Medical expert of the article
New publications
Definition and types of fats
Last reviewed: 23.04.2024
All iLive content is medically reviewed or fact checked to ensure as much factual accuracy as possible.
We have strict sourcing guidelines and only link to reputable media sites, academic research institutions and, whenever possible, medically peer reviewed studies. Note that the numbers in parentheses ([1], [2], etc.) are clickable links to these studies.
If you feel that any of our content is inaccurate, out-of-date, or otherwise questionable, please select it and press Ctrl + Enter.
Lipids are important components of plant cells, animals and membranes of microbial cells. They are slightly soluble in water and soluble in organic solvents, such as chloroform or acetone. There are two main groups of lipids, including molecules with an open and closed chain. Lipid compounds with an open chain are as follows:
- fatty acid;
- triacylglycerides;
- sphingolipids;
- phosphoacylglycerides;
- glycolipids.
Lipid compounds with a closed chain are steroids. The main thing in this group is cholesterol.
Fats are an important source of energy that meets the daily need for energy, and also provides it in cases where:
- there are no other sources of energy, such as fasting;
- cells are not able to utilize energy reserves, for example, in diabetes mellitus;
The main functions of food fats
- Energy source
- Source of essential fatty acids
- Assistance in the absorption and transport of fat-soluble vitamins
- Protection of the main organs from damage
- Structural component of cells
Fat reserves also help maintain body temperature and protect the body from injuries. In addition, fat promotes the delivery and assimilation of fat-soluble vitamins and influences the structure of food. High-energy density of fats increases the value of food in the sense of saturation of the body.
[