| Term | Definition |
|---|
| triglyceride | the major form of lipid in the body and in food. It is composed of three fatty acids bonded to glycerol, and alcohol |
| glycerol | a three-carbon alcohol used to form triglyceride |
| phospholipid | any of a class of fat-related substances that contain phosphorus, fatty acids, and a nitrogen-containing base. |
| sterol | compound containing a multi-ring structure and hydroxyl group. |
| 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 |
| saturated fatty acids | a fatty acid containing no carbon-carbon bonds |
| monounsaturated fatty acids | a fatty acid containing one carbon-carbon double bond |
| polyunsaturated fatty acids | a fatty acid containing two or more carbon-carbon double bonds |
| cis fatty acid | a form of an unsaturated fatty acid that has the hydrogen lying on the same side of the carbon-carbon double bond |
| 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 |
| long-chain fatty acid | a fatty acid that contains 12 or more carbons |
| omega-3 fatty acid | an unsaturated fatty acid with the first double bond on the third carbon from the methyl end |
| omega-6 fatty acid | n unsaturated fatty acid with the first double bond on the sixth carbon from the methyl end |
| alpha-linolenic acid | an essential omega-3 fatty acid with 18 carbons and 3 double bonds |
| linoleic acid | an essential omega-6 fatty acid with 18 carbons and 2 double bonds |
| essential fatty acids | fatty acids that must be supplied by the diet to maintain health. Currently only linoleic and alpha-linoleic acids are classified as essential |
| oleic acid | an omega-9 fatty acid with 18 carbons and one double bond |
| diglyceride | a breakdown product of a triglyceride consisting of two fatty acids bonded to a glycerol background |
| monoglyceride | a breakdown product of a triglyceride consisting of one fatty acid attached to a glycerol backbound |
| lecithin | a group of compounds that are major components of cell membranes |
| butter, margarine, mayo, and salad oils | foods highest in fat |
| emulsifier | compound that can suspend fat in water by isolating individual fat droplets, using a shell of water molecules to prevent fat from coalescing |
| water | the simplest fat replacement |
| BHA/BHT | Butylated hydroxyanisole and butylated hydroxytoluene--2 common synthetic antioxidants added to foods |
| hydrogenation | the addition of hydrogen to a carbon-carbon double bond, producing a single carbon bond with 2 hydrogens attached to each carbon. Hydrogenation of unsaturated fatty acids in a vegatle oil increases its hardness, so this process is used to convert liquid oils into more solid fats, used in making margarine and shortening. Trans fatty acids are a byproduct of hydrogenation of vegetable oils. |
| lipase | fat-digesting enzyme produced by the salivary glands, and pancreas |
| lipoprotein | (sevre as vehicle for trans. of lipids) a compund found in the blood stream containing a core of lipids with a shell composed of protein, phospholipid, and cholesterol |
| chylomicron | lipoprotein made of dietary fats surrounded by a shell of cholesterol, phospholipids, and protein. |
| Very low density lipoprotein | lipoprotein that carries cholesterol and lipids that have been taken up or newly synthesized by the liver |
| low-density lipoprotein | (transport cholesterol to tissues) the lipoprotein in the blood containing primarily cholesterol; elevated LDL highly linked to cardiovascular disease |
| high density lipoprotein | the lipoprotein in the blood that picks up cholesterol from dying cells and other sources and transports it into other lipoproteins in the blood stream, as well as directly to the liver. Low HDL = cardiovascular disease |
| scavenger cells | specific form of white blood cels that can bury themselves in the artery wall and accumulate LDL. as these cells take up LD, they contrib. to dvlmt of atherosclcrosis |
| atheroslcerosis | build up of fatty matter in the arteries, including some surrounding the heart |
| eicosapentaenoic acid | an omega-3 fatty acid with 20 carbon atoms (fish) |
| docosahexaenoic acid | an omega-3 fatty acid with 22 carbon atoms (fish) (especially present in retina and brain) |
| arachidonic acid | an omega-6 polyunsaturated fatty acid w/20 carbons and 4 double bonds, formed from linoleic acid and is used to make compounds that regulate body functions such as blood clotting and blood pressure |
| hemmorrhagic 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 |
| 7% and 1% | reccomended max of saturated and trans fat |
| 300 mg | max calories as fat |
| heart attack | myocardial infarction |
| stroke | cerebrovascular accident |
Combine with other sets
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