https://wiki.tiffa.net/w/index.php?action=history&feed=atom&title=Translations%3AFat%2F17%2FenTranslations:Fat/17/en - Revision history2026-05-24T14:07:10ZRevision history for this page on the wikiMediaWiki 1.43.0https://wiki.tiffa.net/w/index.php?title=Translations:Fat/17/en&diff=120465&oldid=prevFuzzyBot: Importing a new version from external source2024-02-25T02:41:03Z<p>Importing a new version from external source</p>
<p><b>New page</b></p><div>==Nutritional and health aspects==<br />
The most common type of fat, in human diet and most living beings, is a [[triglyceride]], an ester of the triple [[alcohol (chemistry)|alcohol]] [[glycerol]] {{chem|H(–CHOH–)|3|H}} and three fatty acids. The molecule of a triglyceride can be described as resulting from a [[condensation reaction]] (specifically, [[esterification]]) between each of glycerol's –OH groups and the HO– part of the carboxyl group {{chem2|HO(O\d)C\s}} of each fatty acid, forming an [[ester group|ester bridge]] {{chem2|\sO\s(O\d)C\s}} with elimination of a water molecule {{chem|H|2|O}}.</div>FuzzyBot