By Philip A. Wood
An experimental pathologist and molecular geneticist, Philip wooden makes use of gene-knockout know-how to check the way in which mouse genes control the metabolism of fat—research that gives insights into the workings of fatty-acid metabolism in people and what can ensue while that metabolic stability is going awry. in line with the periods he usually teaches to first- and second-year clinical scholars, Wood's publication stories the person and public future health burden of weight problems and clarifies often-used, yet frequently inadequately defined, phrases hired within the carrying on with cultural and medical debate approximately extra fats. He explains the position of fats within the fit physique, how fats is made, saved, and burned, and demonstrates how extra fats may end up in an array of metabolic problems and ailments, from hypercholesterolemia and insulin resistance to diabetes. He reports what fresh learn can let us know approximately particular genes or teams of genes which may bring about particular metabolic problems. He explains the technological know-how in the back of universal weightloss regimens and why these regimens may well be successful or fail, and experiences the advanced interaction of hormones, genes, and pressure within the approach bodies take care of fats throughout the lifestyles cycle. How fats Works is a concise, transparent, and updated primer at the workings of fats, and crucial examining for pros coming into careers in medication and public future health management or a person in need of a greater knowing of 1 of our so much pressing wellbeing and fitness crises. (20060226)
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Additional info for How Fat Works
Thus, dietary fatty acids have a direct route to adipose tissue, the storage site. Having high blood triglycerides usually means that VLDL concentration is abnormally high, if the blood was sampled after fast- Disorders of Excess Cholesterol and Triglycerides • 39 ing. High blood triglycerides can also be the result of excessive chylomicron concentrations, which commonly occur after consumption of a high-fat meal. All of the lipoproteins contain cholesterol, but chylomicrons and VLDLs are the largest and most buoyant in water because each lipoprotein contains a high proportion of lipid.
Saturated fatty acids that make up saturated fat, like those fats found in meats or dairy products, are straight-chain molecules with relatively high melting temperatures and are considered undesirable. Unsaturated fats have lower melting points, are liquid at room temperature, and remain so even at refrigerator temperatures. 3. ) An Introduction to the Terminology • 29 in the fatty acid molecules, making them pack together with less density. ) tend to have a much higher percentage of unsaturated fatty acids, while animal-derived oils (beef tallow, milk fat, lard) tend to be more saturated.
Statins inhibit this enzyme, so it is not available to do its part in synthesizing cholesterol. A reduction in cholesterol in turn increases the sterol-response element binding protein (SREBP) in the nucleus of cells, which increases expression of LDL receptors. With more receptors in its cell membrane, the cell will bring more LDLs from the blood into the cell, thereby reducing the LDL cholesterol concentration in the blood. Disorders of Excess Cholesterol and Triglycerides • 37 vastatin (Lipitor), rousavastatin (Crestor), simvastatin (Zocor), pravastatin (Pravachol), and fluvastatin (Lescol).