Steroids: Derived lipids

Lipids are biological molecules that are insoluble in water but soluble in nonpolar solvents. Lipids are widely distributed in nature and present in both plants and animals. There are four main groups of lipids include:
*Fatty acids (saturated and unsaturated)
*Glycerides (glycerol-containing lipids)
*Nonglyceride lipids (sphingolipids, steroids, waxes)
*Complex lipids (lipoproteins, glycolipids)

Steroids are classified as lipids because they are soluble in nonpolar solvents, but they are nonsaponifiable because the components are not held together by ester linkages.

Some common steroids are:
*Cholesterol, ergosterol: present in plants and yeast, a precursor of vitamin D
*Coprosterol: occurs in feces, derived in the intestine by bacterial action on dietary cholesterol
*Lanosterol: It is a major constituent of wool fat and is also present in minor quantities in liver and yeast
*Terpenes: Among the non-saponifiable lipids found in plants

Cholesterol is the most abundant steroid in the body. It is an essential component of cell membranes, and is a precursor for other steroids, such as the bile salts, sex hormones, vitamin D, and the adrenocorticoid hormones.
Steroids: Derived lipids

Very Low-Density Lipoproteins

There are four basic types of lipoproteins in human blood:
*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

Fruit and vegetables: Low sodium and cholesterol

Fruits and vegetables are a key part of an overall healthy eating plan. They’re also delicious, colorful, versatile, convenient, affordable and fun.

In food label, Low Cholesterol means 20 milligrams or less per serving, and 2 grams or less of saturated fat per serving. While Low Sodium means 140 milligrams or less per serving.

Most fruits and vegetables also have no or little sodium. Eating a variety of fruits and vegetables may help to control body weight and blood pressure and reduce the risk of heart disease and stroke.

Fruits and vegetables also low in cholesterol. Cholesterol is a fatty material called a lipid, which is found naturally in the blood. High blood cholesterol can affect anyone. It’s a serious condition that increases the risk for heart disease, the number one killer of Americans—women and men. The higher blood cholesterol level, the greater risk for heart disease. LDL (bad) cholesterol can build up in the arteries. This build up increases the chance that to have a heart disease.

Eating foods that are high in fiber helps in many ways besides lowering LDL cholesterol. Foods that are high in soluble fiber are better at lowering LDL cholesterol.

Additional Notes:
*In order to increase the fiber in the diet are: Eat 2-4 servings of fruit and 2-4 servings of vegetables per day. (1 serving = ½ cup).
*Be sure to have at least one citrus fruit daily.
*One dark green (string beans, escarole) or one deep yellow (squash) vegetable is recommended daily. Cauliflower, broccoli, and celery, as well as potato skins are recommended for their fiber content. It is preferable to steam vegetables, but they may be boiled, strained, or braised with polyunsaturated vegetable oil.
Fruit and vegetables: Low sodium and cholesterol

Heart disease and food

Some foods are found to increase the risk of coronary heart disease, while others may protect against it.

High blood total cholesterol and low density lipoproteins (LDL) cholesterol levels are major modifiable risk factors in the development of heart disease.

One group of fats have emerged as a major cause of cell damage leading to diabetes, a heart disease, cancer and many other conditions and these are trans fats. People with diabetes have a higher risk of heart disease and stroke.

Trans fats are found in almost every baked product, to prolong shelf life including potato chips, donut, and most popular breakfast cereals.

In epidemiological studies, fruits and vegetables has been an associated with decreased mortality from a variety of health outcomes including obesity, hypertension, metabolic syndrome and cardiovascular disease.

Higher consumption of fruits and vegetables has been associated with a lower risk of coronary heart disease.

In the early 1970s scientists found that Greenland Eskimos has extremely low incidence of heart disease and arthritis despite the fact that they consumed a high fat diet.

Scientists discovered that Greenland Eskimos consumption of omega 3 fatty acids play a crucial role in the prevention of atherosclerosis, heart attack, depression, and cancer.

Scientist research found that monounsaturated fatty acids (such as in olive oil), polyunsaturated fatty acids (such as in vegetables oils) and omega 3 fatty acids (such as in fish) may help lower blood lipids.

Diets high in soluble fiber such as in oat or rice bran, oat meal, legumes, barley, citrus fruits and strawberries may help lower LDL cholesterol.

The scientific evidence establishes that diets low in saturated fat and cholesterol are associated with decreased levels of blood total cholesterol and LDL cholesterol and thus decreased risk of developing coronary heart disease.
Heart disease and food