Cholesterol


 CHOLESTEROL


          Cholesterol is made of Greek words ‘Chol’ means bile and ‘Stereos’ means solid.

        Cholesterol is a type of waxy, substances in yellowish white appearance that is produced mostly in the liver. It is a basic element that plays an important role in the entire living creature. Cholesterol is very essential element for the wall of our body cells. It is a building block that is used to generate necessary factors for proper functioning of all the body organs. Cholesterol is necessary for living. It is also needed for generating cellular membrane and hormones.         

          In a healthy human body, cholesterol is a part of brain, neuralgic muscles and fatty tissues that remains constant in between 140 to 160. About 20-25 mg cholesterol remains active in the liver, intestines and in metabolic functions in blood vessels. Human body gets cholesterol from his diet. It is absorbed by intestines. The body has to fulfill all the requirements by itself. Cholesterol level below 200 mg is known as normal. It is necessary to be careful at the cholesterol level between 200 to 240 mg and above 240 mg is known as higher and a doctor is needed.     

          In the relation of cholesterol, the reasons of serious condition are that which are found in the case of heart attacks. These are- hereditary, ages, pulling, smoking, high blood pressure, additional obesity, diabetes, disorders related to blood circulation, lack of exercising that causes low H.D.L. women are protected by estrogen hormones. After menopause, when menstrual flow does not come out with wastes and when the supply of estrogen is lessened, high cholesterol level and heart attacks are become danger.

Cholesterol in eatables

(per 100 grams)

S.No.

Name of eatables

Cholesterol quantity

1.

Beef without fat

70 mg

2.

Raw magaj

More than 2000 mg

3.

Butter

250 to 280 mg

4.

----------

More than 300 mg

5.

Fish

70 mg

6.

Ice-cream

45 mg

7.

Raw kidneys

375 mg

8.

Young ones of goat (raw)

70 mg

9.

Pig fat

95 mg

10.

cheddar

100 mg

11.

Cottage cream

15 mg

12.

Cream

120 to 140 mg

13.

Raw liver

300 to 425 mg

14.

Sea prawn

200 mg

15.

Margarine

65 mg

16.

Milk

11 mg

17.

Milk (dry)

85 mg

18.

Cream less milk

3 mg

19.

Sheep’s meat

65 mg

20.

Pork

70 mg

21.

Prawn

125 mg

22.

Cheese spred

65 mg

23.

Chicken (raw)

60 mg

24.

Crab

125 mg

25.

Egg

550 mg

26.

Yolk

1500 to 2000 mg