DIGESTION AND ABSORPTION OF

CARBOHYDRATE ,LIPIDS AND

PROTEINS.

Assist lecture RAGHAD HAMDAN

Sweetness is one of the five basic taste sensations 

of foods and is sensed by protein receptors in cells

of the taste buds. Fast-releasing carbohydrates
stimulate the sweetness taste sensation, which is
the most sensitive of all taste sensations. Even
extremely low concentrations of sugars in foods
will stimulate the sweetness taste sensation..
Carbohydrate Sweetness (percentage
of sucrose)
Sucrose 100

Glucose 74

Galactose 33

Fructose 137

Maltose 33

Lactose 16

Starch 0

Fiber 0
FROM THE MOUTH TO THE STOMACH

 The mechanical and chemical digestion of

carbohydrates begins in the mouth. Chewing,

also known as mastication, crumbles the

carbohydrate foods into smaller and smaller

pieces.
 The salivary glands in the oral cavity secrete
saliva that coats the food particles. Saliva
contains the enzyme, salivary amylase. This
enzyme breaks the bonds between the monomeric
sugar units of disaccharides, oligosaccharides,
and starches. The salivary amylase breaks down
amylose and amylopectin into smaller chains of
glucose, called dextrins and maltose.
 The increased concentration of maltose in the

mouth that results from the mechanical and

chemical breakdown of starches in whole grains

is what enhances their sweetness.

 Only about five percent of starches are broken
down in the mouth. (This is a good thing as more
glucose in the mouth would lead to more tooth
decay.) When carbohydrates reach the stomach
no further chemical breakdown occurs because
the amylase enzyme does not function in the
acidic conditions of the stomach.
 But the mechanical breakdown is ongoing—the

strong peristaltic contractions of the stomach mix

the carbohydrates into the more uniform mixture

of chyme.
FROM THE STOMACH TO THE SMALL
INTESTINE

 The chyme is gradually expelled into the upper part

of the small intestine. Upon entry of the chyme into
the small intestine, the pancreas releases pancreatic
juice through a duct. This pancreatic juice contains
the enzyme, pancreatic amylase, which starts again
the breakdown of dextrins into shorter and shorter
carbohydrate chains. Additionally, enzymes are
secreted by the intestinal cells that line the villi.
 These enzymes, known collectively as
disaccharides, are sucrase, maltase, and lactase.
Sucrase breaks sucrose into glucose and fructose
molecules. Maltase breaks the bond between the
two glucose units of maltose, and lactase breaks
the bond between galactose and glucose. Once
carbohydrates are chemically broken down into
single sugar units they are then transported into
the inside of intestinal cells.
 When people do not have enough of the enzyme
lactase, lactose is not sufficiently broken down
resulting in a condition called lactose intolerance.
The undigested lactose moves to the large
intestine where bacteria are able to digest it. The
bacterial digestion of lactose produces gases
leading to symptoms of diarrhea, bloating, and
abdominal cramps. Lactose intolerance usually
occurs in adults and is associated with race.
ABSORPTION: GOING TO THE BLOOD
STREAM
 The cells in the small intestine have membranes
that contain many transport proteins in order to
get the monosaccharides and other nutrients into
the blood where they can be distributed to the
rest of the body. Fructose is absorbed by
facilitated diffusion while glucose and galactose
are actively transported..
 The first organ to receive glucose, fructose, and
galactose is the liver. The liver takes them up
and converts galactose to glucose, breaks fructose
into even smaller carbon-containing units, and
either stores glucose as glycogen or exports it
back to the blood. How much glucose the liver
exports to the blood is under hormonal control
and you will soon discover that even the glucose
itself regulates its concentrations in the blood
MAINTAINING BLOOD GLUCOSE LEVELS:
THE PANCREAS AND LIVER
 Glucose levels in the blood are tightly controlled, as
having either too much or too little glucose in the
blood can have health consequences. Glucose
regulates its levels in the blood via a process called
negative feedback. your body senses blood glucose
levels and maintains the glucose in the target range.
The glucose regulatores is located within the cells of
the pancreas. After eating a meal containing
carbohydrates glucose levels rise in the blood.
 Insulin-secreting cells in the pancreas (pancreatic
beta cells) sense the increase in blood glucose and
release the hormonal message, insulin, into the
blood. Insulin sends a signal to the body’s cells to
remove glucose from the blood by transporting it into
cells and within the cell to use glucose to make
energy or for building macromolecules. In the case of
muscle tissue and the liver, insulin sends the
biological message to store glucose away as glycogen.
The presence of insulin in the blood signifies to the
body that it has just been fed and to use the fuel.
Insulin has an opposing hormone called glucagon.
 As the time after a meal lengthens, glucose levels
decrease in the blood. Glucagon-secreting cells in
the pancreas (pancreatic alpha-cells) sense the
drop in blood glucose and, in response, release
the hormone glucagon into the blood. Glucagon
communicates to the cells in the body to stop
using glucose. More specifically, it signals the
liver to break down glycogen and release the
stored glucose into the blood, so blood glucose
levels stay within the target range and all cells
get the fuel the need to function properly.
 Epinephrine or adrenaline is released in response
to stress or exercise. It causes the breakdown of
glycogen, or glycogenolysis, which releases
glucose and increases blood glucose levels.
 Our bodies work hard to maintain blood glucose
in a specific range, 80-120 mg/dL. During fasting,
blood glucose can fall below 80, so the body has
several mechanisms to bring the blood sugar
back to an acceptable level. The hormone
glucagon is released from the pancreas and
causes the breakdown of liver glycogen and the
release of glucose.
 If the fasting lasts longer, early starvation (1-3
days), protein is broken down to release
gluconeogenic amino acids. These travel to the
liver and are converted to glucose. If starvation
continues (>3 days), protein catabolism slows and
fatty acids are released to provide ketones as the
source of energy. The brain and other body cells
use ketones as their main energy source in an
effort to conserve glucose and muscle mass.
 GLYCOLYSIS

