Cholesterol Blog

Minggu, 16 Juni 2013

How do you define a triglyceride that has an equal number of mono and polyunsaturated fatty acids?

Q. If a triglyceride has three fatty acids, and one is saturated, one is monosaturated, and one polyunsaturated, how do you define it. Is it overall poly or mono unsaturated, or can you only term it to be unsaturated since they are both equal?

A. a triglyceride can only be saturated or unsaturatedso even if you had one monounsaturated fa it would be classed unsaturated

Original Question

What is the best way to reduce the triglyceride levels without damaging the liver by taking Lopid?

Q. My triglyceride levels are up to 450. I am not obese I just don't exercise at all. I have been getting away from carbs all together, is that good?

A. These web sites give more information http://www.healingdaily.com/conditions/triglycerides.htm and http://cholesterol.freesourcenow.com/triglyceride-levels.html

Original Question

What is the difference between a triglyceride and a phospholipid?

Q. What is the difference between a triglyceride and a phospholipid? How does this difference account for the hydrophobic and hydrophilic nature of phospholipids?

A. I'm doing this at A-level now, are you?

We did this today...

A Phospholipid is Glycerol + 2 Fatty acids + 1 Phosphoric Acid

In a condensation reaction, this produces 1 phospholipid, and 3 water molecules.

The phosphate part of this has OH groups, which can form hydrogen bonds with water.
The fatty acid parts don't have Oh groups, so they are hydrophobic.

A triglyceride is made up of glycerol + 3 fatty acids (the phosphoric acid is replaced by another fatty acid, in comparison to the formula for phospholipid).

Because the phosphate part contained the OH group in the phospholipid, and it is absent in this molecule, triglyceride can not form hydrogen bonds, and so is hydrophobic.

hope this helps, i know research can be tricky, often there's either not enough, or too much more advanced information.

Original Question

Sabtu, 15 Juni 2013

How do you define a triglyceride that has an equal number of mono and polyunsaturated fatty acids?

A. a triglyceride can only be saturated or unsaturatedso even if you had one monounsaturated fa it would be classed unsaturated

Original Question

What is the best way to reduce the triglyceride levels without damaging the liver by taking Lopid?

Q. My triglyceride levels are up to 450. I am not obese I just don't exercise at all. I have been getting away from carbs all together, is that good?

A. These web sites give more information http://www.healingdaily.com/conditions/triglycerides.htm and http://cholesterol.freesourcenow.com/triglyceride-levels.html

Original Question

What is the difference between a triglyceride and a phospholipid?

Q. What is the difference between a triglyceride and a phospholipid? How does this difference account for the hydrophobic and hydrophilic nature of phospholipids?

Original Question

What is the difference between a triglyceride and a phospholipid?

Q. What is the difference between a triglyceride and a phospholipid? How does this difference account for the hydrophobic and hydrophilic nature of phospholipids?

Original Question

What can I do as a woman after menapause do to improve on my Cholesterol and Triglyceride blood results?

Q. In April 2006 my blood work showed: Cholesterol 167.6; Triglyceride 220.4 and HDL 38.1. I am talking Lipitor during both of these blood tests.
In October 2006 my blook work showed: Cholesterol 211.1; Triglyceride 143.7 and HDL 48.5.
I listed the HDL because I was afraid the Lipitor was effecting my Good Cholestrol count.
I'm looking for someone that can tell me why my cholestrol went up this time and triglycerides went down and what is my next course of action.

A. Eat cabbage, oatmeal, apples, etc. for soluble fiber and of course some type of exercise.

Also, here's some all-natural supplements that are very effective.

OmegaGuard: reduces the risk of heart disease/stroke, lowers triglycerides and cholesterol

Soluble Fiber (e.g. Fiber Plan): prevents fat absorption; reduces stress on heart by minimizing fat accumulation

Lecithin: converts serum cholesterol to good HDL

CoQHeart: Reduces LDL oxidation

Garlic Complex: prevents clotting; dilates small blood vessels; dissolves fatty deposits & thins blood

Hope this is useful and feel free to contact me with questions.

