Types of Cholesterol
Cholesterol is classified into two types, namely, low-density lipoprotein (LDL) and high-density lipoprotein (HDL). Consuming too much LDL cholesterol may lead to an increase in the chance of heart disease, so it is regarded as “bad” cholesterol. On the other hand, having high amounts of HDL cholesterol is advantageous for the body, so it is regarded as “good” cholesterol.
High-density Lipoprotein (HDL)
The level of HDL cholesterol should be above 40 mg/dL. HDL brings down the level of cholesterol in the blood by transporting cholesterol back to the liver, which helps prevent the cholesterol from being deposited in arteries. So, having higher levels of HDL cholesterol reduces the risk of heart attack and heart disease.
Low-density Lipoprotein (LDL)
The majority of the cholesterol in the body is LDL. An increase in the quantity of LDL in the blood leads to an increase in the risk of heart attack or stroke as LDL builds up in the walls of the blood vessels, causing them to narrow and stiffen, thus blocking blood flow. The level of LDL cholesterol should be less than 100 mg/dL.
Cholesterol Formula
Cholesterol is a waxy, fat-like substance that is also known as cholesterin or cholesteryl alcohol. It is an organic compound that belongs to the steroid family and is a type of lipid. It is found in blood plasma and all animal tissues and can be found in large concentrations within the liver, spinal cord, and brain. It is a white or faintly yellow and almost odourless crystalline solid that has a molecular formula of C27H46O. It is an important part of the cell membrane and also a component of bile salt. To maintain a person’s health, the body needs cholesterol in limited amounts. The term “cholesterol” is derived from ancient Greek words “chole” and “stereos” which means “bile” and “solid” respectively and -ol for alcohol. Around 80% of the cholesterol required for the body is naturally produced by the liver and intestines, we can also consume it from different foods like poultry, eggs, dairy products, fish, and meat.