Nutrition: Fats

Lipids

A group of organic compounds that are insoluble in water, but soluble in organic solvents, including fats, oils, and sterols.

Triglycerides

A type of fat (lipid) found in your blood, composed of glycerol and three fatty acids.

Essential Fatty Acids

Fatty acids that the body cannot synthesize and must be obtained through diet, specifically omega-3 and omega-6 fatty acids.

Omega-3 Fatty Acids

A type of essential fatty acid found in fish oils, flaxseed, and walnuts that can help decrease inflammation.

Omega-6 Fatty Acids

A type of essential fatty acid found in vegetable oils, which is important for various bodily functions.

Saturated Fats

Fats that are solid at room temperature and contain no double bonds between the carbon atoms.

Trans Fats

Unsaturated fats that have been hydrogenated, making them solid at room temperature and linked to health risks.

Phospholipids

A class of lipids that form the structural component of cell membranes and consists of two fatty acids, a glycerol unit, and a phosphate group.

Sterols

A subgroup of steroids, which are lipids, that includes cholesterol and is vital for cell membrane structure and hormone production.

Chylomicrons

Large lipoprotein particles that transport dietary lipids from the intestines to other locations in the body.

LDL (Low-Density Lipoprotein)

A type of cholesterol that is often called 'bad' cholesterol because high levels can lead to plaque buildup in arteries.

HDL (High-Density Lipoprotein)

Known as 'good' cholesterol, it helps remove other forms of cholesterol from the bloodstream and carries it back to the liver.

Lipoproteins

Complexes of lipids and proteins that transport lipids through the circulatory system.

Hydrogenation

A chemical process used to convert unsaturated fats to saturated fats by adding hydrogen.

Adipose Tissue

A type of tissue that stores fat in the body and serves as an energy reserve and insulator.

Arachidonic Acid

An omega-6 fatty acid that is a precursor to inflammatory compounds known as eicosanoids.

Eicosanoids

Signaling molecules made from omega-3 and omega-6 fatty acids that have various biological functions.

Bile Acids

Substances produced by the liver that help emulsify fats in the intestine for absorption.

Glycerol

A three-carbon molecule that forms the backbone of triglycerides.

Antioxidants

Molecules that inhibit oxidation and neutralize free radicals, preventing rancidity in fats.

Dietary Cholesterol

Cholesterol obtained from the diet which has a modest effect on blood cholesterol levels.

Enterohepatic Circulation

The circulation of bile acids from the liver to the intestine and back, essential for lipid digestion.