| A | B |
|---|
| Lipids | A group of fatty substances, including triglycerides and cholesterol, that are soluble in fat, not water, and that provide a rich source of energy and structure to cells. |
| Fat | A lipid that is solid at room temperature. |
| Oil | A lipid that is usually liquid at room temperature. |
| Triglyceride | The major form of lipid in food and in the body; it is made of three fatty acids attached to a glycerol backbone. |
| Adipose cell | A cell in the body that readily takes up and stores triglycerides; also called a fat cell. |
| Essential Fatty Acids | Fatty acids that the body cannot produce, making them necessary in the diet: linoleic acid and linolenic acid. |
| Satety | A feeling of being full after eating. |
| Lecithin | A phospholipid and a vital component of cell membranes that acts as an emulsifier (a substance that keeps fats in solution). |
| Fatty Acids | Major component of most lipids. Three fatty acids are present in each triglyceride. |
| Glycerol | A derivative of carbohydrate that is part of triglycerides. |
| Point of Unsaturation | The location of the double bond in unsaturated fatty acids. |
| Saturated Fat | A triglyceride made of mostly saturated fatty acids. |
| Monounsaturated Fat | A triglyceride made of mostly monounsaturated fatty acids. |
| Polyunsaturated Fat | A triglyceride made of mostly polyunsaturated fatty acids. |
| Saturated Fatty Acid | A fatty acid that is filled to capacity with hydrogrens. |
| Unsaturated Fatty Acid | A fatty acid with a least one double bond. |
| Monounsaturated Fatty Acid | A fatty acid that contains only one double bond in the chain. |
| Polyunsaturated Fatty Acid | A fatty acid that contains two or more double bonds in the chain. |
| Trans Fats (Trans Fatty Acids) | Unsaturated fatty acids that lose a natural bend or kink so that they become straight (like saturated fatty acids) after being hydrogenated; they act like saturated fats in the body. |
| Hydrogenation | A process in which liquid vegetable oils are converted into solid fats (such as margarine) by the use of heat, hydrogen, and certain metal catalysts. |
| Linoleic Acid | Omega-6 fatty acid found in vegetable oils such as corn, safflower, soybean, cottonseed, and sunflower oils; this essential fatty acid is vital to growth and development, maintenance of cell membranes, and the immune system. |
| Alpha-Linolenic Acid | An omega-3 fatty acid found in several oils, notably canola, flaxseed, soybean, walnut, and wheat germ oils (or margarines made with canola or soybean oil); this essential fatty acid is vital to growth and development, maintenance of cell membranes and the immune system and is inadequate in many Americans' diets. |
| Cholesterol | The most abundant sterol (a category of lipids); a soft, waxy substance present only in foods of animal origin; it is present in every cell in your body. |
| Bile Acids | A component of bile that aids in the digestion of fats in the duodenum of the small intestine. |
| Lingual Lipase | An enzyme made in the salivary glands in the mouth that plays a minor role in fat digestion in adults and an important role in fat digestion in infants. |
| Gastric Lipase | An enzyme in the stomach that breaks down mostly short-chain fatty acids. |
| Bile | A substance that is stored in the gallbladder and release when fat enters the small intestine because it emulsifies fat. |
| Monoglycerides | Triglycerides with only one fatty acid. |
| Lipoprotein | Protein-coated packages that carry fat and cholesterol through the bloodstream; the body makes four types classified according to their density. |
| Chylomicron | The Lipoprotein responsible for carrying mostly triglycerides, and some cholesterol, from the intestines through the lymph system to the bloodstream. |
| Low-Density Lipoproteins (LDL) | Lipoproteins that contain most of the cholesterol in the blood; they carry cholesterol to body tissues. |
| High-Density Lipoproteins (HDL) | Lipoproteins that contain much protein and carry cholesterol away from body cells and tissues to the liver for excretion from the body. |
| Lipoprotein Lipase | An enzyme that breaks down triglycerides from the chylomicron into fatty acids and glycerol so that they can be absorbed in the body's cells. |
| Very Low Density Lipoproteins (VLDL) | Lipoproteins made by the liver to carry triglycerides and some cholesterol through the body. |
| Plaque | Deposits on arterial walls that contain cholesterol, fat, fibrous scar tissue, calcium, and other biological debris. |
| Atherosclerosis | The most common form of artery disease, characterized by plaque buildup along artery walls. |
| Myocardial Infarction | Heart attack. |
| Stroke | Damage to brain cells resulting from an interruption of blood flow to the brain. |
| Rancidity | The deterioration of fat, resulting in undersirable flavors and odors. |
