Lyprinol Glossary
Anti-Inflammatory drugs
Drugs that reduce the symptoms and signs of inflammation. A medicine intended to reduce inflammation
Antioxidant
A substance which inhibits the interaction of oxygen or free radicals with polyunsaturated fats. Naturally occurring examples include vitamins C and E.
Asthma
Chronic, inflammatory lung disease characterized by recurrent breathing problems usually triggered by allergens (infection, exercise, cold air, and other factors may also be triggers).
Cis Double Bonds
A particular three dimensional structural orientation of the two hydrogen atoms linked to the adjoining carbon atoms in a double bond. On paper these hydrogen atoms are depicted as being next to each other.
Cis monounsaturated fatty acid
Monounsaturated fatty acids containing a cis double bond. Most naturally occurring monounsaturated fatty acids exist in the cis form.
Double Bond
A structure formed when adjoining carbon atoms in the carbon chain of a saturated fatty lose two hydrogen atoms. Double bonds may be either in the cis or trans orientation
Epidemiology
The study of the frequency, causation, and distribution of disease.
Fatty Acids
Molecules containing chains of carbon atoms with variable numbers of hydrogen atoms linked to each carbon atom. Each fatty acid has an acid structure (termed a carboxyl) at one end of the carbon chain comprising one carbon, two oxygen and one hydrogen atom.
Free Radicals
Highly reactive substances often formed naturally by the interaction of oxygen with polyunsaturated fatty acids. Free radicals possess the ability to interact with important components of tissues such as proteins and DNA and have been implicated in aging and many disease states.
Functional Foods
Foods eaten for specified health purposes, because of their rich content of one or more nutrients or non-nutrient substances that might confer health benefits.
Functional foods are foods designed to provide a specific and beneficial physiological effect on health, performance and/or well-being extending beyond the provision of simple nutrients. The effect should be documented scientifically.
The functional food concept stretches the borders of nutrition. Whereas classical nutrition focuses on essential nutrients and their significance regarding diseases due to deficiency, functional food science focuses on the physiological effects. These effects may be mediated by nutrients, but also by non-nutrients such as dietary fibre and various bioactive compounds, as well as by probiotics and other food qualities, e.g. structural properties.
Functional food science deals with knowledge providing opportunity to prevent diet-related diseases, e.g. metabolic syndrome, type II diabetes, coronary heart disease, obesity, hypertension, certain types of cancer, gastrointestinal diseases and osteoporosis.
Functional food science also includes knowledge on the positive effects on physical and psychological performance, e.g. cognitive function.
Inflammation
A response of body tissues to injury or irritation; characterized by pain and swelling and redness and heat
Lipids
Fatty substances present in blood and body tissues, including cholesterol and triglycerides.
Nonsteroidal Anti-Inflammatory Drug
An anti-inflammatory drug that does not contain steroids. Medications that are not cortisone related, used to reduce inflammation.
Omega-3 Fatty Acids
Polyunsaturated fatty acids found in certain cold water fish and vegetable oils. Omega-3s may help to reduce the risk of heart attack by preventing blood from clotting and sticking to the artery walls.
What they're good for: Help protect the heart, help prevent stroke, lower cholesterol levels and alleviate arthritis.
Where you get them: Cold-water fatty fish like salmon and mackerel; vegetable oils, wheat germ, flax seeds, soybeans, tofu, leafy greens and walnuts.
DRI or RDA: None.
Molecule
The smallest part of any substance and generally containing more than one atom. A fatty acid is a molecule containing carbon, hydrogen and oxygen atoms.
Monounsaturated Fatty Acids
Fatty acids containing a single double bond. Monounsaturated fatty acids are generally formed from saturated fatty acids by removal of two hydrogen atoms from adjacent carbon atoms at a site along the carbon chain and can exist in two forms, cis and trans. see further explanation of this term.
Omega-3 Fatty Acids
Fatty acids containing more than one double bond with the first double bond between the third and fourth carbon atoms counting from the omega end (ie the non carboxyl end) of the molecule. Flax and fish contain high levels of omega-3 fatty acids.
Omega-6 Fatty Acids
Fatty acids containing more than one double bond with the first double bond between the sixth and seventh carbon atoms counting from the omega end (ie the non carboxyl end) of the molecule. Animal fats and certain plant oils such as soybean and sunflower contain high levels of omega-6 fatty acids.
Polyunsaturated Fatty Acids
Fatty acids containing more than one double bond. Polyunsaturated fatty acids mostly occur as either omega-3 or omega-6 forms.
Saturated Fatty Acids
Molecules containing chains of carbon atoms with each carbon atom linked to its maximum number of hydrogen atoms, and a carboxyl structure at one end of the carbon chain. Saturated fatty acids do not contain any double bonds.
Triglycerides
Storage fats found in animal and plants comprising a water soluble glycerin or glycerol part linked chemically to three fatty acid molecules. Plant oils such as, eg olive and sunflower oils, and beef dripping, are made up mostly of triglycerides.
Trans Fatty Acids
A particular three dimensional structural orientation of the two hydrogen atoms linked to the adjoining carbon atoms in a double bond. On paper these hydrogen atoms are depicted as being as far away as possible from each other.
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