Chapter 5: Lipids Flashcards
alpha-linolenic acid (α-linolenic acid)
An 18-carbon omega-3 polyunsaturated fatty acid known to be ESSENTIAL in humans.
antioxidant
A substance that decreases the adverse effects of reactive molecules on normal physiological function.
arachidonic acid
A 20-carbon omega-6 polyunsaturated fatty acid that can be synthesized from linoleic acid.
atherosclerosis
A type of cardiovascular disease that involves the buildup of fatty material in the artery walls.
atherosclerotic plaque
Cholesterol-rich material that is deposited in the arteries of individuals with atherosclerosis. It consists of cholesterol, smooth muscle cells, fibrous tissue, and eventually calcium.
cardiovascular disease
Any disease affecting the heart and blood vessels.
cholesterol
A sterol, produced by the liver and consumed in the diet, which is needed to build cell membranes and make hormones and other essential molecules. High blood levels increase the risk of heart disease.
chylomicron
A lipoprotein that transports lipids from the mucosal cells of the small intestine and delivers triglycerides to other body cells.
docosahexaenoic acid (DHA)
A 22-carbon omega-3 polyunsaturated fatty acid found in fish that may be needed in the diet of newborns. It can be synthesized from α-linolenic acid.
eicosanoids
Regulatory molecules that can be synthesized from omega-3 and omega-6 fatty acids.
eicosapentaenoic acid (EPA)
A 20-carbon–omega-3 polyunsaturated fatty acid found in fish that can be synthesized from α-linolenic acid but may be essential in humans under some conditions.
emulsifier
A substance with both water-soluble and fat-soluble portions that can break fat into tiny droplets and suspend it in a watery fluid.
essential fatty acid deficiency
A condition characterized by dry, scaly skin and poor growth that results when the diet does not supply sufficient amounts of linoleic acid and α-linolenic acid.
essential fatty acid
A fatty acid that must be consumed in the diet because it cannot be made by the body or cannot be made in sufficient quantities to meet the body’s needs.
fatty acid
A molecule made up of a chain of carbons linked to hydrogens, with an acid group at one end of the chain.
foam cell
A cholesterol-filled white blood cell.
high-density lipoprotein (HDL)
A lipoprotein that picks up cholesterol from cells and transports it to the liver so that it can be eliminated from the body.
hydrogenation
A process whereby hydrogen atoms are added to the carbon–carbon double bonds of unsaturated fatty acids, making them more saturated.
inflammation
A protective response to injury or destruction of tissues; signs of acute inflammation include pain, heat, redness, swelling and loss of function.
LDL receptor
A protein on the surface of cells that binds to LDL particles and allows their contents to be taken up for use by the cell.
lecithin
A phosphoglyceride composed of a glycerol backbone, two fatty acids, a phosphate group, and a molecule of choline; often used as an emulsifier in foods.
linoleic acid
An omega-6 ESSENTIAL fatty acid with 18 carbons and 2 carbon-carbon double bonds.
lipid bilayer
Two layers of phosphoglyceride molecules oriented so that the fat-soluble fatty acid tails are sandwiched between the water soluble phosphate-containing heads.
lipids
A class of nutrients that is commonly called fats. Chemically, they contain carbon, hydrogen, and oxygen, and most of them do not dissolve in water. They include fatty acids, triglycerides, phospholipids, and sterols.