 Glycolysis is the process of breaking down a

glucose molecule into two pyruvate molecules,
while storing energy released during this process
as ATP and NADH. Nearly all organisms that
break down glucose utilize glycolysis. Glucose
regulation and product use are the primary
categories in which these pathways differ
between organisms. In some tissues and
organisms, glycolysis is the sole method of energy
production. This pathway is common to both
anaerobic and aerobic respiration.
 Glycolysis consists of ten steps, split into two
phases. During the first phase, it requires the
breakdown of two ATP molecules. During the
second phase, chemical energy from the
intermediates is transferred into ATP and
NADH. The breakdown of one molecule of glucose
results in two molecules of pyruvate, which can
be further oxidized to access more energy in later
processes.
 GLUCONEOGENESIS

 Gluconeogenesis is the reverse process of

glycolysis. It involves the conversion of non-
carbohydrate molecules into glucose. The non-
carbohydrate molecules that are converted in this
pathway include pyruvate, lactate, glycerol,
alanine, and glutamine. This process occurs when
there are lowered amounts of glucose. The liver is
the primary location of gluconeogenesis, but some
also occurs in the kidney.
 This pathway is regulated by multiple different
molecules Glucagon, adrenocorticotropic
hormone, and ATP encourage
gluconeogenesis. Gluconeogenesis is inhibited by
AMP, ADP, and insulin.
 GLYCOGENOLYSIS
 Glycogenolysis refers to the breakdown of
glycogen.In the liver, muscles, and the kidney,
this process occurs to provide glucose when
necessary. A single glucose molecule is cleaved
from a branch of glycogen, and is transformed
into glucose-1-phosphate during this
process. This molecule can then be converted
to glucose-6-phosphate, an intermediate in the
glycolysis pathway.
 Glucose-6-phosphate can then progress through
glycolysis. Glycolysis only requires the input of
one molecule of ATP when the glucose originates
in glycogen. Alternatively, glucose-6-phosphate
can be converted back into glucose in the liver
and the kidneys, allowing it to raise blood glucose
levels if necessary.
 Glucagon in the liver stimulates glycogenolysis
when the blood glucose is lowered, known as
hypoglycemia. The glycogen in the liver can
function as a backup source of glucose between
meals. Adrenaline stimulates the breakdown of
glycogen in the skeletal muscle during
exercise. In the muscles, glycogen ensures a
rapidly accessible energy source for movement.
 GLYCOGENESIS

 Glycogenesis refers to the process of synthesizing

glycogen. In humans, excess glucose is converted
to glycogen via this process. Glycogen is a highly
branched structure, consisting of glucose, in the
form of glucose-6-phosphate, linked together. The
branching of glycogen increases its solubility, and
allows for a higher number of glucose molecules
to be accessible for breakdown. Glycogenesis
occurs primarily in the liver, skeletal muscles,
and kidney.
Protein Digestion and Absorption

How do the proteins from foods, denatured or not, get processed into amino acids that
cells can use to make new proteins? When you eat food the body’s digestive
system breaks down the protein into the individual amino acids, which are absorbed
and used by cells to build other proteins and a few other macromolecules, such as
DNA. We previously discussed the general process of food digestion, let’s follow the
specific path that proteins take down the gastrointestinal tract and into the circulatory
system (Figure 1 “Digestion and Absorption of Protein”). Eggs are a good dietary
source of protein and will be used as our example to describe the path of proteins in
the processes of digestion and absorption. One egg, whether raw, hard-boiled,
scrambled, or fried, supplies about six grams of protein.

