Lipids
Cholesterol is the term that describes a fatty substance that travels through the blood and is found in all parts of the body.
The term that describes the breakdown of stored fats into glycerol and fatty acids is "lipolysis." This process is primarily facilitated by enzymes called lipases and occurs in adipose tissue, where triglycerides are converted into free fatty acids and glycerol, which can then be used for energy production by the body. Lipolysis is a crucial metabolic pathway during periods of fasting or increased energy demand.
No, starches are not fat molecules; they are complex carbohydrates made up of long chains of glucose units. Fats, on the other hand, are composed of fatty acids and glycerol. While both starches and fats serve as energy sources for the body, they have different structures and functions in metabolism. Starches provide quick energy, while fats are more energy-dense and serve as long-term energy storage.
Yes, a lipid is a broad term that includes fats. Fats are a type of lipid that are solid at room temperature and are composed of fatty acids. Lipids also encompass other molecules like phospholipids and sterols.
It means that this margarine contains (one or more) types of polyunsaturated fats.Polyunsaturated fats are triglycerides in which the hydrocarbon tails constitutes polyunsaturated fatty acids (PUFA) (fatty acids possessing more than a single carbon-carbon double bond)."Unsaturated" refers to the fact that the molecules contain less than the maximum amount of hydrogen. These materials exist as cis or trans isomers depending on the geometry of the double bond. 'Cis-bond' fats are more healthy than trans-fats.Some types of PUFA's:Omega-3,6 fatty acidOmega-3, 6, 9 fatty acidConjugated linoleic acid
Hyperlipidemia
Lipophilic refers to substances or molecules that are attracted to and able to dissolve in fats, oils, and lipids. This term is often used in the context of pharmaceuticals to describe substances that have an affinity for fatty tissues in the body.
A fat embolus is a fatty mass floating in the blood. Lipemia is excess fat levels in the blood.
Fat is a broad term that refers to a type of nutrient that provides energy and helps with nutrient absorption. Fatty acids are specific components of fats that are essential for various bodily functions, such as cell structure and hormone production. In summary, fatty acids are a type of fat, but not all fats are fatty acids.
Cholesterol is the term that describes a fatty substance that travels through the blood and is found in all parts of the body.
Atherosclerosis is the medical term for the accumulation of fatty deposits in the blood vessels. Atherosclerosis can lead to heart attacks and strokes if not treated properly because the vessels narrow and restrict the blood flow.
Fats are composed of molecules called triglycerides, which are made up of glycerol and three fatty acids. The fatty acids are chains of carbon atoms bonded together with hydrogen atoms attached. The types of fatty acids present in a fat molecule determine its characteristics.
Fats are a type of lipid that are solid at room temperature, while lipids are a broader category of molecules that include fats as well as other substances like phospholipids and steroids. Fats are typically used for energy storage in the body, whereas lipids have a variety of functions including providing structure to cell membranes and acting as signaling molecules.
Pepsin is found in the stomach, and breaks down long-chain proteins into shorter amino acids, whilst lipase is secreted into the duodenum by the pancreas to break down fats into their constituent parts: fatty acids and glycerol.
The term that describes the breakdown of stored fats into glycerol and fatty acids is "lipolysis." This process is primarily facilitated by enzymes called lipases and occurs in adipose tissue, where triglycerides are converted into free fatty acids and glycerol, which can then be used for energy production by the body. Lipolysis is a crucial metabolic pathway during periods of fasting or increased energy demand.
"Shortening" is the term applied to fats added to baked and cooked goods.
electrolytes