oa South African Journal of Sports Medicine - Nutrition: Fat in the diet
|Article Title||Nutrition: Fat in the diet|
|© Publisher:||Health and Medical Publishing Group (HMPG)|
|Journal||South African Journal of Sports Medicine|
|Affiliations||1 Research Institute for National Diseases, Medical Research Council, Tygerberg, Cape Town|
|Publication Date||Jul 1999|
|Pages||21 - 22|
|Keyword(s)||Avocado, Carbon chains, Compounds, Egg yolk, Essential fatty acid (EFA), Hydrogen, Linoleic acid, Margarines, Marine oil, Meat, Mono-unsaturated fatty acids, Nuts, Organic substances, Oxygen, Plasma cholesterol, Poly-unsaturated fatty acids, Triglycerides, Vegetables shortenings and Whole milk|
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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