Nutrition chapter 5

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Across
  1. 2. one of the sterols containing a four ring carbon structure
  2. 5. arising within the body
  3. 6. a protein produced by adipose cells that promote inflammation and causes insulin resistance
  4. 8. a chemical reaction where water is released as two molecules combine to form one larger product
  5. 10. an alcohol composed of a three carbon chain, backbone for a triglyceride
  6. 11. a term referring to water-loving
  7. 12. substances with both water soluble and fat-soluble portions portions that enable oils and fats to mingle in watery solutions
  8. 13. a protein produced by adipose cells that inhibits inflammation and protects against insulin resistance, type 2 diabetes, and cardiovascular disease
  9. 16. proteins synthesized and secreted by adipose cells
  10. 17. tiny spherical complexes of emulsified fat that arise during digestion
  11. 19. molecules of glycerol with one fatty acid attached
  12. 20. arising outside the body
  13. 23. the main form of fat in the diet and major storage form of fat in the body
  14. 24. a nitrogen containing compound found in foods and made in the body from the amino acid methionine
Down
  1. 1. a compound similar to a triglyceride but having a phosphate group and choline in place of one of the fatty acids
  2. 3. enzymes that hydrolyze
  3. 4. zero energy fat replacers
  4. 7. one of the phospholipids
  5. 8. lipoproteins that transport lipids from the intestinal cells to the rest of the body
  6. 9. a term referring to water-fearing
  7. 14. fatty deposits that develop in the artery walls in atheromatous
  8. 15. a type of artery disease characterized by plaques
  9. 18. clusters of lipids associated with proteins
  10. 21. a synthetic fat made from sucrose and fatty acids
  11. 22. compounds containing a four ring carbon structure with any of a variety of side chains attached