The role and function of fats, the main role of fats

Heat supply to the human body. Fat is oxidized in the human body and turned into carbon dioxide and water, which release heat. The calories produced from fat are about times that of the same amount of protein or carbohydrate. It can be seen that fat is an important part of the body's calories**.

Constitutes the role of body tissues and biologically active substances. Fat is one of the important components that make up the body's cells, especially the cranial nerves, liver, kidneys and other important organs contain a lot of fat. Fat also constitutes body tissues and biologically active substances in the body, such as the main components of cell membranes, forming phospholipids, glycolipids, etc.

The role of regulating physiological functions. Because fat is not a good conductor of heat, the subcutaneous adipose tissue is an insulating layer that protects the body and prevents the release of body temperature. So fat has the effect of maintaining body temperature.

Fat can also store "fuel" for the body as a backup, and after eating fat, the part that cannot be consumed for a while can be stored in the body and reused when the body needs calories.

Fat is located under the dermis and in some organs, and usually has the role of protecting organs, mainly playing a cushioning role. Secondly, fat also has the effect of keeping warm and maintaining body temperature stability, so patients who are overly emaciated generally have a lower body temperature. Fat also has an energy supply effect, which burns fat at special moments to provide energy to the body.

Fat is simply oil. Dietally, fats are divided into: saturated fatty acids and unsaturated fatty acids. Animal fats and fats are mostly saturated fatty acids. There is also a type of fat called trans fatty acids, which is the number one killer of cardiovascular and cerebrovascular diseases.

Lipids are a general term for oils, fats, and lipids. The fats and fats in food are mainly oils and fats, and those that are liquid at room temperature are called oils, and those that are solid at room temperature are called fats. Fat is made up of three elements: C, H, and O.

Fats are triacylglycerides composed of glycerol and fatty acids, in which the molecule of glycerol is relatively simple, while the type and length of fatty acids are different. There are three main categories of fatty acids: saturated fatty acids, monounsaturated fatty acids, and polyunsaturated fatty acids.

Fats are soluble in most organic solvents, but not in water. Glycerides of one or more fatty acids C3H5 (OOCR)3.

Biological Functions of Lipids:

Lipids refer to a class of substances that are very different in chemical composition and structure, but have a common characteristic, that is, they are insoluble in water and easily soluble in non-polar solvents such as ether and chloroform. Generally, lipids can be divided into five categories according to different compositions, namely simple lipids, complex lipids, terpenoids and steroids and their derivatives, derived lipids and bound lipids.

Lipids have important biological functions. Fat is the energy provider of living organisms.

Lipids are also important components of living organisms, such as phospholipids are important components of biofilms, and oils and fats are the storage and transportation forms of fuel required for body metabolism. Lipids also provide essential fatty acids and fat-soluble vitamins that dissolve in the animal's body. Certain terpenes and steroids such as vitamins A, D, E, K, bile acids and sterols have nutritional, metabolic and regulatory functions.

Lipids on the surface of the organism have protective effects such as preventing mechanical damage and heat dissipation. As the surface material of cells, lipids are closely related to cell recognition, species specificity and tissue immunity.

1. Fat can increase satiety, and fat stays in the gastrointestinal tract for a long time, so it has the effect of increasing satiety, so that people will not feel hungry soon.

2. Fat can maintain body temperature and protect internal organs, buffer external pressure, subcutaneous fat can prevent excessive body temperature loss, reduce body heat loss, and maintain constant body temperature. It can also prevent external heat energy from being conducted into the body, and has the effect of maintaining normal body temperature.

3. The fat pad around the internal organs can cushion the impact of external forces and protect the internal organs. Reduce the friction between internal organs and protect organs.

The role of fat: it provides the body with heat, a carrier of fat-soluble vitamins, and provides essential fatty acids.

Although the three major nutrients can be used for energy, there is a sequence, the first to use glucose, fat is only used in the body, then it is broken down to provide energy. Fats are triglycerides composed of glycerol and fatty acids, where the molecule of glycerol is relatively simple, while the type and length of fatty acids are different.

Fat

Lipids are a general term for oils, fats, and lipids. The oily substances in food are mainly oils and fats, and those that are liquid at room temperature are called oil, and those that are solid at room temperature are called fats. Fat is made up of three elements: C, H, and O.

Fats are triglycerides composed of glycerol and fatty acids, where the molecule of glycerol is relatively simple, while the type and length of fatty acids are different.

Lipids in the human body are divided into two parts, namely: fats and lipids. Fats, also known as true fats, neutral fats, and triesters, are formed by combining one molecule of glycerol with three molecules of fatty acids.

Fats include unsaturated and saturated, and animal fats contain mostly saturated fatty acids and are solid at room temperature.

The above content reference:Encyclopedia – Fat

Fat is simply oil. Dietally, fats are divided into: saturated fatty acids and unsaturated fatty acids. Animal fats and fats are mostly saturated fatty acids. There is also a type of fat called trans fatty acids, which is the number one killer of cardiovascular and cerebrovascular diseases.

Fat is simply oil. Dietally, fats are divided into: saturated fatty acids and unsaturated fatty acids. Animal fats and fats are mostly saturated fatty acids. There is also a type of fat called trans fatty acids, which is the number one killer of cardiovascular and cerebrovascular diseases.