News tagged with fat

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

Redefining obesity in postmenopausal women

There is no doubt the prevalence of obesity has increased significantly across all age groups, creating greater health risks. What exactly constitutes obesity, however, is subject to debate, especially for postmenopausal ...

Nov 16, 2017
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Can 'brown fat' really help with weight loss?

There have been hyped reports of late about "brown fat". Different from the fat we mostly have (white fat), brown fat is capable of burning more energy. So the theory goes: if we have more brown fat, we can lose weight. But ...

Nov 10, 2017
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Fat cells may inactivate chemotherapeutic drug

Adipocytes, or fat cells, can absorb and metabolize the chemotherapeutic agent daunorubicin, reducing the effectiveness of the drug and potentially contributing to poorer treatment outcomes.

Nov 08, 2017
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These foods will lower your risk of heart disease

Low-fat or low-carb? Butter or margarine? Avocado oil or coconut oil? Bombarded with contradictory media reports on the ever-changing landscape of nutrition research, it's difficult for anyone to know which fats and other ...

Nov 06, 2017
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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

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