[kuh-les-tuh-rohl, -rawl] 
| 1. | a sterol, C27H46O, that occurs in all animal tissues, esp. in the brain, spinal cord, and adipose tissue, functioning chiefly as a protective agent in the skin and myelin sheaths of nerve cells, a detoxifier in the bloodstream, and as a precursor of many steroids: deposits of cholesterol form in certain pathological conditions, as gallstones and atherosclerotic plaques. |
| 2. | the commercial form of this compound, obtained from the spinal cord of cattle, used chiefly as an emulsifying agent in cosmetics and pharmaceuticals, and in the synthesis of vitamin D. |
A white soapy substance found in the tissues of the body and in certain foods, such as animal fats, oils, and egg yolks. Cholesterol has been linked to heart disease and atherosclerosis. (It collects on the walls of arteries and interferes with the flow of blood.) High levels of cholesterol in the blood are considered to be unhealthy. (See saturated fats, HDL, and LDL.)
cholesterin cho·les·ter·in (kə-lěs'tər-ĭn)
n.
Cholesterol.
cholesterol cho·les·ter·ol (kə-lěs'tə-rôl', -rōl')
n.
A white crystalline substance found in animal tissues and various foods, normally synthesized by the liver and important as a constituent of cell membranes and a precursor to steroid hormones. Its level in the bloodstream can influence the pathogenesis of certain conditions, such as the development of atherosclerotic plaque and coronary artery disease.
təˌroʊl