Chapter 7 Lipids: Fats and Oils
unsaturated fatty acid
A fatty acid that has one or more double bonds between carbon atoms in a molecule
heart attack
An acute episode of heart disease marked by death or damage of heart muscle due to insufficient blood supply to the heart muscle usually as a result of coronary thrombosis or a coronary occlusion and that is characterized especially by chest pain.
stroke
Sudden loss of consciousness, sensation, and voluntary motion caused by rupture or obstruction (as by a clot) of a blood vessel of the brain.
adipose tissue
Tissue that stores fat.
cardiovasular disease
a disease of the heart and blood vessels
rancid
a food oil in which the fatty acid molecules have combined with oxygen
lecithin
a phospholipid that is made by the liver, so it is not essential to the diet
emulsifier
a substance that can mix with both water and fat
cholesterol
a white, waxy lipid found in every cell in the body
cancer
abnormal cells grow out of control
chylomicrons
absorbed into the lymphatic system and eventually move into the blood stream
fatty acid
an organic compound made up of a chain of carbon atoms to which hydrogen atoms are attached
sterols
another class of lipids
High-density lipoprotein (HDL)
blood fat that helps transport cholesterol out of the arteries, thereby protecting against heart disease
atherosclerosis
condition in which fatty deposits called plaque build up on the inner walls of the arteries
low-density lipoprotein (LDL)
delivers cholesterol to cells for membrane production
essential fatty acids
fats needed by the body that must be consumed in the diet because the human body cannot manufacture them
plaque
fatty compounds made of cholesterol
lipid
group of compounds that includes fats, oils, lecithin, and cholesterol.
monounsaturated f atty acid
has only one double bond between carbon atoms
saturated fatty acid
have no double bonds in their chemical structure.
hypertension
high blood pressure
phospholipids
lipids that have a phosphorus-containing compound in their chemical structure.
Triglycerides
major type of fat found in foods and in the body.
omega-3 fatty acids
polyunsaturated fatty acids commonly found in fish oils that are beneficial to cardiovascular health
lipoproteins
protein and fat clusters that transport fats in the blood
hydrogenation
the process of breaking the double carbon bonds in an unsaturated fatty acid and adding hydrogen
VLDL (very low density lipoprotein)
the type of lipoprotein made primarily by liver cells to transport lipids to various tissues in the body; composed primarily of triglycerides.
trans fatty acids
trans fats or partially hydrogenated vegetable oils
polyunsaturated fatty acid
two or more double bonds
