A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | X | Y | Z | A Antioxidants — Compounds that react with and neutralize the free radicals that could otherwise lead to cellular damage and off flavors, odors, tastes and appearances in food products. Arachidonic Acid (ARA) — A long chain omega-6 fatty acid. Arteriosclerosis — Diseases characterized by thickening and loss of the elasticity of arterial walls. Atherosclerosis — A common form of arteriosclerosis in which deposits of yellowish plaque containing cholesterol and other lipids are formed within the walls of the arteries. This condition can cause hardening of the arteries, mainly that of the heart, brain and legs causing heart attacks, angina pains, strokes and poor blood circulation. Back to Top B Back to Top C Cardiovascular system — Pertaining to heart and blood vessels. Cholesterol — A type of lipid manufactured in the body and consumed in food (dietary cholesterol) that is a necessary component of cellular membranes and a precursor to steroid hormones and bile acids. Elevated serum cholesterol levels can lead to heart disease (atherosclerosis) by promoting plaque deposition in the arteries. Serum cholesterol levels are controlled in some by one's genetic makeup and in others by the amount of saturated fat and cholesterol in the diet. Back to Top D Docosahexaenoic acid (DHA) — A long chain omega-3 fatty acid containing 22 carbon atoms and six unsaturations (C22:6 n-3); the most unsaturated fatty acid found in nature. It is found mainly in fish and marine microorganisms and plants. Considered, along with EPA, to be the major reason for the beneficial effects of fish oils on the cardiovascular system. DHA is a precursor to series 3 eicosanoids that promote dilation of blood vessels and maintain normal heart rhythm and, as such, has been found to be critical to the maintenance of normal cardiovascular health. DHA is also an essential component of the brain, eyes, and other nervous system tissues. It is especially important for the full development of the nervous system in the fetus and newborn. Back to Top E Eicosanoids — A family of hormone-like substances formed from arachidonic acid (ARA) and gamma-linolenic acid (GLA), both omega-6 acids, and eicosapentaenoic acid (EPA), an omega-3 acid. Two main types of eicosanoids are prostaglandins and leukotrienes. Eicosanoids control or influence blood pressure, blood clotting, immune function, allergic response and other processes. In general, eicosanoids derived from omega-3 and omega-6 fatty acids have opposite effects. Eicosapentaenoic acid (EPA) is a long chain omega-3 fatty acid containing 20 carbon atoms and five unsaturations (C20:5n-3). Considered, along with DHA, to be a major reason for the beneficial effects of fish oils on the cardiovascular system. EPA is the direct precursor to series 3 eicosanoids (see DHA). Eicosapentaenoic acid (EPA) - A long chain omega-3 fatty acid containing 20 carbon atoms and five unsaturations (C20:5n-3). Found predominantly in fish and fish oil. Considered, along with DHA, to be the major reason for beneficial effects of fish oils on the cardiovascular system. EPA is the direct precursor to series 3 eicosanoids (see DHA). Essential Fatty Acids — The fatty acids that the body cannot synthesize but needs for normal metabolism. These include linoleic acid (LA) and alpha-linolenic acid (ALA). Deficiency of essential fatty acids, a rare occurrence, can lead to certain skin diseases and decreased neurological function. DHA and EPA are considered by some to be conditionally essential fatty acids; they can be manufactured from LA and LNA by the body but only at a low and potentially insufficient rate. Back to Top F Fat — A class of chemical compounds that contain one or more fatty acid(s); insoluble in water. Fat is one of the three main constituents of food, the others being protein and carbohydrate. Fat is also the principal form in which energy is stored in the body. Vegetable oils, butter and margarine are common examples of fat. See Triglycerides. Fatty Acids — The building blocks of fats and that which gives fats their physical and biological properties. Fatty acids can be saturated or unsaturated (" trans ", monounsaturated, polyunsaturated, highly unsaturated) and they can be short chain or long chain. Fatty acids are also a major component of cellular membranes where they contribute to the fluidity and proper functioning of the membrane. Long chain, highly unsaturated fatty acids such as DHA, EPA, and ARA are precursors to the hormone-like eicosanoids that influence many bodily functions. Free radicals — Highly chemically reactive molecules which can rapidly alter or destroy certain sensitive neighboring molecules. Destructive chain reactions initiated by free radicals within body tissues can cause cancer and atherosclerosis. Potential damage to food products include off flavors, odors, tastes, and colors. Antioxidants can control the reactivity of these free radicals. Back to Top G Back to Top H High density lipoproteins (HDL) — Particles in the blood stream composed of triglycerides ("fat"), cholesterol and other lipids and protein with a relatively low proportion of lipid and a relatively high proportion of protein. They make lipids more soluble and dispersible in blood, and their main function is to carry cholesterol. Generally considered to be proactive against cardiovascular disease. Also known as the "good cholesterol" in our blood. Back to Top I Immune System — Pertaining to the Immune System. Back to Top J Back to Top K Back to Top L Lipid — Chemical compounds that have a greasy feel and are insoluble in water but soluble in certain organic solvents. These include fatty acids, neutral fats (triglycerides), waxes, cholesterol, steroids and phosphatides. Low density lipoproteins (LDL) — Particles in the blood stream composed of triglycerides ("fat"), cholesterol and other lipids and protein with a relatively high proportion of lipid and a relatively low proportion of protein. They make lipids more soluble and dispersible in blood, and their main function is to carry cholesterol. Generally considered to be detrimental to cardiovascular health. Also known as the "bad fat" in our blood. Back to Top M Back to Top N Nervous System — Pertaining to the Nervous System development and function. Back to Top O Omega-3 — Refers to the third carbon-carbon bond from the carbon-terminal end of a fatty acid molecule which is unsaturated. Omega-3 fatty acids are found in fish, marine plants, and some terrestrial plants. Omega-6 — Refers to the sixth carbon-carbon bond from the carbon-terminal end of a fatty acid molecule which is unsaturated. Omega-6 fatty acids are found mainly in vegetable oils and animal fat. Oxidation — Addition of oxygen to a chemical structure. In oils, oxidation causes rancidity. Back to Top P Partially Hydrogenated fat — A fat that has been chemically altered by the addition of hydrogen atoms to the unsaturated fatty acids in the fat. Vegetable oil and margarines made with them are examples of hydrogenated fats. Polyunsaturated Fatty Acids — Fatty acids with more than one unsaturated carbon-carbon bond. Oils with polyunsaturated fatty acids liquify at lower temperatures than oils with monounsaturated and saturated fatty acids. Such fatty acids are preferred to saturated fatty acids because they promote lower serum cholesterol levels and reduced risk of heart disease. Back to Top Q Back to Top R Back to Top S Saturated Fatty Acids — Fatty acids with saturated structure (no unsaturated carbon-carbon bonds). Particularly high in animal fats. In excess, they contribute to higher serum cholesterol levels and atherosclerosis. Back to Top T Trans Fatty Acid — An unsaturated fatty acid in which the atoms around the unsaturated bond are such that the molecule acts similarly to a saturated fatty acid. Frequently formed during hydrogenation of vegetable fats. Naturally occuring trans fats are found in dairy products and animal meat and are considered beneficial in some situations. Synthetically derived trans fats, like those from hydrogenated vegetable oil, are considered unhealthful. Triglycerides — Technically known as triacylglycerols. Made up of three molecules of fatty acid and one molecule of glycerol. Because of the association between elevated triglycerides and heart disease risk the normal value for triglycerides in the blood was reduced from 200mg to 150mg/dl recently. Back to Top U Back to Top V Back to Top W Back to Top X Back to Top Y Back to Top Z Back to Top