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Affinity (taxonomy) – mainly in life sciences or natural history – refers to resemblance suggesting a common descent, phylogenetic relationship, or type. [1] The term does, however, have broader application, such as in geology (for example, in descriptive and theoretical works [2] [3]), and similarly in astronomy (for example, see "Centaur object" in the context of 2060 Chiron's close ...
The human body makes one-eighth to one-fourth teaspoons of pure cholesterol daily. A cholesterol level of 5.5 millimoles per litre or below is recommended for an adult. The rise of cholesterol in the body can give a condition in which excessive cholesterol is deposited in artery walls called atherosclerosis. This condition blocks the blood flow ...
Apolipoprotein E (apoE) plays an important role in the transport and uptake of cholesterol by way of its high affinity interaction with lipoprotein receptors, including the low-density lipoprotein (LDL) receptor. ApoE is the major lipoprotein in the central nervous system.
Tuna. Whether you prefer fresh or canned, one thing is true: Tuna is a heart-healthy superstar. Fatty fish such as tuna contain lots of omega-3s, fatty acids, which the American Heart Association ...
This glossary of biology terms is a list of definitions of fundamental terms and concepts used in biology, the study of life and of living organisms.It is intended as introductory material for novices; for more specific and technical definitions from sub-disciplines and related fields, see Glossary of cell biology, Glossary of genetics, Glossary of evolutionary biology, Glossary of ecology ...
Cholesterol is the principal sterol of all higher animals, distributed in body tissues, especially the brain and spinal cord, and in animal fats and oils. [3] [4]Cholesterol is biosynthesized by all animal cells [citation needed] and is an essential structural and signaling component of animal cell membranes.
Choline occurs in foods as a free cation and in the form of phospholipids, especially as phosphatidylcholines. Choline is highest in organ meats and egg yolks though it is found to a lesser degree in non-organ meats, grains, vegetables, fruit and dairy products. [3] Cooking oils and other food fats have about 5 mg/100 g of total choline. [6]
Michael S. Brown and Joseph L. Goldstein were awarded the 1985 Nobel Prize in Physiology or Medicine for their identification of LDL-R [11] and its relation to cholesterol metabolism and familial hypercholesterolemia. [12] Disruption of LDL-R can lead to higher LDL-cholesterol as well as increasing the risk of related diseases.