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75 relations: Adipocyte, Adipose tissue, Adrenaline, Alcohol, Alkene, Alpha-Linolenic acid, Animal fat, Bloodletting, Calorie, Carbohydrate, Chemical bond, Circulatory system, Cochrane Library, Condensation reaction, Diet (nutrition), Dieting, Elaidic acid, Essential fatty acid, Ester, Excretion, Fat content of milk, Fatty acid, Food composition data, Glucagon, Glucose, Glyceride, Glycerol, Hair, Harvard T.H. Chan School of Public Health, Heterotroph, Hormone, Hydrogenation, Hydrophobe, Insulin, Insulin resistance, Joule, Lard, Leptin, Linoleic acid, Lipase, Lipid, Melting point, Metabolism, Molecular geometry, Nutrient, Oil, Oleic acid, Omega-3 fatty acid, Omega-6 fatty acid, Pancreas, ..., Polyunsaturated fat, Protein, Resistin, Room temperature, San Francisco, Saturated fat, Sebaceous gland, Skin, Stearic acid, Subcutaneous tissue, Tallow, Trans fat, Triformin, Triglyceride, University of Illinois at Urbana–Champaign, Unsaturated fat, Urination, Van der Waals force, Vegetable oil, Vitamin, Vitamin A, Vitamin D, Vitamin E, Vitamin K, Yellow grease. Expand index (25 more) »
Adipocyte
Adipocytes, also known as lipocytes and fat cells, are the cells that primarily compose adipose tissue, specialized in storing energy as fat.
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Adipose tissue
In biology, adipose tissue, body fat, or simply fat is a loose connective tissue composed mostly of adipocytes.
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Adrenaline
Adrenaline, also known as adrenalin or epinephrine, is a hormone, neurotransmitter, and medication.
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Alcohol
In chemistry, an alcohol is any organic compound in which the hydroxyl functional group (–OH) is bound to a carbon.
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Alkene
In organic chemistry, an alkene is an unsaturated hydrocarbon that contains at least one carbon–carbon double bond.
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Alpha-Linolenic acid
α-Linolenic acid (ALA) is an n−3 fatty acid.
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Animal fat
Animal fats and oils are lipid materials derived from animals.
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Bloodletting
Bloodletting (or blood-letting) is the withdrawal of blood from a patient to prevent or cure illness and disease.
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Calorie
A calorie is a unit of energy.
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Carbohydrate
A carbohydrate is a biomolecule consisting of carbon (C), hydrogen (H) and oxygen (O) atoms, usually with a hydrogen–oxygen atom ratio of 2:1 (as in water); in other words, with the empirical formula (where m may be different from n).
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Chemical bond
A chemical bond is a lasting attraction between atoms, ions or molecules that enables the formation of chemical compounds.
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Circulatory system
The circulatory system, also called the cardiovascular system or the vascular system, is an organ system that permits blood to circulate and transport nutrients (such as amino acids and electrolytes), oxygen, carbon dioxide, hormones, and blood cells to and from the cells in the body to provide nourishment and help in fighting diseases, stabilize temperature and pH, and maintain homeostasis.
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Cochrane Library
The Cochrane Library (named after Archie Cochrane) is a collection of databases in medicine and other healthcare specialties provided by Cochrane and other organizations.
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Condensation reaction
A condensation reaction is a class of an organic addition reaction that proceeds in a step-wise fashion to produce the addition product, usually in equilibrium, and a water molecule (hence named condensation).
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Diet (nutrition)
In nutrition, diet is the sum of food consumed by a person or other organism.
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Dieting
Dieting is the practice of eating food in a regulated and supervised fashion to decrease, maintain, or increase body weight, or to prevent and treat diseases, such as diabetes.
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Elaidic acid
Elaidic acid is the organic compound with the formula CH3(CH2)7CHCH(CH2)7CO2H.
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Essential fatty acid
Essential fatty acids, or EFAs, are fatty acids that humans and other animals must ingest because the body requires them for good health but cannot synthesize them.
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Ester
In chemistry, an ester is a chemical compound derived from an acid (organic or inorganic) in which at least one –OH (hydroxyl) group is replaced by an –O–alkyl (alkoxy) group.
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Excretion
Excretion is the process by which metabolic waste is eliminated from an organism.