Original Question

What determines whether a triglyceride is saturated or unsaturated?

Q. Is it the bonds?

A. A trigylceride (fat) is basically a glycerol molecule joined to three fatty acid molecules. The fatty acid molecules are often called "fatty acid chains" or "fatty acid tails".

Triglyceride structure:
http://www.indiana.edu/~oso/Fat/FatImg/triglyceride.jpg

If a triglyceride contains fatty acid tails with only single bonds in their structure, it is said to be saturated (saturated with hydrogens - it contains the maximum no. of C-H bonds).

If a triglyceride contains one or more fatty acid tails which contain at least one double bond in their structure, it is said to be unsaturated.

Here is a pic which shows the difference between saturated and unsaturated fats:
http://www.realfitnessblog.com/wp-content/uploads/2008/11/fat_f2.jpg

As the pic above shows, saturated fats are usually straight, so the molecules can pack together tightly, which is why saturated fats are solids at room temp. The double bonds in the structure of unsaturated fats makes kinks in the chain preventing the neat packing together of these molecules, so most unsaturated fats are liquids at room temp.

Original Question

Jumat, 14 Juni 2013

Where is Low density lipoprotein (LDL) & High density lipoprotein (HDL) synthesized?

Q. Could you also let me know
1. HOW and WHERE they are removed from the bloodstream and
2. Dietary and lifestyle factors that may increase or decrease the amount in the blood (please explain).

I have been researching but I didn't find much.

A. Mostly the liver makes LDL and HDL which are fats/cholesterol..
You can stop eating cholesterol for the rest of your life and still have high levels. How can this be? For starters, all of your cells can create cholesterol. This is good because every cell in your body needs it to form protective membranes. Your body actually monitors your cells, and if it senses that a cell doesn't have enough cholesterol, it will produce more. Cholesterol also is an essential building block for naturally produced vitamin D and other good stuff, like estrogen and testosterone. But even though every cell can make its own cholesterol, some cells need extra help with their supply. This is where your liver comes in.
Your body, mainly your liver, produces 75 percent of your cholesterol; your small intestine also aids in both the creation and absorption of cholesterol [source: AHA]. The average diet adds another 300 to 500 mg of cholesterol [source: Schafer]. This external cholesterol comes from animal and dairy products. But even if you eat foods without cholesterol, the carbs, fats and proteins all break down eventually and release carbon, which your liver turns into cholesterol.

Original Question

where is Low density lipoprotein (LDL) & High density lipoprotein (HDL) synthesized?

A. HDL cholesterol "scavenges" your bad cholesterol and helps to eliminate LDL from the body. The only nonpharmacologic way to increase your HDL is to exercise.

Ingesting more soluble fiber lowers your LDL cholesterol because soluble fiber binds bile in the GI tract and it gets eliminated. Bile is synthesized using LDL, so that's why you sometimes see advertising on the side of quaker oats that they can lower your cholesterol. I believe the recommendation is to get 20-30 g of fiber / day.

Original Question

Would it be better to fry a high fat food in Olive oil? cnsidring olive oil is a High-Density Lipoprotein.....

A. It can be used successfully for frying but be aware that the strong flavor of olive oil will still transfer to whatever you are cooking. If the food you are preparing is already high in fat, it won't make much of a nutritional difference at all. When you fry something at the correct temperature, very little of the oil should still be left on the food after cooking. It actually uses the moisture aleady present in the food to cook it. That is why you see the bubbles coming up. If the oil is too cool, it will soak into the food and make it greasy. Don't get me wrong, frying still adds a lot of fat and calories.

Check out this website which will tell you everythig you need to know about cooking with, storing, buying, and using olive oil. It's a great resource.

http://www.oliveoilsource.com/cooking_olive_oil.htm

Original Question

What happens if too much Low density Lipoprotein is in the bloodstream?

A. They call it "bad cholesterol" for a reason, because it's known that LDL causes vascular inflammation which triggers defense cells to form fibrin and collagen around the lipid deposits creating atheromas. When an atheroma breaks lose, you can get many life threatening conditions, from heart attacks to strokes.

