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Lipids
Human Nutrition Chapter on Lipids
| Term | Definition |
|---|---|
| lipid | Category of carbon, hydrogen, and oxygen compounds that are insoluble in water. |
| hydrophobic | Water fearing." In nutrition, the term refers to compounds that are not soluble in water. |
| fatty acid | Most basic unit of triglycerides and phospholipids; fatty acids consist of carbon chains ranging from 2 to 80 carbons in length. |
| short-chain fatty acid | Fatty acid with a chain of less than eight carbons. |
| medium-chain fatty acids | Fatty acids with a chain of 8-12 carbons. |
| long-chain fatty acids | Fatty acids with a chain of more than 12 carbons. |
| saturated fatty acid | Fatty acid in which all of the carbons are bound with hydrogen. |
| unsaturated fatty acid | Fatty acid in which there are one or more double bonds between carbons. |
| monounsaturated fatty acid (MUFA) | Fatty acid that has one double bond. |
| polyunsaturated fatty acid (PUFA) | Fatty acid with two or more double bonds. |
| oils | Lipids that are liquid at room temperature. |
| rancidity | Spoiling of lipids through oxidation. |
| free radicals | Atoms or molecules that have an unpaired electron and are thus chemically unstable and destabilizing. |
| hydrogenation | Adding hydrogen to an unsaturated fatty acid to make it more saturated and solid at room temperature. |
| omega-3 fatty acid | Family of polyunsaturated fatty acids with the first double bond located at the third carbon from the omega end. |
| omega-6 fatty acid | Family of polyunsaturated fatty acids with the first double bond located at the sixth carbon from the omega end. |
| linoleic acid | Polyunsaturated essential fatty acid; part of the omega-6 fatty acid family. |
| alpha-linolenic acid | Polyunsaturated essential fatty acid; part of the omega-3 fatty acid family. |
| essential fatty acids | Two polyunsaturated fatty acids that the body cannot make and that therefore must be eaten in foods: linoleic acid and alpha-linolenic acid. |
| cis | Configuration of a fatty acid in which the carbon atoms on each side of the double bond are on the same side. |
| trans | Configuration of a fatty acid in which the carbon atoms are on opposite sides of the double bond. |
| triglycerides | Type of lipid commonly found in foods and the body; also known as fat. Triglycerides consist of three fatty acids attached to a glycerol backbone. |
| glycerol | Three-carbon backbone of a triglyceride. |
| phospholipids | Category of lipids that consists of two fatty acids and a phosphate group attached to a glycerol backbone. Lecithin is an example of a phospholipid found in food and in the body. |
| choline | Member of the B vitamin family that is a component of the phospholipid lecithin. |
| lecithin | Phospholipid made in the body that is integral in the structure of cell membranes; also known as phosphatidylcholine. |
| emulsifier | Compound that keeps two incompatible substances, such as oil and water, mixed together. |
| sterols | Category of lipids that contains four connecting rings of carbon and hydrogen. Cholesterol is the most common sterol. |
| cholesterol | Common sterol found only in animal products and made in the liver from saturated fatty acids. |
| phytosterols | Naturally occurring sterols found in plants. |
| phytostanols | Type of plant sterol similar in structure to cholesterol. |
| lipases | Group of lipid-digesting enzymes. |
| diglyceride | Remnant of fat digestion that consists of a glycerol with two attached fatty acids; also the form of fat used as an emulsifier in food production. |
| monoglyceride | Remnant of fat digestion that consists of a glycerol with only one fatty acid attached to one of the three carbons. |
| micelle | Transport carrier in the small intestine that enables fatty acids and other compounds to be absorbed. |
| lipoprotein | Capsule-shaped transport carrier that enables fat and cholesterol to travel through the lymph and blood. |
| chylomicron | Type of lipoprotein that carries digested fat and other lipids through the lymph system into the blood. |
| lipoprotein lipase (LPL) | Enzyme that hydrolyzes triglycerides in lipoproteins into three fatty acids and glycerol. |
| very low-density lipoproteins (VLDLS) | Lipoproteins that deliver fat made in the liver to the tissues. VLDL remnants are converted into LDLs. |
| low-density lipoproteins (LDLS) | Lipoproteins that deposit cholesterol in the walls of the arteries. Because this can lead to heart disease, LDL is referred to as the "bad" cholesterol. |
| high-density lipoproteins (HDLS) | Lipoproteins that remove cholesterol from the tissues and deliver it to the liver to be used as part of bile and/or to be excreted from the body. Because of this, HDL is known as the "good" cholesterol. |
| adipocytes | Cells in adipose tissue that store fat; also known as fat cells. |
| eicosanoids | Hormonelike substances in the body. Prostaglandins, thromboxanes, and leukotrienes are all eicosanoids. |
| arachidonic acid | Omega-6 fatty acid formed from linoleic acid; used to synthesize the eicosanoids, including leukotrienes, prostaglandins, and thromboxanes. |
| eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) | Omega-3 fatty acids that are synthesized in the body and found in cold-water fish. These compounds may be beneficial in reducing heart disease. |
| hypertriglyceridemia | Presence of high concentrations of triglycerides in the blood. Defined as triglyceride concentrations between 400 and 1,000 milligrams per deciliter. |
| trans fats | An unsaturated fatty acid formed as the result of hydrogenation. This type of fatty acid causes a reconfiguring of some of its double bonds. A small amount of trans fats occur naturally in foods from animal sources. |
| fat substitutes | Substances that replace added fat in foods; provide the creamy properties of fat for fewer kilocalories and total fat grams. |
| carbohydrate-based fat substitutes | Substances that use polysaccharides to retain moisture and provide a fatlike texture. |
| protein-based fat substitutes | Substances created from the protein in eggs and milk. |
| fat-based substitutes | Substances that resemble triglycerides and are either chemically synthesized or derived from conventional fats and oils by enzymatic modification. |
| cardiovascular disease (CVD) | General term for diseases of the heart and blood vessels. |
| heart attack | Permanent damage to the heart muscle that results from a sudden lack of oxygen-rich blood; also called a myocardial infarction (MI). |
| stroke | Interruption or cessation of circulation to a region of the brain that deprives the area of oxygen and nutrients and can result in paralysis and possibly death. |
| atherosclerosis | Narrowing of the coronary arteries due to buildup of debris along the artery walls |
| plaque | Hardened buildup of cholesterol-laden foam cells, platelets, cellular waste products and calcium in the arteries that results in atherosclerosis. |
| C-reactive protein (CRP) | Protein found in the blood that is released from the cells during inflammation; used as a marker for the presence of atherosclerosis. |
| Lp(a) protein | Lipoprotein containing LDL cholesterol found in the blood; has been correlated to increased risk of heart disease. |
| hypertension | High blood pressure; defined as a systolic blood pressure higher than 140 mm Hg and/or a diastolic blood pressure greater than 90 mm Hg |
| normal blood pressure | Systolic blood pressure less than 120 mm Hg (the top number) and a diastolic blood pressure less than 80 mm Hg (the bottom number); referred to as 120/80. |
| blood lipid profile | Measurement of blood lipids used to assess cardiovascular risk. |
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