Fat and Saturated fat

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Difference between Fat and Saturated fat

Fat vs. Saturated fat

Fat is one of the three main macronutrients, along with carbohydrate and protein. A saturated fat is a type of fat in which the fatty acid chains have all or predominantly single bonds.

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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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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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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Glycerol

Glycerol (also called glycerine or glycerin; see spelling differences) is a simple polyol compound.

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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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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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Polyunsaturated fat

Polyunsaturated fats are fats in which the constituent hydrocarbon chain possesses two or more carbon–carbon double bonds.

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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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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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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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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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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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