. . . . .

T ?

1 = 3

1

2

3

4

( )( < 10% )

( )(: 10-20% )

( )( : 6-10% )

Trans *( < 1% )

polyunsaturated fatty acids (two or more

double bonds)

monounsaturated fatty acids (one double

bond)

saturated fatty acids (no double bond)

CH3

CH3

CH3

COOH

COOH

COOH

Trans Cis

Trans Fatty acids

Trans fatty acids are unsaturated fatty acids

that have at least one double bond in the

trans configuration

Sources

1. Natural biohydrogenation of fats in the

rumen of cattle and sheep

2. Industrial partial hydrogenation of

unsaturated vegetable oils. This turns the

fat solid, altering texture

3. Heating and frying of oils at high

temperatures

-CoA

E

(-6)

- (-3)

(-3)

(-3)

(-3)

(-6)

, ,

, ,

:

(VLDL) (LDL) (DL)

Lipoprotein Classes and Inflammation

Doi H et al. Circulation 2000;102:670-676; Colome C et al. Atherosclerosis 2000;149:295-302; Cockerill GW et al. Arterioscler Thromb Vasc Biol 1995;15:1987-1994.

HDLLDLChylomicrons,VLDL, and

their catabolic remnants

> 30 nm 2022 nm

Potentially proinflammatory

915 nm

Potentially anti-inflammatory

LPL

Liver

LPL

Small intestine

LPL

Chylomicrons

Remnants

HDL2

HDL3

HL

LPL

HL

Small and dense

LDL

LDL

VLDL1

VLDL2

IDL

.

.

LDL

LDL

I II III