NUTRITIONALSCIENCE

3. one of a group of steroid alcohols.
6. One of a group of phospholipid compounds that are found in higher plants and animals.
8. Manufactured fats via hydrogenation; adds hydrogen
10. having a tendency to mix with, dissolve in, or be wetted by water.
11. compounds in foods that scavenge and neutralise free radicals.
13. encourages the suspension of one liquid in another, as in the mixture of oil and water
14. Enzyme that breaks down fat

1. thickening or hardening of the arteries
2. A lipid which contains a phosphate group
4. polyunsaturated fatty acids that must be provided by foods
5. tending to repel or fail to mix with water
7. large triglyceride-rich lipoproteins produced in enterocytes from dietary lipids
9. a reaction in which two molecules combine to form a larger molecule, producing a small molecule such as H2O as a byproduct.
12. Emulsified droplets of partially hydrolysed lipids, small enough to be absorbed across the intestinal mucosa.