Create an account
class of lipids that is chief form of fat in foods and in the body; 3 units of fatty acids and 1 unit of glycerol
class of lipids that are similar to triglycerides but each has a phosphorus-containing acid in place of one of the fatty acids; present in all cell membranes
essential fatty acids
fatty acids that the body needs but can't make in amounts sufficient to meet physiological needs
organic acids composed of carbon chains of various lengths; has an acid end and hydrogens attached to all of the carbon atoms on the chain
point of unsaturation
site in a molecule where bonding is such that additional hydrogen atoms can easily be attached
unsaturated fatty acid
fatty acid that lacks some hydrogen atoms and has one or more points of unsaturation
triglycerides in which most of the fatty acids have two or more points of unsaturation
substance that mixes with both fat and water and permanently disperses the fat in water, forming an emulsion
emulsifier made by the liver from cholesterol and stored in gallbladder; emulsifies fats so that enzymes in watery fluids may contact it and split fatty acids from their glycerol for absorption
products of digestion of lipids; consist of glycerol molecules with one fatty acid attached
lipoproteins formed when lipids from a meal are combined with carrier proteins in cells of intestinal lining; transport food fats through the watery body fluids to liver and other tissues
lipoproteins that transport triglycerides and other lipids from liver to various tissues in body
low-density lipoproteins (LDL)
lipoproteins that transport lipids from liver to other tissues; contain large proportion of cholesterol
high-density lipoproteins (HDL)
lipoproteins that return cholesterol from tissues to liver for dismantling and disposal; contain large proportion of protein
substance in food that significantly decreases the damaging effects of reactive compounds, such as reactive forms of oxygen and nitrogen on tissue functioning
(18:3); omega-3; DRI=0.6%-1.2% of kcals; fish, flax, canola, soy, walnuts, human milk
omega-6 fatty acid
polyunsaturated fatty acid with its endmost double bond 6 carbons from end of the carbon chain
omega-3 fatty acid
polyunsaturated fatty acid with its endmost double bond 3 carbons from the end of the carbon chain; linolenic acid
any toxic compound of mercury to which a characteristic chemical structure, a methyl group, has ben added; causes nerve damage in people
process of adding hydrogen to unsaturated fatty acids to make fat more solid and resistant to the chemical change of oxidation
Please allow access to your computer’s microphone to use Voice Recording.
Having trouble? Click here for help.
We can’t access your microphone!
Click the icon above to update your browser permissions and try again
Reload the page to try again!Reload
Press Cmd-0 to reset your zoom
Press Ctrl-0 to reset your zoom
It looks like your browser might be zoomed in or out. Your browser needs to be zoomed to a normal size to record audio.
Please upgrade Flash or install Chrome
to use Voice Recording.
For more help, see our troubleshooting page.
Your microphone is muted
For help fixing this issue, see this FAQ.
Star this term
You can study starred terms together