Figure 1 Digestion and Absorption of Protein

From the Mouth to the Stomach

Unless you are eating it raw, the first step in egg digestion (or any other protein food)
involves chewing. The teeth begin the mechanical breakdown of the large egg pieces
into smaller pieces that can be swallowed. The salivary glands provide some saliva to
aid swallowing and the passage of the partially mashed egg through the esophagus.
The mashed egg pieces enter the stomach through the esophageal sphincter. The
stomach releases gastric juices containing hydrochloric acid and the enzyme, pepsin,
which initiate the breakdown of the protein. The acidity of the stomach facilitates the
unfolding of the proteins that still retain part of their three-dimensional structure after
cooking and helps break down the protein aggregates formed during cooking. Pepsin,
which is secreted by the cells that line the stomach, dismantles the protein chains into
smaller and smaller fragments. Egg proteins are large globular molecules and their
chemical breakdown requires time and mixing. The powerful mechanical stomach
contractions churn the partially digested protein into a more uniform mixture
called chyme. Protein digestion in the stomach takes a longer time than carbohydrate
digestion, but a shorter time than fat digestion. Eating a high-protein meal increases
the amount of time required to sufficiently break down the meal in the stomach. Food
remains in the stomach longer, making you feel full longer.

Protein digestion began in the stomach by gastric juice :

1-Role of gastric HCL:

• It Cause denaturation of protein.

• It converts proteins to metaproteins, which are easily digested.
• It activate pepsinogen to pepsin.

It makes the pH in the stomach suitable for the action of pepsin.

2-Pepsin:

• It is an endopeptidase acting on central peptide bond on which

amino groups belong to amino acids e.g. phenylalanine, tyrosine
and tryptophan .
• It is secreted in an inactive form called pepsinogen.
• Its optimum PH 1.5-2.
• It is activated by HCl then by autoactivation.

3- Renin:

• It is a milk clotting enzyme.

• It is present in stomachs of infants and young animals.
• Its optimum pH 4.
• It acts on casein converting it on soluble paracasein , which in turn
bind to calcium ions forming insoluble calcium paracaseinate ,
calcium paracaseinate then digested by pepsin.

Casein paracasein calcium paracaseinate

4-Gelatinase:

• It is an enzyme that liquefies gelatin.

The end products of protein digestion in the stomach are proteoses
,peptones and large poly peptides.
From the Stomach to the Small Intestine

The stomach empties the chyme containing the broken down egg pieces into the small
intestine, where the majority of protein digestion occurs. The pancreas secretes
digestive juice that contains more enzymes that further break down the protein
fragments. The two major pancreatic enzymes that digest proteins are chymotrypsin
and trypsin. The cells that line the small intestine release additional enzymes that
finally break apart the smaller protein fragments into the individual amino acids. The
muscle contractions of the small intestine mix and propel the digested proteins to the
absorption sites. In the lower parts of the small intestine, the amino acids are
transported from the intestinal lumen through the intestinal cells to the blood. This
movement of individual amino acids requires special transport proteins and the
cellular energy molecule, adenosine triphosphate (ATP). Once the amino acids are in
the blood, they are transported to the liver. As with other macronutrients, the liver is
the checkpoint for amino acid distribution and any further breakdown of amino acids,
which is very minimal. Recall that amino acids contain nitrogen, so further catabolism
of amino acids releases nitrogen-containing ammonia. Because ammonia is toxic, the
liver transforms it into urea, which is then transported to the kidney and excreted in
the urine. Urea is a molecule that contains two nitrogens and is highly soluble
in water. This makes it a good choice for transporting excess nitrogen out of the body.
Because amino acids are building blocks that the body reserves in order to synthesize
other proteins, more than 90 percent of the protein ingested does not get broken down
further than the amino acid monomers.

