Term
Atherosclerosis
Heart Disease |
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Definition
| The process in which deposits of fatty substances, cholesterol, cellular waste products, calcium and other substances build up in the inner lining of an artery. |
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Term
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Definition
| Lipoprotiens formed in the cells lining the small intestine following absorption of fats. They are made in the small intestinal cells and transpost dietary lipids to the liver. |
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Term
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Definition
| Metabolically active chemicals synthesized from fatty acids. These chemicals have powerful physiological effects, including relaxing blood vessels and promoting blood clotting. |
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Definition
| Storage form of energy, Supply of essential fatty acids, Absorption and transport of fat-soluble vitamines, Organ insulation and protection, Flavor and satiety of food, Cell membrane structure, Precursor to steroid hormones. |
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Term
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Definition
| Fatty acids that cannot be made by the body and can be provided only by diet. Omega-6 and Omega-3 |
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Definition
| Movement of food from the stomach to the small intestine. Fat slows gastric emptying which blocks the return of the brains hunger signal and we eat more. |
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Term
High-density lipoproteins
HDL |
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Definition
| Lipoproteins that are made mostly in the liver, but in the small intestine as well; they decrease heart disease risk by removing excess cholesterol from cells and blood vessels and returning it to the liver for breakdown and elimination. |
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Term
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Definition
| A restriction in blood supply to the heart, generally due to factors in the blood vessels with resultant damage or dysfunction of tissue. Narrowing of the arteries that can reduce and eventually cut off blood flow to the heart. |
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Term
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Definition
| Molecules in the blood that help transport cholesterol and fatty acids to tissues |
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Term
Low-density lipoproteins
LDL |
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Definition
| Remnants of the breakdown of VLDLs. They deliver cholesterol to the other tissues including blood vessels. Cholesterol rich |
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Term
| Monounsaturated fatty acid |
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Definition
| A fatty acid that contains only one double bond. hydrogen and carbon. |
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Term
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Definition
| The feeling of being satisfied after consuming food. |
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Definition
| Fatty acid that contains no double bonds. Fatty acid chain is occupied by all of the hydrogen atoms it can hold. |
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Term
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Definition
| An unhealthy fatty acid produced through the addition of hyrogen atoms to double bonds of fatty acids, which causes the molec8ule to assume an unnatural shape. hydrogenation. When you add hydrogen back to the product and change the configuration or arrangement of the bond. |
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Term
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Definition
| only some unsaturated fats are converted to saturated fats. |
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Term
American Heart Association
recommendation on fatty acids |
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Definition
| 2g of trans fatty acids per day or less. Less than 1% of calories. |
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Term
| cis configuration of unsaturated fatty acids |
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Definition
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Term
| trans configuration of trans fatty acids |
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Definition
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Definition
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Term
| Saturated bond - double bond |
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Definition
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Term
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Definition
| A lipid that has a three carbon glycerol backbone; the first two carbons of the glycerol molecule have fatty acids bound to them and the third carbon has a phosphate group bonded to it. |
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Term
| Polyunsaturate fatty acid |
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Definition
| A fatty acid that contains two or more double bonds. |
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Term
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Definition
| A form of fat found in food and in the body; chemically, it is composed of a three-carbon compound called glycerol in which fatty acids are bonded to each of the carbons. Foim of fat found in food and in the body. |
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Term
Very low-density lipoprotiens
VLDL |
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Definition
| Lipoproteins that are synthesized in the liver and contain both triglcerides and cholesterol. They function to deliver driglycerides to other tissue |
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Term
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Definition
| Substances that are insoluble in water, but soluble in organic solvents such as ether, acetone and chloroform. Fatty acids, Trigylcerides, phospholipids, sterols such as cholesterol. Composed of Carbon, Hydrogen and oxygen |
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Term
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Definition
| Linolenic Acid. compose cell membranes and help prevent tissue inflammation, heart disease and formation of blood clots. We don't get enough omega 3 |
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Term
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Definition
| Linoleic acid. compose cell membranes and precursors reproduction and blood flow. Polyunsaturated fatty acids - liquid vegi oil, soybean, corn and safflower oil. |
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Term
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Definition
| Our liver makes most of the cholesterol our bodies contain. Consumption of fatty acids can lead to increased cholesterol production. Avoid saturated fat, trans fat and total fat. |
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