*Chylomicrons
*Very low-density lipoproteins (VLDL)
*Low density lipoproteins
*High density lipoprotein
Very low-density lipoprotein cholesterol, a component of non-high-density lipoprotein cholesterol, is identified as a risk factor for atherosclerotic cardiovascular disease.
Very low-density lipoprotein (VLDL) is defined as the plasma lipoprotein fraction which floats at a solvent density of ≤ 1.006 gm/ml when subjected to ultracentrifugation. VLDLs are also triglyceride-rich, but their triglyceride content is lower and cholesterol content higher than that of chylomicrons.
The particles contain approximately 6–10% protein with the remainder of the mass due to a mixture of lipids, primarily triglycerides. The VLDL particles mainly carry triglycerides, to the tissues.
VLDLs are produced by a process analogous to the exogenous pathway. Triglycerides may derive from de novo FFA synthesis in the liver and are metabolized by lipoprotein lipase to VLDL remnants.
Food choices which can reduce VLDL and LDL level:
• Increase fiber intake. Soluble fiber is found in fruits and vegetables, barley, corn, peas, beans and oats.
• Decrease saturated (such as milk, butter) and trans-fat intake (vegetable oil)
Very Low-Density Lipoproteins