Sometimes if an atheroma doesn't break, it can still cause both before mentioned entities if it fully clogs the blood vessel.

Original Question

Effects of low high density lipoprotein in human body function?

A. HDL carries the excess cholesterol (LDL) away from the arteries to the liver so that these won't cause atherosclerosis (hardening of the arteries). Low HDL then means a higher risk of heart disease.

Additional
As the for answer from the lady below - try and check out her other posts about cholesterol...

Original Question

where is Low density lipoprotein (LDL) & High density lipoprotein (HDL) synthesized?

Original Question

Kamis, 13 Juni 2013

How is cholesterol good for you and your body?

Q. Explain the benefits of cholesterol for the body and its functions. How does it affect joints and organs?

A. Americans are being saturated with anti-cholesterol propaganda. If you watch very much television, you're probably one of the millions of Americans who now has a terminal case of cholesterol phobia. The probaganda is relentless and is often designed to produce fear and loathing of this works of all food contaminants. You never hear the food propagandists bragging about their product being fluoride free or aluminum free, two of our truly serious food-addidtive problems. But cholesterol, an essential nutrient not proven to be harmfull in ANY quantity is constantly pilloried as a menance to your health. If you don't use corn oil, Fleishmann's margarine and Egg Beaters, you are going straight to atherosclerosis hell with stroke, heart attack and premature aging and so are your kids.

William Campbell Douglass, MD
Eat Your Cholesterol

Original Question

How much Cholesterol should you be taking in every day?

Q. I started reading food labels, and I noticed there's a line called Cholesterol with a number in mg's. How many mg's or what is the total amount of cholesterol per day that is recommended for a 20 something female? Thanks.

A. Officially, experts say you shouldn't have over 300mg (based on a 2,000 calorie diet). I tend to think that's a little high and try to not go over half that. It really depends on your age and activity level. Maybe the link below will help a little more.

Original Question

How much cholesterol is in egg whites as opposed to the yolks?

Q. One of my co-workers told me that there are equal amounts of cholesterol in both the white and the yolk.

I told her that wasn't true because the yolk is what has all the calories, fat, and cholesterol in it, so I'm doing a good thing by eating egg white omelettes, as opposed to regular ones that include the yolk.

Or am I? Who's right?

A. Your coworker is an idiot. There is zero cholesterol in the white.

But the yolk has good stuff, too, like iron and omega fatty acids, so don't skip it all the time.

Original Question

Where is Low density lipoprotein (LDL) & High density lipoprotein (HDL) synthesized?

Original Question

where is Low density lipoprotein (LDL) & High density lipoprotein (HDL) synthesized?

Original Question

why would chylomicron, low-density lipoprotein, and high-density lipoprotein form a spherical shape?

Q. not sure if this is important:
chylomicron has 4% phospholipid, 90% triacylglycerol, 5% cholesterol, 1% protein.
low-density lipoprotein has 20% phospholipid, 10% triacylglycerol, 45% cholesterol, 25% protein.
high-density lipoprotein has 30% phospholipid, 5% triacylglycerol, 20% cholesterol, 45% protein.

A. Particles (and systems in general) always follow the "principal of least energy" which reduces the free energy of a system to minimum.

Phospholipids are polar compounds based upon a glycerol backbone. Two fatty acids are attached to the phospholipid at the sn-1, and sn-2 position (end and middle respectively). Both fatty acids are non-polar and hydrophobic (water-hating). The third spot is taken by a polar group at the sn-3 position (e.g. the other end) which is hydrophilic (water loving). In addition to polar amino acids and proteins, the outer side of the lipoprotein particles face the water while the hydrophobic portions point inward, where triglycerides, cholesterol and cholesterol esters are.

The hydrophilic outer portion allows lipoprotein particles to stay suspended in serum and blood. The inner lipid and sterol portion attract each other and form a stable system.

The shape that reduces free energy to a minimum is a sphere so lipoprotein particles assume that shape.

Without the phospholipids and proteins surrounding the water-insoluble portions, the lipid and sterol molecules would simply coalesce, which would result in blobs of fat accumulating in the circulatory system.

Original Question