1887

oa South African Journal of Sports Medicine - Nutrition: Fat in the diet

 

Abstract

In general, fats may be defined as a group of organic substances which are greasy to touch, insoluble in water and are soluble in alcohol or ether. Chemically speaking fats are organic compounds of carbon, hydrogen and oxygen. The fats in food are called triglycerides (neutral fats). Triglycerides are esters of glycerol (the water soluble component) and fatty acids which are the basic components of triglycerides.

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/content/m_sajsm/6/1/AJA10155163_656
1999-07-01
2016-12-04
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