The Lipids: Triglycerides, Phospholipids, and Sterols

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Across
  1. 2. outside of the body
  2. 6. fatty acid where the double bond is 6 carbons away from the end
  3. 8. help fat soluble substances pass in/out of cell
  4. 9. lacks two hydrogens, has eaxactly one double bond
  5. 11. fats being exposed to oxygen (rancid, smell)
  6. 14. another word for fat
  7. 15. within the body
  8. 16. lowers cholesterol, risk of heart disease
  9. 18. diet that includes fresh whole foods,rarely uses butter or hydrogenated foods
  10. 21. COOH+CH3
  11. 22. fatty acid with H on both ends
  12. 23. most common phospholipid
  13. 24. higher in people who eat high-fat foods daily
Down
  1. 1. 3 fatty acids attached to a glycerol
  2. 3. fatty acid where the double bond is 3 carbons away from the end
  3. 4. most common sterol
  4. 5. when hydrogens are added to fatty acids to reduce the number of double bonds
  5. 7. lacks four+ hydrogens, two+ double bonds
  6. 10. Location of the double bond from the end
  7. 12. LDL lowers this,
  8. 13. raises bad cholesterol, majority of fats
  9. 17. most common of these are cholesterol
  10. 19. allows fats to combine with water
  11. 20. an essential fatty acid that has 18 carbon and 2 double bonds
  12. 21. ingredients that provide the taste and texture of fats but less calories