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Total: 143 results found.

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1. Triglyceride (type of fat)
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  Also known as triacylglycerol. A fatty acid consisting of three linear (aliphatic) hydrocarbon chains attached to a glycerol backbone. 
Also known as pancreatic peptide YY, peptide tyrosine tyrosine. A peptide hormone produced by the L cells of the gastrointestinal tract, especially the distal small intestine (i.e., ileum) and colon. ...
3. Ghrelin (metabolic hormone)
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A peptide hormone that is synthesized primarily by the stomach (P/D1 cells) and pancreas (epsilon cells). It has various functions, and is involved in appetite regulation, gastric motility, fat deposition ...
  An essential, enzymatically controlled process whereby proteins, fats, and other molecules are specifically modified by the addition of one or more carbohydrate moieties. Glycosylation can ...
A protein, fat, or nucleic acid that has been rendered dysfunctional after a sugar moiety (usually glucose or fructose) randomly binds to it. AGEs are implicated in a variety of chronic inflammatory ...
Also known as essential fat. A type of fat that's essential to an organism's metabolism and can't be synthesized within the body, meaning that it must be obtained from dietary sources. In humans, EFAs ...
7. Essential fatty acid ratio
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... omega-6 fatty acid ratio is, but the most commonly accepted values are 1:4 for healthy people who want to maintain good health and prevent disease, 1: 2 for people who suffer acute or mild imbalances and ...
8. Fat (macronutrient)
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A class of compounds that isn't soluble in water and that also have specific chemical and nutritive properties. Fats are an essential nutrient for human health, but can be harmful if consumed in excess ...
A condition characterized by chronic widespread pain that may include symptoms such as severe fatigue, bowel dysfunction, sleep disturbance, memory loss, anxiety, depression, and joint stiffness. Some ...
... flavonoids have anticancer properties. Good sources of flavonoids include fresh plants with deep dark colors, especially citrus fruits and berries, leafy green vegetables and green tea.  ...
11. Fructose (sugar)
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Also known as levulose. A simple sugar. It's often referred to as fruit sugar because it's present in fruits. It must be converted into glucose by the liver or small intestine before it's absorbed, so ...
A small, vital organ that stores bile produced by the liver. It aids in digestion by releasing bile into the small intestine when fats or bitter foods are eaten.
Also known as gamoleic acid. A type of omega-6 fat. The body converts linoleic acid (LA) into GLA, which is a precursor for the eventual production of dihomo-gamma-linoleic acid (DGLA). It's found in ...
Also known as glycerin, glycerine. A by-product of fat that's generally a safe food additive. Most commercial glycerol is produced from corn, canola, soybean oils, or animal fats, making it potentially ...
A nutritious seed rich in essential fats, protein, minerals, and fiber. Hemp has been federally approved for industrial production in Canada because the plant produces only a minute amount of the psychoactive ...
... the bloodstream and redistributes it to the liver, or organs that produce cholesterol-based hormones, such as the adrenals, ovaries, and testes. HDL is often called "good cholesterol" because of its cardiovascular ...
A modified form of corn syrup that has a higher concentration of fructose compared to unmodified corn syrup. It has been shown to increase the risk of developing heart disease, metabolic disorders, and ...
A molecule that's comprised of carbon atoms linked together like a chain, with hydrogen atoms bonded to all or most of the carbon atoms. A hydrocarbon chain may have single, double, or triple bonds between ...
A digestive liquid produced by the stomach during a normal and healthy digestive process. It's essential to digestion, as it breaks down large protein and fat molecules, kills food-borne parasites, and ...
An oil that has been subjected to the hydrogenation process. Hydrogenation is widely applied to the processing of vegetable oils and fats. It converts unsaturated (liquid) vegetable fats to saturated ...
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