Understanding Lipids and Their Role in Human Nutrition

Lipids

Includes triglycerides, phospholipids, and sterols.

Triglycerides

Most common fat, 9 calories per gram.

Adipocytes

Fat cells that store triglycerides.

Fat-soluble vitamins

Vitamins that dissolve in fats.

Eicosanoids

Hormones acting as chemical messengers.

Cell membranes

Composed of lipids, essential for cell structure.

Cholesterol

Building block of hormones and bile acids.

Saturated Fat

Solid at room temperature, animal origin.

Unsaturated Fat

Liquid at room temperature, plant origin.

Trans Fat

Artificial fats found in processed foods.

Monounsaturated Fat

One double bond, healthier fat type.

Polyunsaturated Fat

Multiple double bonds, liquid at room temperature.

Essential Fatty Acids

Must be obtained from diet for health.

Alpha-linolenic acid

Omega-3 fatty acid from plant sources.

Linoleic acid

Omega-6 fatty acid from animal sources.

Eicosapentaenoic acid (EPA)

Converted from ALA, beneficial for heart health.

Docosahexaenoic acid (DHA)

Converted from ALA, supports brain health.

Lecithin

Phospholipid acting as an emulsifier.

Bile

Emulsifies fats in the small intestine.

LDL (Low Density Lipoprotein)

Bad cholesterol, promotes atherosclerosis.

HDL (High Density Lipoprotein)

Good cholesterol, reduces cardiovascular disease risk.

Lipoprotein

Transport vehicle for lipids in blood.

Atherosclerosis

Plaque buildup in arteries, increases heart disease risk.

Myocardial infarction

Heart attack due to blocked blood flow.

Cerebrovascular accident

Stroke caused by blood clot in brain.

Plant Sterols

Cholesterol-like substances from plants, lower LDL.

Statins

Medications that reduce cholesterol synthesis.

Fibrates

Medications that lower triglyceride levels.

Olestra

Indigestible fat, causes gastrointestinal issues.

Lipogenesis

Conversion of excess carbohydrates into fat.