Cholesterol and Egg as food

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Difference between Cholesterol and Egg as food

Cholesterol vs. Egg as food

Cholesterol (from the Ancient Greek chole- (bile) and stereos (solid), followed by the chemical suffix -ol for an alcohol) is an organic molecule. Eggs are laid by female animals of many different species, including birds, reptiles, amphibians, mammals, and fish, and have been eaten by humans for thousands of years.

Atherosclerosis

Atherosclerosis is a disease in which the inside of an artery narrows due to the build up of plaque.

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Bacteria

Bacteria (common noun bacteria, singular bacterium) is a type of biological cell.

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Cardiovascular disease

Cardiovascular disease (CVD) is a class of diseases that involve the heart or blood vessels.

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Coronary artery disease

Coronary artery disease (CAD), also known as ischemic heart disease (IHD), refers to a group of diseases which includes stable angina, unstable angina, myocardial infarction, and sudden cardiac death.

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Emulsion

An emulsion is a mixture of two or more liquids that are normally immiscible (unmixable or unblendable).

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Fatty acid

In chemistry, particularly in biochemistry, a fatty acid is a carboxylic acid with a long aliphatic chain, which is either saturated or unsaturated.

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Fish

Fish are gill-bearing aquatic craniate animals that lack limbs with digits.

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Flax

Flax (Linum usitatissimum), also known as common flax or linseed, is a member of the genus Linum in the family Linaceae.

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High-density lipoprotein

High-density lipoproteins (HDL) are one of the five major groups of lipoproteins.

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Lecithin

Lecithin (from the Greek lekithos, "egg yolk") is a generic term to designate any group of yellow-brownish fatty substances occurring in animal and plant tissues, which are amphiphilic – they attract both water and fatty substances (and so are both hydrophilic and lipophilic), and are used for smoothing food textures, dissolving powders (emulsifying), homogenizing liquid mixtures, and repelling sticking materials.

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Lipid

In biology and biochemistry, a lipid is a biomolecule that is soluble in nonpolar solvents.

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Myocardial infarction

Myocardial infarction (MI), commonly known as a heart attack, occurs when blood flow decreases or stops to a part of the heart, causing damage to the heart muscle.

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Protein

Proteins are large biomolecules, or macromolecules, consisting of one or more long chains of amino acid residues.

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Stroke

A stroke is a medical condition in which poor blood flow to the brain results in cell death.

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United States Department of Agriculture

The United States Department of Agriculture (USDA), also known as the Agriculture Department, is the U.S. federal executive department responsible for developing and executing federal laws related to farming, forestry, and food.

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Vitamin A

Vitamin A is a group of unsaturated nutritional organic compounds that includes retinol, retinal, retinoic acid, and several provitamin A carotenoids (most notably beta-carotene).

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Vitamin D

Vitamin D is a group of fat-soluble secosteroids responsible for increasing intestinal absorption of calcium, magnesium, and phosphate, and multiple other biological effects.

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Yolk

Among animals which produce one, the yolk (also known as the vitellus) is the nutrient-bearing portion of the egg whose primary function is to supply food for the development of the embryo.

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