neutral fat


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Related to neutral fat: phospholipid

fat

 [fat]
1. the adipose tissue of the body.
2. a triglyceride (or triacylglycerol) that is an ester of fatty acids and glycerol. Each fat molecule contains one glycerol residue connected by ester linkages to three fatty acid residues, which may be the same or different. The fatty acids may have no double bonds in the carbon chain (saturated fatty acids), one double bond (monounsaturated), or two or more double bonds (polyunsaturated). Essential fatty acids cannot be synthesized by the body but must be obtained from the diet or from intravenous infusion of lipids.
Saturated and Unsaturated Fats. All of the common unsaturated fatty acids are liquid (oils) at room temperature. Through the process of hydrogenation, hydrogen can be incorporated into certain unsaturated fatty acids so that they are converted into solid fats for cooking purposes. Margarine is an example of the hydrogenation of unsaturated fatty acids into a solid substance.
brown fat a thermogenic type of adipose tissue containing a dark pigment, and arising during embryonic life in certain specific areas in many mammals, including humans (see illustration); it is prominent in the newborn. Called also brown adipose tissue.
Sites of brown fat in the neonate. From McKinney et al., 2000.
neutral fat fat (def. 2).
polyunsaturated fat a fat containing polyunsaturated fatty acids; see also fat.
saturated fat a fat containing saturated fatty acids; see also fat.
unsaturated fat a fat containing unsaturated fatty acids; see also fat.

neu·tral fat

a triester of fatty acids and glycerol (that is, triacylglycerol).

neu·tral fat

(nū'trăl fat)
Common fats of animals and plant tissues that are compounds of the higher fatty acids such as palmitic, stearic, and oleic acids with glycerol.

neutral fat

Compounds of the higher fatty acids (palmitic, stearic, and oleic) with glycerol. They are the common fats of animal and plant tissues.
See also: fat
References in periodicals archive ?
In the recent experiments using rats, the company confirmed that an intake of cheese (Gouda cheese) substantially reduces total cholesterol levels and neutral fat in the blood as well as visceral fat accumulation in the bowels.
A closer look into the results shows that the number of men with high blood sugar levels and high blood pressure increased with age, while the number of those with obesity, high neutral fat and liver function disorders was highest among men in their 40s, with high cholesterol most common among those in their 50s.
However, subjects with high levels of blood cholesterol and neutral fat demonstrated improvement in endpoint levels.