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48 Cards in this Set
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The body's fat tissue; consists of masses of triglyceride-storing cells.
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Adipose tissue
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In the body, compounds that protect others from oxidation by being oxidized themselves, thereby decreasing the adverse effects of free radicals on normal physiological functions.
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Antioxidants
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An omega-6 polyunsaturated fatty acid with 20 carbons and four double bonds; present in small amounts in meat and other animal products and synthesized in the body from linoleic acid.
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Arachidonic acid
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Zero-energy fat replacers that are chemically synthesized to mimic the sensory and cooking qualities of naturally occurring fats, but are totally or partially resistant to digestion.
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Artificial fats
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A type of artery disease characterized by plaques (accumulations of lipid-containing material) on the inner walls of the arteries.
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Atherosclerosis
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Results of blood tests that reveal a person's total cholesterol, triglycerides, and various lipoproteins.
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Blood lipid profile
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A general term for all diseases of the heart and blood vessels. Atherosclerosis is the main cause of CVD. When the arteries that carry blood to the heart muscle become blocked, the heart suffers damage known as coronary heart disease (CHD).
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Cardiovascular Disease
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One of the sterols containing four carbon ring structures with a carbon side chain.
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Cholesterol
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A nitrogen-containing compound found in foods and made in the body from the amino acid methionine.
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Choline
Choline is part of the phospholipid lecithin and the neurotransmitter acetylcholine. |
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The class of lipoproteins that transport lipids from the intestinal cells to the rest of the body.
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Chylomicrons
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A collective term for several fatty acids that have the same chemical formula as linoleic acid (18 carbons, 20 double bonds) but with different configurations.
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Conjugated linoleic acid
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An omega-3 polyunsaturated fatty acid with 22 carbons and six double bonds; present in fish and synthesized in limited amounts in the body from linolenic acid.
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Docosahexaenoic Acid (DHA)
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Derivatives of 20-carbon fatty acids; biologically active compounds that help to regulate blood pressure, blood clotting, and other body functions. They include prostaglandins, thromboxanes, and leukotrienes.
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Eicosanoids
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An omega-3 polyunsaturated fatty acid with 20 carbons and five double bonds; present in fish and synthesized in limited amounts in the body from linolenic acid.
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Eicosapentaenoic (EPA)
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Fatty acids needed by the body, but not made by the body in amounts sufficient to meet physiological needs.
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Essential fatty acids
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Ingredients that replace some or all of the functions of fat and may or may not provide energy.
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Fat replacers
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Lipids that are solid at room temperature (77F or 25C).
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Fats
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An organic compound composed of a carbon chain with hydrogens attached and an acid group (COOH) at one end and a methyl group (CH3) at the other end.
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Fatty acid
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An alcohol composed of a three-carbon chain, which can serve as the backbone for a triglyceride.
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Glycerol
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The type of lipoprotein that transports cholesterol back to the liver from the cells; composed primarily of protein.
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HDL (high-density lipoprotein)
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An enzyme inside adipose cells that responds to the body's need for fuel by hydrolyzing triglycerides so that their parts (glycerol and fatty acids) escape into the general circulation and thus become available to other cells as fuel. The signals to which this enzyme responds include epinephrine and glucagon, which oppose insulin.
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Hormone-sensitive lipase
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A chemical process by which by which hydrogens are added to monounsaturated or polyunsaturated fatty acids to reduce the number of double bonds, making the fats more saturated (solid) and more resistant to oxidation (protecting against rancidity).
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Hydrogenation
Hydrogenation produces trans-fatty acids. |
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A term referring to water-loving, or water-soluble, substances.
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Hydrophilic
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A term referring to water-fearing, or non-water-soluble, substances; also known as lipophilic (fat loving).
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Hydrophobic
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The type of lipoprotein derived from very-low-density lipoproteins (VLDL) as VLDL triglycerides are removed and broken down; composed primarily of cholesterol.
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LDL (low-density lipoprotein)
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One of the phospholipids. Both nature ad the food industry use lecithin as an emulsifier to combine water-soluble and fat-soluble ingredients that do not ordinarily mix, such as water and oil.
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Lecithin
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An essential fatty acid with 18 carbons and two double bonds.
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Linoleic acid
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An essential fatty acid with 18 carbons and three double bounds.
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Linolenic acid
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A family of compounds that includes triglycerides, phopholipids, and sterols.
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Lipids
Lipids are characterized by their insolubility in water. |
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An enzyme that hydrolyzes triglycerides passing by in the bloodstream and directs their parts into the cells, where they can be metabolized for energy or reassembled for storage.
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Lipoprotein lipase (LPL)
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Clusters of lipids associated with proteins that serve as transport vehicles for lipids in the lymph and blood.
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Lipoproteins
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Tiny spherical complexes of emulsified fat that arise during digestion; most contain bile salts and the products of lipid digestion, including fatty acids, monoglycerides, and cholesterol.
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Micelles
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Molecules of glycerol with one fatty acid attached. A molecule of glycerol with two fatty acids attached is a diglyceride.
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Monoglycerides
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A fatty acid that lacks two hydrogen atoms and has one double bond between carbons - for example, oleic acid.
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Monunsaturated fatty acid
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Lipids that are liquid at room temperature (77F or 25C)
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Oils
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A synthetic fat made from sucrose and fatty acids that provides 0 kcalories per gram; also known as sucrose polyester.
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Olestra
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The last letter of the Greek alphabet, used by chemists to refer to the position of the first double bond from the methyl (CH3) end of a fatty acid.
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Omega
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A polyunsaturated fatty acid in which the first double bond is three carbons away from the methyl (CH3) end of the carbon chain.
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Omega-3 Fatty acid
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A polyunsaturated fatty acid in which the first double bond is six carbons from the methyl (CH3) end of the carbon chain.
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Omega-6 fatty acid
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The process of a substance combining with oxygen; oxidation reactions involve the loss of electrons.
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Oxidation
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The double bond of a fatty acid, where hydrogen atoms can easily be added to the structure.
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Point of unsaturation
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A fatty acid that lacks four or more hydrogen atoms and has two or more double bonds between carbons -- for example, linoleic acid (two double bonds) and linolenic acid (three double bonds).
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Polyunsaturated fatty acid (PUFA)
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A fatty acid carrying the maximum possible number of hydrogen atoms -- for example, stearic acid.
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Saturated fatty acid
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Compounds containing four carbon ring structures with any of a variety of side chains attached.
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Sterols
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Fatty acids with hydrogens on opposite sides of the double bond.
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Trans-fatty acids
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The chief form of fat in the diet and the major storage form of fat in the body; composed of a molecule of glycerol with 3 fatty acids attached; also called triacylglycerols.
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Triglycerides
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A fatty acid that lacks hydrogen atoms and has at least one double bond between carbons (includes monounsaturated and polyunsaturated fatty acids).
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Unsaturated fatty acid
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The type of lipoprotein made primarily by liver cells to transport lipids to various tissues in the body; composed primarily of tryglycerides.
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VLDL (Very-low-density lipoprotein)
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