| A | B |
|---|
| Lipid | A family of compounds soluble in organic solvents but not in water. Lipids include triglycerides, phospholipids, and sterols. |
| Cholesterol | A member of the group of lipids known as sterols; a soft waxy substance made in the body for a variety of purposes and also found in animal-derived foods. |
| Fats | Lipids that are solid at room temperature. |
| Oils | Lipids that are liquid at room temperature. |
| Cardiovascular Disease | Disease of the heart and blood vessels; also called coronary heart disease. 2 most common forms are artherosclerosis and hypertension |
| Triglycerides | One of the 3 main classes of dietary lipids and the chief form of fat in foods. Made up of 3 fatty acids and 1 glycerol unit. |
| Phospholipids | One of the three main classes of dietary lipids. Similar to trigycerides but each has a phosphorous-containing acid in place of one of the fatty acids. |
| Lecithin | A phospholipid manufactured by the liver and also found in many foods; a major constituent of cell membranes. |
| Sterols | One of the 3 main classes of dietary lipids. Sterols have a structure similar to that of cholesterol |
| Essential fatty acids | Fatty acids that the body needs but cannot make in amounts sufficient to meet physiological needs |
| Satiety | The feeling of fullness or satisfaction that people experience after meals. |
| Fatty acids | Organic acids composed of carbon chains of various lengths. Each f.a. has an acid end and hydrogens attached to all of the carbon atoms of the chain. |
| Glycerol | An organic compound 3 carbons long, it serves as the backbone for triglycerides. |
| Saturated fatty acid | A f. a. carrying the maximum possible number of hydrogen atoms. A saturated fat is a triglyceride that contains 3 saturated fatty acids. |
| Unsaturated fatty acid | A f. a. that lacks some hydrogen atoms and has 1 or more points of unsaturation. A triglyceride that contains 1 or more unsaturated fatty acids. |
| Monounsaturated fatty acids | A fatty acid containing 1 point of unsaturation. |
| Polyunsaturated fatty acid | A f.a. with 2 or more points of unsaturation |
| Saturated Fats | Triglycerides in which most of the fatty acids are saturated. |
| Monounsaturated fats | Triglycerides in which most of the fatty acids have 1 point of unsaturation. |
| Polyunsaturated fats | Triglycerides in which most of the fatty acids have 2 or more points of unsaturation. |
| Emulsifier | A substance that mixes with both fat and water and permanantly disperses the fat in the water, forming an emulsion. |
| Bile | An emulsifier made by the liver from cholesterol and stored in the gallbladder. Does not digest fat as enzymes do but emulsifies it so they contact in watery fluids and split the f.a.'s from their glycerol for absorption |
| Emulsification | The process of mixing lipids with water by adding an emulsifier. |
| Chylomicrons | Clusters formed when lipids from a meal are combined with carrier proteins in the intestinal lining. They transport foodfats through the watery body fluids to the liver and other tissues. |
| Lipoproteins | Cluster of lipids which serve as transport vehicles for lipids in blood and lymph. Major lipoprotein classes are the chylomicrons, LDL's, and HDL's. |
| Low-Density Lipoproteins | Lipoproteins that transport lipids from the liver to other tissues such as muscle and fat: contain a large proportion of cholesterol. Bad cholesterol. |
| High-Density Lipoproteins | Lipoproteins that return cholesterol from storage places to the liver for dismantling and disposal. Good cholesterol. |
| Oxidation | Interaction of a compound with oxygen; in this case, a damageing effect by a chemically reactive form of oxygen. |
| Antioxidant | A compound that protects other compounds from oxygen by itself reacting with oxygen. |
| Linoleic acids | An Omega-six f.a. that is polunsaturated thatis an esssential nutrient for human beings. |
| Linolenic acids | An Omega-three f.a. that is polyunsaturated and is an essential nutrient for human beings. |
| Hydrogenation | The process of adding hydrogen to unsaturated f.a.'s to make fat more solid and resistant to the chemical change of oxidation. |
| Smoking Point | The temperature at which fat gives off an acrid blue gas. |
| Trans-fatty acids | Fatty acids with unusual shapes that can arise when polyunsaturated oils are hydrogenated. |
| Stanol Esters | Compounds belonging to the sterol family of lipids, derived from plants , that have been shown experimentally to reduce blood cholesterol when consumed in place of other fats in a low-fat diet. |
