Hi – here’s some tips to help control cholesterol
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|Systematic IUPAC name
Cholesterin, Cholesteryl alcohol
3D model (JSmol)
CompTox Dashboard (EPA)
|Molar mass||386.65 g/mol|
|Appearance||white crystalline powder|
|Melting point||148 to 150 °C (298 to 302 °F; 421 to 423 K) |
|Boiling point||360 °C (680 °F; 633 K) (decomposes)|
|1.8 mg/L (30 °C)|
|Solubility||soluble in acetone, benzene, chloroform, ethanol, ether, hexane, isopropyl myristate, methanol|
|Flash point||209.3 ±12.4 °C |
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
|what is ?)(|
Cholesterol (from the Ancient Greek chole- (bile) and stereos (solid), followed by the chemical suffix -ol for an alcohol) is an organic molecule. It is a sterol (or modified steroid), a type of lipid. Cholesterol is biosynthesized by all animal cells and is an essential structural component of animal cell membranes.
Cholesterol also serves as a precursor for the biosynthesis of steroid hormones, bile acid and vitamin D. Cholesterol is the principal sterol synthesized by all animals. In vertebrates, hepatic cells typically produce the greatest amounts. It is absent among prokaryotes (bacteria and archaea), although there are some exceptions, such as Mycoplasma, which require cholesterol for growth.
François Poulletier de la Salle first identified cholesterol in solid form in gallstones in 1769. However, it was not until 1815 that chemist Michel Eugène Chevreul named the compound “cholesterine”.
- 1 Physiology
- 2 Biosynthesis and regulation
- 3 Dietary sources
- 4 Research
- 5 Clinical significance
- 6 Interactive pathway map
- 7 Cholesteric liquid crystals
- 8 Stereoisomers
- 9 See also
- 10 Additional images
- 11 References
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