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Lipid Control

Blood Lipids

Blood lipids are fatty acids most commonly associated with blood cholesterol levels. The way fats, as fatty acids, are converted through the liver along with other foods will determine their properties. They are essential for the protection of cells, as a source of energy, as a means of converting sunlight to Vitamin D and for repair of tissues especially blood vessels. Not all fats get converted into fatty tissues nor used as energy and the strict calorific value to weight management does not apply. When combining with food of high sugar or starch content then a high proportion can get used as fat storage.

 Most fats except trans fatty acids and adulterated fats (e.g. oxidised) will be useful to the body and associations of saturated fats with cardiovascular problems are largely disproved. Levels of essential fatty acids are generally too low in the food chain and most people will have to supplement to get sufficient levels. Other aspects of health can be affected if there is an imbalance of essential fatty acids. This balance is affected by much higher levels of omega 6 in the processed food chain.

The presence of any fatty acids along with sugars or starches can lead to an increase number of triglycerides and thereby more smaller VLDL or LDL particles. These are more likely to form arterial or other blood vessel blockages. High triglycerides should be avoided for good health. Ensuring  low intakes of ‘sugar’ foods and also that there are sufficient essential fatty acids in the diet tends to keep levels of  triglycerides low. For an adult levels of fish oils as a derivative fatty acid should be about 1 to 2 g/day. Higher levels may be appropriate for those with inflammatory problems. A level of essential fatty acids from parental seed oils is likely to be 5 to 10 g/day. Coconut oil and olive oil each have additional health values and might be used in conjunction with other fatty acids.

Krill oil is essentially fish oils already combined with lipoproteins as found on cell membranes. Lower levels are needed than for standard fish oils. An increase in total cholestrol may occur with particular medication or with lower Vitamin D levels,

The balance of lipids or cholestrolmay be improved withsupplements that provide a tonic to the liver or those that contain phytosterols or sterolins.


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The quality of blood lipids relates closely with the liver function and cholesterol levels depend on the active liver enzymes more than any cholesterol in the food intake. The balance can be affected by the intestinal transport of waste cholesterol and the influence of medicines for any individual. Low vitamin D will increase cholesterol. The quality of the liver can be improved with the use of supplements containing sterols and/or sterolins.

Blood lipids (or blood fats) are lipids in the blood, either free or bound to other molecules. They are mostly transported as lipoproteins, and their density determines the fate of the particle and its influence on metabolism. The concentration of blood lipids depends on intake and excretion from the intestine, and uptake and secretion from cells. Blood lipids are mainly fatty acids and cholesterol. Hyperlipidemia is the presence of elevated or abnormal levels of lipids and/or lipoproteins in the blood, and can be a factor for cardiovascular disease although the normal connection of total cholesterol and heart disease is not strongly correlated

After a meal, when the blood concentration of fatty acids rises, there is an increase in uptake of fatty acids in different cells of the body, mainly liver cells, adipocytes and muscle cells. This uptake is stimulated by insulin from the pancreas. As a result, the blood concentration of fatty acid stabilizes again after a meal. After a meal, some of the fatty acids taken up by the liver is converted into very low density lipoproteins (VLDL) and again secreted into the blood.[1]

In addition, when a long time has passed since the last meal, the concentration of fatty acids in the blood decreases, which triggers adipocytes to release stored fatty acids into the blood as free fatty acids, in order to supply e.g. muscle cells with energy.. The fate of cholesterol in the blood is highly determined by its constitution of lipoproteins, where some types favour transport towards body tissues and others towards the liver for excretion into the intestines.

Cholesterol is minimally soluble in water; it cannot dissolve and travel in the water-based bloodstream. Instead, it is transported in the bloodstream by lipoproteins - protein "molecular-suitcases" that are water-soluble and carry cholesterol and triglycerides internally.The largest lipoproteins which primarily carry mostly fats in the form of triglyceride are converted by the liver along with food metabolites to VDL and LDL cholesterol and to non-esterified fatty acids, which can affect other body cells. large numbers of small dense LDL) particles are strongly associated with the presence of atheromatous disease within the arteries. High-density lipoprotein (HDL) particles transport cholesterol back to the liver for excretion, but vary considerably in their effectiveness for doing this

After being transported to the liver by HDL, cholesterol is delivered to the intestines via bile production. However, 92-97% is reabsorbed in the intestines and recycled via the liver.