon-carbon double bonds. It is present in large amounts in fatty fish and is slowly synthesized in the body from the alpha-linolenic acid.

Oleic Acid

An omega-9 fatty acid with 18 carbons and one double bond.

Omega 6 fatty acid

An unsaturated fatty acid with the first double bond on the sixth carbon from the methyl end.

Omega-3 Fatty Acid

An unsaturated fatty acid with the first double bond on the third carbon from the methyl end.

Phospholipid

Any of a class of fat-related substances that contain phosphorus, fatty acids, and a nitrogen-containing base. Phospholipids are an essential part of every cell.

BHA, BHT

Butylated Hydroxyanisole and Butylated Hydroxytoluene- two common synthetic antioxidants added to food.

Hemorrhagic stroke

Damage to part of the brain resulting from rupture of a blood vessel and the subsequent bleeding within or over the internal surface of the brain.

Cerebrovascular Accident

Death of part of the brain tissue due typically to a blood clot.

Lipase

Fat digesting enzyme produced by the salivary glands, stomach, and pancreas.

Essential Fatty Acids

Fatty acids that must be supplied in the diet to maintain health. Currently, only linoleic acid and alpha-linoleic acid are classified as essential

Antioxidant

Generally, a compound that stops the damaging effects of a reactive substance that is seeking an electron. Chemicals that protect cells from damage from oxidation, including: Vitamin E, Vitamin C, Beta-Carotene, Vitamin A, Selenium.

Chyomicron

Lipoprotein made of dietary fats surrounded by a shell of cholesterol, phospholipids, and proteins.

Rancid

Something containing products of decomposed fatty acids that have an unpleasant flavor and odor.

Scavenger Cells

Specific form of white blood cells that can bury themselves in the artery wall and accumulate LDL. As these cells take up LDL, they contribute to the development of atherosclerosis (a buildup of fatty material in the arteries)

Hydrogenation

The addition of hydrogen to a carbon-carbon double bond; producing a single carbon-carbon double bond with two hydrogens attached to each carbon.

Menopause

The cessation of the menstrual cycle in women, usually beginning at abut 50 years of age.