News tagged with fat

Related topics: obesity · fat cells · fatty acids · diet · body mass index

How to increase the fat burned during exercise

During exercise, oxidation of fat and carbohydrates depends on the intensity and duration of the activity. A new study analyses the effect of consuming an alkaloid, p-synephrine, on the burning of lipids and refutes the value ...

Jul 19, 2016
popularity16 comments 0

Popularity of healthy oils, clean labels heats up

Consumers are reaching for healthy oils in the grocery store aisles, and they're looking for food products with "clean labels," according to market researcher David Sprinkle at a July 17 symposium at IFT16: Where Science ...

Jul 19, 2016
popularity1 comments 0

Adipose analysis on microfluidic chips

A Freiburg-based research group has developed a microfluidic chip where more than one hundred apidose-derived adult stem cell cultures can grow and divide. In the human body, adipose tissue acts as a primary energy store. ...

Jul 13, 2016
popularity4 comments 0

Preventing type 2 diabetes: When genes fail to respond

It is widely accepted that physical exercise lowers the risk of developing diabetes. Yet in one in five participants in related studies this positive effect fails to materialize. Researchers and clinicians involved in a collaborative ...

Jul 13, 2016
popularity4 comments 0

Fat

Fats consist of a wide group of compounds that are generally soluble in organic solvents and largely insoluble in water. Chemically, fats are generally triesters of glycerol and fatty acids. Fats may be either solid or liquid at normal room temperature, depending on their structure and composition. Although the words "oils", "fats", and "lipids" are all used to refer to fats, "oils" is usually used to refer to fats that are liquids at normal room temperature, while "fats" is usually used to refer to fats that are solids at normal room temperature. "Lipids" is used to refer to both liquid and solid fats, along with other related substances. The word "oil" is used for any substance that does not mix with water and has a greasy feel, such as petroleum (or crude oil) and heating oil, regardless of its chemical structure.

Fats form a category of lipid, distinguished from other lipids by their chemical structure and physical properties. This category of molecules is important for many forms of life, serving both structural and metabolic functions. They are an important part of the diet of most heterotrophs (including humans). Fats or lipids are broken down in the body by enzymes called lipases produced in the pancreas.

Examples of edible animal fats are lard (pig fat), fish oil, and butter or ghee. They are obtained from fats in the milk, meat and under the skin of the animal. Examples of edible plant fats are peanut, soya bean, sunflower, sesame, coconut, olive, and vegetable oils. Margarine and vegetable shortening, which can be derived from the above oils, are used mainly for baking. These examples of fats can be categorized into saturated fats and unsaturated fats.

This text uses material from Wikipedia, licensed under CC BY-SA

Subscribe to rss feed