Benders'dictionary of nutrition and food technology

284cron remnants, and cholesterol; hydrolysis by lipoprotein lipasein muscle and adipose tissue yields progressively intermediatedensity and then low-density lipoprotein (LDL). LDL is normallycleared by the liver, but oxidative damage may preventuptake by the liver, when macrophages scavenge LDL, leadingto the formation of foam cells and the development of atheroscleroticplaque.High-density lipoprotein is secreted by the liver as theapo-protein, and accumulates cholesterol from tissues, which isnormally transferred to LDL for clearance by the liver.liposis See adiposis.liposuction Procedure for removal of subcutaneous adiposetissue in obese people using a tube inserted through the skin atdifferent locations.lipotropes (lipotrophic factors) Compounds such as choline,betaine and methionine that act as methyl donors; deficiencymay result in fatty infiltration of the liver.lipovitellenin A lipoprotein complex in egg comprising about15% of the solids of the yolk.lipoxygenase Enzyme (EC 1.13.11.12) that catalyses the oxidationof polyunsaturated fatty acids to trans-hydroperoxides (anintermediate step in prostaglandin synthesis); in plant oils maybe important in the development of oxidative rancidity. Lipoxygenasefrom soya or fava bean flour is used in breadmaking toimprove mixing tolerance and dough stability; it also bleachescarotenoids and other lipid pigments in the flour.liptauer Hungarian; cheese spread made from sheep and cowmilk.liqueurs Distilled, flavoured and sweetened alcoholic liquors,normally 20–40% alcohol by volume.liquid oleo See premier jus.liquid paraffin See medicinal paraffin.liquorice Used in confectionery and to flavour medicines;liquorice root and extract are obtained from the plant Glycyrrhizaglabra; stick liquorice is the crude evaporated extract ofthe root. The plant has been grown in the Pontefract district ofYorkshire since the 16th century; hence the name Pontefractcakes for the sugar confection of liquorice.See also glycyrrhizin.Listeria A genus of bacteria commonly found in soil, of which thecommonest is Listeria monocytogenes. They can cause foodpoisoning (listeriosis). Listeria spp. are especially found inunwashed vegetables and some soft cheeses; they resist cold andthe presence of salt and can multiply in a refrigerator. Symptomsof listeriosis are flu-like, with high fever and dizziness. Pregnant