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A saturated fat is a type of fat in which the fatty acid chains have all single bonds between the carbon atoms. A fat known as a glyceride is made of two kinds of smaller molecules: a short glycerol backbone and fatty acids that each contain a long linear or branched chain of carbon (C) atoms.
Most natural fats contain a complex mixture of individual triglycerides. Because of their heterogeneity, they melt over a broad range of temperatures. Cocoa butter is unusual in that it is composed of only a few triglycerides, derived from palmitic , oleic , and stearic acids in the 1-, 2-, and 3-positions of glycerol, respectively.
The consumption of saturated fat is generally considered a risk factor for dyslipidemia—abnormal blood lipid levels, including high total cholesterol, high levels of triglycerides, high levels of low-density lipoprotein (LDL, "bad" cholesterol) or low levels of high-density lipoprotein (HDL, "good" cholesterol). These parameters in turn are ...
Although the term "lipid" is sometimes used as a synonym for fats, fats are a subgroup of lipids called triglycerides. Lipids also encompass molecules such as fatty acids and their derivatives (including tri-, di-, monoglycerides, and phospholipids), as well as other sterol-containing metabolites such as cholesterol. [6]
In animals, these fats are obtained from food and are synthesized by the liver. [1] Lipogenesis is the process of synthesizing these fats. [2] [3] The majority of lipids found in the human body from ingesting food are triglycerides and cholesterol. [4] Other types of lipids found in the body are fatty acids and membrane lipids.
Monoglycerides and diglycerides are types of glycerides both naturally present in food fats, [2] including various seed oils; [3] however, their concentration is usually low and industrial production is primarily achieved by a glycerolysis reaction between triglycerides (fats/oils) and glycerol, [4] followed by purification via solvent-free molecular distillation.
Saturated fat is problematic because it can raise LDL (bad) cholesterol levels which, studies show, can contribute to cardiovascular disease and other heart problems. This risk may be minimized by ...
A significant proportion of the fatty acids in the body are obtained from the diet, in the form of triglycerides of either animal or plant origin. The fatty acids in the fats obtained from land animals tend to be saturated, whereas the fatty acids in the triglycerides of fish and plants are often polyunsaturated and therefore present as oils.