Fats
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 and Hackh's Chemical Dictionary, 5th ed)
Year introduced: /metabolism was FAT METABOLISM see under LIPID METABOLISM 1963-1965
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Subheadings:
Tree Number(s): D10.212
MeSH Unique ID: D005223