Lipids

• Lipids are commonly defined as fats, which are known to contribute to major diseases such as heart disease.
• Lipids are also known as triacylglycerol (TAG), which is also known as fat.
• Lipids can be categorized based on their functions and physicochemical properties.
• Lipids are used in various transport and shuttle systems.
• Lipids can be classified based on their common terms and components.
• Lipids are associated with certain etiologies, symptoms, and treatments of different lipid-related diseases.
• Lipids can be characterized by their structures, uses, and functions.
• Lipids are often associated with certain myths.
• Lipids can be categorized based on their physicochemical properties.
• Lipids can be classified based on their functions.
• Lipids can be categorized based on their transport and shuttle systems.
• Krabbe disease, also known as Globoid cell leukodystrophy, is a lipid storage disease where accumulation of lipids occurs due to deficient enzymes.
• GM1, the "prototype" ganglioside, is a member of the ganglio series of gangliosides which contain one sialic acid residue.
• Sandhoff disease is a lipid storage disease where accumulation of lipids occurs due to deficient enzymes.
• Fabry disease is an enzyme-related deficiency disease where accumulation of disease occurs due to deficient enzymes.
• Farber disease is a lipid storage disease where accumulation of lipids occurs due to deficient enzymes.
• Niemann-Pick disease is a lipid storage disease where accumulation of lipids occurs due to deficient enzymes.
• Tay-Sachs disease is a lipid storage disease where accumulation of lipids occurs due to deficient enzymes.
• Gaucher disease is a lipid storage disease where accumulation of lipids occurs due to deficient enzymes.
• Metachromatic leukodystrophy is a lipid storage disease where accumulation of lipids occurs due to deficient enzymes.
• Polyunsaturated fatty acids are characterized by a carbon chain in which two or more carbon-carbon double bonds are present.
• Short chain fatty acids (C4 and C6) are classified as saturated fatty acids.
• Trans-unsaturated fatty acids are hydrogenated and have effects on blood chemistry similar to those of saturated fatty acids.
• Monounsaturated fatty acids are usually liquid at room temperature due to the presence of double bonds and their effect on heart disease.
• Saturated fatty acids are usually solid at room temperature due to the straight chain of saturated fatty acids and their effect on heart disease.
• Polyunsaturated fatty acids are usually liquid at room temperature due to the presence of double bonds and their effect on heart disease.
• Omega-3 fatty acids have the first double bond three carbons away from the - CH3 end of the carbon chain and linolenic acid is the primary member of this family and a precursor for EPA & DHA.
• Cis-unsaturated fatty acids contain in naturally occurring fatty acids associated with good fat and their groups in the double bond is located in the same position causing the FA to stay bent.
• Omega-6 fatty acids have the first double bond six carbons away from the CH3 end of the carbon chain and linoleic acid is the primary member of this family and a precursor for arachidonic acid.
• Monounsaturated fatty acids are characterized by a carbon chain in which one carbon-carbon double bond is present.
• Anything more than 35 percent of your daily calorie intake is too much fat.
• There is no cure for Tay Sachs Disease but supportive treatment can help address the different symptoms mentioned.
• The term "hydrogenated," as in hydrogenated vegetable oil, means hydrogen is added to the oil.
• Approximately 540,000 deaths each year can be attributed to intake of industrially produced trans-fatty acids.
• Lipid disorders or sphongolipodoses include Tay-Sachs, Gauchers, Pompe, Fabry, and Hypercholesterolemia.
• Symptoms of Tay Sachs Disease include "Cherry-red" spots in the eyes (macula), muscle weakness, seizures, vision loss or blindness, and problems in speech.
• Other messenger hormones include cortisol, which is associated with Cushing disease.
• High trans-fat intake increases the risk of death from any cause by 34%, coronary heart disease deaths by 28%, and coronary heart disease by 21%.
• Some oils are only partially hydrogenated, and in this process some monounsaturated fatty acids are converted to saturated fatty acids (trans fats) that are harmful and can raise cholesterol and increase the risk of heart disease.
• It is recommended to eat more of some types of fats because they provide health benefits.