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Fat content of milk
The fat content of milk is the proportion of milk, by weight, made up by butterfat.
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Fatty acid
In chemistry, particularly in biochemistry, a fatty acid is a carboxylic acid with a long aliphatic chain, which is either saturated or unsaturated.
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Food composition data
Food composition data (FCD) are detailed sets of information on the nutritionally important components of foods and provide values for energy and nutrients including protein, carbohydrates, fat, vitamins and minerals and for other important food components such as fibre.
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Glucagon
Glucagon is a peptide hormone, produced by alpha cells of the pancreas.
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Glucose
Glucose is a simple sugar with the molecular formula C6H12O6.
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Glyceride
Glycerides, more correctly known as acylglycerols, are esters formed from glycerol and fatty acids.
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Glycerol
Glycerol (also called glycerine or glycerin; see spelling differences) is a simple polyol compound.
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Hair
Hair is a protein filament that grows from follicles found in the dermis.
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Harvard T.H. Chan School of Public Health
The Harvard T.H. Chan School of Public Health (formerly Harvard School of Public Health) is the public health graduate school of Harvard University, located in the Longwood Medical Area of Boston, Massachusetts adjacent Harvard Medical School.
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Heterotroph
A heterotroph (Ancient Greek ἕτερος héteros.
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Hormone
A hormone (from the Greek participle “ὁρμῶ”, "to set in motion, urge on") is any member of a class of signaling molecules produced by glands in multicellular organisms that are transported by the circulatory system to target distant organs to regulate physiology and behaviour.
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Hydrogenation
Hydrogenation – to treat with hydrogen – is a chemical reaction between molecular hydrogen (H2) and another compound or element, usually in the presence of a catalyst such as nickel, palladium or platinum.
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Hydrophobe
In chemistry, hydrophobicity is the physical property of a molecule (known as a hydrophobe) that is seemingly repelled from a mass of water.
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Insulin
Insulin (from Latin insula, island) is a peptide hormone produced by beta cells of the pancreatic islets; it is considered to be the main anabolic hormone of the body.
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Insulin resistance
Insulin resistance (IR) is a pathological condition in which cells fail to respond normally to the hormone insulin.
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Joule
The joule (symbol: J) is a derived unit of energy in the International System of Units.
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Lard
Lard is pig fat in both its rendered and unrendered forms.
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Leptin
Leptin (from Greek λεπτός leptos, "thin"), "the hormone of energy expenditure", is a hormone predominantly made by adipose cells that helps to regulate energy balance by inhibiting hunger.
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Linoleic acid
Linoleic acid (LA), a carboxylic acid, is a polyunsaturated omega-6 fatty acid, an 18-carbon chain with two double bonds in cis configuration.
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Lipase
A lipase is any enzyme that catalyzes the hydrolysis of fats (lipids).
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Lipid
In biology and biochemistry, a lipid is a biomolecule that is soluble in nonpolar solvents.
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Melting point
The melting point (or, rarely, liquefaction point) of a substance is the temperature at which it changes state from solid to liquid at atmospheric pressure.
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Metabolism
Metabolism (from μεταβολή metabolē, "change") is the set of life-sustaining chemical transformations within the cells of organisms.
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Molecular geometry
Molecular geometry is the three-dimensional arrangement of the atoms that constitute a molecule.
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Nutrient
A nutrient is a substance used by an organism to survive, grow, and reproduce.
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Oil
An oil is any nonpolar chemical substance that is a viscous liquid at ambient temperatures and is both hydrophobic (does not mix with water, literally "water fearing") and lipophilic (mixes with other oils, literally "fat loving").
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Oleic acid
Oleic acid is a fatty acid that occurs naturally in various animal and vegetable fats and oils.
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Omega-3 fatty acid
Omega−3 fatty acids, also called ω−3 fatty acids or n−3 fatty acids, are polyunsaturated fatty acids (PUFAs).
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Omega-6 fatty acid
Omega-6 fatty acids (also referred to as ω-6 fatty acids or n-6 fatty acids) are a family of polyunsaturated fatty acids that have in common a final carbon-carbon double bond in the ''n''-6 position, that is, the sixth bond, counting from the methyl end.
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Pancreas
The pancreas is a glandular organ in the digestive system and endocrine system of vertebrates.
