(34) Lipids Part 2 F2020

Lipoproteins

Molecules that transport lipids through the bloodstream.

Chylomicrons

Lipoproteins with the highest amount of triglycerides, formed in the small intestine.

Very Low-Density Lipoproteins (VLDL)

Lipoproteins produced in the liver that carry lipids to various cells in the body.

High-Density Lipoproteins (HDL)

Known as 'good' cholesterol; they carry cholesterol back to the liver for recycling.

Low-Density Lipoproteins (LDL)

Known as 'bad' cholesterol; high levels are linked to negative health implications.

Triglycerides

The main form of lipids and energy storage in the body, which provides nine calories per gram.

Essential Fatty Acids

Fats that must be obtained from the diet, including omega-3 and omega-6 fatty acids.

Omega-3 Fatty Acids

A group of essential fatty acids beneficial for heart health, including DHA and EPA.

Omega-6 Fatty Acids

Essential fatty acids found in vegetable oils and meats; high levels can contribute to inflammation.

Mediterranean Diet

A plant-based diet that emphasizes fruits, vegetables, whole grains, and healthy fats, known for its anti-inflammatory properties.

Saturated Fat

A type of fat that is solid at room temperature, primarily found in animal products, associated with negative health effects.

Trans Fats

Artificial fats created during hydrogenation; linked to increased LDL cholesterol and heart disease.

Arachidonic Acid

A fatty acid derived from omega-6 that can contribute to inflammation when in excess.

Antioxidants

Compounds that prevent the oxidation of LDL cholesterol, helping to protect against plaque formation.

Adipose Tissue

Tissue that stores fat and secretes hormones, important for energy and metabolic processes.

Seafood Watch

A program that helps consumers choose sustainable seafood options and avoid contaminated fish.

Dietary Recommendations

Guidelines for fat intake, suggesting 20-35% of daily calories from fat and limiting saturated fat to 10%.

Polyunsaturated Fats

Fats that have multiple double bonds in their chemical structure, including omega-3 and omega-6.