https://wiki.tiffa.net/w/index.php?action=history&feed=atom&title=Translations%3AFat%2F4%2FenTranslations:Fat/4/en - Revision history2026-04-20T10:19:50ZRevision history for this page on the wikiMediaWiki 1.43.0https://wiki.tiffa.net/w/index.php?title=Translations:Fat/4/en&diff=120452&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>The term often refers specifically to [[triglyceride]]s (triple esters of [[glycerol]]), that are the main components of [[vegetable oil]]s and of [[adipose tissue|fatty tissue]] in animals; or, even more narrowly, to triglycerides that are solid or semisolid at room temperature, thus excluding [[oil]]s. The term may also be used more broadly as a synonym of [[lipid]]—any substance of biological relevance, composed of [[carbon]], [[hydrogen]], or [[oxygen]], that is insoluble in water but soluble in [[non-polar solvent]]s. In this sense, besides the triglycerides, the term would include several other types of compounds like [[monoglyceride|mono-]] and [[diglyceride]]s, [[phospholipid]]s (such as [[lecithin]]), [[sterol]]s (such as [[cholesterol]]), [[wax]]es (such as [[beeswax]]), and free fatty acids, which are usually present in human diet in smaller amounts.</div>FuzzyBot