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9 Cards in this Set
- Front
- Back
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Saturated fats |
Among the "bad" fats, usually derived from animal-based products such as meat, milk, cheese and eggs |
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Trans fats |
Among the "bad" fats, manufactured by hydrogenizing vegetable oil to become semisolid; found in butter and shortening and in cookies, cakes, and other baked goods |
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Hydrogenate |
To add hydrogen to the molecule of an unsaturated organic compound |
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Monounsaturated fats |
Fats containing one double or triple bond per molecule |
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Polyunsaturated |
Fats having many double or triple bonds in a molecule |
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High density lipoprotein (HDL) cholesterol |
"Good" cholesterol; about one-third or one-fourth of all cholesterol isHDL cholesterol. High levels of HDL decrease the risk of atherosclerosis. |
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L-arginine |
Amino acid being studied for its ability to decrease body fat while helping to build lean muscle mass |
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Antioxidant |
A substance (such as beta-carotene or vitamin C) that inhibits oxidation or reactions promoted by oxygen, peroxides, or free radicals |
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Omega-3 fatty acids |
A type of polyunsaturated fat that is especially beneficial to the heart and has been shown to decrease the risk of coronary artery disease; found in walnuts, sunflower seeds, flaxseed, and chia seeds |
