Nutrition - Module 5

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.

Sterols

A compound containing a multi-ring (steroid) structure and hydroxl group (-OH). Cholesterol is a typical example.

Lipoproteins

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 fat from coalescing.

Omega-6 Fatty Acids

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

Omega-3 Fatty Acids

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

Hydrogenated

Addition of hydrogen to a carbon-carbon double bond, producing a single carbon-carbon bond with HYDROGENS attached to each carbon. Hydrogenated unsaturated fatty acids in vegetable oil increase it's hardness to make solid fats.

VLDL (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.

LDL (Low-Density Lipoprotein)

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

Partially Hydrogentated

Fatty acids aren't fully hydrogenated to saturated fatty acid form, they would be to hard. So they are use partial hydrogentated - leaving some monunsaturated fatty acids, creating a semi-solid state.

Essential Fatty Acids

Fatty acids that must be supplied by the diet to maintain health. Currently only LINOLEIC acid and ALPHALINOLENIC acid are classified as essential.

Unsaturated Fat

If the Carbon Chain of fatty acid contains a double bond, these carbons in the chain have fewer bonds to share with hydrogen, the chain is unsaturated.

Cis Fat

Fatty acid has the hydrogens on the same side of the carbon-carbon double bond.

Atheroscerosis

A buildup of fatty material (plaque) in the arteries, including those surrounding the heart.

Saturated Fat

A fatty acid containing no carbon-carbon double bonds.

Monounsaturated

A fatty acid containing one carbon-carbon double bond.

Polyunsaturated

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

Phospholipid

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

Trans Fat

By-product of hydrogenation of vegetable oils.

Lipase

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

HDL (High-Density Lipoprotein)

The lipoprotein in the blood that picks up cholesterol from dying cells and other sources and transfers it to the other lipoproteins in the bloodstream, as well as directly to the liver; low HDL increases the risk for cardiovascualr disease.

Triglceride

The major form of lipid in the body and in food. It is composed of three fatty acids and bonded in glycerol, an alcohol.