Chapter 5 Lipids( Fats)

high density lipoprotien

The lipoprotien in the blood that picks up cholesterol from dying cells and other soucres and transfers it to the other lipoprotiens in the bloodstream, as well as diversity to the liver; low HDL increases the risk for cardiovascular disease

atherosclerosis

a buldingup of fatty material in the artieries, including those surrounding the heart

sterol

a compound contianing a multi-ring structure and a hydroxly group. Cholesterol is a typical example

lipoprotien

a compound found in the blood stream containing core of lipids with a shell composed of protien, phospholipid and cholesterol

emulaifier

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

saturated fatty acids

a fatty acid containing no carbon-carbon double bonds

monosaturated fatty acids

a fatty acid containing one carbon-carbon doulbe bonds

polyunsaturated fatty acids

a fatty acid containing one or more carbon-carbon double bonds

long -chain fatty acids

a fatty acid that contains 12 or more carbons

fatty acids

a form of an unsaturated fatty acid that has the hydrogens lying on the same side of the carbon-carbon double bond

trans fatty acids

a form of an unsaturated fatty acid, usually monunsaturated 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

omega - 6 fatty acids

an unsaturated fatty acid with the first double bond on the sixth cardon from the methly end

omgea - 3 fatty acids

an unsaturated fatty acid with the first double bond on the third carbon from the methly end

rancid

containg products of decomposed fatty acids that have an unpleasent flavor

hemorrhagic stroke

damage to part of blood becasue of reptaured blood vessel

antioxidant

generally a compaund that stops the damaging effects of reactive subsatnces seekinga an electron

oxidize

in the most basic sense, the loss of an electron or gain of an oxygen by a chemcial substance. This change typically alters the shape and or function of the substances

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

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. hydrogenation of unsaturated fatty acids in a vegetable oil increases it hardness, so this process is used to convert liquid oils into more solid fats, used in making margarine and shortingening.

menopause

the cessation of mesntrual cycle in women

total parenternal nutrition

the intravenous feeding of all nescessary nutrients including the basic form of protein, carbs, lipids, vitamins, minearls and electroylights.

very low-density lipoprotien

the lipoprotein created the liver that carriers cholesterol and lipids that have been taken up or newly synthesized by the liver

low density lipoprotien

the lipoprotien in the blood containing primialry cholesterol; elevated LDL is strongly linked to cardivasuclr diease risk

triglyceride

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

systolic blood pressure

the pressure in the arterial blood vessel associated with the pumping of blood from the heart

diastolic blood pressure

the pressure in the arterial blood vessels whe nthe heart is between beats

BHA, BHT

Butlated hydroxyanisole and butylated hydroxytoluene - two common synethic antixoidants added to foods

monoglyceride

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

diglyceride

a breakdown product of a tryiglyceride consisting of two fatty acids bonded to a glycerol backbone

vegan

a person who plants food

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.

lipoprotein lipase

an enzyme attached to the cells that from the inner linning of blood vessels; it breaks down triglycerides into free fatty acids and glycerol

linoleci acid

an essential omega 6-fatty acid with 18 carbons and two double bonds

alpha-linolenic acid

an essential omgea- 3 fatty acid with 18 carbons and three double bonds

oleic acid

an omega 9 fatty acid with 18 carbon and double bond

docosahexaenoic acid

an omgea 3 fatty acid with 22 carbons and six carbon carbon double bonds. (fatty fish) and synthesized in the body from alpha-linolenic acid.

aracidonic acid

an omgea 6 fatty acid made from linoleic acids with 20 carbons and four carbon carbon double bonds

phospholipid

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

lipase

fat digesting enzyme produced by the salivary glands, stomoach and pancreas.

essential fatty acids

fatty acids that must be supplied by the diet to maintain health. Currently, only linoleic acid and alpha linolenic acid are classified as essential

eicosapentaenoic acid

it is an omega 3 fatty acids with 20 carbons and 5 carbon carbon double bonds. in large amounts of fatty fish

chylomicron

lipoprotien made of dietary fats surrounded by a shell of cholesterol, phospholipids and protiens. Chylomicrons are formed in the absorptive cells of the small intesting after fat absorption and travel through the lympathic system of the bloodstream