Cholesterol molecules?
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b. nonpolar\n\nCholesterol is a hydrocarbon and lipid which is insoluble in water
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Cholesterol produced in liver is excreted as bile acids. If we increase the excretion of bile acids, the cholesterol in the liver will decrease.
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There are two classes of molecules that make up the cell membrane. These are  lipids and proteins.\nLipids constitute the two layers called bilyer. A lipid has two ends. One is called head and the other tail.The former is hydrophilic and the latter is hydrophobic.The lipid molecules are arrayed in such a manner that the tails face each other while the heads are away.The heads are in contact with cytoplasm on the one hand and exterior on the other.The the heads interact electrostatically with proteins. Some proteins are buried in the bilayer, and some even project beyond the bilayer on both the surfaces. Carbohydrates are over-layered, that is, on the outer side of this complex. Some lipids are phophorylated. Cholesterol is also present in some quantity in the membrane.
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the total cholesterol220
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Many molecules have a lot more than two. You just have to keep counting. Don't forget the green ones.
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http://www.loweringcholesterol.net/show/lower-ldl-cholesterol
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Yes, lipoproteins and cholesterol do limit a membrane's permeability - but it's also important to note that they are there for a reason.  Molecules like cholesterol also add to the fluid mosaic model and actually make molecules more fluid in colder temperatures by pushing around the bilipid layer.
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HDL, LDL, Triglycerides and Cholesterol are all different things that they are testing.  \n\nThe American Heart Association provides a set of guidelines for total (fasting) blood cholesterol levels and risk for heart disease[5]:\n\nLevel mg/dL Level mmol/L Interpretation \n<200 <5.2 Desirable level corresponding to lower risk for heart disease \n200-239 5.2-6.2 Borderline high risk \n>240 >6.2 High risk \n\nHowever, as today's testing methods determine LDL ("bad") and HDL ("good") cholesterol separately, this simplistic view has become somewhat outdated. The desirable LDL level is considered to be less than 100 mg/dL (2.6 mmol/L), although a newer target of <70 mg/dL can be considered in higher risk individuals based on some of the above-mentioned trials. A ratio of total cholesterol to HDL —another useful measure— of far less than 5:1 is thought to be healthier. Of note, typical LDL values for children before fatty streaks begin to develop is 35 mg/dL.\n\nPatients should be aware that most testing methods for LDL do not actually measure LDL in their blood, much less particle size. For cost reasons, LDL values have long been estimated using the Friedewald formula: [total cholesterol] − [total HDL] − 20% of the triglyceride value = estimated LDL.\n\nIncreasing clinical evidence has strongly supported the greater predictive value of more-sophisticated testing that directly measures both LDL and HDL particle concentrations and size, as opposed to the more usual estimates/measures of the total cholesterol carried within LDL particles or the total HDL concentration.
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Lipids:\n   Cholesterol Less than 225 mg/dL (for age 40-49 yr; increases with age)\n   Triglycerides 10 - 29 years   53 - 104 mg/dL\n30 - 39 years   55 - 115 mg/dL\n40 - 49 years   66 - 139 mg/dL\n50 - 59 years   75 - 163 mg/dL\n60 - 69 years   78 - 158 mg/dL\n   >  70 years   83 - 141 mg/dL
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*E. Steroids \n\n        1. Steroids differ from neutral fats; steroids have a backbone of four fused carbon rings; \n            vary according to attached functional groups. \n        2. Functions vary due primarily to different attached functional groups. \n        3. Cholesterol is a part of an animal cell’s membrane and a precursor of other steroids, including \n            aldosterone and sex hormones. \n        4. Testosterone is the male sex hormone. \n\n *Enzymes are proteins,  that act as organic catalysts to speed chemical reactions within cells. \n\n*Cellulose is glucose bonded to form microfibrils; primary constituent of plant cell walls.\n\n*Starch is straight chain of glucose molecules with few side branches. \n\n*A protein is any chain of amino acids.\n\n*Fats are triglycerides containing saturated fatty acids (e.g., butter is solid at room temperature).
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anti-cholesterol drugs, such as lipitor.
