Nutrition chap 5 Lipids

atherosclerosis

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

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 and eventually calcium

sterol

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

lipoprotein

a compound found in the bloodstream containing a core of lipids with a shell composed of protein, phospholipids, 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

saturated fatty acid

a fatty acid containing NO carbon-carbon double bonds

monounsaturated fatty acids

a fatty acid containing ONE carbon-carbon double bond.

polyunsaturated fatty acid

a fatty acid containing TWO OR MORE carbon-carbon double bonds

long-chain fatty acid

a fatty acid that contains 12 or more carbons

cis fatty acid

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

trans fatty acid

a from 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 the bond

lecithin

a group of compounds that are major components of cell membranes

hemorrhagic stroke

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

myocardial infarction

death of part of the heart muscle. "HEART ATTACK"

antioxidant

generally a compound that stops the damaging effects of reactive substances seeking an electron (oxidizing agents). This prevents breakdown (oxidizing) of substances in food or the body, particularly lipids.

scavenger cells

specific form of white blood cells that can bury themselves in the artery wall and accumulates 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 bond with two hydrogens attached to each carbon. Used to convert liquid oils into more solid fats, used in making margarine and shortening. Trans fatty acids are a by-product of this of vegetable oils.

menopause

the cessation of the menstrual cycle in women, usually beginning at about 50 years of age

oxidize

the loss of an electron or gain of an oxygen by a chemical substance. This change typically alters the shape and/or function of the substance

triglyceride

the major form of lipid in the body and in food. It is composed of 3 fatty acids bonded to glycerol, and alcohol

systolic blood pressure

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

diastolic blood pressure

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

cerebrovascular accident

(CVA) death of part of the brain tissue due typically to a blood clot."STROKE"

docosahexaenoic acid

(DHA) an omega-3 fatty acid with 22 carbons and 6 carbon-carbon double bonds. It is present in large amounts in fatty fish and is slowly synthesized in the body from alpha-linoleic acid. DHA is especially present in the retina and brain

eicosapentaenoic acid

(EPA) an omega-3 fatty acid with 20 carbons and 5 carbon-carbon double bonds. It is present in large amounts in fatty fish and is slowly synthesized in the body from alpha-linoleic acid.

high-density lipoprotein

(HDL) 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 of cardiovascular disease

low-density lipoprotein

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

very-low density lipoprotein

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

omega-3 fatty acid

(w-3) an unsaturated fatty acid with the first double bond in the third carbon from the methyl end (-CH3)

omega-6 fatty acid

(w-6) an unsaturated fatty acid with the first double bond on the sixth carbon from the methyl end (-CH3)

glycerol

a 3-carbon alcohol used to form triglycerides

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

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 form the inner lining of blood vessels; it breaks down triglycerides into free fatty acids and glycerol

alpha-linolenic acid

an essential omega-3 fatty acid with 18 carbons and THREE double bonds

linoleic acid

an essential omega-6 fatty acid with 18 carbons and TWO double onds

arachidonic acid

an omega-6 fatty acid made from linoleic acid with 20 carbon atoms and four carbon-carbon double bonds.

oleic acid

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

phospholipd

any of a class of fat-related substances that contain phosphorous, fatty acids, and a nitrogen-containing base. Essential part of evert cell.

BHA and BHT

butylated hydroxyanisole and butylated hydroxytoluene - 2 common synthetic antioxidants added to foods

lipase

fat-digestion enzyme produced by the salivary glands, stomach, and pancreas

essential fatty acids

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

chylomicron

lipoprotein made of dietary fats surrounded by a shell of cholesterol, phospholipids, and proteins. Formed in the absorptive cells of the small intestine after fat absorption and travel through the lymphatic system to the bloodstream.