Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Related Concept Videos

Atherosclerosis I: Introduction01:30

Atherosclerosis I: Introduction

2.5K
Atherosclerosis is a progressive disorder characterized by the buildup of plaques on the arterial inner wall, causing them to narrow and harden over time. These plaques comprise lipids, calcium, blood components, carbohydrates, and fibrous tissue. The process primarily affects the intima of large and medium-sized arteries, reducing blood flow in any artery.Etiology and risk factorsThe cause of atherosclerosis is multifactorial, involving a complex interplay among endothelial injury, lipid...
2.5K
Atherosclerosis III: Management01:26

Atherosclerosis III: Management

741
Management of atherosclerosis involves an integrated strategy encompassing pharmacological treatment, surgical interventions, lifestyle changes, and nutrition therapy to address the multifactorial nature of the disease.Pharmacological TherapyA cornerstone of atherosclerosis management is the use of pharmacological agents. Statins, such as atorvastatin, are pivotal in inhibiting HMG-CoA reductase, an enzyme that catalyzes an initial step in cholesterol synthesis in the liver. This reduction in...
741
Lipids: Dietary Sources and Requirements01:18

Lipids: Dietary Sources and Requirements

2.5K
Lipids are an essential component of a balanced human diet. Triglycerides, which make up the majority of dietary lipids, are found in both saturated fats—commonly present in meat, dairy products, and certain tropical plants like coconut, and hydrogenated oils such as margarine and baking shortenings (trans fats)—and unsaturated fats, which are abundant in seeds, nuts, olive oil, and most vegetable oils. The main sources of cholesterol include egg yolks, various meats and organ...
2.5K
Inflammation01:38

Inflammation

46.6K
Overview
46.6K
Coronary Artery Disease II: Pathophysiology01:26

Coronary Artery Disease II: Pathophysiology

1.1K
Coronary Artery Disease (CAD) originates from a series of events that impair the function of coronary arteries, the blood vessels responsible for delivering oxygen-rich blood to the heart muscle. The pathophysiology of CAD is closely linked to atherosclerosis, a chronic inflammatory and lipid-driven condition affecting the vascular endothelium.1. Endothelial DamageThe process begins with damage to the vascular endothelium, which serves as a protective barrier between the blood and the vessel...
1.1K
Coronary Artery Disease I: Introduction01:30

Coronary Artery Disease I: Introduction

1.8K
Coronary Artery Disease (CAD): An Overview with Scientific InsightsCoronary Artery Disease (CAD), often referred to as C-A-D, is a prevalent blood vessel disorder classified under the broader category of atherosclerosis. Atherosclerosis is a pathological process characterized by the hardening and narrowing of arteries due to the accumulation of atherosclerotic plaques. These plaques are composed of cholesterol, fatty substances, inflammatory cells, calcium, and fibrin, reducing blood flow to...
1.8K

You might also read

Related Articles

Articles linked to this work by shared authors, journal, and citation graph.

Sort by
Same author

Lipolysis of corn, peanut and randomized peanut oils.

Lipids·2016
Same author

Isolation of 3α, 7α, 12α-trihydroxycoprostanic acid from baboon bile.

Lipids·2016
Same author

LIPID TRANSPORT--CHOLESTEROL.

A listing of research in the cardiovascular field·2014
Same author

Hypocholesteremic agents.

Canadian family physician Medecin de famille canadien·2010
Same author

Dietary fat and atherosclerosis.

The Journal of nutritional biochemistry·2002
Same author

Inulin and oligofructose as dietary fiber: a review of the evidence.

Critical reviews in food science and nutrition·2001

Related Experiment Video

Updated: May 4, 2026

Quantification of Atherosclerosis in Mice
06:59

Quantification of Atherosclerosis in Mice

Published on: June 12, 2019

41.6K

Overview: Dietary fat and atherosclerosis.

D Kritchevsky1

  • 1The Wistar Institute, Philadelphia, PA, USA.

Asia Pacific Journal of Clinical Nutrition
|January 8, 2014
PubMed
Summary
This summary is machine-generated.

Dietary fat impacts blood cholesterol and heart health. Beyond fat type, triglyceride structure also influences cholesterolemia, affecting coronary risk.

More Related Videos

Quantitative Analysis and Characterization of Atherosclerotic Lesions in the Murine Aortic Sinus
06:43

Quantitative Analysis and Characterization of Atherosclerotic Lesions in the Murine Aortic Sinus

Published on: December 7, 2013

14.0K
Isolation and Analysis of Aortic Arch and Root Lesions in an Atherosclerotic Mouse Model
07:49

Isolation and Analysis of Aortic Arch and Root Lesions in an Atherosclerotic Mouse Model

Published on: February 14, 2025

2.8K

Related Experiment Videos

Last Updated: May 4, 2026

Quantification of Atherosclerosis in Mice
06:59

Quantification of Atherosclerosis in Mice

Published on: June 12, 2019

41.6K
Quantitative Analysis and Characterization of Atherosclerotic Lesions in the Murine Aortic Sinus
06:43

Quantitative Analysis and Characterization of Atherosclerotic Lesions in the Murine Aortic Sinus

Published on: December 7, 2013

14.0K
Isolation and Analysis of Aortic Arch and Root Lesions in an Atherosclerotic Mouse Model
07:49

Isolation and Analysis of Aortic Arch and Root Lesions in an Atherosclerotic Mouse Model

Published on: February 14, 2025

2.8K

Area of Science:

  • Nutritional Science
  • Cardiovascular Health
  • Biochemistry

Background:

  • Early research focused on dietary fat quantity and type (saturated vs. unsaturated) concerning cholesterolemia and coronary risk.
  • Subsequent studies revealed varying cholesterolemic effects among different fatty acids, leading to weighted equations for saturated and unsaturated fats.

Purpose of the Study:

  • To investigate the role of triglyceride structure in influencing cholesterolemia.
  • To expand upon existing knowledge of dietary fat's impact on blood lipids and heart disease risk.

Main Methods:

  • Review and synthesis of existing research, including studies on rabbits (Kritchevsky and Tepper) and human subjects (McGandy et al.).
  • Analysis of how triglyceride composition affects lipid profiles.

Main Results:

  • Findings suggest that triglyceride structure is a significant factor in cholesterolemia.
  • This adds a new dimension to understanding the relationship between dietary fat and cardiovascular risk.

Conclusions:

  • Triglyceride structure plays a role in cholesterolemia, complementing the understanding of fatty acid type and quantity.
  • Further research into triglyceride structure can refine dietary recommendations for cardiovascular health.