Triglycerides and Cholesterol Research (Hardback)

Beskrivelser af Triglycerides and Cholesterol Research

Forlagets beskrivelse

Triglycerides are the chemical form in which most fat exists in food as well as in the body. Cholesterol is a soft, waxy substance found among the lipids (fats) in the bloodstream and in all the body's cells. This book presents leading research on this topic from around the world. tables & charts

Bibliotekernes beskrivelse

Triglycerides are the chemical form in which most fat exists in food as well as in the body. They are also present in blood plasma and, in association with cholesterol, form the plasma lipids. Triglycerides in plasma are derived from fats eaten in foods or made in the body from other energy sources like carbohydrates. Calories ingested in a meal and not used immediately by tissues are converted to triglycerides and transported to fat cells to be stored. Hormones regulate the release of triglycerides from fat tissue so they meet the body's needs for energy between meals. Cholesterol is a soft, waxy substance found among the lipids (fats) in the bloodstream and in all the body's cells. It's an important part of a healthy body because it's used to form cell membranes, some hormones and is needed for other functions. But a high level of cholesterol in the blood - hypercholesterolemia - is a major risk factor for coronary heart disease, which leads to heart attack. Cholesterol and other fats can't dissolve in the blood. They have to be transported to and from the cells by special carriers called lipoproteins. This book presents leading new research from around the world.