A-Pancreatic juice:

1-Trypsin:

• It is an endopeptidase that hydrolyzes central peptides bond in

which carboxyl group belong to basic amino acids e.g. arginine,
lysine and histidine.
• It is secreted in an inactive form called trypsinogen.
 • Its optimum pH 8.
• It is activated by entrokinase enzyme then by autoactivation.

2- Chymotrypsin

• It is an endopeptidase that hydrolyzes central peptides bond in

which carboxyl group belong to aromaric amino acids.
• It is secreted in an inactive form called chymotrypsinogen.
• Its optimum pH 8.
• It is activated by trypsine.

3-Elastase

• It is an endopeptidase acting on peptides bond formed by alanine,

serine and glycine.
• It is secreted in an inactive form called proelatase.
• Its optimum pH 8.
• It is activated by trypsin.
• It digested elastin and collagen.

4- Carboxypeptidase

• It is an exopeptidase that hydrolyzes the terminal (peripheral)

peptides bond at the carboxyl terminus(end) of the poly peptide
chain.
• It is secreted in an inactive form called procarboxypeptidase.
 • Its optimum pH 7.4.
• It is activated by trypsine.

B-Intestinal juice

1-Amino peptidase:

• It is an exopeptidase that hydrolyzes the terminal (peripheral)

peptides bond at the amino terminus(end) of the poly peptide chain.
• It is release a single amino acid.

2- Tripeptidase

• It act on tripeptides
• It releases a single amino acid and di peptide.

3-Dipeptidase

• It act on dipeptides
• It releases 2 amino acids.

The end products of protein digestion in the small intestine is amino

acids.
Amino Acids Are Recycled

Just as some plastics can be recycled to make new products, amino acids are recycled
to make new proteins. All cells in the body continually break down proteins and build
new ones, a process referred to as protein turnover. Every day over 250 grams of
protein in your body are dismantled and 250 grams of new protein are built. To form
these new proteins, amino acids from food and those from protein destruction are
placed into a “pool.” Though it is not a literal pool, when an amino acid is required to
build another protein it can be acquired from the additional amino acids that exist
within the body. Amino acids are used not only to build proteins, but also to build
other biological molecules containing nitrogen, such as DNA, RNA, and to some
extent to produce energy. It is critical to maintain amino acid levels within this
cellular pool by consuming high-quality proteins in the diet, or the amino acids
needed for building new proteins will be obtained by increasing protein destruction
from other tissues within the body, especially muscle. This amino acid pool is less
than one percent of total body-protein content. Thus, the body does not store protein
as it does with carbohydrates (as glycogen in the muscles and liver) and lipids (as
triglycerides in adipose tissue).
Figure 6.8 Options For Amino Acid Use In The Human Body

Amino acids in the cellular pool come from dietary protein and from the destruction
of cellular proteins. The amino acids in this pool need to be replenished because
amino acids are outsourced to make new proteins, energy, and other biological
molecules.

Protein absorption

• It is active process that’s need energy.

• Energy needs is derived from hydrolysis of ATP.
• It occurs in small intestine.
• Absorption of amino acids is rapid in the duodenum and jejunum
but slow in ileum.
Digestion and
Absorption of
Lipids

