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Descriptor English: Fats
Descriptor Spanish: Grasas
Descriptor Portuguese: Gorduras
Descriptor French: Matières grasses
Tree number(s): D10.212
RDF Unique Identifier: https://id.nlm.nih.gov/mesh/D005223
Scope note: The glyceryl esters of a fatty acid, or of a mixture of fatty acids. They are generally odorless, colorless, and tasteless if pure, but they may be flavored according to origin. Fats are insoluble in water, soluble in most organic solvents. They occur in animal and vegetable tissue and are generally obtained by boiling or by extraction under pressure. They are important in the diet (DIETARY FATS) as a source of energy. (Grant & Hackh's Chemical Dictionary, 5th ed)
Annotation: differentiate from LIPIDS; DIETARY FATS and BODY FAT see ADIPOSE TISSUE are also available
Allowable Qualifiers: AD administration & dosage
AE adverse effects
AG agonists
AI antagonists & inhibitors
AN analysis
CH chemistry
CL classification
CS chemical synthesis
EC economics
HI history
IM immunology
IP isolation & purification
ME metabolism
PD pharmacology
PK pharmacokinetics
PO poisoning
RE radiation effects
SD supply & distribution
ST standards
TO toxicity
TU therapeutic use
Public MeSH Note: /metabolism was FAT METABOLISM see under LIPID METABOLISM 1963-65
History Note: /metabolism was FAT METABOLISM see under LIPID METABOLISM 1963-65
Related: Oil and Fat Industry DeCS
DeCS ID: 5327
Unique ID: D005223
Documents indexed in the Virtual Health Library (VHL): Click here to access the VHL documents
Date Established: 1960/01/01
Date of Entry: 1999/01/01
Revision Date: 2003/07/09
Fats - Preferred
Concept UI M0008257
Scope note The glyceryl esters of a fatty acid, or of a mixture of fatty acids. They are generally odorless, colorless, and tasteless if pure, but they may be flavored according to origin. Fats are insoluble in water, soluble in most organic solvents. They occur in animal and vegetable tissue and are generally obtained by boiling or by extraction under pressure. They are important in the diet (DIETARY FATS) as a source of energy. (Grant & Hackh's Chemical Dictionary, 5th ed)
Preferred term Fats



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