Saturated fas associate in closely-packed structures with van der Waals interactions all along the length of their side chains. The increase in interactions raises the melting point. These Fatty Acid aggregates are solids at room temp. Example is palmitic acid the major component of animal fats.
A nutrient that can be classified as either saturated or unsaturated depending on the structure of the long carbon-carbon chains in the fatty acids. Fats that contain no double bonds in their fatty acid chains are saturated fats. These fats, such as butter or animal fat, tend to be solid at room temperature. The consumption of saturated fats has been linked to arteriosclerosis (hardening of the arteries) and heart disease. Unsaturated fats contain some number of double bonds in their structure and are generally liquids at room temperature (also referred to as oils). Unsaturated fats can be either polyunsaturated (many double bonds) or monounsaturated (one or few double bonds). Research suggests that monounsaturated fats such as olive oil and canola oil are beneficial in the fight against heart disease.
Substances that help the body use some vitamins and keep the skin healthy. They are also the main way the body stores energy. In food, there are many types of fats; saturated, unsaturated, polyunsaturated, monounsaturated, and trans fats. To maintain your blood cholesterol and triglyceride (lipid) levels as near the normal ranges as possible, the American Diabetes Association recommends limiting the amount of saturated fats and cholesterol in our diets. Saturated fats contribute to blood levels of bad LDL cholesterol. The amount of saturated fats should be limited to less than 10% of total caloric intake and the amount of dietary cholesterol should be limited to 300 mg/day.
Macronutrient needed by the body in order to manufacture hormones and sustain cell metabolism. All the cells in the body have some fat in them. Hormones are manufactured from fats. Also, fats lubricate your joints. If you eliminate the fat from your diet, your hormonal production will go down and a whole array of chemical reactions will be interrupted. There are three types of fats: saturated, polyunsaturated and monounsaturated.
Organic compounds composed of glycerol and fatty acids, which serve as the most concentrated source of energy in foods. Depending on the predominant type of fatty acids they contain, they are divided into saturated and unsaturated molecules.
The glyceryl esters of a fatty acid, or of a mixture of fatty acids. They are generally odorless, colorless, and tasteless if pure, but they may be flavored according to origin. Fats are insoluble in water, soluble in most organic solvents. They occur in animal and vegetable tissue and are generally obtained by boiling or by extraction under pressure. They are important in the diet (DIETARY FATS) as a source of energy. (Grant & Hackh's Chemical Dictionary, 5th ed)
The body's most concentrated source of energy. All fats are made up of carbon, hydrogen and oxygen atoms arranged in combinations of glycerol and fatty acids. Fats found in food are either in solid or oil form. In the body, fat is part of all cell membranes, where it serves as a stored form of energy, helps cushion organs and helps create certain hormones.
the most concentrated source of calories in the diet. Saturated fats are found primarily in animal products. Unsaturated fats mainly come from plants and can be mono-saturated (olive or canola oil) or poly-unsaturated (corn and other oils). Excess intake of fat, especially saturated fat and trans-fatty acids, can cause elevated blood cholesterol, increasing the risk of heart disease and stroke.
Dietary fats may be used as energy sources or stored in fat tissues. Regular aerobic or endurance exercise increases the ability of muscles to use fat as an energy source during exercise. Dietary or stored fat is used for energy during exercise only during low or moderate intensity of effort. One gram of fat has nine calories.
Compounds which contain the elements carbon, hydrogen and oxygen; made up of sub units called glycerol and fatty acids; fats are one of the major classes of nutrients; one function in the body is to provide energy.
Provide essential fatty acids that cannot be produced by the body. They transport fat-soluble vitamins and regulate blood cholesterol levels. Provide energy when the body's carbohydrate level is depleted. Provide protection to vital organs. While fats are essential to the body, many people consume much more than necessary to remain healthy.
Dietary fats play an important role in the health of the body, by providing essential fatty acids, such as linoleic acid. They are also carriers of fat-soluble vitamins (A, D, E and K). A gram of fat provides 9 calories. It is recommended to get no more than 30% of your total daily calories from fat.
An essential nutrient that provides concentrated energy, contributes to the palatability of food, acts as a carrier of fat-soluble vitamins, and supplies essential fatty acids. While dietary fat is vital, the practice of consuming several times the amount necessary for health is implicated in the development of several diseases.
An essential part of cat diets, as well as being a source of energy, fats provide the essential fatty acids and act as a carrier for fat-soluble vitamins A, D, E and K. Without a 15-40% intake of dietary fat, cats can develop flaky skin and a greasy coat. Severe, fatty acid deficiency can lead to retarded growth and weight loss, impaired healing of wounds and susceptibility to infection.
(dietary fats) - Fats are referred to in the plural because there is no one type of fat. Fats are composed of the same three elements as carbohydrates -- carbon, hydrogen and oxygen, However, fats have relatively more carbon and hydrogen and less oxygen, thus supplying a higher fuel value of nine calories per gram (versus four calories per gram from carbohydrates and protein). One molecule of fat can be broken down into three molecules of fatty acids and one molecule of glycerol. Thus, fats are known chemically as triglycerides. Fats are a vital nutrient in a healthy diet. Fats supply essential fatty acids, such as linoleic acid, which is especially important to childhood growth. Fat helps maintain healthy skin, regulate cholesterol metabolism and is a precursor of prostaglandins, hormone-like substances that regulate some body processes. Dietary fat is needed to carry fat-soluble vitamins A, D, E and K and to aid in their absorption from the intestine.
one of the three main classes of foods and a source of energy in the body. Fats help the body use some vitamins and keep the skin healthy. They also serve as energy stores for the body. In food, there are two types of fats: saturated and unsaturated
substances that help the body use some vitamins and keep the skin healthy. They are also the major way the body stores energy. In food, there are two types of fats; saturated and unsaturated. To maintain your blood cholesterol and triglyceride (lipid) levels as near the normal ranges as possible, decrease the total amount of fat to 30% or less of your total daily calories and reduce saturated fat and cholesterol.
Dietary fats can be used as an energy source, or stored as fat tissues. Regular aerobic/endurance exercise increases the ability of muscles to use fat as an energy source during exercise. Stored fat is used for energy during low/moderate exercise. 1g fat = 9 calories.
One of the energy nutrients. Total fat includes: 1. Polyunsaturated fats: Fats found mainly in vegetable oils. 2. Saturated fats: Fats found mainly in animal foods. 3. Monounsaturated fats: Fats that have one double bond. It is high in olive and canola oils. When large amounts (3 Tbsp) are consumed each day, blood cholesterol levels will be lower. 4. Cholesterol and Triglyceride: Fats present in foods and in our bodies. High cholesterol and triglyceride blood levels for many years are a cause of "clogged" blood vessels and heart attacks.
One of three nutrients that supply calories to the body. A triglyceride ( lipid) that is usually solid at room temperature. Compare oil. See also carbohydrates and protein. find all NHC pages containing: fats
Using fats such as butter, margarine, and oil have a smoothing effect on the gluten's network. By adding fats to bread dough, this will allow your dough to stretch more easily. Fats also help improve the flavor, and quality of the bread.