Assist lecture
Raghad hamdan
Lipids are large molecules and generally are 

not water-soluble.
Like carbohydrates and protein, lipids are
broken into small components for absorption.
Since most of our
digestive enzymes are water-based, how
does the body break down fat and make it
available for the various functions it must
perform in the human body?
From the Mouth to the
Stomach
 The first step in the digestion of
triglycerides and phospholipids begins in
the mouth as lipids encounter saliva. Next,
the physical action of chewing coupled
with the action of emulsifiers enables the
digestive enzymes to do their tasks.
 The enzyme lingual lipase, along with a
small amount of phospholipid as an
emulsifier, initiates the process of digestion.
These actions cause the fats to become
more accessible to the digestive enzymes.
As a result, the fats become tiny droplets
and separate from the watery
components.
 In the stomach, gastric lipase starts to
break down triglycerides into diglycerides
and fatty acids. Within two to four hours
after eating a meal, roughly 30 percent of
the triglycerides are converted to
diglycerides and fatty acids.
 The stomach’s churning and contractions
help to disperse the fat molecules, while
the diglycerides derived in this process
act as further emulsifiers. However, even
amid all of this activity, very little fat
digestion occurs in the stomach.
Going to the Bloodstream
 As stomach contents enter the small
intestine, the digestive system sets out to
manage a small hurdle, namely, to
combine the separated fats with its own
watery fluids.
 The solution to this hurdle is bile. Bile
contains bile salts, lecithin, and
substances derived from cholesterol so it
acts as an emulsifier. It attracts and holds
onto fat while it is simultaneously
attracted to and held on to by water.
Emulsification increases the surface area
of lipids over a thousand-fold, making
them more accessible to the digestive
enzymes.
 Once the stomach contents have been
emulsified, fat-breaking enzymes work on
the triglycerides and diglycerides to sever
fatty acids from their glycerol foundations.
As pancreatic lipase enters the small
intestine, it breaks down the fats into free
fatty acids and monoglycerides. Yet
again, another hurdle presents itself.
 How will the fats pass through the watery layer
of mucus that coats the absorptive lining of
the digestive tract? As before, the answer is
bile. Bile salts envelop the fatty acids and
monoglycerides to form micelles. Micelles
have a fatty acid core with a water-soluble
exterior. This allows efficient transportation to
the intestinal microvillus. Here, the fat
components are released and disseminated
into the cells of the digestive tract lining.
Micelle Formation
 Just as lipids require special handling in
the digestive tract to move within a
water-based environment, they require
similar handling to travel in the
bloodstream. Inside the intestinal cells, the
monoglycerides and fatty acids
reassemble themselves into triglycerides.
Triglycerides, cholesterol, and
phospholipids form lipoproteins when
joined with a protein carrier. Lipoproteins
have an inner core that is primarily made
up of triglycerides and cholesterol esters
(a cholesterol ester is a cholesterol linked
to a fatty acid).
 Cholesterols are poorly absorbed when 
compared to phospholipids and triglycerides.
Cholesterol absorption is aided by an
increase in dietary fat components and is
hindered by high fiber content. This is the
reason that a high intake of fiber is
recommended to decrease blood
cholesterol. Foods high in fiber such as fresh
fruits, vegetables, and oats can bind bile salts
and cholesterol, preventing their absorption
and carrying them out of the colon.
Chylomicrons transport food fats perfectly

through the body’s water-based

environment to specific destinations such as

the liver and other body tissues.

 If fats are not absorbed properly as is seen
in some medical conditions, a person’s
stool will contain high amounts of fat. If fat
malabsorption persists the condition is
known as steatorrhea. Steatorrhea can
result from diseases that affect absorption,
such as Crohn’s disease and cystic fibrosis.
The Truth about Storing and
Using Body Fat
 Before the prepackaged food industry, fitness
centers, and weight-loss programs, our
ancestors worked hard to even locate a
meal. They made plans, not for losing those
last ten pounds to fit into a bathing suit for
vacation, but rather for finding food. Today,
this is why we can go long periods without
eating, whether we are sick with a vanished
appetite, our physical activity level has
increased, or there is simply no food
available. Our bodies reserve fuel for a rainy
day.
 One way the body stores fat was previously
touched upon in the Carbohydrates
chapter. The body transforms carbohydrates
into glycogen that is in turn stored in the
muscles for energy. When the muscles reach
their capacity for glycogen storage, the
excess is returned to the liver, where it is
converted into triglycerides and then stored
as fat.
In a similar manner, much of the triglycerides 
the body receives from food is transported to
fat storehouses within the body if not used for
producing energy. The chylomicrons are
responsible for shuttling the triglycerides to
various locations such as the muscles, breasts,
external layers under the skin, and internal fat
layers of the abdomen, thighs, and buttocks
where they are stored by the body in adipose
tissue for future use. How is this
accomplished?
 Recall that chylomicrons are large lipoproteins 
that contain a triglyceride and fatty-acid core.
Capillary walls contain an enzyme called
lipoprotein-lipase that dismantles the triglycerides
in the lipoproteins into fatty acids and glycerol,
thus enabling these to enter into the adipose cells.
Once inside the adipose cells, the fatty acids and
glycerol are reassembled into triglycerides and
stored for later use. Muscle cells may also take up
the fatty acids and use them for muscular work
and generating energy. When a person’s energy
requirements exceed the amount of available fuel
presented from a recent meal or extended
physical activity has exhausted glycogen energy
reserves, fat reserves are retrieved for energy
utilization.
 As the body calls for additional energy, the
adipose tissue responds by dismantling its
triglycerides and dispensing glycerol and fatty
acids directly into the blood. Upon receipt of
these substances the energy-hungry cells
break them down further into tiny fragments.
These fragments go through a series of
chemical reactions that yield energy, carbon
dioxide, and water.
Understanding
Blood Cholesterol

