| triglyceride | The major form of lipid in the
body and in food. It is composed of three
fatty acids bonded to glycerol, an alcohol.
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| cholesterol | A waxy lipid found in all body
cells. It has a structure containing multiple
chemical rings that is found only in foods that
contain animal products.
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| glycerol | A three-carbon alcohol used to
form triglycerides.
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| phospholipid | Any of a class of fat-related
substances that contain phosphorus, fatty
acids, and a nitrogen-containing base. The
phospholipids are an essential part of every
cell.
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| sterol | A compound containing a multi-ring
(steroid) structure and a hydroxyl group (–OH).
Cholesterol is a typical example.
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| saturated fatty acid | A fatty acid containing
no carbon-carbon double bonds.
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| monounsaturated fatty acid | A fatty acid
containing one carbon-carbon double bond.
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| polyunsaturated fatty acid | A fatty acid
containing two or more carbon-carbon
double bonds.
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| long-chain fatty acid | A fatty acid that
contains 12 or more carbons.
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| omega-3 (ω-3) fatty acid | An unsaturated
fatty acid with the first double bond on the
third carbon from the methyl end (—CH3).
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| omega-6 (ω-6) fatty acid | An unsaturated
fatty acid with the first double bond on the
sixth carbon from the methyl end (—CH3).
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| alpha-linolenic acid | An essential omega-3
fatty acid with 18 carbons and three double
bonds.
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| linoleic acid | An essential omega-6 fatty acid
with 18 carbons and two double bonds.
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| essential fatty acids | Fatty acids that must
be supplied by the diet to maintain health.
Currently, only linoleic acid and alpha-linolenic
acid are classified as essential.
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| oleic acid | An omega-9 fatty acid with
18 carbons and one double bond.
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| cis fatty acid | A form of an unsaturated
fatty acid that has the hydrogens lying on the
same side of the carbon-carbon double bond.
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| trans fatty acid | A form of an unsaturated
fatty acid, usually a monounsaturated one
when found in food, in which the hydrogens
on both carbons forming the double bond lie
on opposite sides of that bond.
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| diglyceride | A breakdown product of a
triglyceride consisting of two fatty acids
bonded to a glycerol backbone.
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| monoglyceride | A breakdown product of a
triglyceride consisting of one fatty acid
attached to a glycerol backbone.
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| lecithin | A group of compounds that are
major components of cell membranes.
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| emulsifier | A compound that can suspend
fat in water by isolating individual fat
droplets, using a shell of water molecules or
other substances to prevent the fat from
coalescing.
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| lipase | Fat-digesting enzyme produced by the
salivary glands, stomach, and pancreas.
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| lipoprotein | A compound found in the
bloodstream containing a core of lipids with a
shell composed of protein, phospholipid, and
cholesterol.
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| chylomicron | Lipoprotein made of dietary
fats surrounded by a shell of cholesterol,
phospholipids, and protein. Chylomicrons are
formed in the absorptive cells of the small
intestine after fat absorption and travel
through the lymphatic system to the
bloodstream.
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| lipoprotein lipase | An enzyme attached to
the cells that form the inner lining of blood
vessels; it breaks down triglycerides into free
fatty acids and glycerol.
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| very-low-density lipoprotein (VLDL) | The
lipoprotein created in the liver that carries
cholesterol and lipids both taken up (and
newly synthesized) by the liver.
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| low-density lipoprotein (LDL) | The
lipoprotein in the blood containing primarily
cholesterol; elevated LDL is strongly linked to
cardiovascular disease risk.
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| high-density lipoprotein (HDL) | The
lipoprotein in the blood that picks up
cholesterol from dying cells and other sources
and transfers it to the other lipoproteins in the
bloodstream, as well as directly to the liver;
low HDL increases the risk for cardiovascular
disease.
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| menopause (MEN-oh-paws) | The cessation
of menses in women, usually beginning at
about 50 years of age.
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| scavenger cells | Specific form of white
blood cells that can bury themselves in the
artery wall and accumulate LDL. As these cells
take up LDL, they contribute to the development
of atherosclerosis.
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| atherosclerosis | A buildup of fatty material
(plaque) in the arteries, including those
surrounding the heart.
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| plaque | A cholesterol-rich substance deposited
in the blood vessels; it contains various
white blood cells, smooth muscle cells,
various proteins, cholesterol and other lipids,
and eventually calcium.
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| myocardial infarction | Death of part of the
heart muscle. Also termed a heart attack.
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| cerebrovascular accident (CVA) | Death of
part of the brain tissue due typically to a
blood clot. Also termed a stroke.
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| homocysteine | An amino acid not used in
protein synthesis, but instead arises during
metabolism of the amino acid methionine.
Homocysteine is likely toxic to many cells,
such as those lining the blood vessels.
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| oxidize | In the most basic sense, the loss of
an electron or gain of an oxygen by a
chemical substance. This change typically
alters the shape and/or function of the
substance.
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| antioxidant | Generally a compound that
stops the damaging effects of reactive
substances seeking an electron (i.e., oxidizing
agents). This prevents breakdown (oxidizing)
of substances in foods or the body,
particularly lipids.
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| systolic blood pressure | The pressure in the
arterial blood vessels associated with the
pumping of blood from the heart.
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| diastolic blood pressure | The pressure in
the arterial blood vessels when the heart is
between beats.
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| metabolic syndrome | A condition in which
the person has poor blood glucose regulation,
hypertension, increased blood triglycerides,
and other health problems. This condition is
usually accompanied by obesity, lack of
physical activity, and a diet high in refined
carbohydrates. Also called Syndrome X.
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| eicosapentaenoic acid (EPA) | An omega-3
fatty acid with 20 carbons and five carboncarbon
double bonds. It is present in large
amounts in fatty fish and is slowly synthesized
in the body from alpha-linolenic acid.
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| docosahexaenoic acid (DHA) | An omega-3
fatty acid with 22 carbons and six carboncarbon
double bonds. It is present in large
amounts in fatty fish and is slowly synthesized
in the body from alpha-linolenic acid. DHA is
especially present in the retina and brain.
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| arachidonic acid | An omega-6 fatty acid
made from linoleic acid with 20 carbon atoms
and 4 carbon-carbon double bonds.
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| hemorrhagic stroke | Damage to part of the
brain resulting from rupture of a blood vessel
and subsequent bleeding within or over the
internal surface of the brain.
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| rancid | Containing products of decomposed
fatty acids that have an unpleasant flavor
and odor.
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| total parenteral nutrition | The intravenous
feeding of all necessary nutrients, including
the most basic forms of protein, carbohydrates,
lipids, vitamins, minerals, and
electrolytes.
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| hydrogenation | The addition of hydrogen to
a carbon-carbon double bond, producing a
single carbon-carbon bond with two hydrogens
attached to each carbon. Because
hydrogenation of unsaturated fatty acids in a
vegetable oil increases its hardness, this process
is used to convert liquid oils into more solid
fats, which are used in making margarine and
shortening. Trans fatty acids are a by-product
of hydrogenation of vegetable oils.
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| BHA, BHT | Butylated hydroxyanisole and
butylated hydroxytoluene—two common
synthetic antioxidants added to foods.
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| body mass index | Weight (in kilograms)
divided by height squared (in meters). A
healthy value is 18.5 to 24.9. A value of 25 or
greater indicates a risk for body weightrelated
health disorders. 1 BMI unit equals
6 to 7 pounds.
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| vegan | A person who eats only plant foods.
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