triglyceride
Composed of three fatty acids bonded to glycerol. Major form of lipid in the body and in food.
glycerol
A three-carbon alcohol used to form triglycerides.
phospholipid
Essential part of every cell. Any fat related substance that contains phosphorus, fatty acids, and a nitrogen-containing base.
sterol
Compound containing a multi-ring (steroid) structure and a hydroxyl (-OH) group. Ex: Cholesterol.
saturated fatty acid
A fatty acid containing no carbon-carbon double bonds. Ex: Coconut oil, butter, palm oil, lard or beef fat. Solid at room temp.
monounsaturated fatty acid
A fatty acid containing one carbon-carbon double bond. Ex: Olive oil, canola oil, peanut oil. Liquid at room temp.
polyunsaturated fatty acid
A fatty acid containing two or more carbon-carbon double bonds. Ex: Corn, soybean, sunflower and safflower oils. Liquid at room temp.
cis fatty acid
Bent. 80%. A form of an unsaturated fatty acid that has the hydrogens lying on the same side of the carbon-carbon double bond.
trans fatty acid
Linear. 20%. Conjugated linoleic acid (CLA). A form of an unsaturated fatty acid (usually monounsaturated when found in food) where hydrogens on both carbons forming the double bond lie on opposite sides. Ex: margarine, shortening.
long-chain fatty acid
Fatty acid that contains 12 or more carbons.
omega 3 fatty acid
An unsaturated fatty acid with the first double bond on the third carbon from the methyl end (-CH3).
omega 6 fatty acid
An unsaturated fatty acid with the first double bond on the sixth carbon from the methyl end (-CH3).
alpha-linolenic acid
An essential omega 3 fatty acid with 18 carbons and three double bonds.
linoleic acid
An essential omega 6 fatty acid with 18 carbons and two double bonds.
essential fatty acid
Linoleic and alpha-linolenic acid. Must be supplied by the diet to maintain health.
oleic acid
An omega 9 fatty acid with 18 carbons and one double bond.
diglyceride
Breakdown product of a triglyceride. Consists of two fatty acids bonded to a glycerol backbone.
monoglyceride
Breakdown product of a triglyceride. Consists of one fatty acid attached to a glycerol backbone.
lecithin
Major component of cell membrane. Phospholipid. Emulsifier. Sold as dietary supplement and additive in food but not essential.
BHA, BHT
Butylated hydroxyanisole and butylated hydroxytoluene. Common synthetic antioxidants added to foods.
hydrogenation
Addition of hydrogen to carbon-carbon double bond producing a single carbon-carbon bond with two hydrogens attached to each carbon. Convert liquid oils to solid fats. Trans fatty acids are a by-product.
lipase
Fat-digesting enzyme produced by the salivary glands, stomach and pancreas.
lipoprotein
Transport lipids from the small intestine and liver to body tissues. Made of a lipid core with a shell composed of protein, phospholipid and cholesterol.
chylomicron
Lipoprotein made of dietary fats surrounded by a shell of cholesterol, phospholipids and protein. Formed in absorptive cells of the small intestine after fat absorption and travel through the lymphatic system to the bloodstream.
lipoprotein lipase
Enzyme attached to the cells that form the inner lining of the blood vessels. Breaks down triglycerides into free fatty acids and glycerol.
very-low-density lipoprotein (VLDL)
Lipoprotein created in the liver that carries cholesterol and lipids that have been taken up or newly synthesized by the liver. Composed of cholesterol and triglycerides surrounded by a water-soluble shell. Rich in triglycerides=very low density.
low-density lipoprotein (LDL)
Transports cholesterol to tissues. Lipoprotein in the blood containing primarily cholesterol. High LDL increases the risk of cardiovascular disease. (VLDL fraction. As triglycerides are released=>proportionately denser)
high-density lipoprotein (HDL)
Produced by liver and intestine. Lipoprotein in the blood that picks up cholesterol from dying cells and other sources and transfers it directly to the liver as well as to other lipoproteins in the bloodstream. Low HDL increases the risk of cardiovascular
scavenger cells
Specific form of white blood cells that can bury themselves in the artery wall and take up LDL contributing to the development of atherosclerosis.
atherosclerosis
Buildup of fatty material (plaque) in the arteries including those surrounding the heart.
eicosapentaenoic acid (EPA)
An omega 3 fatty acid with 20 carbons and five carbon-carbon double bonds. Present in large amounts of fatty fish and is slowly synthesized in the body from alpha-linolenic acid.
docasahexaenoic acid (DHA)
An omega 3 fatty acid with 22 carbons and six carbon-carbon double bonds. Present in large amounts of fatty fish and is slowly synthesized in the body from alpha-linolenic acid. DHA is especially present in the retina and brain.
arachidonic acid
An omega 6 fatty acid made from linoleic acid with 20 carbons and four carbon-carbon double bonds.
hemmorhagic stroke
Damage to part of the brain resulting from rupture of a blood vessel.