 You may have heard of the abbreviations

LDL and HDL with respect to heart health.
These abbreviations refer to low-density
lipoprotein (LDL) and high-density
lipoprotein (HDL), respectively.
 Lipoproteins are characterized by size, 
density, and composition. As the size of
the lipoprotein increases, the density
decreases. This means that HDL is smaller
than LDL. Why are they referred to as
“good” and “bad” cholesterol? What
should you know about these
Major Lipoproteins

Recall that chylomicrons are transporters of 

fats throughout the watery environment within
the body. After about ten hours of circulating
throughout the body, chylomicrons gradually
release their triglycerides until all that is left of
their composition is cholesterol-rich remnants.
These remnants are used as raw materials by
the liver to formulate specific lipoproteins.
Following is a list of the various lipoproteins
and their functions:
 VLDLs. Very low-density lipoproteins are made
in the liver from remnants of chylomicrons and
transport triglycerides from the liver to various
tissues in the body. As the VLDLs travel
through the circulatory system, the lipoprotein
lipase strips the VLDL of triglycerides. As
triglyceride removal persists, the VLDLs
become intermediate-density lipoproteins.


IDLs. Intermediate-density lipoproteins
transport a variety of fats and cholesterol
in the bloodstream and are a little under
half triglyceride in composition. While
travelling in the bloodstream, cholesterol
is gained from other lipoproteins while
circulating enzymes strip its phospholipid
component. When IDLs return to the liver,
they are transformed into low-density
lipoprotein.
 LDLs. As low-density lipoproteins are commonly 
known as the “bad cholesterol” it is imperative
that we understand their function in the body so
as to make healthy dietary and lifestyle choices.
LDLs carry cholesterol and other lipids from the
liver to tissue throughout the body. LDLs are
comprised of very small amounts of triglycerides,
and house over 50 percent cholesterol and
cholesterol esters. How does the body receive the
lipids contained therein? As the LDLs deliver
cholesterol and other lipids to the cells, each cell’s
surface has receptor systems specifically designed
to bind with LDLs.
 Circulating LDLs in the bloodstream bind to these 
LDL receptors and are consumed. Once inside the
cell, the LDL is taken apart and its cholesterol is
released. In liver cells these receptor systems aid in
controlling blood cholesterol levels as they bind
the LDLs. A deficiency of these LDL binding
mechanisms will leave a high quantity of
cholesterol traveling in the bloodstream, which
can lead to heart disease or atherosclerosis. Diets
rich in saturated fats will prohibit the LDL receptors
which, are critical for regulating cholesterol levels.
 HDLs. High-density lipoproteins are 
responsible for carrying cholesterol out of
the bloodstream and into the liver, where
it is either reused or removed from the
body with bile. HDLs have a very large
protein composition coupled with low
cholesterol content (20 to 30 percent)
compared to the other lipoproteins.
Hence, these high-density lipoproteins are
commonly called “good cholesterol.”
 The classification of the major types of 
lipoproteins are based on their densities.
Density range is shown as well as lipid
(red) and protein (blue) content.
Blood Cholesterol
Recommendations

For healthy total blood cholesterol, the desired 

range you would want to maintain is under 200
mg/dL. More specifically, when looking at
individual lipid profiles, a low amount of LDL and a
high amount of HDL prevents excess buildup of
cholesterol in the arteries and wards off potential
health hazards. An LDL level of less than 100
milligrams per deciliter is ideal while an LDL level
above 160 mg/dL would be considered high. In
contrast, a low value of HDL is a telltale sign that a
person is living with major risks for disease.
 Values of less than 40 mg/dL for men and 50 
mg/dL for women mark a risk factor for
developing heart disease. In short, elevated
LDL blood lipid profiles indicate an increased
risk of heart attack, while elevated HDL blood
lipid profiles indicate a reduced risk.The
University of Maryland Medical Center reports
that omega-3 fatty acids promote lower total
cholesterol and lower triglycerides in people
with high cholesterol.[1]
It is suggested that people consume omega-3 
fatty acids such as alpha-linolenic acid in their
diets regularly. Polyunsaturated fatty acids
are especially beneficial to consume
because they both lower LDL and elevate
HDL, thus contributing to healthy blood
cholesterol levels. The study also reveals that
saturated and trans fatty acids serve
as catalysts for the increase of LDL
cholesterol. Additionally, trans fatty acids
decrease HDL levels, which can impact
negatively on total blood cholesterol.
Amino acids
metabolism
Assist lecturer
Raghad Hamdan Abdul Ghafour
raghad.alani287@gmail.com
Thank you