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)

Annotation

differentiate from LIPIDS; DIETARY FATS and BODY FAT see ADIPOSE TISSUE are also available

DUI

D005223 MeSH Browser

CUI

M0008257

History note

/metabolism was FAT METABOLISM see under LIPID METABOLISM 1963-65

Public note

/metabolism was FAT METABOLISM see under LIPID METABOLISM 1963-65