Fat

greasetotal fatdietary fatfatsfatty oildietary fatsfats and oilsbeef fatchip fatcholesterol, fat
Fat is one of the three main macronutrients, along with the other two: carbohydrate and protein.wikipedia
1,140 Related Articles

Nutrient

nutrientsessential nutrientmacronutrient
Fat is one of the three main macronutrients, along with the other two: carbohydrate and protein.
Consumed in relatively large amounts (grams or ounces), macronutrients (carbohydrates, fats, proteins, water) are used primarily to generate energy or to incorporate into tissues for growth and repair.

Lipid

lipidsglycerolipidfat
The terms "lipid", "oil" and "fat" are often confused.
Although the term "lipid" is sometimes used as a synonym for fats, fats are a subgroup of lipids called triglycerides.

Lipase

lipaseslipase LIPFfat-splitting enzyme
Fats and other lipids are broken down in the body by enzymes called lipases produced in the pancreas.
A lipase is any enzyme that catalyzes the hydrolysis of fats (lipids).

Saturated fat

saturatedsaturated fatty acidsaturated fats
Fats that are saturated fats have no double bonds between the carbons in the chain.
A saturated fat is a type of fat in which the fatty acid chains have all or predominantly single bonds.

Polyunsaturated fat

polyunsaturatedpolyunsaturated fatty acidspolyunsaturated fats
Some oils and fats have multiple double bonds and are therefore called polyunsaturated fats.
Polyunsaturated fats are fats in which the constituent hydrocarbon chain possesses two or more carbon–carbon double bonds.

Unsaturated fat

unsaturatedunsaturated fatty acidsunsaturated fatty acid
Unsaturated fats have one or more double bonded carbons in the chain.
An unsaturated fat is a fat or fatty acid in which there is at least one double bond within the fatty acid chain.

Hydrophobe

hydrophobichydrophobicityhydrophobic interaction
Fats, like other lipids, are generally hydrophobic, and are soluble in organic solvents and insoluble in water.
Examples of hydrophobic molecules include the alkanes, oils, fats, and greasy substances in general.

Lard

pork fatpig fatanimal
For example, animal fats tallow and lard are high in saturated fatty acid content and are solids.
Lard is fat from a pig, in both its rendered and unrendered forms.

Tallow

beef tallowbeef fatgreaves
For example, animal fats tallow and lard are high in saturated fatty acid content and are solids.
Tallow is a rendered form of beef or mutton fat, and is primarily made up of triglycerides.

Oil

oilsoil solutionoil and oil products
The terms "lipid", "oil" and "fat" are often confused.
Several edible vegetable and animal oils, and also fats, are used for various purposes in cooking and food preparation.

Vitamin E

EVitamins EE vitamins
Vitamins A, D, E, and K are fat-soluble, meaning they can only be digested, absorbed, and transported in conjunction with fats.
Vitamin E deficiency, which is rare and usually due to an underlying problem with digesting dietary fat rather than from a diet low in vitamin E, can cause nerve problems.

Essential fatty acid

essential fatty acidsessentialEssential fatty acid deficiency
There are two essential fatty acids (EFAs) in human nutrition: alpha-linolenic acid (an omega-3 fatty acid) and linoleic acid (an omega-6 fatty acid).
When the two EFAs were discovered in 1923, they were designated "vitamin F", but in 1929, research on rats showed that the two EFAs are better classified as fats rather than vitamins.

Ester

estersesterificationmonoester
Most fats are glycerides, particularly triglycerides (triesters of glycerol).
In nature, fats are in general triesters derived from glycerol and fatty acids.

Adipocyte

adipocytesfat cellsfat cell
Adipocytes (fat cells) store fat derived from the diet and from liver metabolism.
Adipocytes, also known as lipocytes and fat cells, are the cells that primarily compose adipose tissue, specialized in storing energy as fat.

Insulin

insulin genehuman insulinINS
These metabolic activities are regulated by several hormones (e.g., insulin, glucagon and epinephrine).
It regulates the metabolism of carbohydrates, fats and protein by promoting the absorption of carbohydrates, especially glucose from the blood into liver, fat and skeletal muscle cells.

Metabolism

metabolicmetabolizedmetabolic pathways
Adipocytes (fat cells) store fat derived from the diet and from liver metabolism.
Most of the structures that make up animals, plants and microbes are made from three basic classes of molecule: amino acids, carbohydrates and lipids (often called fats).

Glucose

dextrose D -glucoseglucopyranose
Glycerol itself can be converted to glucose by the liver and so become a source of energy.
In fat cells, glucose is used to power reactions that synthesize some fat types and have other purposes.

Insulin resistance

insulin sensitivityresistantinsulin resistant
One of these is resistin which has been linked to obesity, insulin resistance, and Type 2 diabetes.
Under normal conditions of insulin reactivity, this insulin response triggers glucose being taken into body cells, to be used for energy, and inhibits the body from using fat for energy, thereby causing the concentration of glucose in the blood to decrease as a result, staying within the normal range even when a large amount of carbohydrates is consumed.

Vitamin K

KVitamin K 1 Menaquinone
Vitamins A, D, E, and K are fat-soluble, meaning they can only be digested, absorbed, and transported in conjunction with fats.
Vitamin K 1 is found chiefly in leafy green vegetables such as spinach, swiss chard, lettuce and Brassica vegetables (such as cabbage, kale, cauliflower, broccoli, and brussels sprouts) and often the absorption is greater when accompanied by fats such as butter or oils.

Skin

cutaneousskin cellanimal skin
Fats play a vital role in maintaining healthy skin and hair, insulating body organs against shock, maintaining body temperature, and promoting healthy cell function.
Fat serves as padding and insulation for the body.

Vitamin

vitaminsfat-soluble vitaminsfat-soluble vitamin
Vitamins A, D, E, and K are fat-soluble, meaning they can only be digested, absorbed, and transported in conjunction with fats.
He fed mice an artificial mixture of all the separate constituents of milk known at that time, namely the proteins, fats, carbohydrates, and salts.

Vitamin A

Avitamins ARAE
Vitamins A, D, E, and K are fat-soluble, meaning they can only be digested, absorbed, and transported in conjunction with fats.
In 1912, Frederick Gowland Hopkins demonstrated that unknown accessory factors found in milk, other than carbohydrates, proteins, and fats were necessary for growth in rats.

Carbohydrate

carbohydratessaccharidecomplex carbohydrates
Fat is one of the three main macronutrients, along with the other two: carbohydrate and protein.

Protein

proteinsprotein synthesisproteinaceous
Fat is one of the three main macronutrients, along with the other two: carbohydrate and protein.

Hydrocarbon

hydrocarbonsliquid hydrocarbonHC
Fats molecules consist of primarily carbon and hydrogen atoms, thus they are all hydrocarbon molecules.