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Cholesterol is a waxy fat like substance that is important for normal body functioning. Cholesterol is used for cellular functions and the production of hormones. Your body, in most cases, will produce enough cholesterol to maintain normal body needs. The liver is the major production factory for cholesterol (about 70%). Diets high in saturated fats, significantly increase the amount of cholesterol in the blood stream. Recommended daily intake of fat should not exceed 30% of calories, with a maximum of 10% being from saturated fat. Research indicates that diets high in saturated and total fat, play a significant role in the process of atherosclerosis (plaque build-up on the artery wall ).\n\nHigh cholesterol levels are strong indicators of those individuals that are prone to coronary heart disease. Elevated total cholesterol is a risk factor for coronary heart disease. The build-up of plaque in the artery may lead to narrowing (high blood pressure) or complete blockage (heart attack) of the vessel. As levels rise above 180 mg/dl, the risk for developing coronary heart disease increases. A cholesterol value of 220 mg/dl correlates to nearly a two-fold elevation in incidence of coronary heart disease as compared to 180 mg/dl. A reduction of 1% is shown to reduce the risk for coronary artery disease by 2% for levels over 200 mg/dl.\n\nTotal cholesterol is the sum of all the cholesterol in your blood. The higher your total cholesterol, the greater your risk for heart disease. Here are the total values that matter to you. \n\n\n\nTotal Cholesterol Levels:\n \nLess than 200 mg/dL "Desirable" level that puts you at lower risk for heart disease. A cholesterol level of 200 mg/dL or greater increases your risk. \n\n200 to 239 mg/dL  "Borderline-high."  \n\n240 mg/dL and above "High" blood cholesterol. A person with this level has more than twice the risk of heart disease compared to someone whose cholesterol is below 200 mg/dL.  \n\n\nLDL or Low density LipoProtein(Bad cholesterol) - distibute fatty deposite on vessel wall thus promotes the formation of atherosclorotic plaque.\nHDL or High Density LipoProtein(Good Cholesterol) -collects fatty deposites on vessel wall and transport to liver for bile synthesis or other metabolic activity. On this process it prevents or retards the formation of atherosclorosis. \n\nNormal Levels:\nDesirable total cholesterol: below 200 mg/dL (5.17 mmol/L) \nOptimal LDL ('bad') cholesterol: below 100 mg/dL (2.6 mmol/L) \nOptimal HDL ('good') cholesterol: over 60 mg/dL (1.56 mmol/L) \n\n\nConclusion: \nYou  have a LOW  TOTAL CHOLESTEROL level of 120 mg/dl\nImplication:\nYou are less prone to develop Coronary Artery Diseases. Good for you and keep up the healthy living.
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Nope, eggs are nature's perfect food.  \n\n\nAnd there is no evidence that dietary cholesterol affects blood cholesterol.\n\nEnjoy your eggs.
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Eat more food that contain antioxidants that will destroy the free-radicals. Eat a healthy diet that reduces foods that produce cholesterol
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A. Important Classes of Lipids \n1. Fatty Acids - Long Chain Aliphatic Carboxylic Acids. \n2. Triacylglycerols - Esters of Fatty Acids with glycerol. \n3. Glycerolphospholipids - Esters of glycerol with fatty acids and phosphate derivatives. \n4. Waxes - Esters of a fatty acid with a long chain alcohol. \n5. Sphingolipids - Esters of Fatty Acids with Sphingosine \n6. Steroids - Polycyclic aliphatics. \n7. Prostaglandins and Leukotrienes - oxidized derivatives of C-20 fatty acids
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You were close by looking at wikipedia. The image is a ball and stick but you could figure it out. The description says it is just fatty acids (usually alkyl C16-C18) chains attached by an ester bond to the hydroxyls of a sucrose molecule (8 fatty acids).
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Cholesterol and fat are completely independent of each other.  For example, most shrimp is fat free.  However it is loaded with cholesterol.  It just happens to be that most cholesterol laden foods are also high in fat, but foods can be high in cholesterol or fat independently and of themselves.\n\nOur body generates all of the cholesterol we need.  It is not necessary to consume any cholesterol.  Our body has the ability to convert fat into cholesterol.  Saturated fat  is likely to produce LDL, and the healthy fats such as poly and mono would be more likely to stimulate the production of HDL.  As for consuming cholesterol, the generally accepted shcool of thought is that high cholesterol foods containing large amounts of saturated fat are likely to increase LDL cholesterol.  Where as foods containing cholesterol that are low in saturated fat  are likely not increase LDL, and quite possible increase HDL if these cholesterol containing foods contain heathy fats such as those found in many sea food products.  However, it is important to keep in mind that what our bodies do with cholesterol that we consume will vary widely from person to person.  Genetics and predisposition play a significant role in our cholesterol levels.  My wife and I both have very low fat diets.  However, she requires statins to keep cholesterol at healthy levels.  Heredity is th ekey factor here.  Both of her parents, her siblings, and grandparents on mothers side all had high cholesterol.  I hope this was helpful.