CHAPTER 1 The Problem and its Setting Introduction Cholesterol is a chemical compound that is naturally produced by the body and is structurally a combination of lipid (fat) and steroids. Cholesterol is a building block for cell membrane and about 80% of the body’s cholesterol is produced by the liver‚ while the rest comes from our diet. The main sources of diet cholesterol are meat‚ poultry‚ fish and dairy products. After meal‚ dietary cholesterol is absorbed from the intestine and stored in the liver
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structure and are cyclic lipids with various side groups. Cholesterol is an example of a steroid. It is important in the cell membrane as it stabilises it ensuring it does not become to like a fluid. If this were the case they would become too permeable to certain substances. However at the same time it prevents it becoming too rigid so cholesterol helps to prevent the cell membrane to maintain the correct consistency. However cholesterol is not the only lipid important for the plasma membrane‚ phospholipids
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heart and liver tissues by serum albumin are fatty acids. Moved by the retinol binding protein is Vitamin A. There are steroid moverproteins that move steroids to the aimed cells. Majority of the body’s lipids(phospholipids‚ triacylglycerols and cholesterol)‚ are moved in the plasma by big complexes called lipoproteins. Lipoproteins makeup a center part of hydrophobic lipids encompassed by a shell of phosphotidyl glycerols and proteins. Protein parts of lipoproteins solubilize the hydrophobic lipids
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Another word for "fats." Lipids can be more formally defined as substances such as a fat‚ oil or wax that dissolves in alcohol but not in water. Lipids contain carbon‚ hydrogen and oxygen but have far less oxygen proportionally than carbohydrates. They are found in places as diverse as egg yolks and the human nervous system and are important component of plant‚ animal and microbial membranes A fatty or waxy are organic compound that is readily soluble in nonpolar solvent (e.g. ether)
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triglycerides 145 mg/dL and his cholesterol is 210 mg/dL and his HDL 33 mg/dL and his LDL 160 mg/dL. As I sit with him trying to explain what the results are can be difficult. He ask what are triglycerides me being the physician that I am I explain that triglyceride is an ester formed from glycerol and three fatty acid groups. Triglycerides are the main constituents of natural fats and oils‚ and high concentrations in the blood indicate an elevated risk of stroke. Cholesterol is the compound of the sterol
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cause it. How does one use risk factors? Review the basics of cardiovascular disease and atherosclerosis. Be ready to identify the risk factors for cardiovascular disease (especially diet-related risk factors!) A) High LDL blood cholesterol‚ low HDL blood cholesterol‚ high blood pressure (hypertension)‚ diabetes‚ obesity (central obesity)‚ physical inactivity‚ cigarette smoking‚ diet: high saturated or trans fats‚ low veggies‚ low fruits‚ low whole grains Describe the dietary strategies to reduce
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gallbladder or a bile duct‚ composed chiefly of a mixture of cholesterol‚ calcium bilirubinate‚ and calcium carbonate‚ occasionally as a pure stone composed of just one of these substances". Bile is a greenish-brown liquid produced in the liver then stored in the gallbladder which is use to digest fat. Bile contains water‚ cholesterol‚ fat‚ bile salts‚ proteins and a waste product call bilirubin. If the bile has too much cholesterol ‚ bile salt‚ or bilirubin‚ they hardens into stones. There
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Information Crestor (rosuvastatin calcium) is a synthetic lipid-lowering agent approved as a treatment for hypercholesterolemia. The drug is classified as a Statin‚ a type of agent that inhibits cholesterol production in the liver. Crestor is indicated as an adjunct to diet to reduce elevated cholesterol levels in the blood. It is indicated for primary hypercholesterolemia (heterozygous familial and nonfamilial) and mixed dyslipidemia (Fredrickson Type IIa and IIb). It is also indicated as an adjunct
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right into your instinct. Historically‚ humans have been natural meat eaters. Why do you think meat tastes so good to us? It’s because our species has evolved to eat it. According to National Geographic‚ “We have an improved ability to process cholesterol and fat.” Ninety-eight percent of the world eats meat‚ and it tastes good to most of us because chemicals are released in our brain that tell our body it’s good. Switching to meat gave our ancestors an advantage. Researchers at the University of
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methanol in dichloromethane and dichloromethane:methanol:water (1:3:1). The results obtained were analyzed and it showed that the the lipids are eluted by increasing polar solvents. The lipids present in the crude extract were triacylglycerol‚ cholesterol and lecithin. The purpose of this experiment is to analyze the lipids present in the crude extract using thin-layer chromatography and column chromatography. Results showed that Lecithin was the most polar among the 3 eluted components. Introduction
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