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Polyunsaturated fat
Polyunsaturated fats are fats in which the constituent hydrocarbon chain possesses two or more carbon–carbon double bonds.
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Protein
Proteins are large biomolecules, or macromolecules, consisting of one or more long chains of amino acid residues.
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Resistin
Resistin also known as adipose tissue-specific secretory factor (ADSF) or C/EBP-epsilon-regulated myeloid-specific secreted cysteine-rich protein (XCP1) is a cysteine-rich adipose-derived peptide hormone that in humans is encoded by the RETN gene.
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Room temperature
Colloquially, room temperature is the range of air temperatures that most people prefer for indoor settings, which feel comfortable when wearing typical indoor clothing.
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San Francisco
San Francisco (initials SF;, Spanish for 'Saint Francis'), officially the City and County of San Francisco, is the cultural, commercial, and financial center of Northern California.
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Saturated fat
A saturated fat is a type of fat in which the fatty acid chains have all or predominantly single bonds.
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Sebaceous gland
Sebaceous glands are microscopic exocrine glands in the skin that secrete an oily or waxy matter, called sebum, to lubricate and waterproof the skin and hair of mammals.
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Skin
Skin is the soft outer tissue covering vertebrates.
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Stearic acid
Stearic acid is a saturated fatty acid with an 18-carbon chain and has the IUPAC name octadecanoic acid.
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Subcutaneous tissue
The subcutaneous tissue, also called the hypodermis, hypoderm, subcutis, or superficial fascia, is the lowermost layer of the integumentary system in vertebrates.
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Tallow
Tallow is a rendered form of beef or mutton fat, and is primarily made up of triglycerides.
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Trans fat
Trans fat, also called trans-unsaturated fatty acids or trans fatty acids, are a type of unsaturated fat that occur in small amounts in nature but became widely produced industrially from vegetable fats starting in the 1950s for use in margarine, snack food, and packaged baked goods and for frying fast food.
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Triformin
Triformin (glycerin triformate) is the triester of glycerol and formic acid.
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Triglyceride
A triglyceride (TG, triacylglycerol, TAG, or triacylglyceride) is an ester derived from glycerol and three fatty acids (from tri- and glyceride).
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University of Illinois at Urbana–Champaign
The University of Illinois Urbana–Champaign (also known as U of I, Illinois, or colloquially as the University of Illinois or UIUC) is a public research university in the U.S. state of Illinois and the flagship institution of the University of Illinois System.
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Unsaturated fat
An unsaturated fat is a fat or fatty acid in which there is at least one double bond within the fatty acid chain.
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Urination
Urination is the release of urine from the urinary bladder through the urethra to the outside of the body.
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Van der Waals force
In molecular physics, the van der Waals forces, named after Dutch scientist Johannes Diderik van der Waals, are distance-dependent interactions between atoms or molecules.
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Vegetable oil
Vegetable oils, or vegetable fats, are fats extracted from seeds, or less often, from other parts of fruits.
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Vitamin
A vitamin is an organic molecule (or related set of molecules) which is an essential micronutrient - that is, a substance which an organism needs in small quantities for the proper functioning of its metabolism - but cannot synthesize it (either at all, or in sufficient quantities), and therefore it must be obtained through the diet.
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Vitamin A
Vitamin A is a group of unsaturated nutritional organic compounds that includes retinol, retinal, retinoic acid, and several provitamin A carotenoids (most notably beta-carotene).
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Vitamin D
Vitamin D is a group of fat-soluble secosteroids responsible for increasing intestinal absorption of calcium, magnesium, and phosphate, and multiple other biological effects.
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Vitamin E
Vitamin E is a group of eight compounds that include four tocopherols and four tocotrienols.
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Vitamin K
Vitamin K is a group of structurally similar, fat-soluble vitamins that the human body requires for complete synthesis of certain proteins that are prerequisites for blood coagulation (K from Koagulation, Danish for "coagulation") and which the body also needs for controlling binding of calcium in bones and other tissues.
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Yellow grease
Yellow grease, also termed used cooking oil (UCO), used vegetable oil (UVO), recycled vegetable oil, or waste vegetable oil (WVO) is recovered from businesses and industry that use the oil for cooking.
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References
[1] https://en.wikipedia.org/wiki/Fat
