Across
- 2. Substances in foods that neutralize the effects of free radicals.
- 4. 6 fatty acids: Polyunsaturated fatty acids that contain lin-oleic acid and that have beneficial health effects.
- 5. Process whereby liquid vegetable oils are turned into more solid fats.
- 6. Lipids that have been chemically modified through process of hydrogenation so that they remain solid at room temperature.
- 7. naturally occurring inorganic micronutients, such a magnesium, calcium, and iron, that contribute to proper functioning of the body.
- 9. Lipids that are liquid at room temperature and semisolid or solid when refrigerated.
- 12. Substances that are naturally produced by plants to protect themselves and that provide health benefits in the human body.
Down
- 1. Lipids that are the pre- dominant fat in an animal products and other fats that remain solid at temperature.
- 3. Lipids that are liquid at room temperature and in the refrigerator.
- 8. Unstable molecules that are produced when oxygen is metabolized and that damage cell structures and DNA.
- 10. A waxy substance produced by the liver and obtained from animal food sources; essential to the functioning of the body but a possible factor in cardiovascular disease if too much is circulation in the bloodstream.
- 11. naturally occurring organic micronutrients that aid chemical reactions in the body and help maintain healthy body systems.